Before you launch your boat and cast your first line into Smith Lake, you must have a valid  fishing license. The good news is they are pretty easy to obtain. Outdoor Alabama is a great resource for everything fishing and according to them, you can get an Alabama Hunting and Fishing Licenses at any of the probate offices and many of the stores that carry fishing tackle or bait. The are also available online and by calling 1-888-848-6887. 

Anglers 16 years through age 64 who are residents and fish with rod and reel or artificial bait must have an Alabama fishing license or a Wildlife Heritage License to fish with hook and line outside county of legal residence or from a boat anywhere on freshwater. To purchase a resident license, you must have a valid Alabama Driver’s License, Alabama’s Non-driver’s ID Card, or meet residency proof requirements. Non-residents ages 16 and older are required to have a non-resident’s license. A person may only be a resident of one state. Resident and non-resident annual fishing licenses are valid from September 1 through August 31 each year.
Residents 65 years of age and over are exempt from buying fishing licenses providing carry an Alabama Driver License, an Alabama non-driver identification card, or other proof of permanent Alabama residence and age while fishing.

According to Outdoor Alabama, the U.S. Fish and Wildlife Service through a cooperative agreement with the Alabama Wildlife and Freshwater Fisheries Division stocks our beautiful lake with around 3,000 to 3,500 rainbow trout every sixty days, with an extra load in the spring. These trout are released at the dam and slowly make their way downstream.

Smith Lake’s Sipsey Fork is a trout fly fishing favorite. Throughout the year fisherman from all over dot the banks and shoreline in hopes of snagging a few. Outdoor Alabama’s website recommends using light rods usually 5 Weight or smaller 8-foot or longer in length. The flies change seasonally and can be as big as a #10 Woolly Bugger and as small as a #24 CDC Caddis Midge.

When trout anglers are not fly fishing, Outdoor Alabama suggests using a two to six pound test line with a spinners, spoons, or 2-inch sinking lures. They tell us, anglers should cover their hooks with salmon eggs, a special trout, bait worms or crickets. A size 8 egg hook is used with enough weight 18- to 24-inches above the line to cast.

They recommend wearing waders with felt sole boots to help combat the slick algae-covered rocks. And they warn anglers that because the area is close to the dam, the water may rise very quickly without warning.

To read more about Smith Lake trout fishing, visit Outdoor Alabama’s website.

For specialized gear and guide services contact: Riverside Fly Shop, a fly-fishing outfitter specializing in custom rod building, fly fishing and tying classes as well as guided tours on Smith Lake.

17027 AL Highway 69, Jasper, AL 35504; (256) 287-9582

E-mail: riversideflyshop@gmail.com

What can we say, cool people gravitate toward cool places. And that has to be one of the reasons the first phase of Silverock Cove has attracted such a fun group of residents and friends. The Progressive Dinner was not only a success, it was a party packed with interesting people, delicious food and spectacular views at sunset.

Here are a couple of the recipes that got the most bites that night, and some some good times caught on camera.

Patsy Baird’s Mexican Layered Dip

1 box of Jiffy Cornbread Mix

1 4 oz can green chiles (UN-drained)

1/8 tsp garlic powder (or 1 clove of garlic)

Mix together and bake in small pyrex pan for 20 minutes at 400 degrees.

Salad Layers: 15 oz. black beans (drained)

15 oz. whole kernel corn (UN-drained)

1 large tomato (chopped)

1 large green or red pepper (chopped)

1 medium onion (optional) chopped

6-8 slices of crisp bacon  or 2 cups of cooked chopped chicken (I use the Hormel Real Bacon Bits jar)

2 cups shredded cheese

Dressing: 1 cup lite mayo

1 cup lite sour cream

1 package dry Hidden Valley Ranch Dressing mix

Mix and set aside

Layer in a trifle bowl or deep dish: ½ cornbread (crumbled)

Add in layers: ½ of black beans, corn, tomato, pepper,onion, bacon or chicken, dressing, cheese. 

Repeat layers.

Keeps well and can be made ahead.

Serve with corn chips or favorite crackers

Patsy Baird’s Buffalo Chicken Dip 

1    8 oz cream cheese, softened 

1/2 8 oz cream cheese, softened

3 chicken breasts, cooked and shredded

1/2 bottle Frank’s buffalo sauce

1 bottle Marie’s Chunky Blue Cheese Dressing

1 2 cup bag Colby/Jack shredded cheese

Layer 9×13 with 1-1/2 blocks cream cheese.  Toss shredded chicken in with buffalo sauce and layer on top opf cream cheese.  Pour bottle of Marie’s Chunky Blue Cheese dressing over chicken.

Bake 20 minutes @ 350 and then put bag of Colby/Jack cheese on top and bake another 10 minutes.

Serve with Frito Scoops.