Introduction

Are you a fishing enthusiast? If so, let’s talk about your preferences. When it comes to trout or catfish, Moab has something for everyone. If you’re up for the challenge, head to the sandy beaches along the Colorado River, where catfish abound and anglers can test their skills. On the other hand, if you prefer the tranquility of beautiful lakes and streams, the nearby La Sal Mountains offer fantastic trout fishing opportunities.

Picture yourself surrounded by whispering pines, quaking aspens, and the soothing sound of bubbling brooks. Nature’s symphony plays harmoniously as you embark on a family outing in the forest, creating an unforgettable experience. Just a few miles southeast of Moab, the La Sal National Forest beckons with its abundance of lakes and streams, perfect for recreational angling.

Imagine yourself in this serene setting, where eight lakes ranging from 2 to 5 acres in size are nestled amidst towering fir and spruce trees, along with tall quaking aspens that create a picturesque landscape. In the summer months, two-wheel drive vehicles can easily access these lakes. However, please note that occasionally, wet weather conditions can render some roads impassable, so it’s essential to plan accordingly.

Indulge your love for fishing and immerse yourself in the beauty of Moab’s natural surroundings. Whether you’re seeking the thrill of catfish fishing along the Colorado River or the tranquility of trout fishing in the stunning La Sal Mountains, the fishing opportunities here are abundant and sure to satisfy your angling desires.

Game Fish

Game fish within these lakes include Rainbow, Brown, Cutthroat and Brook trout. While the Utah Division of Wildlife Resources stock these lakes annually, several have enough natural reproduction to provide an angler with both planted and native fish.

Colorado River

If catfish is your preference, the Colorado River offers miles of accessible shore line and many sandy beaches from which anglers can try their luck. Chicken livers, grasshoppers, worms and stink bait are popular baits for cat fishing. Crawdads, shrimp and clams can also be used. Channel Catfish were first introduced into the Colorado River near Moab, Utah in 1919 by active sportsman and public figure, Horace Stone Rutledge. They have deeply forked tails with a rounded anal fin with 24-29 rays and scattered black spots along their back and sides. They have a small, narrow head. The back is blue-gray with light blue to silvery-gray sides and a white belly. Larger channels lose the black spots and also take on a blue-black coloration on the back, shading to white on the belly. The best time to catch catfish is late in the evening and early morning right before the sun comes up. Catfish also like to hang out in holes where the water is a little deeper. Again, anywhere the current is a little slower and a place where food might gather is great place to find catfish.

Recipes

• Pan Fried Whole Trout
  • 4 whole (12 ounce) trout, cleaned with tails and heads on
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil

  Remove gills from fish and discard. Rinse fish under cold water. In a large skillet, heat oil over medium heat. In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork.
• Trout Amandine
  • 4 whole (12 ounce) trout, cleaned with tails and heads on
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1/2 cup half-and-half cream
  • 1/2 cup all-purpose flour
  • 1/2 cup slivered almonds
  • 3 tablespoons butter or margarine, divided
  • 3 tablespoons lemon juice
  • 1/2 teaspoon dried tarragon
  • 1/4 cup olive or vegetable oil

  Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, sauté the almonds in 2 tablespoons butter until lightly browned. Add lemon juice and tarragon; heat through. Remove from the heat and keep warm. Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture.
• Foil Baked Trout
  • 1 whole trout
  • 2 tbsp olive oil
  • 1/4 tsp garlic powder or ½ clove chopped garlic
  • 1/4 cup chopped onion
  • 2 strips bacon
  • Aluminum Foil

  Preheat oven or grill to about 350°. You can also cook the fish over a bed of hot coals from a campfire. Lay 1strip bacon onto an 18” piece of foil. Place fish on top of bacon. Pour oil over fish. Sprinkle garlic and onion over trout. Place another piece of bacon on trout. Add a little salt and pepper. Fold the foil lengthwise around trout, roll the sides together. Roll ends of foil to create an airtight package. Cook the trout for about 20 to 25 minutes. Turn once halfway through if cooking on bed of coals.
• Fried Catfish
  • ¾ cup yellow cornmeal
  • ¼ cup flour
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • 4 catfish fillets or whole catfish
  • Vegetable Oil

  Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot or 12 in. skillet half full with vegetable oil. Heat to 350°. Add catfish in single layer, and fry until golden brown, about 5-6 minutes, depending on size. Remove and drain on paper towels.
• Pancake Fried Catfish
  • 1/3 pound Catfish fillets per person
  • 2 cups dry Pancake Mix
  • Salt
  • Oil for frying
  • Lemon and Pepper seasoning
  • Cocktail Sauce

  Wash and dry fish. Dip fish into water. Sprinkle with salt and lemon pepper. Coat lightly with pancake mix. Fry in deep fat for four or five minutes or until fish flakes easily.
• Catfish & Kraut Sandwiches
  • 1 cup cooked, flaked Catfish
  • ½ cup well drained Sauerkraut
  • ¼ cup chopped Dill Pickles
  • ¼ cup Mayonnaise
  • 1 Tablespoon Horseradish
  • 12 slices Party Rye Bread
  • 4-1 ounce slices Swiss Cheese
  • 2 Tablespoons Margarine

  In mixing bowl, combine fish, sauerkraut, pickles, mayonnaise, and horseradish. Mix well. Portion mixture evenly on half the bread. Top with cheese. Top with remaining bread. Melt margarine in skillet. Place sandwiches in skillet and grill on each side until golden brown.