Friday dinner was procured from the Chatanika River with a size 18 griffiths gnat using a 5 weight fly rod. Had a great night of fishing, caught a bunch of smaller grayling at first. These two were some of the last of the night and were caught one after another.
I have been warned over and over about how grayling must be cooked VERY fresh, so I brought along a cooler with ice that night. We threw the fish on ice and had them cleaned and cooking about an hour and a half later. They were delicious and I plan on eating more. I think they would probably taste great cooked over a campfire right on the beach.
1 comment:
What do they taste like if they are not very fresh? Do they spoil quicker than other fish? Why?
Watch out for the bones!
The Mom
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