POSTS TAGGED: Permit

Catch Magazine Issue 8

If you didn’t get your fill from This Is Fly today, maybe the latest issue of Catch Magazine will do the trick!

Catch magazine issue 8

This Is Fly Issue 20

The latest issue is hot off the virtual press, check it out!

cover_issue20

Tarpon and Permit and Bones, Oh My

I just cant get enough of these World Angling videos. I really don’t have the words to describe how awesome this video really is, so just watch it for yourself! With any luck, Jon and I will be chasing these fish in 2010!

Slam by WorldANGLING fly fishing South Florida for Permit, Bonefish, Tarpon, Snook, and Redfish from WorldANGLING on Vimeo.

More at World Angling.

Tarpon And Permit Fishing At Its Best

This is one of those videos that really captures the passion and intensity of fishing. Two of the worlds most sought after fish to catch on the fly, the tarpon and the permit, both offer a serious challenge for any angler. The language may not be work appropriate depending where you work…

Connected by WorldANGLING from WorldANGLING on Vimeo.

And if you have never checked out This River Is Wild blog, do yourself a favour an check it out. Its become one of my favourite fly fishing blogs, featuring multiple species, great photos, and reports from The British Virgin Islands!

via This River Is Wild

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EDITORIALS

From The Table of Adam Guy – Japanese Flounder

Like all flatfish, the flounder are cut into four fillets, rather than two as for normal fish. Then the fish pieces are skinned, and the 'wings' separated from the meat. The best part of the flounder are the fatty wings which are delicious as sashimi, and the fact that they comprise so little of the total meat of the fish makes them a rare treat. The skin is also tasty deep-fried or parboiled. But the fillets themselves are also quite delicious in their own right, here I have salted and pressed them between konbu kelp leaves, and then cut and served them just like sashimi. The flesh of the flounder is quite sweet and firm, and is complemented perfectly by the perfumed flavour of the kelp.
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