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There are two reasons why government fish and wildlife agencies kill cormorants. The primary reason is because double-crested cormorants eat fish. They have sparked an irrational hatred among sport anglers who accuse the bird of depleting fish stocks even though they have no scientific evidence to justify their claims. Because government fish and wildlife agencies receive revenue from the sale of fishing and hunting licenses, as well as revenue from gun sales in the United States, they keep anglers happy regardless of the harm done to the environment. The second reason is because guano deposits from tree nesting cormorants over time can alter the local environment. Large colonies of cormorants, ranging from hundreds to thousands, can alter the local environment within 20 years but this is a natural process with ecological benefits. But killing thousands of native North American migratory birds across international jurisdictions is not simply about saving a few 'green' trees. The Ontario government first began shooting nesting cormorants in 2004 at Presqu'ile Provincial Park on Lake Ontario killing over 10,000 in three years. By oiling eggs to suffocate the unhatched chick, they killed thousands more in the Georgian Bay area of Lake Huron. The additional killing on Lake Erie will make the whole Great Lakes basin, the primary nesting ground for migrating cormorants, inhospitable and dangerous. Combined with efforts in the United States to kill cormorants on their `flyway' or migration route, it will leave no place safe for these birds anywhere in North America.

Point Pelee National Park in partnership with the Ontario Ministry of Natural Resources and the U.S. Fish and Wildlife Service is planning an all out assault on nesting double-crested cormorants on the Lake Erie Archipelago Islands. The Lake Erie Archipelago Islands are a cluster of islands in Lake Erie shared between Ontario and Ohio. Middle Island, part of Point Pelee National Park, is the most southern point in Canada and nesting site for thousands of colonial waterbirds. These islands are somewhat remote but over the years have been harmed by haphazard development and a history of military weapons testing. Many of the smaller islands have been abandoned by their private landowners, and have been re-colonized by some of North America's most spectacular colonial waterbirds, such as pelicans and double-crested cormorants. Parks Canada, in partnership with Ontario Parks and the U.S. Fish and Wildlife Service wants to kill thousands of cormorants throughout Lake Erie as part of a larger continental plan to reduce the cormorant population across North America throughout its nesting grounds and migration route Why Kill Nesting Birds? There are two reasons why government fish and wildlife agencies kill cormorants. The primary reason is because double-crested cormorants eat fish. They have sparked an irrational hatred among sport anglers who accuse the bird of depleting fish stocks even though they have no scientific evidence to justify their claims. Because government fish and wildlife agencies receive revenue from the sale of fishing and hunting licenses, as well as revenue from gun sales in the United States, they keep anglers happy regardless of the harm done to the environment. The second reason is because guano deposits from tree nesting cormorants over time can alter the local environment. Large colonies of cormorants, ranging from hundreds to thousands, can alter the local environment within 20 years but this is a natural process with ecological benefits. But killing thousands of native North American migratory birds across international jurisdictions is not simply about saving a few 'green' trees. The Ontario government first began shooting nesting cormorants in 2004 at Presqu'ile Provincial Park on Lake Ontario killing over 10,000 in three years. By oiling eggs to suffocate the unhatched chick, they killed thousands more in the Georgian Bay area of Lake Huron. The additional killing on Lake Erie will make the whole Great Lakes basin, the primary nesting ground for migrating cormorants, inhospitable and dangerous. Combined with efforts in the United States to kill cormorants on their `flyway' or migration route, it will leave no place safe for these birds anywhere in North America.

