Lime Trude SBS

hook - Dai Riki 320 #14
thread - Uni 8/0 camel
tail - golden pheasant tippets
body - Hareline chartreuse
wing - calftail white
hackle - brown

Not sure how long the Lime Trude’s been around but it’s a pretty little fly and easy to tie; hardest part for me is evening the calftail wing in a stacker -ugh!

Part 1

mash barb, attach thread at 60% mark and wrap back to point above barb

separate a clump of pheasant tippet fibers

measure for length (hook shank) and tie in

apply some dubbing (Hareline’s a bit spikey for this fly but it’s all I had in this color so I’ll make do)

dub up to 60% mark

clean and stack a clump of calftail

measure for length (hook shank)

and tie in with firm wraps 'cause calftail likes to wander

Part 2

smooth wing tie-in to allow the hackle to lay properly

prep a hackle feather

tie in

wrap hackle forward, half hitch x 2, SHHAN

Regards,
Scott

Another job done well.

An absolute top notch fly pattern ! It began showing up in my home waters, South Platte Cheesman-Deckers area about late 1970’s and what I can say for sure is that it was the inaugural “one fly” Jackson Hole competition champ in 1986. http://jacksonholeonefly.com/years/1986/

I just couldn’t get myself to replace a fly I gained so much confidence in : HW Rio Grande King (with a black poly body and gold tag). I broke the barrier with the HW in 1973 and have kept it busy since or my 9671’s would be a wearin’ the green in size 14 ;-).

You did a great job on the calf tail and if you tie the fly enough the wing is a piece of cake. The only thing I would add is some fingernail polish to the winding’s to secure the calf tail. These hairwings catch a lot of fish and take quite a beating being yanked in and out of a fish mouth and doped up for the next float. In my early days I yanked the wing loose from a few flies preparing it for the next fish. The daub of cement fixed that problem.

You tie a good fly pilgrim…

What material did you use for the body? Olive Hares Ear?

Dub,

Chartreuse Hareline dubbing; mislabeled that as “rib” in the recipe (fixed). Thanks for catching that.

Regards,
Scott