Voices

Luke Clayton: Nothing like an old-fashioned fish fry

I’ve fried croaker and speckled trout from a fire fueled by driftwood on the beach and I’ve fried freshly caught catfish and white bass on the banks of remote east Texas creeks. I’m not sure I’ve eaten fish better than those walleye or northern pike fillets cooked over an open fire on a beautiful little island on a remote lake in northern Saskatchewan. The iconic ‘shore lunch’ is a way of life when fishing up in Canada.

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Luke Clayton: Sandbass — the people's fish

I was well into my twenties when I first began fishing for white bass (sand bass) as they are called in north Texas. Sand bass flourish in lakes with feeder streams and each spring make spawning runs in the creeks or rivers. This provides one of the first fishing events of the year for many anglers. But white bass can be caught in abundance year around with a bit of knowledge of patterns.

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