The Underground – in yet another example of our Serious Commitment to Fly Fishing-Related Journalism – offers these hints for recognizing when it just might be too hot to fish…
You Know You’re Fly Fishing Through a Heat Wave When:
7. The trout you catch are already poached
6. Guides stop whining about tips for a change
5. Your fat, sweaty buddy fly fishes naked all day (April Vokey, Outdooress nowhere in sight)
4. You wear oven mitts when holding fly rod and still get second-degree burns
3. “Dry fly” vs “nymphing” disagreement in camp leads to knife fight
2. The “Dead Stretch” in the middle of the day lasts until midnight
1. Local fly shop employees too hot and tired to be surly
The Undergrounders should add their own hints in the comments…
See you in the heat, Tom Chandler.
You start exhibiting Wally the Wonderdog type symptoms of diving into every pool anytime you spot what might be a rising fish.
Smarter and Better Looking Brother(Quote)
The trout you catch are already poached <- I pee in my pants with this one… roflol
Simon Zlachevsky(Quote)
Thanks, but don’t expect me to borrow your waders if we ever go fishing…
Tom Chandler(Quote)
Don’t come off the river, drive back down to Redding, and eat Ribeye at Logan’s Steakhouse after 10:00 pm.
If you do, you will wake up 8 hours later puking your guts out for the next 2 days from the heaping helping of food poisoning they try to pass off as an entre. But hey, the upside is you get to enjoy the sublime taste of bile in the back of your throat after your 7th or 8th round of dry-heaves and the stomach cramps are wonderful! Thanks to the chefs at Logan’s for such a memorable trip to the Upper Sac last week!
Mike Bezmarevich(Quote)
I’m sorry, but this comment is most appropriate for our upcoming “Top Five Signs (ick!) You’re Suffering From Fly Fishing Related Food Poisoning” post. We’ll move it there once it’s up…
Tom Chandler(Quote)
It’s so hot and dry you pulled a tick off the fish’s dorsal fin.
Ian(Quote)
It was so hot in Missoula this week the primary hatch on the Clark Fork was co-eds in inner tubes. Seriously, sun up to past sun down… One of the hardest hatches I’ve ever fished. Good to be back home in the Sierra Foothills.
finsandfeathers(Quote)
You say that like it was a bad thing…
Tom Chandler(Quote)
If they’re already poached how much wine and lemon juice to you put in a small stream pool to get the taste just right? Do you grind pepper into the water as you’re fighting them or is that best done in the net?
Marty(Quote)
Frankly, butter and tarragon go much better in wilderness settings…
Tom Chandler(Quote)