Hi all,

The shop now has gift vouchers available if you are looking for a gift idea for Christmas.

I’m sure the wife will love it!

(apologies to our female anglers – it was a poor attempt at a funny!)

Also, places are filling up fast for what is sure to be a great occasion on Boxing day.

Our bait competition is taking place then, and we’ll have the fluff chuckers the following day on Sunday the 27th. Just so you’re aware, we will be closed on Christmas eve and Christmas day.

Everytime you turn on the telly you get someone or other giving you present or food tips for Christmas.

Here’s mine!

Fish course for your Christmas dinner.

Take one georgeous Carbeth Fishery rainbow trout (make it a big one – you know we have them!)

Fillet both sides and give one to your mate (or keep it if you’re like me and have 14 people coming for dinner!)

Lay the fillets skin side down on a deep oven proof dish.

Take the juice and rind off of 2 oranges and 1 lemon. Pour half of the juice into a jug and pop in a few cloves. Let them sit for a bit.

After an hour or so take the jug of juice and pour over your fillets – leave in the fridge for another hour or so.

Meanwhile take the rind and the rest of the juice and place in a bowl along with enough fresh breadcrumbs that will cover the fish (leave the orange packet stuff  alone!!) Add some freshly chopped parsley or corriander and mix well. This is now your crispy crimbo topping. Put it aside for the hour then place on top of the fillets.

The juice on the fish acutally cooks it slightly, so you’ll only need about 15 to 20 minutes (depending on how big the fish is) in a hot oven.

Buriful. In fact it can be prepared the previous day and eaten cold as a salad.

So what are your chances of getting the main ingredient then?

Well, fishing has been good the past few days and the conditions surprisingly mild. Ok, it’s not exactly balmy, but not as cold as it could be.

Stop wrapping presents, wrap yersel up, and get fishing!

All the best for the festive season

Paul