“THE END OF AN ERA”

[Anonymous]

MasterGopherHunter wrote:

TW wrote:
Look at the percentage of anglers that fish walleye’s compared to the percentage that fish muskies then the cost of each to stock….the amount of money it takes to stock a fish that such a small percentage of licensed anglers target is crazy when everyone has to pay for them

Minnesota’s Managed Muskellunge Waters

How many bodies of water does DNR manage for Muskellunge?
The MNDNR manages about 4,285 lakes and rivers, or “waters”, (excluding lake Superior) for fishing totaling 2,285,978 surface acres. Muskellunge are actively managed, as identified in individual Lake Management Plans, in 99 waters covering a total of 480,153 surface acres. Muskellunge waters comprise 2.3% of the total number of waters and 21.0% of the total surface acres managed for fishing.

I’d venture to guess that more than 2.3% of licensed anglers target muskies at least once a year. Also, I’d be willing to bet that more money has been spent on Mille Lacs this past year than all of the combined muskie stocking in the last 10 years.

I was always one that said fill in mille lacs and make the world’s largest parking lot!!!!!! …cost per fish for a mushky to get stocked for only small chance to survive to be an adult for such a small percentage of anglers….stock em everywhere but deregulate them!!

[outdoorsdan]

anyone got a pickled muskie recipe handy?

[Anonymous]

outdoorsdan wrote:
anyone got a pickled muskie recipe handy?

They aren’t bad smoked (only because I don’t get into pickled fish)

[Bandersnatch]

outdoorsdan wrote:
anyone got a pickled muskie recipe handy?

Not pickled, but ya know not every State is “retentive” when it comes to the Carp with Teeth…………

Buttery-Lime Basted Muskie with Spicy Tropical Sauce

Ingredients:
The Muskie and Baste

muskie fillets, 2 pounds
4 tablespoons lime juice
3 tablespoons butter

Muskie Spicy Orange-Pineapple Tropical Sauce

⅔ cup orange marmalade
½ cup pineapple juice
2 teaspoons horseradish
¼ teaspoon garlic powder
¼ teaspoon coriander
hot sauce

Directions:

Pre-heat the oven to 350°F.

Meanwhile, in a saucepan, combine all of the sauce ingredients together and cook over a medium heat for 5 minutes. Turn the heat down low to keep warm.

Add the butter to a small bowl and heat in the microwave just until melted. Add the lime juice and mix together. Place the muskie fillets in baking dish and brush on the lime and butter mixture.

Bake the fish for 10 minutes, turn the fish over, then bake for an additional 10 minutes or until it easily flakes with a fork. Baste the fish every 3-5 minutes during cooking. When done, transfer the fish to serving plates and top with the tropical sauce.

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Pecan Nut Crusted Musky Fillets

Pecan nut crusted musky fish filletsPecan Crusted Fillets with Acorn Squash and Pine Nuts

Ingredients:

musky fillets, 2 pounds, cut into serving sized sections
1 cup pecans
¼ cup melted butter
¼ cup white wine
1 lemon, zested and juiced
1 small shallot, minced
¼ cup peanut oil
salt and pepper

Get Nutty On The Musky:

Finely mince the pecans in a food processor or mince chop them with a knife. In a large bowl or platter, combine the pecans, shallot, butter, white wine, lemon zest and juice, and a dash of salt and pepper to taste, mix well. Roll the musky fillets in the pecan mixture, lightly pressing the mixture to help work it to stick.

Heat the peanut oil in a large skillet over medium high heat. Add the fillets and cook for about 3-4 minutes on each side until golden brown, or until done. Serve with a butter dipping sauce or one of which you desire.

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Helpful Tips For Cooking Muskellunge

Most freshwater fishing anglers practice catch and release with the bigger musky over 10 pounds. Even so, musky are quite elongated, therefore, you may need to cut them into sections to be able to fit the fish in your cooking vessels. Also, you can substitute these recipes for other freshwater fish such as pike. Keep in mind that they are a little bony as well.

[chris63]

Follow the money!!!!!Musky “guys”have an ear when it comes to the legislators.Im glad we have the Mn dnr.Do they always get it right…..no.I think in the big picture they do a pretty good job.Not everyone will be happy but thats life…….fish on garth……good musky recipes but up the oven temp to 375!!!!!😄😄😄😄😄😄😄c63

[AutumnFever]

No joke. They taste just fine.

[Author]

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