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Fishing Line for June 11, 2020

As COVID-19 continues to force all of us to make changes to our daily schedule, the department would like to remind visitors that together we can make a difference. To help minimize the spread of the virus:
Practice social distancing.
Wash your hands regularly.
Avoid non-essential travel.
Wear a face covering.
Avoiding interacting with large groups.
Stay healthy and safe.
In this time of change, the department would like to encourage anglers to continue COVID-19 safe practices; it is a great time to mend equipment, stock tackle boxes and prepare for upcoming fishing trips. In the weekly fishing report, provided by Dustin Berg of Go Unlimited (supporting disabled anglers) and the Department of Game and Fish, we will continue to share tips and tricks to help you be ready and to safely go on your next adventure.
Berg shares fish recipes from angler friends around the state.
Fried fish fillets
This recipe is courtesy of Ben and Kathy Newton.
1. Fillet fish and remove bones. Keep meat cold and on ice as soon as the fish are removed from the lake, if possible. Keeping fish cold is critical in reducing the “fishy” taste.
2. Mix flour, salt and pepper in a large mixing bowl. You want to use enough flour to thoroughly coat your fish. Use salt and pepper to your liking.
3. Coat fish in flour, salt and pepper mixture.
4. Fill a pan or electric deep fryer with enough peanut oil to submerge fish fillets. Heat to 350 degrees Fahrenheit. Submerge prepared fish fillets in heated oil and let cook. Use less oil if cooking in a pan to avoid potentially hazardous spilling.
5. When they float, they’re done. The fillets should rise to the oil’s surface after just a few minutes. They should be crispy, flaky and delicious.
Trout salad
Use deboned cooked trout for Marcus McCoy’s recipe. You can cook the trout how ever you like for this recipe (grilled, baked, fried, etc.).
1 cup cooked trout
¼ cup onion finely diced
¼ cup celery finely diced
¼ cup diced pickle
2 radishes diced
¾ cup mayonnaise
2 tablespoons mustard
2 tablespoons fresh cilantro or dill minced
¼ teaspoon fresh cracked pepper
¼ teaspoon salt
⅛ teaspoon onion powder
Turn ingredients in a bowl with a spoon or spatula until mixed thoroughly. Use as a sandwich filling, salad topper or on crackers.
Be respectful of the environment
In New Mexico, we have beautiful streams, rivers and lakes that we encourage people to enjoy. Part of enjoying these places is to enter, experience and not destroy. Encourage others to be stewards of the land.
Besides the point that leaving your trash turns an otherwise natural environment into an unsightly litter box, it passes on a terrible lesson to the next generation of outdoorsmen. It also harms wildlife. There are many wild animals that rely on our state’s limited water sources that might consume or become entrapped in leftover trash. These animals die from such negative overlaps in culture.
Lead by example and take the easy steps to haul your trash back to the city to dispose of it.
If you have personal tips and tricks that you would like to share with your fellow anglers as we wait out the current restrictions, please email Berg at
Closure Information
Social distancing is a challenge for all anglers; the itch to go fishing just keeps growing. But this is a time for all New Mexicans to pull together for the overall health of all our citizens and stay home. The department reminds anglers it is their responsibility to be aware of closures and contact land managers for properties of interest when restrictions are lifted.
Bureau of Land Management (BLM) —
U.S. Forest Service (USFS) —
New Mexico State Lands —
New Mexico State Parks —
New Mexico Open Gate Properties —
New Mexico Wildlife Management Areas —
Angler and outdoor recreationists should consult their local government’s website for information regarding specific city and town fishing access.
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