Get Out Your Poles - ready to go Joe- needs image

SAN ANGELO, TX – Get your poles ready! Every season is fishing season and restocking makes the enjoyable past time possible.

In O.C. Fisher, there was 25,000 bluegill placed from the A.C. Wood Fish Hatchery from San Marcos.  One of the best parts is that bank fishing in the San Angelo State Park requires no liscence, so it is a great way to introduce your children and family to a peaceful outdoor activity.

And if you desire a change in scenery, the Oakes Street restocking is scheduled for the 22nd this month.  Later restocking dates are Dec. 22, Jan. 19 and Feb. 16.  Each time the river is stocked with approx. 664 rainbow trout.

Looking to get your fishing license online? Check out the Texas Parks And Wildlife online license purchase for hunting and fishing here.

Wondering what to do with your fresh sweet bluegill panfish once you have caught it? Here is a simple Pan Seared Bluegill Recipe:

Ingredients:

• 2 Bluegill Fillets
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• Salt & Pepper
• 1 Lemon

Instructions: 

Add the butter and olive oil to a medium hot frying pan skillet.

 Heat until the butter turns brown and bubbly hot. 

 Season with a dash of salt and pepper to desired taste, add the fillets and allow it to cook for about 3 minutes on each side until golden brown or when done. 

Remove and serve with lemon wedges.

And here is a recipe for Fresh Baked Rainbow Trout:

• Ingredients:
• 2 whole rainbow trout, gutted and cleaned, heads and tails still on
• 2 teaspoons olive oil, or to taste
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon dried thyme
• 1/2 large onion, sliced
• Salt and Pepper
• 2 tablespoons hot water
• 2 thin slices lemon (optional)

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
2. Place trout in the prepared baking dish and coat with remaining olive oil.
3.  Season the inside and outside of fish with dill, thyme, and salt. 
4.  Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
5. Bake in the preheated oven for 10 minutes
6. add water to dish
7.  Continue baking until fish flake easily with a fork, about 10 minutes more.

You can use either recipe for both fish. Enjoy!