Taking a day or two off just to walk the coastline this time of year is swell. I liked nighttime walks earlier this summer. Too hot during the day as I'm not a swimmer or fishing. Digging for clams or throwing nets and cages into the water is A.O.K.
My friend Ron prepares squirrel that rivals anything in a fine
restaurant. It's that good. He also does a fine job on wild duck,
pickled sunfish, smoked lake trout ... and of course, sunfish!
He is also a flaming liberal and doesn't swear hardly any at all.
That doesn't sound like a good thing. About fishing in western Canada:
I've twice been up to Great Slave Lake. We caught lake trout running
up to 36 pounds, and I took a flight up to one of the rivers that
flows into the Beaufort Sea to catch Arctic charr.
Those was some of the most memorable fishing trips of my life.
Some corporate engineering programs are more bleeding edge than
cutting edge: if you can cut a nickle out of cost without screwing up
performance too much, do it -- by day after tomorrrow -- but be sure
not to miss the mandatory poltical-correctness training.
Been there, done that, got the tee shirt.
When I dissect some consumer electronic stuff I'm amazed that it works
Nothing new about this. Back in the 50s it was said that Mr Muntz
kept pulling parts out of a working TV until it quit working, then
replace the last part removed and started production. The result: the
Muntz TV, first TV to sell for under $100.
Aha. Well, I can get the bones out that way, although I generally skin
the filets first. But it's a little iffy, especially near the
head-end, where the bones become a little complex.
We have some saltwater fish that are worse than that (I'm thinking of
croakers, particularly). They're delicious but they have a complex
bone structure. I've often wished I had some 3D CAD images of fish
skeletons so I could see where those bones are.
Yes, I've done that, too. My method these days is to filet right
through the rib bones and then just cut the ribs out. I do that with
lots of smaller fish, including bass and yellow perch.
Here's another tip you may find useful for sunfish. Lay the fish on
its belly, so the dorsal fin is up. Cut straight down behind the head
and cut about halfway into the rib cage. Then put your thumbs into the
opening between the head and the body, and tear them apart, right
through the thin flesh in the belly. If you cut to the right depth,
the head comes off with all of the guts attached.
Then it's really easy to filet the fish, without the head or guts.
I've also used Euell Gibbons' (_Stalking the Wild Asparagus_) method
for skinning them: Cut through the skin down each side, next to the
dorsal fin, head to tail. Make another shallow cut behind the head,
just through the skin. Then grab the upper corner of the skin, where
the two cuts come together, and tear the skin off. On a big one, a
pair of pliers helps.
I do this if I'm going to cook them whole, which I often do if I'm the
only one eating them. It's the damned skin that carries the muddy
They seem to be good here. And the squirrels taste like...turkey dark
meat! Surprise -- they don't taste like chicken.
I haven't hunted rabbits in NJ. But I did when I was a kid, in PA. I
could walk out my back door with a shotgun, before school, and shoot
one or two almost any day. We ate a lot of hasenpfeffer. My mother was
half Hungarian. d8-)
That's a good point. That's basically what I've been telling people. I
don't know what I'm going to write yet, but I will continue to write.
And in the immortal words of a fellow writer, Samuel Johnson (1709 -
"No man but a blockhead ever wrote except for money."
I'll take that to heart.
It sounds good, Leon. Back when Ned was writing for _Pannsylvania Game
News_, in the early '60s, I lived in PA and read his columns, which I
My local libraries don't have it but I've added it to my Christmas
Not at all surprised that you are familiar with Ned's work. It is laid
out by month and goes for not quite two years as I recall. Easy to read
some and then set aside, wait for the next month. Can't count how many
times he would describe some encounter and my head would nod up and
The real nuggets though are the things to watch or look for while you
are out fishing, hunting, bird watching...
Yeah, they're scary. I had to drive my uncle around for the last
couple years of his life, after he had a stroke, because he just
couldn't do it.
I also had to maintain his 42-foot boat. Lucky for him, he could still
sit in his deck chair and give me instructions. The Caterpillar diesel
was a bit over my head without him. d8-)
I always said this about skiing equipment (where I actually know what I'm
doing) and tennis rackets (where I don't): if you suck, the equipment
doesn't matter, and if you're very good, it doesn't matter either.