Jörgen Emanuelsson one of the members of “1995 års män” – a group of friends from their days at the Royal Institute of Technology. Each year, they hitch up a Polar 560 and take a week off to go fishing . It has is a combination fridge and freezer (170/31 l), an extra large water tank and special moulding for hanging fishing lures.
Jörgen’s biggest interest just now is undoubtedly fly fishing in the river Ljusnan. Every spring, a group of friends from the Royal Institute of Technology go up to a particularly good bend of the river. With them they have flies they’ve tied themselves, which is an art in itself. “We’ve taken a course in England to learn how to tie flies; it’s a very special technique. Even the clothes are a little different from traditional fishing with a reel.”
As an engineer Jörgen, likes innovations. He has therefore invented and built his own rack system where all his flies are attached, visible and easy to choose among.
We follow the group far out into the river. They position themselves strategically, upstream and downstream, and at just the right distance from each other, wading and balancing on larger stones. You have to make a good cast – out with the fishing line and the line of self-tied flies in different colours.
It’s gone well for the group this week. In principle, you eat the fish you’ve caught every day, and these are real delicacies: char, trout and salmon for the most part. They own the caravan together. It’s parked just outside Hede, so when it’s fishing time, any of them can come up with a car, hitch on the caravan and drive up into the mountains.
In the kitchen drawers there are electronic thermometers to make it easier to keep the
temperature exactly right.
“The most common way to ruin fish is to overcook,” Jörgen says. “You always have to do the fish ‘au point’, meaning precisely when the fish starts to fall apart – not a minute longer, because it would then become dry and not all as tasty.”
The group prefers boiled new potatoes, but they also have a sauce expert. Kalle works as a saucier at a well-known restaurant, so he’s usually the one who gets to bring out the essence of the day’s catch with his unique skills. Does he have any secrets to share?
“Liquorice and ginger may sound like a strange mix, but with trout it’s magical,” he says. “Try it!”