BSmaster

Awesome post! Love the fish pics too! With the warmer than normal winter the pike might be staging to spawn ??? Seems way too early but it is an off year for winter weather.

I do not know why numbers of smelt have declined. I have heard several plausible theories (no comment). I do not spend a lot of time on Seneca lake but I have seen them occassionally in the spring. When I was a kid, my Dad and Grandpa would go get them in 5 gal pals and we (the whole family) would spend the next day cleaning them. Scissors and old tooth brushes. Some got Frozen, Some got Canned. I kinda miss it. I don't want 5gallons. Maybe a doz or 2. Homemade tartar...

The lampreys run the creeks in May. A few years ago I took some time to Snag some and put my boot on them. I have not met a person yet who has caught a salmonoid or even a bass that said it was cute to see their game fish with a hole in the side. A guy I work with tries to get a group together every year to go after them on Catherine. He really hates them. I don't know how the DEC feels about targeting them. They generally want all the control of our fisheries left up to them - because they are experts in the field. I do not mind killing them when the opportunity presents itself.

I do not know where I read it, but the article was referring to removal of the skin, the lateral fat line, the back fat and the belly would remove most of the problem areas if the fish was contaminated.

Types of fish are different. Apex predators have more contaminates because the contaminates are passed through the food chain and are magnified. Bottom feeders have more because they eat things from the bottom where contaminates settle. Pan fish are probably the best option.

My general rule is to let the big ones and the illegal ones swim away (except ho's and Kings - ages are similar) I call them eaters (keepers) and breeders (mountable).

I eat a lot of fish but I am glad that my kids do not like it yet. The LD 50 of an adult is so much higher than that of a child. People are familiar with lead poisoning. The same idea works with contaminated fish too. When I worked with Litharge back in the 90s I was told to keep my work clothes separate from my family and pets living areas.

I would say eat fish from NY and skip eating fish from China.

Joe

Reading all of these recipes made me hungry so I decided to add one of my own. If I do not communicate something well, please ask for clarification.

I like to make a venison dish with round steaks/roast. When I butcher my deer, I tend to be fussy and remove all fascia, ligaments, vessels, and fat and freeze the entire muscle whole. I do this so I can keep the meat from freezer burn and also it can be cut more uniformly when it is half thawed. When removed from the freezer, I usually let it defrost overnight in the refridge and next day take it out, unwrap and cut to a desired size. I plan on cutting after cooking but want as much marinade or dry rub to touch the meat so I cut into manageable pieces for the grill grate. I use things that i can pick up at the local Wegmans and assemble.

My list:

roughly 4lbs clean venison (I use rounds)

Marinade or dry rub

1 bag frozen onions chopped

1 bag frozen peppers chopped

1 bag frozen spinach (chopped)

2 jars Wegmans salsa (I use tomato or chipotle)

1 can sliced jalepenos

1 can sliced chilis

1 Box Orzo

fresh red onion

several Scallions.

fresh mushrooms (sliced and clean) optional

Garlic, pepper, Basil

butter

Olive oil

Start by treating the venison. Age it at least three days with the marinade or rub of your choice. Keep it chilled. Grill to well but not dry. Carmelize the onions first butter olive oil. Add to a large crockpot. Fry-cook the spinach/green peppers add the jalepenos and chilis and place into the crock pot. Cook the Mushrooms by adding butter and olive oil to a pan. Add mushrooms, then finish with granulated garlic, black pepper, sweet basil. I fry intensely and keep flipping in the pan to sear the fresh mushrooms. I add this to crock pot. I cook the orzo aldente and add to the crock pot. Cut the venison into bite size pieces and add. I also add the two jars of salsa. I mix it all together. I chop the scallions and red onion (1/4 - 1/2 cup) and place on top and do not mix. Cook on low for a few hours. I eat it at this stage but I have wanted to try making wraps using sour cream and taco sauce and grated cheese.

I know a lot of people like using rounds for their jerky - excellent idea. This is just something I developed to give me one more venison dish to eat. It has received good reviews so far. Who knows... maybe it will end up in a Adirondack Cook Book.