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The Pequannock River is one of New Jersey's premier trout habitats winding its way near route 23 though watershed property owned by Newark. In recent years, the watershed commission has successfully regulated flow in the river to promote trout breeding. The river is closely monitored by the Pequannock River Coalition. The Pequannock moves through a forest of evergreens and hardwoods for much of it's length. Boulders and overhanging trees provide excellent locations for trout.

The regulations vary here during the year, so it is best to check the New Jersey Fish and Wildlife Digest for more details. Both of the preceding areas are artificial lure only, possession or use of bait (live or preserved) or any substance (natural or synthetic) that contains a concentration of bait scent is prohibited. In the southern downstream section, general trout fishing regulations apply**.

Check the regulations if you plan on fishing in the Pequannock River as each section is governed by specific regulations depending on time of year.

Brook Trout or speckled trout, Salvenlinus fontinalis, is the most widely distributed trout species in North America. It is roughly similar to the European brown trout. A member of the family Salmondae, it is recognized by a large mouth, violet mantle and red lateral spots. The male has a reddish band along the sides of its body. The Brook Trout averages about 1 kg (~2 lbs.) in weight, feeding on smaller fish, crustacea and insect larvae. It is found in colder streams and rivers between the Allegheny Mountains and Canada. The Raritan River in New Jersey and the area north of it are highly rated breeding areas for Brook Trout. These stocks of fish have been part of the human diet in this area for thousands of years.

The day started out well with each of us catching trout almost immediately on our arrival. I was using a new Quantum Micro reel with a 4 foot Shakespeare graphite composite rod. I like the shorter rods for fishing the Pequannock as it is easier to negotiate the dense vegetation found on the banks of the river. I went shopping at the local Walmart the day before with my friend Ron who helped me pick out the reel. My previous reel flew to pieces the year before, probably due to the poor maintenance. Ron is an experienced sportsman who makes some very effective spinners for me (plus,can't beat the price...FREE!).

 

He had caught nine trout to my three. Dr. Tim dutifully released the extra fish to into the cold, crystal clear waters of the Pequannock River.

But that still left a few fish for our barbecue. Well, it doesn't take a brain surgeon to clean fish, but it doesn't hurt to be one either. Dr. Tim expertly prepared the trout for our barbecue while I harvested some fresh spinach from my geodesic dome greenhouse. We proceeded to feast on a nice spinach salad, trout, baked potatoes and asparagus.

Then it was off again for an afternoon of angling upstream on the Pequannock River. We went to a few spots that I knew of, although the best is probably near some small waterfalls alongside the Newark-Hamburg Turnpike.

The weather was exceptional for early April in New Jersey, sunny and warm. The rivers water level made for near optimal spin casting. But, it quickly became apparent that it was a little too warm and that the trout were no longer feeding. We caught and released a few fish, but it was not as exciting as the morning had been.

After enjoying the day for a little while longer, we decided to visit the local pub. A few schnapps and beers brought a fitting end to a great opening day!

	Geodesic Dome Spinach Salad Ingredients Fresh Spinach Bacon (cooked, crispy) 2 Eggs (hard boiled) Italian Dressing (olive oil and vinegar) Croutons Procedure Wash and drain spinach. Tear spinach leaves into a manageable size. Slice hard boiled eggs and crumble or break bacon into small pieces. Combine sliced eggs, crumbled bacon and spinach in a large bowl. Add Italian Dressing and toss salad to coat the ingredients with the dressing. Add croutons and serve.

	Dr. Tim's Trout Barbecue Ingredients and Materials Fresh Trout Onion Lemon Salt and Pepper Butter, or Olive/Vegetable/Peanut Oil Aluminum Foil Procedure 1. Clean trout removing intestines, inside of gills, leaving head and tail intact. Rinse fish with water. Place fish onto aluminum foil, large enough to wrap fish.   2. Chop up onion and to opened fish, sprinkle onion slices, pepper and salt to taste. Cut lemon into wedges and squeeze juice into center of fish. Add a pat or two of butter or a few teaspoons of oil and securely close the aluminum foil around the fish.   3. Place wrapped fish onto preheated barbecue grill with the seam side up. Cook with the barbecue top covered approximately 5 minutes. Open the barbecue grill cover and turn over the fish wrapped in aluminum foil ( this is why it is important to make a tight seal with your aluminum foil; the butter or oil may leak and cause some flare ups in your grill).   4. When the eyes turn white on both sides of the fish, remove from the barbecue. Ready to Serve! Use fork to peel back the skin and carefully remove flesh from the bone using a fork. Use the fork to pull the meat off the bone by gently scrapping in the direction backbone to filet. Enjoy!!

Related Links:

New Jersey Fishing License Online
The Pequannock River Coalition Membership Application Form (PDF)
Pequannock River Coalition Information
Search the rt23.com Directory for Science and Nature
Earth Day 2001 - Pequannock River Clean-up

sources:

* Thanks to Ross Kushner , president of the Pequannock River Coalition, for information regarding native and stocked trout.

** New Jersey Fish and Wildlife Digest, Vol 14, No. 2, January 2001, NJ Division of Fish Game and Wildlife