Fly fishing for ‘sewer salmon’ in the L.A. River

At 6 a.m. on a recent Saturday, I donned a borrowed pair of waders with a hole just above the butt, wrestled some waterproof boots over my feet and stepped into the muck of a particularly deep patch of the Los Angeles River. “And after that,” she said, “I was coming back three days a week.” Lino Jubilado uses a tenkara-style fly-fishing rod in the L.A. River. “When people develop that love and appreciation for the river and its tributaries, for our native ecosystem,” Winter said, “they understanding that it’s essential for our ability to thrive in the coming century.” The feeling of the first catch Carp fillets, caught in the L.A. River. “It wasn’t a huge sample size, and it wasn’t a study that was designed for the primary intent to answer the question: Is it safe to consume fish?” She noted that 90% of the water in the L.A. River — with some variation due to rainfall — is outfall from water treatment plants. Ingredients 2 medium Los Angeles River carp fillets, roughly 2½ to 3 pounds ¼ cup finely minced fresh galangal 1 teaspoon granulated sugar 2 tablespoons fish sauce 2 tablespoons chile powder 2 tablespoons thinly sliced lemongrass ½ of a red onion, thinly sliced ½ cup roughly chopped cilantro, with stems 12 mint leaves, torn ½ cup thinly sliced green onions ½ cup chopped sawtooth 2 tablespoons nam pla ra ¼ cup fresh lime juice 1½ tablespoons toasted rice powder Green cabbage wedges, sliced cucumber and Thai sticky rice, for serving Instructions Preheat a grill to medium high heat.