The “reel” experts of Richland-Chambers Reservoir
Scott Baker
The fall fish fry was on the horizon. We needed pounds and pounds of freshly caught fish to satisfy our appetites. The RR Fishing Club was on a quest: head to Richland-Chambers Reservoir, an underrated oasis that’s actually one of the largest lakes in the Lone Star State and heaven for anglers.
Whoooooa! Richland who? To the world outside Eastern Texas, Richland-Chambers doesn’t have much of a reputation as a game fish factory. But those who know this 44,752-acre reservoir south of Dallas believe it has the stuff to someday rival the best of the best. The rural setting and being home to a large number of native species make it a perfect Fishing Club destination for uninterrupted time on the water.
Setting out with our professional guides in search of the hard-biting channel cats, we headed straight to some of the best fishing spots on the reservoir! Dropping our lines, we immediately felt multiple strikes. With a quick snap of the rod, the hook was set. Rods constantly bowed in an arc. Bottom bouncing snagged fish after fish. In truth, about the only thing preventing us from catching fish was not getting our bait into the water fast enough!
Reeling in just under 230 fish (and that’s not counting those that were thrown back), arms and shoulders tired and sore, we called it a day. Keeping plenty of our catch for the club’s upcoming fish fry (of course, we had to reserve some for our own freezers), they were scaled, cleaned, and transformed into boneless fillets that’ll fry up hot and crispy.
Fishing is fun but, boy, catching is better. There was no break in the lightning-fast action and non-stop strikes quickly maxing the limits. At Richland-Chambers Reservoir there was never a doubt. With a bucket-load of bait, we came home with a truckload full of fish.
Been fishing for answers? We’ve got ‘em. Come join the RR Fishing Club on the second Wednesday of each month at the Wildhorse Grill Boardroom at 4 p.m. For any inquiries, contact RobsonFishing@gmail.com or Scott Baker at 214-334-7664.