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Re: Happy 4th of July
LSF Member
Joined:
01/11/2007
From St. Joseph, Mo.
Posts: 26
Happy Holiday!

Posted on: 7/3 22:09:29
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Re: New Winter Boots
LSF Member
Joined:
01/11/2007
From St. Joseph, Mo.
Posts: 26
I love the Steger Mukluks!

Posted on: 2018/12/3 22:28
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The Motors Classified
LSF Member
Joined:
01/11/2007
From St. Joseph, Mo.
Posts: 26
Why is there a blue envelope indicating a new post but there is nothing in the forum??

Posted on: 2018/7/5 22:17
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Re: Minnesota Lifetime License Discrimination?
LSF Member
Joined:
01/11/2007
From St. Joseph, Mo.
Posts: 26

Posted on: 2018/6/13 20:53
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Re: Minnesota Lifetime License Discrimination?
LSF Member
Joined:
01/11/2007
From St. Joseph, Mo.
Posts: 26
It seems to be over a week since his last (log in) so must not be overly concerned.

Posted on: 2018/6/12 22:04
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Re: Minnesota Lifetime License Discrimination?
LSF Member
Joined:
01/11/2007
From St. Joseph, Mo.
Posts: 26
Down here in Missouri a person has to have a license from the state they launch their boat from on the Missouri River. Launch from Ks. side, Ks license, Mo. side, Mo. license. If you don't have both licenses don't touch the other state bank! Make sense?

Posted on: 2018/6/4 22:46
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Re: Window peeker~
LSF Member
Joined:
01/11/2007
From St. Joseph, Mo.
Posts: 26

Posted on: 2018/5/29 21:40
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Re: Unattended net with fish rotting.
LSF Member
Joined:
01/11/2007
From St. Joseph, Mo.
Posts: 26
The abandoned net was in a very prominent fishing location for many boats to see. As mentioned I watched for 4 days before calling the DNR.

Why so long to report! ?

Posted on: 2018/5/21 22:11
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Re: Canning fish
LSF Member
Joined:
01/11/2007
From St. Joseph, Mo.
Posts: 26
Pickled Pike

Prepare fish by filleting and cutting into bite sized pieces, it is OK to leave in the Y-bones as they will soften in the vinegar. Prepare a brine of 4 cups water to 1 cup pickling salt, cover fish with brine and let stand for 24 hours.

After standing, rinse fish with cold water, cover fish with white vinegar and let stand for 24 hours.

Drain fish, and place in containers with course chopped onion, (canning jars work well). Prepare pickling solution, 2 cups white vinegar, 4 bay leaves, 1 teaspoon pickling spice, teaspoon black pepper, 1 cup white sugar, 5 whole cloves, 2 teaspoons whole mustard seed. Bring solution to a boil, allow to cool somewhat, pour over fish. Keep refrigerated, ready to serve in about 5-7 days.

The above recipe is very similar to the pickled herring you may find at the market, I acquired this recipe from some "old-timers", this is not Pwaldows recipe, probably similar though. I too have had folks rave about this pickled fish as well, I serve it to guests throughout the holiday season, and it disappears at a rapid rate. The advantage of using northern pike is that the flesh is very solid and much less greasy than a herring.

The recipe is actually 5 whole cloves, the spicy ones, they come dried, in small jars or canisters, in the herbs and spice section of your market(baking isle). Although, if you like garlic, it certainly would add some flavor. I added some garlic in addition to the spice cloves and other seasonings, to the last batch I made and It was fine.

What is great about this particular recipe, is that as long as you stick with the basic instructions, amounts and ingredients(freeze for 72 hours, salt brine, vinegar soak, and vinegar and sugar pickling solution) those are all necessary for preserving and chemically "cooking" the fish. I would shy away from any recipes that do not involve; freezing the fish first, or consecutive salt brine and vinegar soaks, you can modify the flavorings; garlic, jalapeno (or habenero for the brave) BBQ, teriyaki, soysauce, whatever your stomach desires. I like this recipe as is, although sometimes I add a little more of all of the called for seasonings.

Makes about 4 pints.

Posted on: 2018/5/1 10:05
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Re: Fish Frying
LSF Member
Joined:
01/11/2007
From St. Joseph, Mo.
Posts: 26
"Dip your fish filets in egg wash."

We use beer and then dip in dry powder mix. Should that work in the freezer?

Posted on: 2018/3/5 23:12
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