Santee Lakes Fishing: Lakes 2, 3 and 4 are Hot; Smoked Trout Recipe

By Greg Evans, Santee Lakes

WEEK OF: November 4, 2013

TROUT:

Trout Season is here! The water is a chilly 60 degrees. 29 of the 40 tagged fish have been caught. Reminder lakes 2, 3 and 4 split the 2,500 lb. opening weekend stock. 

David Fitzgerald from El Cajon caught a 5 lb. 8 oz. Trout out of lake 3 on a jig. David qualifies for the TV drawing.

John Perrine caught a 5 lb. 4 oz.  Trout out of lake 3 on nightcrawler and white powerballs. Qualifies for the TV drawing.

Justin Valdez, Derek Gandy and Kevin Buckmiller caught a stringer full of Trout from lake 3 including 2 tagged fish. They won a tackle box and rod and reel combo. Largest weighed 5 lbs. 1 oz. and qualifies them for the TV drawing. 

Jonathan Bradley from Spring Valley caught a tagged Trout out of lake 2 on a mice tail. Won a camping tent and a fishing headlight.

John Vue and company caught 3 tagged Trout out of lake 4 on powerbait. This group won 3 rod and reel combos. 

Chrim Nheap from Spring Valley caught a valuable tagged Trout out of lake 4 and won a Free fishing pass for a year!! Caught using nightcrawler and powerbait.

Robby “snobear” Lister caught 2 tagged Trout out of lake 2 on gulp bait and won a rod and reel combo and a Ozark multi tool. 

Padit Chaidy caught a 2 lb. tagged Trout out of lake 3 on a mini jig and won a fishing net.

Bobby Khammao reeled in a tagged Trout from lake 3 and won a camping lantern.

Vang Vue caught a tagged Trout out of lake 3 on powerbait and won an Ozark multi tool.

Vincent Duong caught 1 tagged Trout and 2 Catfish out of lake 4 and won a rod and reel combo. Baits: powerbait for the Trout and mackerel for the Catfish. 

We stocked 24,000 lbs. of Catfish this past summer so don’t be surprised if you reel in a whisker fish on your 4 lb. line and powerbait set up. 

Recipe of the Week: Smoked Trout 

Ingredients

• 1/2 cup kosher salt
• 1 quart water
• 2 pounds trout fillets, 3 to 5 ounces each, skin on, pin bones removed

Directions

Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.

Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.

The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.

NEXT STOCK (stock will arrive on or before date below)

November 15, 2013

1,000 lbs. of Rainbow Trout

** No California State Fishing License required to fish at Padre Dam’s Santee Lakes Recreation Preserve.