2009-10 Michigan Waterfowl Dates & Regulations

The waterfowl season is fast approaching, so its time to start making our plans on the water and in the fields. I just received this email from the Michigan DNR today, outlining this up coming season...

Michigan duck hunters will enjoy three opening days this fall as the
Natural Resources Commission set waterfowl seasons at its meeting
Thursday in Lansing.

The seasons, which were recommended by Department of Natural Resources
biologists, correspond to the recommendations of the Citizens Waterfowl
Advisory Committee, which met Aug. 8.

Duck seasons will run Sept. 26 - Nov. 20 and Nov. 26-29 in the North
Zone (Upper Peninsula), Oct. 3 - Nov. 29 and Dec. 5-6 in the Middle
Zone, and Oct. 10 - Dec. 6 and Jan. 2-3 in the South Zone.

There is an open season on canvasbacks this year as well as expanded
opportunity for scaup. The daily bag limit is six ducks to include no
more than four mallards (no more than one hen), three wood ducks, two
redheads, two scaup, one pintail, one black duck and one canvasback.

Early Canada goose season opens Sept. 1 and runs through Sept. 15
statewide, except for the Upper Peninsula and Saginaw, Tuscola and Huron
counties, where it runs through Sept. 10. The daily bag limit is five.

Regular goose seasons are Sept. 16 - Oct. 30 in the North Zone; Oct.3 -
Nov. 9 and Nov. 26 - Dec. 2 in the Middle Zone; and Oct. 10 - Nov. 12
and Nov. 26 - Dec. 6 in the South Zone, except for designated Goose
Management Units (GMU). The daily bag limit is two.

In the Saginaw County and Tuscola/Huron GMUs, the goose season is Oct.
10 - Nov. 12, Nov. 26 - Dec.6, and Jan. 2-31 with a bag limit of two.

In the Allegan County GMU, the season is Nov. 28 - Dec. 21 and Dec.
28-Jan. 17 with a bag limit of two.

In the Muskegon Waste Water GMU, the season is Oct. 13 - Nov. 14 and
Dec. 1-12 with a bag limit of two.

Elsewhere in the South Zone, the late season is Jan. 2-31 with a bag
limit of five.

Hunters may also harvest other geese during the regular and late goose
seasons in their respective zones. The bag limits are 10 snow, blue and
Ross’ geese in combination; and one white-fronted goose or one brant.

Hunters are also reminded of the Youth Waterfowl Weekend on Sept.
19-20. This hunt is statewide for licensed youths 10 to 15 years of
age. Youths must be accompanied by a parent, guardian, or someone 18
years or older. The adult will not be allowed to hunt waterfowl and is
not required to have a waterfowl hunting license. The daily limits are
the same as those allowed for the regular duck season.

To learn more about hunting opportunities in Michigan, visit the
DNR’s Web site at www.michigan.gov/dnrhunting.

Awesome Fish Recipe: Fish Crack!

Well, I have been saying for some time that I would give you guys (and gals) my wife's awesome fish recipe that I have dubbed "fish crack". It's pretty simple and the first time I made it, we had five kids over and all of them loved it (and for my kids, that's a feat!). In fact, I only got a few pieces that first time she made them. The kids got the rest! So here is the soon-to-be world famous "fish crack" recipe....



Fish Crack

(Oven-Fried Fish Fillets)
Prep Time: 10 min
Cook Time: 20 min
4 servings

4 tablespoons (1/2 stick) unsalted butter
2/3 cup crushed crackers (I use Ritz)
1/4 cup grated Parmesan cheese (about 1-ounce)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 pound sole, scrod, perch, blue gill or other mild-tasting fish fillets
Lemon wedges

Preheat oven to 350 degrees F

Melt the butter in a 9 by 13-inch pan in the oven. While it melts, combine everything else except the fish in a pie pan. Dip the fish around in the melted butter, dip each piece in the crumb mixture, and return it to the baking pan. Bake the fillets for 20 to 25 minutes, or until the fish flakes with a fork. Serve with lemon wedges if like.

These are also good fried, just not as healthy. Same process, just fry 'em for 2-3 minutes on each side or until golden brown. Make sure you have the grease good and hot! Enjoy!

A Great Salmon Recipe: Maple Salmon

Over the past three weeks, I haven't been feeling 100%, so I haven't been out in the field a whole lot. Then, I have spent the better part of this past week getting various tests done, most of which required fasting. As of last night, I hadn't eaten in almost 48 hours, but I was still restricted because of another test, and could only eat off of a very limited menu. No meat, vegetables, butter, dairy, fried, or fatty foods. I was not very happy with my choices, but then I noticed at the bottom of the list that I could have fish! Rock On! So I dug up some old recipes and found a great one that is simple and delicious....

Maple SalmonIngredients:

1/4 cup Maple Syrup (if you want, you can cheat and use imitation)

1 pound of Salmon (I use fillets, but you can use stakes; just keep them under 2in. thick)

1/8 tbsp Ground Black Pepper

1 clove Garlic (minced)

1/4 tsp Garlic Salt

2 tbsp Soy Sauce

Mix together the soy sauce, maple syrup, garlic, garlic salt, and pepper. In a shallow baking dish, place the salmon and coat with the syrup mixture, cover, and place in the fridge for 1 hour, turning once. Preheat the oven to 400F. Then, place the baking dish in the oven and bake for 20 minutes, or until easily flaked with a fork.

Simple as that. Easy and oh-so delicious. And it's healthy to boot!