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Truckee a tough river to fish
The Truckee River can be a very humbling river to fish. I moved to Truckee in 1978 and tried to learn to fly fish by teaching myself.
Neither that method or the river were particularly good choices for a beginner. I never did master the river as a fly angler, although I was able to do well fishing with crawdad imitating plugs.
I moved to the west side of the Sierra in 1981 and I have continued to fish the Truckee and keep in contact with locals who fish it regularly. Part of the reason that the Truckee can be so difficult is the water temperature cycle through the season.
Starting opening day in April, the flows are fishable, but the water temperatures are too cold for good fishing. As the season warms and the snows melt, the river runs high and cold.
Steelhead, smallmouth fishing picks up
Anglers have begun looking to harvest summer steelheads on the north Umpqua River, and Smallmouth bass fishing has been steady on the main Umpqua.
Crawfish, crankbaits and worms have been the best bets for anglers on the Umpqua. Sturgeon fishing near the Umpqua Estuary has slowed.
Following is the weekly fishing report, compiled by fisheries and biologists associated with the Oregon Department of Fish and Wildlife and posted every Wednesday on its Web site:
SOUTHWEST ZONE
AGATE RESERVOIR: Fishing for largemouth bass and panfish should be good. At Agate, flies, crappie jigs and bait all work for crappie.
ALL SPORTS POND: Fishing for and bass and panfish should be good.
APPLEGATE RESERVOIR: Applegate Reservoir is stocked with rainbow trout.
Trout Grenobloise
Depending on the size of your trout, you may find that two people can share one. If it hasn't been filleted in advance, simply lift the crisp skin and slide the flesh off the bones with a fork to eat, being sure to get some sauce with each bite. Leftovers are delicious on sandwiches or in salad. 2/3 cup all-purpose flour Salt, to taste Pepper to taste 4 medium trout, cleaned (see note) 2 tablespoons olive oil 1/2 cup butter (1 stick) 1 cup cubed white bread, such as sourdough 2 lemons, zested and segmented (see note) 1 tablespoon capers 1 small bunch fresh parsley, chopped 1/2 bunch fresh tarragon, chopped Place the flour in a shallow dish and season with salt and pepper. Lightly dredge the trout in the flour on both sides, inside and out. Heat the oil in a large skillet (you may need two skillets if the fish are large) over high heat and place the trout in skin side down.
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