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Paul Waldowski

4th Annual Trout Day

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This will be the first of many informationals on the 4th Annual Trout Day May 1st, 2004.
To start, it is FREE!!!!! Everyone is welcome.
From youth/children on up. From those who want to learn about trout fishing and the SE MN region to the novice to the "expert".

Brief background:
I created this day to bring outdoor enthusiasts, fisherman of all ages together, learning, sharing and enjoying one of SE MN's
most precious natural resources. Enjoying it in the heart of the Karst region at Forestville/Mystery Cave State Park.

It is not a commercial event. I have fished SE MN well beyond 20 years and wanted to share with others. Call me selfish, but I find it paramount to educate others on the resources. I'd love to take you to my favorite fishing streams and holes, but what would become of such a gesture? I am a trusting individual, but....I think you get the picture.

The more who understand what it's(SE MN Trout Fishing) all about the better chance we all can begin sharing our "honey holes"!

Plus, SE MN has sooooo much to offer in it's pure beauty and excellent fishing. We need to support the DNR in it's fine work, managing many streams creating now the best trout fishing in 30 years!!!!!!

TO dangle a carrot, there will be presentations and activities from Minn Aqua,
the DNR, local "experts" and a real treat this year from a real/true "River Rat".(more on that).

Plus, if you attend, you have a very good chance at winning gear/tackle, certificates, professionally guided fishing trips and resort stays!

DId I say it's Free??????

If you have attended in the past feel free to share your experience and suggestions!

Keep the rods bendin'!!!

Jim W

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  • Your Responses - Share & Have Fun :)

    • All deer in SE MN need to be wiped out.  90% herd reduction isn't going to stop the disease.  It is wreckless and stupid to do any less.  The whole state herd is going to go in the toilet if the SE guys don't get on the triggers and get their situation under control.  This talk of us vs the deer farms is a stupid smokescreen designed to try to take the focus off private land owners that don't want to cooperate with the mitigation plan.       Anything less will set the stage for CWD to roll hard to the north and get into the big woods where there will be zero chance of ever finding every deer.   
    • Gettin er done.    I have to take the "T" that the transducer pipe goes through to work so I can open the ID so the pipe can slide freely. 
    • I have a couple Garmin units for my boat. I'm going to also use one for ice fishing. Got it powered up and started playing with the colors schemes I'd like to use. The only one I like so far is with a blue background. But what I found that I like better is the black background the humminbird uses. Maybe Garmin could do an update to add a black mode. Lol. 
    • How do you keep those solid whole covers from freezing over the hole?
    • The ant moat idea seems interesting.  Go to a second had store or a Goodwill type of place and see if you can find a Bundt pan.  Use that and see how things work out.  
    • Could you be a little more specific on this cocktail timing deal? Size matters! 😏  
    • I have been doing whole prime rib on a weber grill since I was 20 years old and they cost 2.99 lb at the long ago defunct Country Club Market in St. Paul. I put the coals on each side for indirect heat and add salt and pepper and garlic. For the garlic I put the fat side up and take a knife and put holes into the fat down to meat. In each hole I put a garlic clove. I don't add any pellets or wood chips for smoke. I just want to taste that beef cooked in owns fat with a few spices but go ahead and add some smoke to it if that is what you want.
    • The storm last weekend  has moved the birds into the heavy duty winter cover. We had pretty good hunting in the cattails the last couple of days. Perfect weather helped.
    • In my humblest of opinions the simpler the better for prime rib.   Take it out of the refrigerator, salt (kosher) the entire piece and let stand until it's at room temp. Stick it into your smoker/oven at 450-500 degrees until crusted (about 1 cocktail). Lower heat to 325. Have a least 3 cocktails before poking it with a thermometer. Remove once internal temp is 120. Let rest for at least 1 more cocktail Cut and serve with horseradish.
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