spectr17
12-28-2002, 02:32 AM
KEEPING SMALLER LAKE TROUT HELPFUL AT FLAMING GORGE RESERVOIR
WGFD, Contact: Bill Wengert or Lucy Wold (307) 875-3223
For Immediate Release
12/20/02
GREEN RIVER— When we finally get decent ice fishing conditions on Flaming Gorge Reservoir this winter, the fishing should be good for small lake trout.
Green River fisheries biologist Bill Wengert says, as the result of good lake trout recruitment during the mid 1990’s, there is an abundance of lake trout in the 18 to 24 inch size classes.
“That’s the good news. The bad news is that those same lake trout exhibit the poorest body condition documented in many years.”
Wengert says the body condition, or robustness of the fish, is dictated by the amount of forage fish available for them to eat.
“Lake trout forage mainly on kokanee salmon. Kokanee populations are cyclic and we are at the bottom of the kokanee cycle. In fact, the outlook for kokanee fishing for at least the next two years is pretty bleak.”
Hydroacoustic or sonar estimates of kokanee abundance show numbers have plummeted to the lowest level since the rock-bottom estimate calculated in 1992. Wengert says one ray of hope is the hydroacoustic estimate of one and two-year old kokanee in the 2002 population showed a small, but encouraging increase. The reasons for the reversal of the population trend of kokanee are obscure.
“The drought and corresponding low reservoir elevations are undoubtedly a factor. Kokanee are spawning in gravels, which have been underwater, collecting a considerable amount of sediment and organic matter for nearly 21 years.”
The last time Flaming Gorge Reservoir approached elevation 6,010 feet was February 1982, and the lowest reservoir elevation recorded, since the reservoir first filled in 1975, was 5,988 feet in February 1978.
“The bottom line is kokanee have had to spawn in some pretty mucky gravels for the past couple of years, which will have a detrimental effect on kokanee egg survival and development.”
If Mother Nature delivers relief from the drought and Flaming Gorge Reservoir elevations begin to recover, kokanee will find more optimal conditions for spawning and subsequent survival of eggs to fry. Until then, kokanee populations may remain suppressed and anglers could do their part to help protect and enhance the kokanee fishery by harvesting smaller lake trout.
“Undoubtedly, lake trout prey on a considerable number of kokanee each year, probably more than anglers harvest. So harvesting these smaller lake trout can only mean a healthier lake trout population on down the road and allow kokanee populations to maintain themselves through the drought years.”
The good news for anglers is there are a lot of small lake trout available for harvest. And, although Wengert says they are a little on the “skinny side,” small lake trout should be fairly easy to catch.
Open water boat anglers are doing well long-lining small Rapala-type lures 100 to 120 feet behind the boat over shallow waters 20 to 25 feet in depth. Fishing shallow points and bars or long extensive mud flats can also be productive. Rapalas need to be trolled rather fast (a brisk walking speed) to be the most effective. Shore anglers throwing brass spoons, such as Thomas lures, Crocodiles and other in the ¼ and 3/8 ounce weights are producing the best results. Bait anglers using the old standby, worms and marshmallows, are also creeling small lake trout.
The current regulation on Flaming Gorge requires that, “The creel limit on trout and salmon shall be six (6) per day or in possession. No more than three (3) of these fish shall be kokanee salmon; no more than (4) of these fish shall be lake trout, and only one (1) lake trout shall exceed 28 inches.”
Just in case anglers need some convincing through their stomachs, Wengert says lake trout are good eating. At least in the cold water months.
“Try broiling the filets by brushing them with either a lemon-butter or lime-butter sauce. Sprinkle the filets with lemon pepper, garlic salt or powder and paprika. Broil the filets until the meat flakes and enjoy. Other spices such as onion powder or salt, ground basil and marjoram can also be used to add flavor to the filets. Darn good eating!”
WGFD, Contact: Bill Wengert or Lucy Wold (307) 875-3223
For Immediate Release
12/20/02
GREEN RIVER— When we finally get decent ice fishing conditions on Flaming Gorge Reservoir this winter, the fishing should be good for small lake trout.
Green River fisheries biologist Bill Wengert says, as the result of good lake trout recruitment during the mid 1990’s, there is an abundance of lake trout in the 18 to 24 inch size classes.
“That’s the good news. The bad news is that those same lake trout exhibit the poorest body condition documented in many years.”
Wengert says the body condition, or robustness of the fish, is dictated by the amount of forage fish available for them to eat.
“Lake trout forage mainly on kokanee salmon. Kokanee populations are cyclic and we are at the bottom of the kokanee cycle. In fact, the outlook for kokanee fishing for at least the next two years is pretty bleak.”
Hydroacoustic or sonar estimates of kokanee abundance show numbers have plummeted to the lowest level since the rock-bottom estimate calculated in 1992. Wengert says one ray of hope is the hydroacoustic estimate of one and two-year old kokanee in the 2002 population showed a small, but encouraging increase. The reasons for the reversal of the population trend of kokanee are obscure.
“The drought and corresponding low reservoir elevations are undoubtedly a factor. Kokanee are spawning in gravels, which have been underwater, collecting a considerable amount of sediment and organic matter for nearly 21 years.”
The last time Flaming Gorge Reservoir approached elevation 6,010 feet was February 1982, and the lowest reservoir elevation recorded, since the reservoir first filled in 1975, was 5,988 feet in February 1978.
“The bottom line is kokanee have had to spawn in some pretty mucky gravels for the past couple of years, which will have a detrimental effect on kokanee egg survival and development.”
If Mother Nature delivers relief from the drought and Flaming Gorge Reservoir elevations begin to recover, kokanee will find more optimal conditions for spawning and subsequent survival of eggs to fry. Until then, kokanee populations may remain suppressed and anglers could do their part to help protect and enhance the kokanee fishery by harvesting smaller lake trout.
“Undoubtedly, lake trout prey on a considerable number of kokanee each year, probably more than anglers harvest. So harvesting these smaller lake trout can only mean a healthier lake trout population on down the road and allow kokanee populations to maintain themselves through the drought years.”
The good news for anglers is there are a lot of small lake trout available for harvest. And, although Wengert says they are a little on the “skinny side,” small lake trout should be fairly easy to catch.
Open water boat anglers are doing well long-lining small Rapala-type lures 100 to 120 feet behind the boat over shallow waters 20 to 25 feet in depth. Fishing shallow points and bars or long extensive mud flats can also be productive. Rapalas need to be trolled rather fast (a brisk walking speed) to be the most effective. Shore anglers throwing brass spoons, such as Thomas lures, Crocodiles and other in the ¼ and 3/8 ounce weights are producing the best results. Bait anglers using the old standby, worms and marshmallows, are also creeling small lake trout.
The current regulation on Flaming Gorge requires that, “The creel limit on trout and salmon shall be six (6) per day or in possession. No more than three (3) of these fish shall be kokanee salmon; no more than (4) of these fish shall be lake trout, and only one (1) lake trout shall exceed 28 inches.”
Just in case anglers need some convincing through their stomachs, Wengert says lake trout are good eating. At least in the cold water months.
“Try broiling the filets by brushing them with either a lemon-butter or lime-butter sauce. Sprinkle the filets with lemon pepper, garlic salt or powder and paprika. Broil the filets until the meat flakes and enjoy. Other spices such as onion powder or salt, ground basil and marjoram can also be used to add flavor to the filets. Darn good eating!”