This top notch resort should rightfully be referred to as “Gaston’s White River Resort and Restaurant.”

    The statement is supported by the fact that the restaurant is one of the finest anywhere in the country. And, the service is first rate. All operating personnel are unusually friendly and helpful. The total dining experience is absolutely outstanding.

    Now to the main course; trout fishing. My several trips to the resort have failed to record any angler who got skunked on the river. Plenty of stocked rainbows lie in wait in the swift water dashing from the spillway of the great dam of Bull Shoals lake. And Gaston’s has plenty of guides and long, roomy jonboats that put their guests on the fish all year long.

    The premium fish in the White to most anglers is the brown trout. This fish is also the king of trout to many fly anglers across the country as well as to fishers in Europe, roughly the center of it’s original range. It has been introduced to North and South America as well as places like Australia, New Zealand, and others. Everywhere it exists, it is a treasured trophy fish. Huge ones can be found in the White River. Many are taken from the White that exceed 10 pounds.

    At Gaston’s the browns are often caught on lures as well as live sculpins, a small bait fish that lives in swift, cold water. Fly anglers have the option to utilize their flies and enjoy the challenge of taking these wonderful trout from the river.

    My first of two days fishing saw me land just a few of the rainbows. I was using simple night crawlers for bait. The second day I went to the artificial “salmon eggs” and caught plenty of trout. Heavy rain and fog prevented my getting good photos. The “eggs” stayed on the hook through three or four bites and proved to be more attractive to the fish than earthworms. Like day one, my guide was a delight to fish with and I was often absorbed in welcome conversation instead of attending to my bites.

    It seems there is no aspect of a trip to Gaston’s that is not fulfilling. Even the nearby mountain rang each morning with the calls of wild turkey gobblers. Mike Giles had to practice his owling and kept the birds busy making us think of our hunts upcoming to conclude the Mississippi spring season upon our return home.

    Anyone who needed some additional entertainment hit the surrounding woods to collect morel mushrooms. Most of my adult life friends from cooler climates have told me the morels were well worth collecting, their tender flesh resembling certain meats. My morel trip saw me covering ground that had already been “picked.” So I only found two of the tasty fungi. I kept them cool until I got home to Mississippi. After soaking them in salt water and flouring them, I proceeded to over cook my first morels. But they were still delicious, although a bit crispy.

    When spring arrives, I and several of my friends look for an invitation to visit Gaston’s. It is a highlight of the celebration that winter has ended. Everyone needs to go to Gaston’s White River Resort. Contact them at 870 431 5202. But first go to www.gastons.com and see what you have in store.