EUGENE, Oregon (AP) -- A federal judge refused Tuesday to restore Oregon coastal coho salmon to the threatened species list while conservationists try to overturn his earlier ruling that stripped the fish's protection.

  Many Waters Get Extra Trout:
Winter Trout Stocking Soon

  3 Million Fish Were Stocked
In Arizona Waters This Past Year

  Game and Fish Commission Overview

  Catch of the Week 11/02/01
DONALD CHADDOCK, who's lived in Flagstaff more than 30 years, caught these trout on the morning of Oct. Arizona Daily Sun

  Where they're biting  Tucson Citizen

G&F Commission Considering
Proposed Fishing Regulation Changes

US FWS: New database of wild fish health information is unveiled by U.S. Fish and Wildlife Service

  Comment on proposed fishing changes
If you want to have input on proposed fishing regulation changes for 2002, you will want to attend the Arizona Game and Fish Commission meeting in Phoenix Saturday Arizona Daily Sun

  Fall Fishing Outlook For Central Arizona

Urban Cats Get Return Engagement

  Unofficial’ Record Walleye Caught

    Fishing report 10/5/01
Rory's Tip: Rory's Tips will resume next week.  UPPER COLORADO RIVER  Check out the Lees Ferry Angler's web site for up to the minute information. Arizona Daily Sun

High water levels looking good to trout fishermen
Water levels are generally up, thanks to good rains, and the trout outlook is good in the White Mountains, especially for brookies and browns, according to Arizona Game & Fish Department officials. Biologists point out that fall is typically one of the best times of year to catch trout, because ... Tucson Citizen

Fall Trout Outlook Good
In White Mountains source AGF web site

Source:  Arizona Game and Fish site

     

             

Recipes

 

Carp Recipes

Learn2 Clean a Fish

While not for the eternally queasy, cleaning a fish is not as messy as one might think. And don't worry about the guts. 

It's part of the full fishy experience, and we'll show you how to deal with all of it.

LEMON PEPPER FISH

This is another recipe that works well with several types of fish. We typically do this with Bass

 (Remember! You should only cook Bass taken from private lakes. 

Bass taken from public impoundments and cooked should be hazardous to your health - Capture and Release!!) or Crappie. 

The one catch is, this recipe requires one of those neat wire fish cookers.

Ingredients

• 6-8 large Fish Fillets
• 1/2 cup Margarine
• 1/2 cup Lemon Juice
• Lemon Pepper
• Garlic Powder
• Salt (optional)

Take fish fillets (if frozen thaw first) and place them on large tray/platter.

Melt margarine and mix with lemon juice and garlic powder (salt if needed).

Pour this warm mixture over fillets, put on a light coat of lemon pepper, and allow to marinade (turning occasionally) 

for 30 minutes to 1 hour (the longer the marinade the stronger the flavor).

Fire up the grill and set it for medium heat.

.Place fish into wire cooker, sprinkle with lemon pepper again, and place on grill, when fish starts to brown, turn over.

During this process repeatedly brush fish with marinade, and lemon pepper (as required to taste).

Cook fish until well done.

Serve with twice baked potatoes, baked beans, and Texas style toast , or steamed vegetables, french bread and bottle of Chardonnay.

Source  WILD GAME RECIPES

 

PICKAPEPPA FISH

This recipe is for those of us who like to cook but hate to clean up.

 I found the sauce for the first time while diving on Grand Cayman but it is now available in most grocery stores. 

This recipe works well with any flaky type fish (Crappie, Sauger, Orange Ruffy, etc.).

Ingredients:

1 bottle Pickapeppa Sauce

6 large Fish Fillets

2 large Onions

1 large Bell Pepper

10-15 fresh Mushrooms

Garlic Powder (or fresh Garlic if you have it)

Red Pepper

Salt (optional)

Cut onions into quarters, slice bell pepper (if in season use Red Bell Pepper) into 3/4" strips, wash mushrooms thoroughly - leave whole. 

Then take large piece heavy-duty aluminum foil and form area large enough to hold all of the above.

 Place all the ingredients into foil "pan", pour whole bottle of sauce over ingredients, sprinkle with garlic powder (to taste), salt (?), and red pepper.

 Form lid of "pan" with another large piece of aluminum foil.

 This may be cooked on the grill, on the campfire (if on camp fire use two thickness of foil for "pan"), or in the oven.

