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Episode: Madison Valley

AIRING Sunday MAY 13th on ROOT Sports Northwest at 9:00 A.M.

The Joy of Fishing travels to Ennis, Montana for Brown Trout on the Madison River.
Our stay highlights one of the finest fly fishing lodges you can visit with incredible views and meals you will not soon forget.
A fantastic fly fishing trip awaits you in the Madison Valley.
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Shot & Chopped by Travis Cooper
Music by Serge Essiambre

Also airing on these stations and times…..

ROOT Sports Northwest

Sunday May 13th at 9:00 AM PDT

Wednesday May 16th@ 11:00 AM PDT

Sunday May 20th @ 9:30 AM PDT

Wednesday May 23rd @ 9:30 AM PDT

KPDX Portland

Saturday May 26th @ 4:30 PM PDT

KLSR Eugene

Sunday May 27th @ 7:30 AM PDT

KEVU Eugene / Corvallis

Sunday May 27th @ 2:00 PM PDT

KOBI Medford / Klamath Falls

Sunday May 27th @ 6:30 AM PDT

KBNZ Bend

Sunday May 27th @ 6:00 AM PDT

Episode: City Salmon

Episode: Bellringers

Episode: Rogue River Giants – Sturgeon

Episode: Classic Tuna II

If you like tuna action this is the episode for you!

Episode: Cranebows

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!

How To Make Creamy Smoked Sturgeon Spread

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.

Ingredients

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

How To Make It

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

Columbian Titans

Steve Leonard puts us on the Columbia River for giant White Sturgeon

Giant White Sturgeon in mid-air on the Columbia River 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!

Run & Gun Steelhead

Duckworth Offshore Boat Series

Wayne takes a tour of Duckworth’s new Offshore boat series with Duckworth/Weldcraft representative Jerry Spiess at the Charleston circuit of the Oregon Tuna Classic.

Get more information on Duckworth’s Offshore model here:
http://www.duckworthboats.com/model-offshore.html