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The Citizen, 1995-05-31, Page 49Open daily 7 a.m. - 8 p.m. Friday Smorgasbord 4 p.m. - 7:00 p.m. Sunday 9 a.m. - 7 p.m. Jerry & Helen Sabo Auburn mouth bass and walleye. At the mouths of the Bayfield, Maitland and Nine Mile Rivers is a signficant sports fishery for migratory spawning species, during mid March to the end of May for rainbow and September to October for chinook, salmon and rainbow. These cold water species are found six to Continued on page 27 Fishing for fun The well-stocked pond at Cooks' mean that little anglers such as this one stand a good chance of getting a nibble on their line. Whether they make the big catch or not usually doesn't matter, however, as the peace and tranquility makes for a perfect day of fun anyway. 526-7759 Sabo's Restaurant & Gas Bar Page 26 ---- Stops 91/Tong The Way '95---- County has several options for avid anglers Fine fishing The pond at Hedleys' has become a popular fishing spot for local and visiting anglers. A hook and a line, the sun and the sky, the picturesque shoreline and crisp sparkling water. For the angler, visiting Huron County is an experience. Within a few miles are the cool and cold water fish communities of Lake Huron, the cold water fish of rivers and streams and the warm water fish of smaller inland lakes, rivers and streams. North Huron has two private!) owned stocked fish ponds as well. Gloria and David Hedley are the owners of the Rainbow Trout Hatchery and Fish-Out Ponds. Their pond is fed by pure spring water and remains open for year-round fishing. It is restocked many times a year with trout selected from their hatchery. Nestled in the picturesque Wawanosh Valley, the Hedleys to try to keep their ponds open to visitors all day on weekends as well as mornings on weekdays. However, if appointments aren't made, it is likely that would-be anglers will find the pond closed in the afternoons, particularly in mid- summer when the bright hot days make the trout less active. Good beach days are not good fishing days, the Hedleys say. The telephone number for information is 1-519-357-2329. The Hedleys charge 30 cents per inch. They have rental poles for $2 each. Fly fish at its best! Cornmeal - Fried Trout If you have two large skillets, you can fry all the fillets at once. If not, work in batches to avoid overcrowding the pan. Preparation time: 5 minutes. Cooking time: 5 to 10 min.lbatch. Serves 6. 1/2 cup pancake flour 1/2 cup yellow cornmeal 1 tsp. cayenne pepper 1/2 tsp. fresh pepper (or lemon pepper) 2 tsp. course salt (or kosher salt) 2 1/2 lbs. trout fillets 1/2 cup (+or-) frying oil (peanut or corn oil) For garnish: 3 tbsp. minced green onion 1 tsp. grated lemon rind Stir together flour, cornmeal, cayenne pepper, black pepper, and salt. Place dry ingredients on a plate or wax paper or in a plastic bag. Dip trout fillets in flour mixture and shake off excess. Transfer floured fillets to a clean plate. In a large skillet heat 5+ tbsp. of oil over moderate heat. Fry fish in batches, turning once, until golden on both sides. Add oil as necessary. Transfer fish to paper towel to drain briefly, then place on a platter in a warm oven until all fish are done. Garnish with a mixture of green onion and lemon rind. fishing is permitted while lures and gang hooks are not. Hooks, landing nets, pliers and pails are provided. For bait, dew worms are available at $2 per dozen. Anglers can use cooked corn or power bait, but other foods, such as cheese and marshmallows or roe and live minnows are not allowed. If requested Hedley's will clean and pack the fish with ice for a cost of 50 cents per fish. They also freeze fish for vacationers to pick up on their trip home. No license is required and a receipt can be issued, noting that the trout were not caught illegally in public water. A fishing pond was Don Cook's answer to how 'to make use of, and share the beauty of, some bushland he owned on Conc. 9 in East Wawanosh, just west of the hamlet of Belgrave, south of Wingham. His trout stocked pond is run full-time though a particular highlight during the-summer is the annual Cook's Spring Fish Out to be held this year on Sunday, June 4. A fundraiser for Big Brothers the fish out draws a large crowd every year who want to experience outdoor fun and family time. Beginning at 8 a.m. and running until 6 p.m., there is no admission for the fish out, but a donation of one loonie is requested, which will go directly to Big Brothers. There are prizes for the junior and senior anglers catching the biggest fish from the trout stocked, spring-fed pond, and free raffles throughout the day. No license is nessary. It is recommended that people bring their own bait, not corn or lures, as there is a limited supply for sale at the pond. The Lake Huron fishery consists of species like rainbow trout, chinook and cohoe salmon as well as yellow perch, small Trout Tips... — Basic Trout Preparation — Not only is trout the healthy choice for today's diets, but it is easy and quick to prepare...and great tasting too! Panfry —Dip cleaned trout into milk and roll in flour. Fry in hot butter in skillet until well browned on both sides. Season with salt and pepper. Trout is done when it flakes easily with a fork. Bake — Put trout in a well greased baking pan. Sprinkle with salt and pepper, brush with melted butter. Bake at 400°F for 15 to 20 minutes. Trout is done when it flakes easily with a fork. Do not overbake. BBQ — Place seasoned fillet on grill skin side down or on a flat piece of heavy aluminum foil. Barbecue on medium to high for 10 minutes or until flesh separates easily with a fork. Do not flip fillet. Dijon Sauce — Mix one part dijon with three parts mayonnaise, season with lemon, pepper and fresh dill. Spread evenly over fillet (1/8") and place fillet on barbecue. Microwave — Season to taste and cover fish (fresh or completely thawed) with plastic wrap leaving one corner open to allow venting. Cook on high for 5 to 6 minutes per pound. Trout is done when it flakes easily with a fork. Poach — Put trout in a flat pan and barely cover with hot Court Bouillon - Cover and simmer (do not boil) for 4 to 6 minutes, or until fish flakes easily with a fork. Court Bouillon — Combine one quarter water, 3 tablespoons of lemon juice or 1 tablespoon cider vinegar and 1 1/2 teaspoons salt. Bring to boil and cook for 3 minutes before using to poach fish.