Passport to Texas

Angler Larry Mosby with his 13.06 pound ShareLunker! Entry #567

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This is Passport to Texas

This year, the Toyota Sharelunker program expanded to include largemouth bass eight pounds or more. Anglers may submit data year-round into one of four classes: Lunker, Lunker Elite, Lunker Legend and Lunker Legacy.

And anglers can submit a fish into one of those four classes through our mobile app or our web based form.

Kyle Brookshear oversees the program.

Our mobile app allows an angler to enter the data field, such as the date and time that it was caught—the weight the length. And then document those with a photograph and submit those to us. And once they’re reviewed and confirmed, they’ll be entered into the program.

Lunker Legacy class permits anglers to submit their data and loan 13+ pound lunkers caught during the January 1st—March 31st spawning window.

For entering, an angler in any of those categories receives a catch kit. In addition to that, everyone who enters into one of those four categories, is included in a grand prize drawing of a $5K shopping spree at the end of the year. Those anglers that enter the Legacy Class program are in an additional drawing for another $5K shopping spree.

Find details about the program changes as well as the items found in each catch kit, and how to submit your catch data at texassharelunker.com.

The Sport Fish Restoration program supports our series.

For Texas Parks and Wildlife…I’m Cecilia Nasti.

Toyota Texas ShareLunker program

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This is Passport to Texas

The ShareLunker Program is a promotion and enhancement program for Lunker bass fishing in Texas. It selectively breeds trophy largemouth bass donated by anglers.

[Starting] this year we expanded that program to include eight pound bass, nine pound bass, ten pound bass, etc.…all the way up and over thirteen pounds.

Kyle Brookshear oversees the Toyota Texas Sharelunker Program. Why the change?

We wanted to get involved with more anglers out there and begin to recognize them for their achievements. Because, really, a 13-pound bass is the fish of a lifetime, but so it an eight, nine, ten…. And so, we wanted to recognize anglers at other levels of achievement for their catches.

In addition, Brookshear says collecting data on bass 8lb+ helps Texas Parks and Wildlife better understand the influence of ShareLunker genetics in each public water body. He says they’ll continue to collect and spawn 13-pound bass, caught January 1st through March 31st.

And then, we’re not only stocking some of those fingerlings out into the lakes of Texas, but the new change is we are incorporating them into our brood stock development so that eventually, we’ll greatly increase the number of fingerlings that are direct sharelunker descendants that are stocked out in Texas public lakes.

Find details at texassharelunker.com.

The Sport Fish Restoration program supports our series.

For Texas Parks and Wildlife…I’m Cecilia Nasti.

Take the kids fishing.

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This is Passport to Texas

If you’re an angler who likes to eat what you catch, then now’s the time to reel in a rainbow trout.

We stock them at a catchable and eatable size. They are good fighting fish; they’re relatively easy to catch. We usually stock them in smaller bodies of water, so they’re a good fishing, catching opportunity and good eating opportunity as well.

Carl Kittel is a program director for Inland Fisheries, and oversees winter trout stocking in Texas, which began this month.

We’ve been stocking [rainbow] trout around Texas for almost 40 years. One interesting note about trout is that we often say there are no established populations of trout in Texas, but actually, way out west in the Davis Mountains there’s a small, tiny stream at high enough elevation that there is a reproducing population of rainbow trout.

That’s why we stock them in winter; most of Texas is too hot for the fish to survive. Inland fisheries will distribute more than 310-thousand rainbows in 160 locations.

And we have a special program; we actually stock somewhat larger trout in urban areas in our Neighborhood Fishin’ Program. And that’s something that you can specifically look for on our web page.

With the New Year here, it’s is a great time add fishing to your to-do list this year. Find the stocking schedule on the Texas Parks and Wildlife website.

The Sport fish restoration program supports our series and funds rainbow trout stocking in Texas…

For Texas Parks and Wildlife…I’m Cecilia Nasti.

Stocking Rainbow trout. Photo by Larry Hodge.

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This is Passport to Texas

It’s the New year; what better way to celebrate than with rainbows – rainbow trout, that is.

We do winter stockings when the water temperatures permit it, to provide an opportunity for anglers to catch trout in Texas. It’s a species of fish that anglers wouldn’t catch otherwise, so we stock them, and we intend them all to be caught out during the season.

Carl Kittel is a program director for Inland Fisheries. Thanks to good rainfall throughout most of the state, we have fishing access to almost all waterbodies.

This year, things are pretty well back to normal. Looks like our normal level of stocking will happen.

Kittel says the agency will stock about 160 sites around the state, distributing more than 310-thousand rainbow trout. The fish will be divided among the various locations, including urban neighborhood fishin’ holes.

We publish a schedule on the Texas parks and Wildlife Department webpage. Look for the winter trout stocking link.

Carl Kittel says we stock rainbows in winter because these fish cannot survive our hot summers. So, when you reel one in this winter, take it home and eat it.

The Sport fish restoration program supports our series and helps to fund rainbow trout stocking in Texas…

We record our series at The Block House in Austin, Texas and Joel Block engineers our program.

For Texas Parks and Wildlife…I’m Cecilia Nasti.

Chef Cindy Haenel

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This is Passport to Texas

You may be tired of eating those heavy, Thanksgiving leftovers by now. If that’s true, it’s easy to find a nearby fishing hole where you can reel in something light, fresh and delicious. Chef Cindy Haenel says there’s nothing like catching your own dinner.

It’s fabulous. I know exactly how old that fish is, when it came out of the water and how long it’s been dead. And that’s important with fish especially. Fresh is always best.

Cindy, an avid angler, is a chef instructor at Central Market in Austin.

I love the saltwater as well as freshwater. But the saltwater you have more variety. You never know what you’re going to pull up. It’s exciting – like Christmas morning.

Immediately place your catch on ice, and if there’s a cleaning station on shore, Chef Cindy says consider doing the dirty work there. And when you get your catch back to the kitchen, be careful not to overcook it.

Most people, if they don’t like the taste of fish, it’s probably because they’ve overcooked it. And, as it cooks, and the oil of the fish starts to come out of the flesh, it burns very, very quickly. So, if you will undercook your fish, or protect that fish with either a salt crust, or even if it just has a little butter, or some kind of fat on the outside it still protecting that fish while it’s cooking.

Find fish recipes from Chef Cindy as well as a link to other fish and game recipes at passporttotexcas.org.

The Sport Fish Restoration program supports our series and works to increase fishing and boating opportunities in Texas.

For Texas Parks and Wildlife…I’m Cecilia Nasti.

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Trout Amandine
by Chef Cindy Haenel

Ingredients

8 (4-ounce) lake or rainbow trout fillets
1 egg
1 cup milk
1 cup flour
Salt and pepper
1 tablespoon extra-virgin olive oil
4 tablespoons butter
1 cup (about 6 ounces) sliced, blanched almonds
Handful fresh parsley leaves, finely chopped
1 lemon, wedged

Directions

Heat a large skillet over moderate heat. Combine egg and milk in a tin pie plate, beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and milk, then in seasoned flour. Collect fillets on a plate until all of them are dredged and ready to be cooked.

Add 1/2 tablespoon extra-virgin olive oil to your skillet. Add 1 1/2 tablespoons butter to the pan. When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden. Transfer trout fillets to warm platter in oven.

Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter. When butter foams, repeat cooking process. When all of the trout is cooked, add last tablespoon of butter to the pan. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes.

Remove trout from oven and pour almonds over the platter. Garnish platter with chopped parsley, lemon wedges, and serve immediately.

Serves 4