For Wayne Van Burger fishing is not just a weekend hobby, it is a lifelong journey. Follow Wayne on a weekly odyssey
as he seeks out the toughest fighting fish while traveling to fantastic spots at home and across
the world.
If you like tuna action this is the episode for you!
In this episode of The Joy of Fishing Television, Coach is joined by his brother John Van Burger, Fred Von Seggern and Del Miller as they venture to Crane Prairie Reservoir in Central Oregon. This reservoir is home to the “Cranebow” which are large native rainbow trout ranging in size from a few pounds upwards to 20 pounds!
These big, beautiful, hard fighting rainbows like eating bugs, big bugs from the surrounding vegetation. In fact, the guys show you have to catch your own bait beforehand! Spin rods, fly rods, bobbers and bait…the fishing action is non-stop and it will keep you on the edge of your seat!
Then, Wayne brings a cooler filled with fresh trout to Chef Shawn Hanlin at Oregon Coast Culinary Institute. They prepare a quick and easy French campfire dish called “Trout Grenobloise” which will make your mouth water! From the landing net to frying pan…the trout action is well at hand!
From the kitchens at the Oregon Coast Culinary Institute in Coos Bay, Oregon comes this fantastic recipe for a smoked sturgeon dip that’s sure to be a hit for the holidays or any occasion. Presented by Chef Shawn Hanlin. Featuring top quality seafood from Bell Buoy of Seaside.
1 Cup whipped cream cheese
¼ C Mao
¼ c Watercress
1 T parsley finely chopped
¼ C Shallots, diced
¼ C Onions, diced
¼ C Celery, diced
½ C toasted Hazelnuts, peeled roughly chopped
2 C Smoked Sturgeon
In a Saute Pan add 2T clarrified butter over medium Heat, Saute Onions, Shallots, Celery and Watercress until vegtables are translucent.
In a Food Processor blend; ½ onion mixture, cream cheese, mao and ½ of the sturgeon until smooth. Roughly chop remaining sturgeon.
In a bowl mix remaining Onion mixture, sturgeon, parsley, hazelnuts with the cream cheese mixture.
Serve with toasted foccacia.
Serves 8
This adventure begins at the Port of Camas on the lower end of the Columbia River, Oregon. We’ll be joining Steve Leonard from Steve’s Guided Adventures and friends in search of giant white sturgeon on rod and reel.
This will be an epic battle between man and beast. Coach Van Burger lands a sturgeon close to 10 feet in length and aerial acrobatics are on display as well!
Chef Shawn Hanlin from Oregon Coast Culinary Institute will create a Northwest Sturgeon Spread that will make your mouth water! Sturgeon…fun to wine and fine to dine!
The Chinook Salmon stars aligned and we had a day only a few ever experience in a lifetime.
These Chinook ranging from 22 pounds to 52 pounds were all caught on the fly. Orange and green comets being the flies of the day.
These mint silver bright king salmon were taken swinging the fly. And yes they did bite!
The five of us experienced a fishing trip on the Southern Oregon coast we can only hope to duplicate.
The pursuit of Rogue River Steelhead.
We were finishing our piece on Green Sturgeon on the Rogue River on Saturday. Blue Heron, Sunshine and Black Bears. We had a chest full of Sand shrimp and Squirrel guts. Wayne and Denny ready as ever to get some nice 6-7 foot Greens.
We never expected we would have an all out fight with one of the biggest White Sturgeon
ever caught on the Rogue River. He was a monster! He surfaced in the first 10 minutes to have a look and size us up. Back down he went.
Wayne fought for two hours never giving up. The rod snapped in two as it surfaced.
They handlined this giant the rest of the way. It was at least half the length of Denny’s 24 foot boat.
It was too big for a lasso. So with a “quick release” it swam off. Back to the depths it went. I will never forget this one. Can’t wait to start editing.
