United States · Texas · Hays

Salvelinus fontinalis

June: Moderate activity, prefers cool and shaded areas.

Photo Fishing Cooking

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Native to northeastern North America Popular among sport fishing enthusiasts

Fish with bright marbled coloration and red spots Prefers cold, clean streams and rivers Active during cool seasons

Fly fishing with artificial flies Spinning with small spoons and wobblers Float and bottom fishing in cold streams and rivers

Prefers cold, clean, fast-flowing waters Active during morning and evening hours Best caught in spring and autumn

19 June 2025 Bad bite

20 June 2025 Bad bite

21 June 2025 Bad bite

22 June 2025 Bad bite

23 June 2025 Bad bite

24 June 2025 Bad bite

25 June 2025 The average bite

Meat is tender, with a light pond and forest aroma Remove guts immediately after catch Keep chilled to maintain freshness

Fillet: Frying, baking, smoking
Back: Braising, soups
Belly: Frying, boiling

Baked Brook Trout with Lemon and Herbs (Baking)
Aroma of fresh herbs and citrus

1. Rub fish with salt, pepper, and lemon juice.
2. Stuff with thyme and dill sprigs.
3. Bake at 180°C (350°F) for 25-30 minutes.

Pan-Fried Brook Trout (Frying)
Crispy crust, juicy meat

1. Clean and portion the fish.
2. Coat with flour, salt and pepper.
3. Fry in butter until golden brown.

Smoked Brook Trout (Smoking)
Delicate smoky aroma

1. Marinate fish in brine for 3-4 hours.
2. Hot smoke for 1.5-2 hours.
3. Cool and serve with lemon.

Brook Trout Soup (Boiling)
Light broth with vegetables

1. Boil fish until cooked.
2. Add potatoes, carrots, and herbs.
3. Cook until tender, serve hot.