akaShag

And I completely apologize for hijacking this thread, which was about an AMAZING whitefish smack-down, and a very interesting way to catch them. Sorry I side-tracked it.

Doug

Still waiting for a reply from the MNR, could take up to 15 days they say

You may wish to get the person's name if and when they reply.................

If you do not get a reply, I have a couple people I know to whom I could direct this question. Both are area supervisors for COs in Northern Ontario.

Doug

I am interested in hearing what MNR has to say as well. I can a lot of things, and wonder if it is still considered to be in possession once its canned.

 

I assumed your fish were considered processed, meaning prepared to eat. It kinda hard to can fish in a way that they are easily counted, so I would love to know what they say.

 

S.

The issue is transport. If you process the fish for immediate consumption, ie where you are staying, you do not have to prove to a CO the species, size and numbers. If you transport jars of canned fish this is problematic.

As for your jars of fish at your house, yes they are considered to be part of your possession limit, same as fish in your freezer. In practice it would be exceptionally unlikely that a CO would inspect your freezer. But last time I looked, the only peace officers that had the power to search without a warrant were COs. To the best of my knowledge, nobody has taken that "Charter of Rights and Freedoms" challenge to a court with jurisdiction. It is basically impossible that a Charter challenge would fail, provided appeals courts would give leave to appeal. That might cost the person who was charged an enormous amount in legal fees, of course....

Brian, you got those square noodles on your plate again, that don't seem to cook down like the rest. Maybe you should soak them in the Wiser's and soften them up a bit........

Doug

At this house, we fight over who gets the neck!

 

I put some liquid smoke in a couple of the jars this year, but have yet to try it.......I am gonna get one out now LOL

One of the guys that goes with us does an amazing job smoking them too, may have to can some of them this year

 

#3 I just sent an email to the MNR to get confirmation of my understanding of the rules for "processed" fish....... its a good point for sure

Not trying to be an asshat, just had a buddy with a bad experience. But NOT with canned fish, just fillets that could not be identified, and "transport" was the issue. Fillets we did not eat at camp, bringing them home rather than throwing them out (also an offence of course), and you can't put skin back ON to a skinned fillet.... the CO did not see things that way and my buddy paid a fine for half a dozen crappie fillets.

smoke, bake, fry, bbq, everything haha. I love smoking them but the rest of my family are not fans of smoked fish, so we prepare them different ways.

Yes I agree with you, any way to prepare whitefish is delicious. BBQ the big fillets, skin down, with a bit of a garlic butter glaze, yum yum!!!

I don't find that Shag. I find chicken livers to be pretty mild on the liver scale.

My wife HATES liver, any kind. I usually put chicken liver in my stock and she loves it. (I just don't tell her!)

You mileage may vary...

HH

We all like liver here, just never tried it in soup.

When my two older sons were wee lads, we were in a grocery store some place and I asked the boys if they'd like to get some liver. They were shouting "WE LOVE LIVER!!! WE LOVE LIVER!!!" and it must be said, quite a few heads turned our way............ Of course, almost all of the liver they had eaten at that point had been deer liver, sliced as thin as I can make it and pan-fried medium rare, yum yum!!!

So you put the chicken liver in the stock then when you drain the liquid off for soup, you munch on the liver bits (with some SALT), genius!

Put some chicken giblets and livers in the stock to enhance the flavour and the Jewish penicillin.!

HH

Giblets for sure, maybe even hearts (and I have used both in soups) but I would have thought chicken livers would give it a "livery" taste? I have never tried them in soup, always thought they would over-power the other flavours. No?

3 comments:

1. Awesome fishing, and I am jealous! We used to fish them in the spring on very short, ultralight rods, straight down over the gunwales. So the hookset is straight up, regardless of water depth.

2. If you like canned whities, you must try canned SMOKED whities, probably the best of all of the smoked canned fish I have done over the years.

3. If you can your fish during your trip, it would be impossible for a conservation officer to determine species and number of fish being transported. Just sayin'... that would really ruin your trip..........

Doug

Now there's a smoker load of succulence!

(You ARE going to smoke them, right?)

Doug

There is a big pot of Dr Doug's Healing Chicken Soup simmering away right now.........seems there is a lot of colds and coughs going around here.

Doug

hey shag no thats not tender next skin day , thats just enjoying enjoying much deprived vitamin d we shaved next day with our filleting knife without after shave, and no city slicker balm on our face lol

Shaved? What does that word mean?

I think I remember doing something like that back around Y2K....

 

Austrailian, mate!!!

I was trying to make out any dialogue at all and could not catch a word I understood. Yes I am deaf, BUT!!!!!!!

what freakin' language are they speaking????

I was thinking those two lads looked like a couple of boiled lobsters, I'll bet that skin was tender the next day!

what are you fishing for with that one

ask the monkey on the right.................

My favourite:

back to Brian..............

That bottom picture looks like you have Yosemite Sam on the top left corner of the plate...............

Yessir!

 

I cannot can

 

My wife "can" though.

 

Akashag is gonna show me this year, right dood?

Have canner, will travel!

I have a batch of steelhead fillets resting (to make the pellicle) right now, then they'll go into the smoker and then they'll be canned. Smoked steelhead in a jar if just fabulous - the canning process drives the smoke flavour into every molecule of the fish.

Doug

And here I am 4 days in of eating toast

 

Looks fantastic(all the dishes posted)

Eating toast because>>>>>>>>>>>>>>>???????????????????????

 

It was good Doug, not my first and each has always been gifted, can't beat that.

However fish any day of the week is also good (I don't get it often either), Capon is for weekends.

and capon carcass makes HEAVENLY soup..........................

Capon is my absolute favourite bird, nothing even comes close to that!!!!

And I would take capon over fresh fish.....................but I get a lot of fresh fish and hardly ever get capon!

Doug

back to OIM

With a Genz Bug, two pound test, ultralight rod and reel, and a perch eye. Three of us caught about 150 of them yesterday morning, did not keep all of them of course.

Doug

I have to say though, fishcrisp is getting up there in price. I use to pay 3-4 bux a bag for years. Today I paid $6.45. I like this stuff as it repels the oil. I need to find a new coating that does the same for less $$$

$6.99 plus tax yesterday at Canadian Tire, yes it ain't cheap!