Thursday, Jan. 5, 1989
The cold, quiet catch
Winter angling provides fresh fish, lots of solitude
By Mark Sakry
For The News-Tribune
This is a good time of year to contemplate those stout-hearted souls
who ice fish.
They venture forth, despite the cold, to enjoy the special solitude afforded
by winter. Whether fishing in the open or inside a fish house, they find a quiet
sport without the buzz and distractions often associated with summer lake activity.
In some ways ice fishing resembles hunting, and many enjoy it for that
reason. With any form of ice fishing, one must invartably wait—as a patient
hunter does—for the unwitting quarry to pass the hole. Spearing, especially,
requires this kind of perseverance.
From the fish eater's perspective, there's another attraction to ice
fishing. Some people claim that fish from the cool, clear depths of winter lakes
simply taste better. And they may be right. There are a couple of good reasons
why:
Winter lake water is indeed more clear—the "dog days" of summer have long passed and fish are less likely to be tainted with the flavor of suspended lake nutrients.
As soon as the fish is out of the hole it's in the icebox, so to speak, and remains fresh—if not quick-frozen—until cleaning time.
Such factors can contribute to better tasting fish.
Shore lunch on the ice
Preparing a catch for the
platter in winter is no different from summer. Fish may be cleaned and cooked the
same way. But there's one old trick used by seasoned ice anglers to keep fish from
freezing while out on the ice: Cover them with snow until they are ready to
transport. Snow is an excellent insulator; it will keep fish from freezing for
hours, even in sub-zero cold.
For a special treat, consider having shore lunch on the ice. The
idea presents a bit of a challenge to those who don't like cold fingers, because cleaning
fish outside in winter can be miserable.
Here again. a simple trlck helps: Since you'll already have some
means of cooking your fish close at hand—such as a gas stove or a campfire—heat
a little water in a pan to warm your fingers as you clean the fish. An occasional
finger-dipping will not only sooth numb digits but will keep hands clean as well.
Crappies and sunfish work ideally for this wholesome stock, which can
be used for seafood chowders, soups and sauces … or eaten all by
itself. If the thought of boiling fish heads and tails makes you squirm a bit, don't
worry. As soon as the fragrance of the stock starts to waft its way upward, even the
kids will be wanting to know what's for dinner. Believe it or not, this is a
wonderful brew. And it gives you a chance to actually use up what you may have
otherwise thrown away for waste.
Crappie stock
10 to 12 crappie carcasses (heads, tails, bones, etc.)
2 to 3 quarts water to cover
1 medium onion, sliced
2 stalks celery, coarsely chopped
2 cloves garlic, minced
¼ cup parsley, chopped
1 dozen peppercorns
½ teaspoon dried thyme leaves
1 bay leaf
Dress and clean fish as you normally do. Rinse remaining carcasses thoroughly then mix together with all remaining ingredients in a large saucepan. Bring to a boil; reduce heat and simmer 1 hour. Meat should flake readily from bones. Strain liquid through collander or cheesecloth and set solids aside to cool. Pick meat from bones by hand and return to liquid. Discard remaining solids. Use stock in place of water for richer chowders, soups and sauces. Pressure-can or freeze in Mason jars for future use.
This is a delicious spread for crackers, hors d'oeuvres—even
sandwiches. It's a great way to enjoy northern pike … or any other fish you may
wish to substitute for it.
Northern fish spread
2 cups northern, boiled and flaked (all bones removed)
½ cup mayonnaise
1 tablespoon lemon juice
1 small onion, minced
½ teaspoon garlic salt
¼ teaspoon paprika
Seasoned salt (to taste)Boil northern for 10 minutes; strain and cool. Remove bones. Add all ingredients and blend thoroughly. Keep chilled.
Poaching can be performed in the oven, in a slow-cooker, on the stove,
or over a fire—all it requires is slow, even heat and a good cover on the
pan. The fish will steam itself but must not be allowed to overcook.
Butter-poached walleye
2- to-3 pound walleye, filleted
½ cup water
¼ pound butter or margarine
1 medium onion, sliced
1 teaspoon dried dill weed
1 tablespoon lemon juice
Salt and pepper (to taste)Place walleye fillets side-by-side in a wide pan or casserole with a tight-fitting lid. Add water. Slice butter into bits and dot fillets generously. Cover fillets evenly with onion slices. Drizzle lemon juice over all. Sprinkle evenly with dill weed, salt and pepper. Cover and bake in 350 degree oven for 30 minutes or until flaky. (Steam at low heat on stovetop for 30 minutes, if you prefer.) Serves 4.
Here's an easy-to-make chowder for hearty appetites out on the ice.
It's a perfect recipe for those smaller, good-eating lake trout you pull from the
hole—but
you may substitute other fish, in similar proportions. Just watch for bones and
remove them as best you can before cooking.
Dale's on-the-ice trout chowder 2-to 3-pound lake trout, cleaned (with bones removed) and cubed
½ pound bacon
1 large onion, chopped
Two 8-ounce packages instant scalloped potatoes
16-ounce package frozen mixed vegetables (optional)
Water to cover (2 to 3 quarts)
Salt and pepper to tasteFry bacon and onion together until bacon is crispy; drain grease and crumble bacon. Combine all ingredients in a large saucepan (a 3-pound coffee can works well, too, according to Dale) and simmer over moderate heat for one hour. Serves 6.
4 whole splake (1 to 2 pounds each), dressed and gilledStuffed splake
Gently blend shrimp, softened butter, dill weed and lemon juice. (Add a dash of cayenne for a little zip, if you like.) Brush trout lightly with oil or melted butter; lay in baking dish. Stuff each trout cavity with shrimp mixture, dividing mixture proportionately. Bake in 375 degree oven for 20 to 30 minutes until done. Serves 4.
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