Free Thymallus!

A brief science lesson: worldwide, there are 14 different species of grayling in the Thymallus genus, found from the United Kingdom through Northern Europe and across Eurasia and Siberia.  There’s the Mongol, Baikal, Amur, and East Siberian grayling, among others.  None of which I have caught.   Here in Alaska, the lone member of the Thymallus genus is the Arctic Grayling.  If you’ve caught other species, you’ll have to tell me about them. 

But why Thymallus?  

It’s Latin for thyme--because a freshly cleaned grayling really does smell like the herb.  Not that I clean and eat many.  In fact, I’m fanatical about letting them go and I only clean one on the rare (and sad) occasion when I hook one too deeply.  

Salmon--which are far better tasting and destined to die soon anyway--are my choice for the grill.  Grayling taste a lot like their cousin, the whitefish.  They are not unflavorful, if cooked fresh.  But keep them in the fridge for more than a day and they lose texture.  They don’t freeze well either. 

So, please, let your grayling go.

Not convinced?  Most arctic grayling in the Cantwell area don’t reach sexual maturity until they are six or seven years old.  Interior Alaska grayling can live as long as a dog.  If you’re lucky to catch a truly large grayling around here, that fish will almost certainly be over ten years old.  

These are slow-growing fish making a meager living in a harsh climate.  What’s more, they are usually not hard to catch because they can’t afford to pass up food.  Or your fly.  So they eat with abandon, taking advantage of long days and open water, knowing that it will be a long winter ahead.

So I hope you understand why we insist on catch and release.  Without some restraint, there would be--simply put--very few grayling left for you to hook.

If I can help you plan a fantastic day of fly fishing in the Denali area, by all means, let me know! Email me at denaliangler@gmail.com.

Take care,

George Rogers

Denali Angler

Owner and Guide