Although Brad Pitt makes it appear effortless and godly, fly fishing is painfully awkward. I have organized my very strong argument with a list of reasons. Please provide me with more.
1. The Outfits. They must be clammy. Lord knows if anyone ever rinses the river slime and bacteria from them. The hunky fishermen probably leave them crumpled in their trucks to mildew and season like sweaty hockey uniforms.
2. Casting. Have you ever tried to cast from a river shore located in the forest? Good luck. There’s nothing romantic about hooking trees and leaving whisps of plastic fishing line fluttering from the branches. Personally, I think you should keep a 100 foot distance between a fly fisherman’s erratic hook and your face. Even if I am strolling along the bike path and happen to pass one of these folks attempting to cast, I perform a ritual of protection. Instructions for Ritual of Protection- Just cup your ears with the palms of your hands, and stretch your ring fingers out long to press your eyeballs firmly in their sockets. Duck down low and scurry away from the hungry hook that might pluck your valuables from your pretty little head.
3. Wading. Fumbling out into a frigid current while trying to keep your footing as the wind beats you down and a trout tortures you? This is fun?
Now, fishing barefoot from a sunny dock in sweaty Belize sounds much more pleasant. A simple piece of fishing line, a weighted hook and generous chunks of sardines is all you need to catch your dinner. Forget those pricey, bendy rods….and go for the simplest technology available. That’s how I once caught a bucketful of Sole. Beautiful, colorful, dazzling sole. Cooked fresh from the warm waters, this buttery fish melts in your mouth. Its delicate flesh grabs hold of your fork and draws it down to hit your plate, as though a magnet were held within.
Dijon Sole
Ingredients
1 Pound Fresh Sole Fillets
1/4 Cup Dijon Mustard
1/8 Cup Olive Oil
1 Tablespoon Honey
1 Tablespoon White Wine Vinegar
The Juice of 1/2 Lemon
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Crushed Red Chili Peppers
1-2 Tablespoons chopped fresh Dill
Salt and Pepper.
Directions
Whisk all ingredients (except for the fish, duh) in a small bowl. Arrange your fillets evenly along a baking dish. Pour the marinade over top and make sure that everything is well drenched. Cover with plastic wrap and allow to marinate in the refrigerator for 20-30 minutes.
Preheat your oven to 400. Remove the plastic wrap from the baking dish and replace with aluminum foil. Bake for 18 minutes or until done. Serve with lemon wedges and extra chopped dill.
All photos were taken by the lover of fly fishing and chasing trout in cold waters, Evan Lentz. Perhaps if he catches me dinner one of these nights, I’ll become a lover of the “sport” as well.
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