BSmaster

Definitely changing the rainbow limit in the western FLs. I am not surprised. Last year there was a lot of talk about stocking rainbows in Catherine Crk. This may be a stupid question but it is Monday morning. Are the changes proposed for next calendar year or effective immediately? It does say proposed.

Just wondering if anybody has any knowledge of the lake/launch conditions at Conesus. In a normal year, I am guessing that this would be in the ice fishing section, however, there is a lot of open water around the state. I know they lowered the lake too, so is the boat launch accessible/useable? Is there skim ice or is it open to boating? Please PM me (or post). It is an 1hr drive for me to find out the hard way. Thanks...

FYI, found this on line -BBC boards. It's only TWO baits per line on Champlain, so even the 3 hook alabama rig is illegal. http://www.dec.ny.gov/outdoor/31510.html Our club emailed the DEC and verified the 5 hook A-rig is legal in NY. Here was the repsonse. I have been asked to provide you with an official ruling of the Alabama Rig. As it turns out, this seams to be a popular question these days thanks to Paul Elias' tournament victory. The Alabama Rig can be used in New York waters provided that no more than 5 lures or baits are used per line and the number of hook points shall not exceed 15. Some waters have special regulations that restrict the number of hook points to a single hook point and regulate the method of attaching a hook to an artificial lure. Obviously, those special regulations must be followed on waters where they exist. I should also mention that it is now legal to use 3 lines to angle in freshwater. The definition of angling in the Environmental Law was changed to allow 3 lines in freshwater after the current fishing regulations guide was in print. Please let me know if you have any additional questions. Gregory Edward Kozlowski Fisheries Outreach Coordinator NYSDEC 625 Broadway Albany, NY 12233 (518)402-8896

Awesome post! Love the fish pics too! With the warmer than normal winter the pike might be staging to spawn ??? Seems way too early but it is an off year for winter weather.

I do not know why numbers of smelt have declined. I have heard several plausible theories (no comment). I do not spend a lot of time on Seneca lake but I have seen them occassionally in the spring. When I was a kid, my Dad and Grandpa would go get them in 5 gal pals and we (the whole family) would spend the next day cleaning them. Scissors and old tooth brushes. Some got Frozen, Some got Canned. I kinda miss it. I don't want 5gallons. Maybe a doz or 2. Homemade tartar... The lampreys run the creeks in May. A few years ago I took some time to Snag some and put my boot on them. I have not met a person yet who has caught a salmonoid or even a bass that said it was cute to see their game fish with a hole in the side. A guy I work with tries to get a group together every year to go after them on Catherine. He really hates them. I don't know how the DEC feels about targeting them. They generally want all the control of our fisheries left up to them - because they are experts in the field. I do not mind killing them when the opportunity presents itself.

I do not know where I read it, but the article was referring to removal of the skin, the lateral fat line, the back fat and the belly would remove most of the problem areas if the fish was contaminated. Types of fish are different. Apex predators have more contaminates because the contaminates are passed through the food chain and are magnified. Bottom feeders have more because they eat things from the bottom where contaminates settle. Pan fish are probably the best option. My general rule is to let the big ones and the illegal ones swim away (except ho's and Kings - ages are similar) I call them eaters (keepers) and breeders (mountable). I eat a lot of fish but I am glad that my kids do not like it yet. The LD 50 of an adult is so much higher than that of a child. People are familiar with lead poisoning. The same idea works with contaminated fish too. When I worked with Litharge back in the 90s I was told to keep my work clothes separate from my family and pets living areas. I would say eat fish from NY and skip eating fish from China. Joe

Reading all of these recipes made me hungry so I decided to add one of my own. If I do not communicate something well, please ask for clarification. I like to make a venison dish with round steaks/roast. When I butcher my deer, I tend to be fussy and remove all fascia, ligaments, vessels, and fat and freeze the entire muscle whole. I do this so I can keep the meat from freezer burn and also it can be cut more uniformly when it is half thawed. When removed from the freezer, I usually let it defrost overnight in the refridge and next day take it out, unwrap and cut to a desired size. I plan on cutting after cooking but want as much marinade or dry rub to touch the meat so I cut into manageable pieces for the grill grate. I use things that i can pick up at the local Wegmans and assemble. My list: roughly 4lbs clean venison (I use rounds) Marinade or dry rub 1 bag frozen onions chopped 1 bag frozen peppers chopped 1 bag frozen spinach (chopped) 2 jars Wegmans salsa (I use tomato or chipotle) 1 can sliced jalepenos 1 can sliced chilis 1 Box Orzo fresh red onion several Scallions. fresh mushrooms (sliced and clean) optional Garlic, pepper, Basil butter Olive oil Start by treating the venison. Age it at least three days with the marinade or rub of your choice. Keep it chilled. Grill to well but not dry. Carmelize the onions first butter olive oil. Add to a large crockpot. Fry-cook the spinach/green peppers add the jalepenos and chilis and place into the crock pot. Cook the Mushrooms by adding butter and olive oil to a pan. Add mushrooms, then finish with granulated garlic, black pepper, sweet basil. I fry intensely and keep flipping in the pan to sear the fresh mushrooms. I add this to crock pot. I cook the orzo aldente and add to the crock pot. Cut the venison into bite size pieces and add. I also add the two jars of salsa. I mix it all together. I chop the scallions and red onion (1/4 - 1/2 cup) and place on top and do not mix. Cook on low for a few hours. I eat it at this stage but I have wanted to try making wraps using sour cream and taco sauce and grated cheese. I know a lot of people like using rounds for their jerky - excellent idea. This is just something I developed to give me one more venison dish to eat. It has received good reviews so far. Who knows... maybe it will end up in a Adirondack Cook Book.