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Utah's game fish: Rainbow trout
Coloration can vary. Most mature rainbows, however, have a distinguishable red or pink streak on their side from head to tail. The body is a gray-blue or olive above the lateral line and a silver color below. The body, dorsal fin and tail have black or brown dots. Wild rainbow will often have white-tipped fins.
Characteristics Rainbow trout tend to be shallow to mid-depth "bottom feeders," which makes them easier for shore anglers to catch. They also feed year-round and are a favorite target of ice fishermen. This is probably the most popular fish in the trout family, because it is typically easier to catch, has exceptional strength and is noted for its showy jumping. And, as with all trout, its culinary qualities are excellent. The rainbow, however, does not compete well with other fish, particularly the Utah chub.
FWP, county agree on pond plan
The Lewis and Clark County Commission on Tuesday approved a plan for the management and future improvements at the pond and agreed with a state Fish, Wildlife and Parks official who suggested the creation of a citizens advisory council to ensure those upgrades move forward.The plan, drafted by an advisory committee created by the commission, calls for improvements to the pond's water intake system; limiting domesticated ducks and geese to three breeding pairs apiece plus their offspring; installing new signage and garbage cans; removing of asphalt near the water's edge; and the possible construction of a fishing dock, among other improvements.It allows the continued use of the pond for youth fishing, although young anglers would be limited to the north end of the 1.6-acre water hole. FWP Resource Program Manager Mike Korn said rainbow trout will continue to be stocked yearly.
Absolutely Amazing Asparagus
The latest issue of Cuisine celebrates the arrival of asparagus, the queen of spring vegetables, and a sure sign that warmer weather is on the way.“Asparagus are to spring what peaches are to summer. These tasty vegetables are a true delicacy – and one of the few that aren't grown year-round," says Simon Wilson, Cuisine Editor. “Spring heralds the arrival of new-season fruits and vegetables, and our new issue suggests to readers many ways to enjoy the sweet, delicate new flavours of this delicious produce."Lauraine Jacobs celebrates the asparagus with helpful tips on choosing, preparing and cooking the perfect stalk. Her recipe for grilled asparagus with anchovies and lemon is a simple yet delicious way to savour its unique flavour, while her asparagus, potato and salmon salad shows how to enjoy asparagus in the company of other favourite ingredients.
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