 Cook until fish easily flakes - vegetables should remain crunchy. Remove from grill (or fire), serve with steamed Green beans or other vegetables. 

The best part is you throw away the pan! Serves 3-4.

Source  WILD GAME RECIPES

 

Crawfish Etouffee

• 2 sticks butter -- (8 ounces)
• 1/2 cup flour
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 2 cloves garlic -- minced
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon thyme
• 2 cups fish stock
• 2 pounds crawfish tails, peeled
• 1 cup chopped green onions, with tops
• 3 tablespoons brandy or sherry -- optional

Make a roux of 1 stick of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes.

Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened.

Add crawfish, green onions, remaining butter, and brandy; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice.
Serves 4.

Source  Cajun Cuisine & Recipes

 

 

FRIED FISH TACOS

 

Active time: 45 min Start to finish: 45 min

1 qt vegetable oil
12 to 16 corn tortillas
1 cup all-purpose flour
2 teaspoons salt
1 cup beer (not dark)
1 lb cod fillet, cut into 3- by 1-inch strips

Accompaniments: shredded lettuce, sour cream, avocado slices, chopped or sliced radish, red or green salsa, and lime wedges

Preheat oven to 350°F.

Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360°F.

Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.

While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.

Increase oil temperature to 375°F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.

Assemble tacos with warm tortillas, fish, and accompaniments.

Oven-Fried Fish

For a fish sandwich, tuck this crispy coated fish into a whole wheat hamburger bun. Top with sliced tomatoes and fat-free mayonnaise dressing.

• 4 4-ounce fresh or frozen cod or other fish fillets
• Nonstick spray coating
• 3 tablespoons seasoned fine dry bread crumbs
• 3 tablespoons cornmeal
• 1/4 teaspoon lemon-pepper seasoning
• 1 tablespoon cooking oil
• 1 slightly beaten egg white
• Tomato slices (optional)
• Fresh parsley (optional)

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Spray a shallow baking pan with nonstick spray coating; set aside.

Stir together bread crumbs, cornmeal, and lemon-pepper seasoning. Add oil, tossing to combine. Brush one side of each fish fillet with egg white, then dip in bread crumb mixture. Place fish fillets, crumb sides up, in prepared pan.

Bake, uncovered, in a 500 degree F. oven for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. If desired, serve with tomato slices and garnish with parsley. Makes 4 servings.

 

Fish Fillets au Gratin

Mild-tasting red snapper, rockfish, and whitefish are low in fat and have a firm texture, making them perfect for this delicate-flavored dish.

• 1 pound fresh or frozen skinless fish fillets (3/4 inch thick)
• 1/4 cup fine dry bread crumbs
• 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
• 1/4 teaspoon dried tarragon, crushed
• 1/4 teaspoon lemon-pepper seasoning
• 1/2 cup shredded cheddar cheese (2 ounces)

Thaw fish, if frozen. Cut fish fillets into 4 serving-size portions. Rinse fish; pat dry with paper towels. Place fish fillets in a shallow baking dish; set aside.

In a small bowl combine bread crumbs, dill, tarragon, and lemon-pepper seasoning. Spoon bread crumb mixture over fish. Bake, uncovered, in a 400-degree F. oven for 20 to 25 minutes or until fish flakes easily with a fork. Sprinkle with cheese; bake for 3 to 5 minutes more or until cheese melts. Makes 4 servings.

 

Cajun recipes - duck sausage

We share with you our collection of recipes from the famous cooks responsible for many of the cajun delights we produce.

. All of these recipes are tried and true, we hope you enjoy them.

A Pocket Guide to Care and Handling of Fish from Stream to Table

 

OVEN POACHED STUFFED STRIPED BASS

 

Recipe courtesy Dr. Paul Pechman

Fish Fumet:
4 onions, roughly chopped
6 carrots, roughly chopped
3 celery stalks, roughly chopped
3 shallots, roughly chopped
1 bunch parsley
1 tablespoon dry thyme
3 to 4 bay leaves
1 bottle (750 cc) white wine
5 cups water
5 pounds fish heads and bones - do not use salmon parts
Salt and pepper, to taste

Simmer first 9 ingredients for 25 to 30 minutes Add fish parts. Simmer for 1 hour, covered. Salt and pepper to taste. Strain through chinos. Strain again using cheesecloth. Place liquid in tightly covered container and refrigerate until needed.

