Word: trout
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...imitation caddis fly on the filmy surface of the crystal-green water. Suddenly a form rose from below and took the hook. As Duncan played in his leaping, twisting catch, he could tell by its green back, silvery sides and blazing red stripe that he had hooked a rainbow trout. Then Duncan saw something else: a jet-black discoloration on the fish's tail and rear section. The trout was clearly diseased. "I was shocked," says the veteran sport fisherman. "You don't expect such a sight out in the remote wilds...
Duncan was lucky; he caught and released several more fish that afternoon. Other trout aficionados will make the pilgrimage to Colorado's and Montana's world-renowned wild-trout streams this fishing season and come away skunked. The cause: the tail-blackening "whirling disease," a mysterious and usually fatal ailment that is spreading rapidly through prized trout populations of the Rocky Mountain West. In Colorado, where the rainbow is the mainstay of a $1 billion-a-year game-fishing industry, the disease has infected hatcheries, devastated trout on a prime stretch of the Colorado River and spilled into...
...McInerney could have spent the rest of his career rewriting Bright Lights, Big City, a well-observed comic novel that caught a generational updraft and became either The Catcher in the Rye of the '80s or the Trout Fishing in America of the '80s, depending on your estimation (I would come down somewhere in between). His subsequent books didn't stray far from the urban high life, but with his fifth novel McInerney aims to limber up and take on something more ambitious...
Until then, however, it will go on raining mackerel and speckled trout and stones upon the human mind...
...LAVISH DINNER THAT CHEF John Folse prepared for a private party of Procter & Gamble executives tasted rich enough to make a cardiologist apoplectic. Folse, owner of the celebrated Lafitte's Landing restaurant near Baton Rouge, served thick seafood gumbo, sauteed herb-encrusted duck breast, sauteed speckled trout, fried soft-shell crawfish, salad with vinaigrette dressing and--for those who had room left for it--Mardi Gras cake. Every dish was prepared the old-fashioned Louisiana way, with generous dollops of oil; every bite tasted heavenly. Yet the whole thing, from soup to dessert, was a low-fat meal. That...