Word: steelheads
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Dates: during 1960-1969
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...shifting fitfully, as if everyone is looking for a better motel. Some 500 people a day move out of the state altogether. Among the seekers who stay are a large number of the troubled souls, mainly young and middleaged, who join encounter groups, which proliferate in California like steelhead and artichokes and the wines that go with them...
...Steelhead Hopes. Originally an ocean fish, the alewife could not penetrate very far into the Great Lakes until the 1930s, when rebuilding of the Welland Canal provided it with a convenient bypass around Niagara Falls. Even so, their numbers remained relatively small until the 1950s, when the sea lamprey-also an oceanic interloper-wiped the Great Lakes clean of the trout and burbot that were feeding on alewives. Too small a target for the lamprey (which is now being eliminated by chemical controls), and left with no natural enemies, the alewives promptly began a population explosion...
Commercial fishermen now take about 50 million Ibs. of the plentiful alewives from Lake Michigan each year, for processing into fish meal, fish oil, and cat and chicken food. Worried fed eral and state agents have stocked the lake with 2,000,000 steelhead trout and 300,000 coho salmon, hoping that they will take to an alewife diet and proliferate, thus bringing the ecology of the lake back into balance...
...steelhead trout fishing trip [Jan. 1], I arose at 5 a.m., drove 2½ hours over snow-covered roads, experienced a near-fatal skid, stood from dawn to dusk in icy, chest-high water, and was buffeted by 50-knot gales. After being forced to drive the last 32 miles of the return trip home at 15 m.p.h. because of ice and slush, I at last staggered into the house at 8 p.m. proudly holding aloft the object of my efforts-a nine-pound "buck" steelhead! What do you mean, steelhead fishermen are "screwy people...
Brillat-Savarin should have eaten so well. As a table fish, the steelhead offers the best of both its worlds: its flesh has the pink color and high fat content of a saltwater salmon, the delicacy and firmness of a fresh-water trout. Stuffed with onion, lined with bacon strips, drenched in tomato sauce, wrapped in foil and roasted over an open fire, the steelie is enough to make a gourmand out of a gourmet. But it is the sport, not the stomach, that makes a steelhead fisherman. Snorts one oldtimer: "Catching a steelhead for food is like visiting...