I'm coming up on 1,000 postings to this blog since it was started 10 years ago. Here's a question for you: what would you like to see more of on the blog?
Here's some of the topics of past postings: fishing techniques, fishing products, short stories, wildlife features, history, photo essays, news. Feel free to add your own.
Please leave you comments by clicking on the comments button at the end of this posting and not by e-mailing me. The reason for this is that when other people can see your comment, it may remind them of something which they can then request.
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7 comments:
Can I say "all the above"? Techniques and history are my favs,
Dan: I think I enjoy Wildlife and History most, but I enjoy each and every one that
you use your special touch to write. Thanks for providing this service.
Ray G
Dan,
I think you do a great job diversifying your offering and providing a little something for everyone. The only subject that I think could be added is cooking with fish or game. I am a Chef in Chicago and when I plan my 10 person outing I try to change the menu up every night while still serving walleye and northern.
Besides a fish fry, I will offer Buffalo Walleye Wings and Cheeks, Walleye Croquettes (which is super simple and a favorite of the group), Grilled fish tacos, Garlic and Parm broiled walleye, Smoked Pike or Trout, Chilled, poached Burbot with cocktail sauce, etc etc.
People might enjoy trying the new recipes!
Neil
BTW, here's the basic recipe for croquettes. I love this recipe because it does not take much weight and costs around $1.50 per serving.
2-16" walleye, filleted, skinned and cleaned
1 box Uncle Bens Long Grain and Wild Rice mix, original
1/2 spanish onion, small dice
1/2 c mayo
2 L eggs
3/4 c bread crumbs plus additional cup
Salt and Pepper
-Cook rice per instructions but add fillets and onions to pot 3/4 of the way through the cooking process
-When rice is tender and fish is cooked, mix to break up the fillets into smaller pieces. Taste for seasoning and adjust with salt and pepper
-Let cool in a mixing bowl
-Add mayo, eggs and first addition of bread crumbs to rice mixture and fold in. Let cool for at least 1 hour. Mixture should be a little tacky
-Working with additional bread crumbs, form rice mixture into tennis ball sized balls, flatten and round edges to resemble Hockey puck. Bread top, bottom and sides and lay out on sheet tray. Refrigerate for at least 20 minutes to firm
-In saute pan over medium high heat, melt 1 stick of butter and oil (a cup or so). The oil mix should be deep enough to come 1/2 way up the croquettes. Saute croquettes on both slides until deep golden brown, being careful when flipping.
-Serve with lemon wedges and hot sauce
Neil
Dan the variety of the blog is great. The History and your experiences along with your writing style and humor makes it come alive. Fishing techniques are always appreciated. Even old fishermen could add some of these tactics to their repertoire. When to use floating jigs, why back troll with s curves, Dock fishing techniques, vertical jigging, very patient (do nothing) jigging in mouths of bays etc. I learn something new every time I fish with someone new. Please keep up this blog it helps stretch our Canada trip all year. Recipes sound great. Try not to praise Mike Gage or Jason Pons too much they are tough enough to be with as it is. Thanks Larry Pons
My goodness but I'm hungry now!
I enjoy reading all your posts but especially those on historical facts about Red Lake, fishing techniques and spots to fish and explore on Red Lake. I have fished Red Lake for over 40 years but mainly on the East end. I'm not very familiar with the west end of the lake so the information you provide is great.
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