Epicurean Angler-Matthew Supinski's Selectivity/Nexus Blog- Everything Trout/Steelhead/Salmon

Epicurean Angler-Matthew Supinski's Selectivity/Nexus Blog- Everything Trout/Steelhead/Salmon

Friday, April 5, 2019

Things are getting better and starting to literally heat up!

Just a quick update: After a brutally tough steelhead run so far things are fianlly changing!-THANK GOD!. I have never seen a start to the spring run so slow and dismal in 23 years because of the epic all-time record breaking crazy fall/winter weather that has plumeted river temps for 6 months. The White River north of us just got a massive run of steelhead last two days, and they are now knocking on our door on the Muskegon as we speak as water temps are finally hitting 38 F-that is still low for April but we have had ice cold run-off for three weeks now, So if your outing is just coming up- you are in big luck! The good news is the rest of April, May and even early June will be full of steelhead as each day it only gets better- Black buggers/leeches and more black stones are the colors, Salmon fry have not hatched yet which is really odd - climate change ( which I talk so much about in my NEXUS book is a real game changer now so we better get used to it and learn to adjust and think with science not just with our calendars. Also note the Muskegon from Croton Dam to Lake Michigan is a TYPE III regulation- all brown trout must be 15 inches or larger to be harvested -FYI- that will be a trophy brown trout game changer for sure! ( bait bucket brigaders can still keep 10 inch rainbows for the pan- leave the browns for a trophy fishery eh!- and please release your steelhead. I think 2019 will give the "one and done" steelhead limit a much needed boost , since we were inches close to getting it passed two years ago. Eat suckers or river rainbows- suckers actually aren't bad tasting from cold water ( my dad and I ate them from small trout streams in the spring when I was a kid) sort of like monk fish/ catfish tasting ðŸ˜‹, Panko crust them or bake and put my dijon/dill beurre blanc sauce on them and "delish!"...good luck this spring!