Another fish yesterday for Geoff Handley at Bigswier plus a 2 1/2lb bass that took the same fly.
Algae cleared well.

Regarding the recent fish smoking post someone kindly sent me this recipe  for a simpler 

form of turning trout into a rather more desirable food item, a type of gravlax

        Trout “ gravlax” or I suppose gravtrout

1degut and freeze. This is important start to breakdown of flesh.

2 defrost and fillet

3 sprinkle with salt ( if too salty at end on eating can be desalted by immersion in water)

4 sprinkle with ground pepper, unlike the salt no need for sparse amounts.

5 sprinkle with either dried dill or chopped fresh dill

6 place halves together and compress. Easiest is to tight roll in film

7 place in cooler for 2 to 3 days.

8 wash off dill and pepper and serve with suitable chilled Chablis

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How about the picture below.Hardly believable and could you have done this on any other river in the country  First fish 27lbs plus  first five fish all over 20lbs topped by a fish of 38 3/4lb and 44lbs 

at Whitney in  March1934.   The fish picture is the 38pounder.

Some of you younger  guys glaze over when some of us talk about the old days and even we never saw the best of it.    Dream on -that's all we can do.  Won't ever happen again.   Have more photos to follow later on.

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  How about this one.  Back end brute of a cock fish  said to be 40lbs.  Obviously came into the river very early and its surprising it still seems to retain much of its girth and condition apart from its colour
Never had one quite that black to smoke  thankfully