Crazy About Fly Fishing

There are literally thousands of great fly fishing spots worldwide. Deciding on the best places is really a matter of taste and budget.

Here are a few places where you can be guaranteed some great fly fishing and, for when you're not fishing, a bit of cultural and scenic diversion.

British Columbia - Traditional freshwater fly fishing. It is also fly-in fishing because there is no road access to many of the best spots. Several species of salmon, trout, steelhead are available, as well as char and sturgeon.

Kamchatka, Russia - Ever the traditionalist, Rainbow trout originated here before migrating to the Pacific Northwest and Alaska. The food rich waters of the Overlay River produce rainbows that average five pounds, and twenty-one inches in length.

Guatemala - Fly Fishing for Pacific Sailfish in Central America. Huge Sailfish that like to fight. Not traditional, but exciting.

France - The Pyrenees Mountains. Wild brown trout are plentiful in higher elevations. There is no catch and release here. If you stay away from the posted "no kill" areas The French believe in eating their catch, with some great wine. Much of the rest of the country has stocked fish.

Southern England, Scotland, Wales - Fishing along the coast for Sea Trout, Grayling, Salmon, and Brown Trout, depending on which species you choose fishing for Sea Trout and Salmon where fresh water runs into salt water, or Scotland where the Grayling fishing is considered the best in Europe.

Marco Island, Florida - The fly fishing here is for the larger saltwater variety. Barracuda, Black Grouper, Flounder, King Mackerel, Mutton Snapper, Permit, Redfish, Sharks, Snook, Tarpon, and Yellow Snapper are some of the varieties available to fly fishermen.

All of these areas are fantastic spots to fly fish, offering a wide range of fishing opportunities. All have professional outfitters, and guides, however prices are steep as one would expected for the best fishing on earth.

So, you've had a good day's fishing, you've caught some succulent looking fish and your taste buds are drooling. How do you prepare and cook your day's catch?

Firstly, you need to maintain as much of the delicate flavour as possible. You need to ensure you handle the fish properly. Once you've landed your fish try not to bruise it. Rinse it immediately to get rid of any slime and bacteria. Always use fresh, clean water.

Try to chill your fish as quickly as possible. Use a cooler filled with at least 3" of ice. The rule of thumb is 1lb of ice per pound of fish. Use chlorinated water per quart of water for the final rinsing.

Clean the fish as soon as possible. Try to avoid rough handling as damaged flesh will promote bacteria growth. Gut the fish by cutting the belly. This way will not leave blood or entrails in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavour.

By cleaning the fish properly you will maintain both quality and nutrition for up to 5 days. Remember to wash your hands before touching the fish. No matter what fish and the cooking technique used, always cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. If your fish is frozen then this should be doubled.

Always thaw frozen fish slowly, preferably in a fridge for 24. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.