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Fluvial Arctic Grayling

Started by Guest_FishheadDave_* , Oct 03 2010 09:02 PM

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12 replies to this topic

#1 Guest_FishheadDave_*

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Posted 03 October 2010 - 09:02 PM

I spent a couple summers working in Yellowstone as a backcountry amphibian researcher a few years back. I had the fortune of having some sites at Grebe Lake which is the southeastern extent of the range of grayling. We caught a handful of these fellows, but sadly this is the best picture I have.

Posted Image

And the results of a 30 min rainbow trout suppression/dinner effort by my field partner and I. Yellowstone was a terrible place to work :^o

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#2 Guest_panfisherteen_*

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Posted 03 October 2010 - 10:11 PM

yea that looks real terrible :fishy:

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#3 Guest_exasperatus2002_*

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Posted 03 October 2010 - 11:02 PM

Such horrible working conditions.

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#4 Guest_donkeyman876_*

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Posted 04 October 2010 - 05:46 PM

You poor man, I didn't think grayling were that far south.

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#5 Guest_FishheadDave_*

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Posted 04 October 2010 - 06:10 PM

I didn't think grayling were that far south

My understanding is that Yellowstone has a disjunct population of grayling. While I was working in the park, there was some grayling research going on - I think they were trying to determine the genetic relationship of this stock to the others. I'm not sure on the current status, but there have also been some recent efforts to list grayling populations in the continental US under the ESA.

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#6 Guest_Jan_*

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Posted 05 October 2010 - 03:15 PM

I didn't think grayling were that far south

My understanding is that Yellowstone has a disjunct population of grayling. While I was working in the park, there was some grayling research going on - I think they were trying to determine the genetic relationship of this stock to the others. I'm not sure on the current status, but there have also been some recent efforts to list grayling populations in the continental US under the ESA.

Which tasted better, grayling or rainbow trout? :wink:

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#7 Guest_FishheadDave_*

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Posted 05 October 2010 - 06:53 PM

I've never personally eaten a grayling, although my friends in Alaska don't speak very well of grayling as tablefare. Bear in mind they have regular access to fresh sockeye and king salmon...

Yellowstone has fairly progressive (IMO) regulations. Native species are always catch and release, and many cutthroat spawning/aggregation areas are off limits to anglers. In contrast, for most of the nonnatives (brook, brown, rainbow, lake trout)there are either liberal bag limits or mandatory kill regulations. It was refreshing to be in a place where nonnative salmonids were persecuted and not planted on purpose by the state.

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#8 Guest_daveneely_*

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Posted 05 October 2010 - 06:55 PM

Duuuude, is that Ken sans moustache??!

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#9 Guest_FishheadDave_*

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Posted 06 October 2010 - 12:28 PM

Duuuude, is that Ken sans moustache??!

It sure is Dave. I think he looks a lot less like a Mexican drug mule in his subadult plumage.

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#10 Guest_FishheadDave_*

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Posted 06 October 2010 - 12:29 PM

Incidentally, I think he is also wearin an MBSS shirt with one of your sculpin illustrations on it.

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#11 Guest_Jan_*

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Posted 07 October 2010 - 06:35 PM

I've never personally eaten a grayling, although my friends in Alaska don't speak very well of grayling as tablefare. Bear in mind they have regular access to fresh sockeye and king salmon...

Yellowstone has fairly progressive (IMO) regulations. Native species are always catch and release, and many cutthroat spawning/aggregation areas are off limits to anglers. In contrast, for most of the nonnatives (brook, brown, rainbow, lake trout)there are either liberal bag limits or mandatory kill regulations. It was refreshing to be in a place where nonnative salmonids were persecuted and not planted on purpose by the state.

um, I was kidding. Thanks for the interesting answer though. The grayling is an amazing fish.

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#12 Guest_malfunkshun_*

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Posted 25 November 2011 - 01:22 PM

I know this is an old thread, but I just have to add one thing. Grayling taste great! The only problem is that you have to eat them fresh of the hook, otherwise they turn bad real fast.
Just fillet the fish, fry it in a hot pan with real butter. Frying takes 1½-2 minutes on each side. Put it on a plate and add a pinch of fresh thyme. Enjoy with a frosty one. Best way, and only, to enjoy grayling.