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Gill Getter
Originator: John Gantner
Tied by Mark Delaney |
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Hook: #10 bronze or gold Aberdeen
Abdomen: Chenille or pipe cleaner of desired color
Tail: Craft fur of desired color
Shellback: Craft fur, same piece as tail
Legs: White rubber hackle
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| Tying Instructions |
Tie in the craft fur so that it is pointing past the front of the hook.
(This will later be folded back to form the tail and shellback.) Tie in
your chenille (or pipe cleaner,) and wind to bend of hook, and wrap here
with the tying thread. Advance the thread to the middle of the hook, and
tie in two pieces of rubber hackle per side,(to make a total of eight legs.)
Wrap the thread back to the end of the body. Fold the craft fur back over
the body, and wrap it down at the end of the body. Tie off at the end here
with six half-hitches. Coat the wraps here with head cement. Trim the tail
so it protrudes no longer than a 1/4 to 1/8 inch past the bend of the hook.
This is the simplest fly that I tie, and probably the most effective.
The color scheme is easily varied. In southwest Louisiana the most effective
colors are white body/black back, grey body/black back,(especially when the
dragonfly nymphs are emerging,) yellow body/yellow back, and blue body/lt blue back.
You can also play with all the different colored pipe cleaners from the craft store, including ones containing Mylar and tinsel. Swap fly colors; offwhite chenille body/black back. |
| Fishing Tips |
To fish it, get it wet, then cast it out and retrieve with a 2 to 6 inch strips,
letting it sink slowly. The white rubber hackle legs will help you keep an eye on the fly. If the fly moves violently sideways or disappears, set the hook.
Recipe: Bluegill Fillets
- 1/8 cup grated paramesan cheese
- 3/4 cup cornmeal
- 1/8 cup flour
- Tony Chachere's Creole Seasoning to taste
- 10 oz. milk
- 1 egg
Yes, bluegill fillets. When my two daughters were growing up, they
liked to fish for bluegills. They liked to eat what they caught, but
it couldn't have bones in it!! (It takes a little practice to fillet
a 4 inch bluegill-and a very small knife!)
Combine the parmesan cheese, cornmeal, flour, and Creole seasoning,
and mix well. Mix egg, and milk and dip fillets in it. Coat the fillets
with the mix of cheese, cornmeal, and flour, and deep fry. |
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