Warning: Cormorants impose a health hazard !!! Do not eat Cormorants too often because of possible high PCB contamination !!! Cormorant Breasts with Lentils Ingredients (for 2-3 persons): Breasts of one Cormorant, 1 large carrot (cut into pieces), 1 piece of celeriac (from the roots, not the greens - cut into little pieces of 8 mm), 300 g lentils, 2 onions, 200 g smoked bacon, 6 table spoons of vinegar, 4 cups of chicken broth, 2 cups of the marinade, 3 – 4 little red chilies (or freshly grounded pepper), salt, ½ bunch of fresh thyme, goose lard Marinades (it looks as if you will need 2 marinades one to marinade the breasts and one for cooking the meal): each ½ liter of a dry white wine, 4 table spoons of olive oil, 1 onion, 1 carrot, ½ bunch of lemon thyme, parsley, 1 by leaf red pepper. Preparation method: Cut the breasts out of the bird, cut away all body fat. Marinade: Cut all vegetables for the marinade into pieces and boil it shortly with all other marinade ingredients. Let the marinade cool down, pour it over the Cormorant breasts and marinade the breasts for 48 hours. Then, dry the breasts, cut them into pieces, and brown them in a pan with some goose lard (fat). Add one cup of marinade and cook (stew) the breasts for 2 ½ hours until the meat is almost tender. Add some of the chicken broth every once in a while. In the meantime cut the bacon into strips, cut the onions and brown both with some goose lard (fat) in a (roast) pot. Add the carrots, the celeriac, the chilies and the (washed) lentils. Heat it. Then add vinegar, the marinade and the chicken soup. Now salt the breasts and give them onto the bacon and the vegetables. Add the thyme and cook the meal to perfection. Serve salt potatoes with it. Serve Riesling wine with it. Scottish Cormorant Pot/Stew Ingredients (for 6 persons): Breasts of two cormorants, 300 g smoked bacon, 2 onions, 1 green celeriac, 6 grounded juniper berries, salt, freshly grounded pepper, 2 cups of chicken broth, 2 cups of the marinade, whipped cream, 1 shot of whisky (Scotch), goose lard, 150 g barley (pre-boiled ?), ½ bunch of parsley, ½ bunch of fresh marjoram Marinades (it looks as if you will need 2 marinades one to marinade the breasts and one for cooking the meal): each ½ liter of red wine, 4 table spoons of olive oil, 1 onion, 1 carrot, each ½ bunch of fresh marjoram, some pepper corns (berries), 1 piece of garlic Preparation method: Cut the breasts out of the birds, cut away all body fat. Marinade: Cut all vegetables for the marinade into pieces and boil it shortly with all other marinade ingredients.Let the marinade cool down, pour it over the Cormorant breasts and marinade the breasts for 48 hours. Then cut the bacon into strips and brown it with some goose lard (fat) in a (roast) pot. Put it on a paper towel and let some of fat drip off. Put it aside. Cut the breasts into peaces and brown in the same fat (pot). Cut the onion and the celeriac into pieces and add it into the pot with the parsley and the marjoram (do not cut the parsley and the marjoram). Season it with salt pepper and the juniper berries. Heat it. Now, add the marinade and the chicken broth, and stew the meal for 2 ½ to 3 hours until the meat is almost tender. Wash the barley and add it, now. Cook the meal to perfection. Add some of the chicken broth every once in a while. Take away the parsley and the marjoram (remember that you should not have cut them!!!). Finally, add the bacon and some whipped cream and the Scotch whisky (to make it a Scottish dish !!!). Serve it with potato croquettes and green beans. Serve it with red wine (Burgundy). Cormorant in Cream Sauce Ingredients: 1 cormorant, salt & white pepper, allspice, 2 onoins, 2 carrots, a piece of celeriac, 1 tarty apple, 3 dl cream, 5 dl clear broth, 1 bay leaf. Preparation method: Flay and divide the cormorant. Salt, pepper and brown in pan. Simmer 1,5 - 2 hours together with carrots, celeriac, apple, allspice, bay leaf and clear broth. Strain, thicken broth and add cream. Serve with boiled potatoes, green peas, carrots and lingonberry jam. The perfect compliment: Egi Bikavér, 1993. (A rich, full, slightly tarty wine with a touch of liqourice). Here are just a few ways to eat that damn bird but dont forget the Warning i posted good luck guys

new on the site just wanted to say hi and see how every one is doing. hope to read up on some good spots to fishing this year.

Guys can this pic be real? If so where could i see one that big lol

Ok guys this is my first post and i just want to see how many out there want GARY YAMAMOTO Custom Baits? I always buy to much never know when you might run out. So i have the fallowing all brand new in unopend bags Price $5.00 a bag any bag : 4â€