Stuffed Fish:
1 large (10-pound) striped bass, head removed, thoroughly cleaned, boned and scaled.
3 cups fish fumet, recipe above


Stuffing:
1/2 cup olive oil
1 red pepper, roasted and finely chopped
8 shallots chopped and lightly sautéed
1 bunch parsley, stems removed, finely chopped
1/2 bunch basil, stems removed, finely chopped
1 bunch dill, stems removed, finely chopped
1 bunch chives, finely chopped
1/4 cup fresh lemon juice
4 cups fresh bread crumbs
1 teaspoon salt
Pepper, to taste

Note: Combine all ingredients, correct seasoning. The stuffing must taste delicious by itself. This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired.

Preheat oven to 400 degrees. Keep fumet hot in a pot on the stove.

Check the entire fish for scales or bones. This is done by running your fingers over all surfaces of the fish. Remove any bones with a pair of needle-nosed pliers. Place fish on a lightly oiled sheet of aluminum foil in large pan. Salt with kosher salt inside and out. Since there are crevices within the fish, use your hands to place the salt throughout. Rub it like you love it! Pepper the inside and outside of the fish. Lightly place a coat of olive oil on outside of fish. Stuff fish with bread mixture. If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches. Place fish in oven and pour 3 cups of the hot fumet over fish. Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes.

To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness. The fish will have an internal temperature of 130 degrees when it is done.

Remove fish from the pan with foil. Gently peel back foil and place fish on a platter. Slice and serve.

Prep Time: 2 hours 5 minutes
Cooking Time: 1 hours 30 minutes

 

 

WHOLE FISH BAKED IN SALT

Regardless of the salt you use here, whether it be kosher, rock or sea salt, it will rarely be put to better use than encasing an entire fish while it bakes. The fish emerges succulent, with every ounce of flavor and texture intact, and the salt breaks away leaving just the perfect hint of saltiness.

One whole fish weighing about 1 1/2 pounds, cleaned, head, tail, and scales left on
10 whole Tellicherry peppercorns
4 bay leaves
2 pounds coarse salt (I recommend sea salt)
Extra virgin olive oil for serving
Chervil sprigs for garnish

1. Preheat the oven to 400°F.

2. Rinse the fish with cold water, pat it dry and refrigerate until just before cooking.

3. Pour a fine layer of salt in the bottom of an oven-proof baking dish that is just slightly larger than the fish. Lay two bay leaves on the salt, then place the fish on the bay leaves. Place the peppercorns inside the belly cavity of the fish, then top the fish with the remaining 2 bay leaves. Pour the remaining salt over the fish to cover it, leaving the tail fin exposed if necessary.

3. Place the fish on the middle rack in the center of the oven and bake for 25 minutes. You cannot test the fish for doneness — you simply have to trust the timing. Remove the fish from the oven and gently crack off the layer of salt, removing as much of it as you can. Most of the skin will come off the fish as well — what doesn't come off when you remove the salt you need to remove gently, using a sharp knife. 4. Remove the fillets divide the fish among four slightly warmed dinner plates. Drizzle with olive oil and garnish with the chervil, if desired.

Make four servings.

 

Foiled Fish on the Grill

 

1 pound fish fillets

2 tablespoons margarine -- not diet

1/4 cup lemon juice

1 tablespoon fresh parsley -- chopped

1 teaspoon fresh dill weed

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1 onion --

Thinly sliced Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil. In a saucepan, melt margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle with paprika, and top with the onion slices, which have been separated into rings. Fold the foil around the mixture and seal using a drugstore fold or other method of sealing tightly. Leave a little space for the food to expand while cooking. Place on hot grill and grill for 5-7 minutes per side. Fish should flake easily when done.

