Food lovers and fishermen flock To Rotorua’s lakes - tasty trout are just one bite away!
Date: 6 Feb 2012
Mouth-watering trout is a superb addition to any summer menu and anglers are being encouraged to make the most of this year’s excellent season.
More than 100,000 trout are released into Rotorua’s lakes every year and now is the ideal time to reel one in and experiment with new recipe ideas and cooking methods.
Professional fly fishing guide John Hamill, from Rotorua’s Cruise & Fish, says catching wild rainbow or cunning brown trout in the region’s crystal clear waters is one of the best experiences New Zealand has to offer.
“Whether you’re an experienced angler or a first-time novice, there’s nothing more thrilling than landing a wild trout,” he says. “The 2011/2012 season has been terrific so far, with anglers catching some enormous brown trout in particular.”
Eastern Fish and Game records show that every angler fishing the Ohau Channel between Lakes Rotorua and Rotoiti on opening day will (on average) land one fish every two hours with each one averaging 3kg (6.6lb) in weight. Trophy trout weighing more than 4.5kg (9.9lb) are also caught every year from the city’s most popular lakes – Rotorua, Rotoiti, Rotoehu, Rotoma, Okataina, Tarawera, Okareka, Rerewhakaaitu and Tikitapu (popularly known as the Blue Lake).
In the height of summer, Rotorua’s deeper lakes are often the best places to go as trout like to take refuge in the cooler water. Shallow fishing methods work well at dawn before the top layers of water warm up, while jigging and deep trolling are best used later in the day when the fish swim down into the cooler depths.
“There are a number of professional fishing guides and charter companies who can help you catch and cook your trout on the spot,” Hamill says. “It’s their job to know where the fish are biting so you can have a fun, rewarding and memorable experience.” Companies like Cruise & Fish, Trout Safaris, Affordable Trout Fishing, Silver Hilton and Bryan Colman Trout Fishing will supply all the gear you need and provide fishing licenses on request. Some also offer smoking and vacuum packing services.
If you want to fish in style try the 50ft luxury launch Clearwater Spirit where the crew will barbecue any trout you catch, or book a sailing cruise on Lake Rotoiti with Pure Cruise where trout fishing is as an optional extra.
Anglers who are keen to try something different can go heli-fishing in the remote back country with HELiPRO or charter a Volcanic Air Safaris floatplane to reach one of the region’s outer lakes.
“Another easy option is to simply hire a pontoon self-drive at the Rotorua Lakefront for a fishing expedition and use your own gear,” says Hamill.
He suggests people try the following recipe if they catch a trout on Lake Tarawera this summer. Just head over to the lake’s picturesque Hot Water Beach, bury your tinfoil-wrapped trout in the sand and let nature do the cooking for you!
HOT WATER BEACH TROUT
Fillet trout or place the following ingredients into the gut cavity: fresh basil leaves, a dab of butter or olive oil, red onion, slices of tomato, salt and pepper.
Wrap in foil and bury in the sand to cook. If using an oven (and depending on the size of the fish) bake for 30 to 45 min at 180°C. Bigger fish could need up to an 1 hour if not filleted.
SMOKED TROUT
Try using a sprinkle of whole cumin seeds with salt and brown sugar before smoking.
THAI GREEN CURRY TROUT
Fillet fish and leave skin on, try to remove most bones. Find a pan (no lid required) big enough for the fillet(s) then lay a bed of onions on the bottom and sprinkle with turmeric.
Add a dessertspoon of Thai sweet chilli sauce to the onions.
Coat the flesh of the fish lightly with Thai green curry paste and lay flesh side down onto the onions. Cover with coconut milk (1 tin to 1 ½ tins).
Place in 180°C oven and remove just after coconut milk begins to boil (usually about 20 to 30 minutes).
Remove skin and serve on rice with the juices and condiments from the pan.
Enjoy!
