Author

Kirk Deeter

  • Trout Talk

    Five tips to land trout in a timely manner

    Fact: the faster you land a fish, the better the odds of survival. Here are five tips to help you turn a 15-round heavyweight boxing natch into a shorter, tougher MMA fight... and win more often than not. — Use 5X or stronger tippet. I know, there are times when you really feel fine 7X tippet…

  • Trout Talk Trout Tips

    Remembering John Merwin and lessons learned

    I remember the first time we met in person. We were at a fishing trade show, and Merwin ordered me to lunch. I was pretty nervous because everyone at the magazine had told me what a tough customer he was. And sure enough, he was no more than a sip into his martini when he criticized the most recent story I had written

    I was cleaning up my office the other day, and chanced upon a book that made me smile. It’s a copy of John Merwin’s The New American Trout Fishing, given to me by my wife as a birthday present, not long after the book came out in 1994. The book made a tremendous impression and influenced…

  • Trout Talk Featured

    So, you want to write about fly fishing?

    Writer Kirk Deeter taking notes on a layover in Prince Albert, Sask., Canada, en route to Lake Athabasca. Chris Hunt photo. “How in the heck did I ever end up here?” It’s a question I’ve asked myself many times over.  Sipping icy Coca-Cola at a Bolivian army base with El Comandante, as my four Argentine and…

  • Trout Talk

    What’s your vote for America’s ‘national fish?’

    The author's choice? The smallmouth bass. USFWS photo. It’s a silly question, but it’s fun. And it’s Friday. If you were to vote for a national fish, what would it be?  The brook trout currently holds the title of most revered freshwater “state fish” with nine states—including Michigan, Pennsylvani  and New York—making it their choice.…

  • Trout Talk Featured

    Why fly fishing is like pizza

    Pizza is pizza, right?  A little crust, a little sauce, some cheese… bada-bing! There you go. Not hardly! Perish that thought. Great pizza is an artform. It should be a perfect balance involving great crust, delicious sauce, golden cheese and fantastic toppings. If any of those four elements are deficient in any way… meh pizza!  The operative word…