Expert Fishing Tips

Everyone needs fishing tips. Fishing is so much more than a way to drown worms. But if you're just a novice fisherman, how do you navigate your way through the murky waters?

Pole Position

Instead of cranking the bail to close it after casting, close the bail by hand and pull the line tight before reeling in. This fishing tip brings the line into the bailer roller and it will spool properly.
Use pony tail holders to secure fishing rods during travel time. No more tangles or broken tips.

Guide to Ice Fishing

Ice fishing continues to grow in popularity. Nothing beats the thrill of drilling through a thick slab of ice, dropping a line, and catching a beauty of a fish. Beginning anglers need to make a small investment to get on the ice. Once the fishing bug bites, ice fishermen may opt for the latest and greatest equipment. Here's what you'll need to get started.

Ice Fishing Equipment
Ice auger. This piece of equipment is a necessity. Hand crank augers work fine. Mechanical augers are also on the market. Before purchasing an auger, remember that the larger the hole's diameter, more work is needed to drill through the ice. Although an ice scoop isn't a necessity for ice fishing, it will help clear away ice shavings. Metal scoops are preferable to the plastic varieties.
Rods. Graphite rods, especially ultra light models, are preferred for ice fishing. Look for a rod that measures 28 inches and has a fast-action tip. Medium-action rods measuring 28 to 30 inches work best when fishing for walleye or trout.

How to Get Started Saltwater Fly Fishing

Mention fly fishing to most people and they will immediately conjure up images of Tweed clad anglers walking grassy banks in search of Salmon and Trout.  But there is another, very different, side to fly fishing that has become very popular in recent years.  Saltwater fly fishing is probably the most sporting method of catching sea fish.  Although the flies used are intended to mimic small fish in most cases, rather than insects, the ethos is exactly the same.  The angler must tie an artificial lure from thread, fluff and feather, which will trick the fish into taking it.  Then he must present that lure to the fish, without the aid of any casting weight other than the line to which the lure is attached.  If he has done his job properly and manages to present his imitation in the most natural way, the saltwater fly fisherman will be rewarded with a level of sport never experienced with more traditional sea fishing tackle.  Most sea fish are hard fighting fish, but are usually hampered in their fight for freedom by heavy weights and powerful rods.  On fly tackle, even the smallest fish will give a very good account of itself.  Here, we are going to look at the basics of saltwater fly fishing, some of the species of fish you are likely to catch and the tackle you will need to get started. 

Halibut Roasted with Red Bell Peppers, Onions, and Russet Potatoes

The firm flesh of halibut makes it the perfect choice for this dish, but feel free to substitute salmon, cod, or any other thick fish. The bell peppers can be varied as well - exchange green for red or use a combination of red, green and yellow. You can also add rosemary, basil, or even mint to the gremolata, a classic Italian seasoning of parsley, garlic, and lemon zest. Accompany the dish with greens, such as spinach or chard.

Ingredients

• 2  russet potatoes (about 1 pound) , scrubbed, halved lengthwise and cut into small pieces
• 2 tablespoon(s) extra-virgin olive oil
• 1  large red bell pepper, quartered, seeded and cut into eight 1/2-inch wedges
• 1  large white onion, peeled and cut into 1/4-inch wedges
• 1/2 teaspoon(s) salt, divided
• Freshly ground pepper, to taste
• 2 tablespoon(s) coarsely chopped fresh flat-leaf parsley
• 2 teaspoon(s) coarsely chopped lemon zest
• 1 teaspoon(s) dried oregano
• 1 clove(s) garlic, crushed
• 1 1/2 pound(s) halibut fillet (about 3/4 inch thick) , skin removed, cut into 4 pieces
• Lemon wedges

Baked Cod with Chorizo and White Beans

This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage — just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.

Ingredients
   

• 1 teaspoon(s) extra-virgin olive oil
• 1  shallot, finely chopped
• 2 ounce(s) Spanish chorizo, (see Shopping Tip) or turkey kielbasa, diced
• 1 teaspoon(s) chopped fresh thyme
• 1 pint(s) grape tomatoes, halved
• 1/2 cup(s) dry white wine, divided
• 1 can(s) great northern beans, rinsed
• 1/2 teaspoon(s) salt, divided
• 1 1/4 pound(s) Pacific cod, cut into 4 pieces (see Ingredient Note)
• Freshly ground pepper, to taste

Directions

• Preheat oven to 425°F. Coat a 9-by-13 inch baking dish with cooking spray.
• Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
• Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top

Roasted Cod with Olives and Lemon

Make this flavorful roast cod tonight, and tomorrow use the leftovers for Codfish Cakes.

Ingredients
   

• 3 small lemons, thinly sliced
• 8 sprig(s) fresh thyme
• 20  pimento-stuffed green olives
• 18 small red potatoes
• 6  (about 1 1/2 pounds) cod fillets
• 2 tablespoon(s) olive oil
• 1/2 teaspoon(s) sea salt
• 1/4 teaspoon(s) Freshly ground pepper

Directions

• Preheat oven to 450 degrees F. Place lemon slices in a single layer on a large roasting or baking pan. Lay thyme sprigs over lemons and sprinkle with olives.
• Halve each potato, place in a large bowl, and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes and scatter around edge of pan.
• Place fillets on lemon and drizzle olive oil over fish and potatoes. Season with salt and pepper. Transfer to oven, reduce temperature to 325 degrees F, and roast until fish is cooked through, about 25 minutes. Serve fish with potatoes and olives.

Wasabi Salmon Burgers

Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.

 Ingredients
  

• 2 tablespoon(s) reduced-sodium soy sauce
• 1 1/2 teaspoon(s) wasabi powder (see Note)
• 1/2 teaspoon(s) honey
• 1 pound(s) salmon fillet, skinned (see Tip)
• 2  scallions, finely chopped
• 1  egg, lightly beaten
• 2 tablespoon(s) minced peeled fresh ginger
• 1 teaspoon(s) toasted sesame oil

Directions

• Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
• With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
• Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.