Grasshopper

Classic late-summer terrestrial. Big meal that draws aggressive rises from trout.

Printed on the Jack of clubs

By late summer the grass along a trout river is full of hoppers, and a meaningful number of them end up in the water every windy afternoon. A grasshopper is an enormous meal compared to a mayfly, and trout that have spent all season sipping tiny insects will abandon a feeding lane entirely to intercept one.

Dave Whitlock's pattern is the standard against which hopper flies are still measured. The spun and clipped deer hair head gives it a convincing blunt profile, the knotted legs suggest the real insect's distinctive kick, and the turkey wing lies over the body the way a hopper's does. It looks like the animal in a way that foam patterns, for all their practicality, do not quite manage.

Hopper fishing is fundamentally about the bank. The insects come from land, so the fish that eat them hold tight to the edges — under grass, against undercuts, in the eighteen inches of water closest to shore. Fishing the middle of the river with a hopper is mostly wasted effort.

What does a Grasshopper imitate?

Adult grasshoppers.

How do you fish a Grasshopper?

Cast tight to grassy banks and let it land hard. Dead drift along the edge, with an occasional twitch. Takes are often violent; wait until the fish has turned down before setting.

When should you fish a Grasshopper?

Late July through September, best on hot, windy afternoons when hoppers are getting blown into the water.

What are the quick tips for fishing it?

• Wind is your friend. The windier the afternoon, the better hopper fishing gets.
• Fish it within a foot of the bank, then closer.
• Pause after the take — hopper eats are slow and deliberate more often than not.

How is a Grasshopper tied?

• Hook: 3XL dry fly, #6-#12
• Thread: yellow 6/0
• Body: yellow poly yarn or dubbing with a red tail tuft
• Wing: mottled turkey quill, lacquered
• Legs: knotted pheasant tail fibres
• Head: spun and clipped deer hair

Dressings vary by tier and region. Treat this as the common recipe, not the only one.