Text 28618, 98 rader
Skriven 2009-09-11 21:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: fishy 137
=================
-=> Quoting Bob Gearhart to Jim Weller <=-

 JW> the Great lakes used to have a major commercial
 JW> trout fishery before the seaway was built and the lamprey invaded.
 
 BG> Control of Lamprey with selective poison brought conditions for the
 BG> Lake Trout back in Lake Superior.

I have read that things are improving.
 
 BG> Michigan charged and extra fee on
 BG> the trout stamp to fund the process. Actually had a pretty good
 BG> growth, were ready  to reopen sport fishing for Lake Trout.  Then an
 BG> Indian Tribe in the area filed suit claiming that they shouldn't be
 BG> restricted to the same laws as the other residents.  It was their
 BG> natural heritage to fish in the Great Lakes.  They won the court case
 BG> and were permitted to fish without licenses, without limits and
 BG> without seasons just as their ancestors had.  They used trawlers and
 BG> seines to take all the trout out in a few years the sport fishermen
 BG> had paid to reestablish. 

One of my farmer friends back home with similar stories maintains
that if they keep their traditional rights, they should be forced to
used traditional methods too.

xxx

Paddy and Murphy were walking along the road one day when they saw a
guy with a bloody great trout in his hands.

The man explained that he "tickled" him.... "Just hang over a bridge
with ya arms in the water an the trout will just swim into your
hands. Then ya grab em an toss onto the bridge an you've got a catch
o the day"

So Paddy and Murphy went of to the nearest bridge and Paddy took
Murphy by the ankles and hung him over the bridge. They were there
for five hours then there was a great shout from Murphy...

"QUICK PADDY PULL ME UP. THERES A FOOKIN' TRAIN COMIN"

xxx

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese-Style Baked Salmon Trout
 Categories: Chinese, Chilies, Salmon, Trout
      Yield: 6 Servings
 
      2 lb Salmon trout
      1 Cl garlic; crushed
      1    Inch ginger, peeled
           -and chopped finely
      6    Spring onions; shredded
      1 tb Sunflower oil
           FOR THE SAUCE:
      1 ts Cornflour
      3 tb Dry sherry
      2 tb Soy sauce
      3 tb Water
      1 tb White wine vinegar
           A few drops of Tabasco sauce
           Coriander leaves
 
  Preheat the oven. Gas Mark 4 /350 F /180 C Clean and scale the
  fish.
  
  Mix the garlic, ginger and spring onions, and stuff the body
  cavity. Wrap the fish in oiled double foil and seal it carefully.
  Bake for 25-35 minutes or steam, without foil, for 20 minutes.
  
  Blend all the sauce ingredients together in a small pan and slowly
  bring them to the boil, stirring continuously.
  
  Put the fish on a warmed serving plate, pour over the sauce and
  garnish it with coriander leaves, if you like.
  
  NOTES: A whole fish served on a large platter makes a stunning
  main course for any party. If you have a fish kettle, or a large
  bamboo or metal steamer, this dish can be steamed instead of baked
  which will give the fish a superior texture. Rainbow trout (one
  per person), or for a special occasion a small sea bass, (when in
  season, in the summer) are suitable alternative fish for this
  dish.
 
MMMMM


Cheers

YK Jim


... One day you eat the shark, the next the shark eats you.

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