 

 

 

 

 

Bass, Crappie, Oysters, Frog legs,

 

GRANT'S FRY BATTER

: Serving Size: 6

2 c Buttermilk

3 Eggs, lightly beaten

Several dashes of Tabasco

Sauce 3 Shakes Worcestershire Sauce

1/4 ts Garlic salt 1 t Salt Lots of pepper (to taste)

Self-rising flour

Combine all ingredients except flour; blend well. Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll in flour. Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn. Vegetables are good in this batter (eggplant, squash, etc) Strip fish into thin strips before dipping in bat

MARINATED FRIED FISH STRIPS AND POTATOES

 

Vegetable oil for frying the potatoes and the fish
2 russet (baking) potatoes
1 pound skinless fillets, cut into 2- by
1/2-inch strips
1/3 cup milk
all-purpose flour seasoned with salt and pepper for dredging the fish
4 garlic cloves, halved
1/4 cup olive oil
2 1/2 cups thinly sliced red onion
1 green bell pepper, cut into thin rings
1/2 teaspoon dried orégano
3/4 cup dry white wine
1/2 cup white-wine vinegar
1 teaspoon sugar

In a large deep skillet heat 1 inch of the vegetable oil to 375°F. and in it fry the potatoes, peeled, halved lengthwise, and cut crosswise 1/4 inch thick, in 2 batches for 8 minutes, or until they are golden brown. Transfer the potatoes with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. In a small bowl combine the fish with the milk. Put the seasoned flour in a bowl, remove the fish strips from the milk, letting the excess drip off, and dredge them, a few at a time, in the flour, shaking off the excess. Reheat the vegetable oil to 375°F., in it fry the fish in 2 batches for 3 to 5 minutes, or until it is golden brown, and transfer it with a slotted spoon to paper towels to drain. In a large baking dish combine the fish and the potatoes.

In a large skillet cook the garlic in the olive oil over moderate heat, stirring, until it is golden, add the onion, the bell pepper, and the orégano, and cook the mixture over moderately low heat, stirring, for 5 minutes. Add the wine, the vinegar, the sugar, and salt and black pepper to taste, boil the liquid for 2 minutes, and pour the mixture over the fish and potatoes. Chill the mixture, covered, for at least 8 hours or overnight. Let the mixture stand at room temperature for 30 minutes before serving.

 

 

The Marine Fish Conservation Network

Before you buy fish!
Questions to ask your grocer: ask

 

IGFA All-Tackle World Records

All-tackle records are maintained for the heaviest fish of any species caught on any line up to 130-lb (60 kg) class

 and certified by the International Game Fish Association. Records logged through Aug. 26, 2000.

 Address: 300 Gulf Stream Way, Dania Beach, Fla. 33004. Telephone: 954-927-2628.

Bass Pro Fishing Tips  

A full selection of tips for the average angler to help them with the sport of Bass Fishing. Tips written by BASS Touring Professional Walt Reynolds.

The Arizona Flycasters Club

The Arizona Flycasters Club (AFC) is a non-profit organization located in Phoenix, Arizona. The AFC is dedicated to teaching the art of fly fishing, fly tying and other related fishing skills in addition to assisting with conservation issues and helping rebuild the fishing habitat with other dedicated outdoor organizations. The AFC is proud to be a member of the Federation of Flyfishers, an international organization for fly fishermen. Twenty four members founded the AFC in 1962, with the club expanding to it's present size of several hundred members.

Small Stream Fly Fishing
View stories and photos about trout fishing, camping, outdoor cooking, nymphing, and general sporting life. Order guide to Arizona fly fishing.

Fishing and Water Sports
Read this directory to get contacts for boat dealers, sporting goods, resorts, hotels, motels, marinas, docks, bait, and tackle in the area.

AZ Fisherman
View pictures and get information about fishing lakes and urban lakes in the Phoenix area and throughout the state of Arizona

Arizona Desert Angler
Site offers fishing information specific to lakes around Phoenix and Central Arizona. Check out related links, and maps, or take a boating quiz.

Arizona Small Streams and Rivers
Discover Arizona's fly fishing spots. Click photos to read reviews on Mogollon Rim, White Mountains and other local or international areas.

Arizona Aquaculture
See photos of Arizona aquaculture, get lists of fish farmers at the high school level and above, and read back issues of association newsletters.
Statewide Unit Map from Arizona Game and Fish

 

Anglerland upadate

Anglerland.com has partnered with an outstanding company to bring you the brand name fishing products you've come to respect. Always below retail prices and we're never out of stock.

We are located close to Lake Nokamixion and many great trout streams in Pennsylvania. We also deal in a very special line of night fishing equipment not sold anywhere else. These products are exclusive to Anglerland. Contact us for more information at Angler@Anglerland.com.

 

Luhr Jensen & Sons, Inc. Fishing Tackle and Fishing Accessories Manufacturing.
Fishing lures and fishing accessories.

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