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Alder Dry
Tied by Wayne McMahon |
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Wing: Deer hair, black
Hook: Orvis stonefly #14 (or equivalent)
Rib: Oval tinsel, gold medium
Body: Peacock herl
Thread: Red 6/0
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| Tying Instructions |
The emphasis here will be on the tying rather than the frying, since I don't cook fish often enough to present an expert cooking recipe. But the tying directions may seem like a painstaking adventure, but they are very similar to an elk hair caddis w/o the hackle, so here goes:
Above the barb of the hook, tie-in tinsel and three strands of peacock herl. (Now is the time to save the herl tips if you will also be tying mayfly swimming nymphs, like isonychia, as they make nice tails.) Wrap the thread with herl to form a dubbing yarn; this will give the body an even wrap and add strength. Wind it to ca.4 cm from the hook eye and tie off. Counterwind the tinsel over the herl body and tie this off. Clip, defuzz, and stack 50 strands of black deer hair. Position the hair over the hook, tips extending to the bend of the hook. Tie-in the hair elkhair caddis- style,using 2 loose wraps then flaring with 3 tight wraps. Then, 5 wraps in front, 3 more in back, clip hair diagonally to form a head, then 3 final wraps in front. Whip finish, lacquer, and that's it!
Red thread is not critical, it's just aesthetics.
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| Fishing Tips |
Forget about visibility, it's a near range stillwater fly anyhow, and sunfish will take it visibly.
Try to avoid greasing and false-casting the fly, and allow it to sink slowly, as alders do when they drop from foliage.
Recipe: Breakfast Bluegills
Descale and filet, as per the little Golden book Fishing; keep the skin intact. Soak the filets overnight in Almaden Mountain Chablis, in refrigerator. In the morning, remove from the wine bath, then butter and bread them with 4C seasoned bread crumbs, as you pre-heat the oven to 425. Grease a shallow casserole with margarine, add the fish, and bake for 20 min. Serve to self and loved ones for breakfast, preferably with cantaloupe slices and cereal. |
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