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Hey All, Thanks for much again for all the responses. The Toronto Region Conservation Authority called me in response to my email. I spoke to head of water management. I sent him the real estate listing as well. He was pretty great about it, couldn't find any issues on their end as to why I can't. If it's private property, not fishing out of season, have a license, etc. Which was my main concern of TRCA officers showing up at my door to fine me, and not being able to fish there anymore (worst case scenario). The city is the "landlord" of the pond so they set the rules for their property, but since we have riparian rights, as it says in the ad, we're permitted, as I thought. He gave me the email for the park manager, they get calls constantly about high park etc people are understandably protective. I'll in the meantime I'll just ignore them. Or if I'm feeling sassy maybe paddle across and ask to see their (whining) licences, as angler harassment is illegal 😛 Also got this little almost 4lb nugget last Saturday.

A couple of days ago I took my 5 wt and my Vizsla up to a favourite creek in North Frontenac. The Mayfly hatch was in full swing, and I was fortunate enough to have a few Brookies sip on my Adams. Usually, I'll pan fry, grill or hot smoke Brook Trout...but since I was having a couple of buddies over to watch the game tonight, I decided to make Gravlax as a snack, which I haven't made in awhile. Gravlax is Scandinavian cured fish, typically made with Salmon, but Trout works perfectly well too. It's like a cross between cold smoked fish and sashimi...there's no cooking, just the cure. The fillets are heavily coated in salt, sugar, dill and Aquavit (a spicy gin/vodka from Norway). The process takes place in the fridge, under the weight of a brick to squeeze out the moisture. It typically takes 24 to 48 hours depending on the thickness of the fillets. Once cured, it's easy to cut the fillets into very thin slices with a sharp knife. I'm serving it with some baby greens from my garden, lemon, Vidalia onion, capers, toasted rye bread, and a dressing of sour cream, dill and Dijon mustard. I'm not an Oiler fan, but it would be nice to see the Cup finally return to Canada...hopefully the tornadoes don't interfere with my reception up here..

Oh Baby, that has me drooling.

Yes I did look up the spelling before I posted that, to confirm in my own mind how I used to spell it. Mr Google says both spellings are correct. I did hear the tornado and violent storm warnings for your area yesterday on my way home from the hunt camp. It completely missed Kingston. Doug

I have made Gravlax (I think the spelling is Swedish vs Norwegian) with most species of Salmon or Trout, all work well except Lake Trout...a little too strong flavoured. Have you ever tried adding beet juice to the cure ? A classic Swedish recipe that adds some interesting flavour and colour. Have fun playing with the Bass Doug. I'm looking forward to Saturday too...with all these wacky cold fronts coming through of late, the Walleye fishing's been a dud. Spending this morning cleaning up from the storm last night...got pretty violent for a bit up here.

Looks awesome! I used to make gravlox (I spell it with an o, like lox) with brown trout fillets, but it has been a very long time since I caught a brown. Or a brookie, for that matter... Headed to Loughborough today for a week, yeehaw! When we are not bass fishing or playing cards, the 4 amigos eat like kings. I am introducing them to smoked sprats, thanks to you! Doug

First time buying Prawns, a quick marinade in lime juice, a dash of chili flakes and onto the grill next to the Asparagus. Served over some fried Basmati Rice with veggies. I'll do it again. 😉