Here's a first: We read a piece of news about Old Frontenac and Lake Pepin in a major metro newspaper that we didn't hear
first from our Hiawatha Valley zone senior investigative correspondent, E.W. Sprick. It's not surprising that the Minneapolis Star
Tribune got scooped on it, but for E.W. to have missed it is uncharacteristic. Our guess is that he was out picking potatoes instead of harvesting news for the scrapblog. We'll forgive him --
this time.
Anyway, here's the news E.W. was late with: The Asian bighead carp, an invasive species, has been found for the first time in Lake Pepin, off the Old Frontenac beach.
This is not good news. Th
e bighead, along with several other Asian species, has invaded U.S. waterways after escaping from Southern hatcheries. So now you have to watch out for torpedo-like carp whenever taking an innocent swim in or sail on Lake Pepin. Plus, it eats anything and everything, sort of like a Sprick at a Stump-in, except that
every day is a Stump-in for the bighead. (An interesting bit of trivia about carp is that they can taste with their skin.)
As a public service, because We Care Here At Scrapblog Inc., here is a nice bighead carp recipe we found on the 'net, happy home to an alarming number of carp recipes. This one
ist auf Deutschland. Ach du lieber, Augustins!
BOHEMIAN BIGHEAD CARP
Ingredients: 3 bighead carp, each up to 4 pounds (SAVE CARP HEAD!); salt; 3 C. water; pot vegetables; 1/4 C. vinegar; 1 bay leaf; 3 T. dark molasses; 6 Le
bkuchen or gingersnaps, crushed; 1/3 C. almonds; 8 pruned, pitted and sliced; 1/4 C. walnuts; 1/3 C. raisins.
Instructions: Clean carp and cut meat in portion-size pieces. Salt and let stand for 30 minutes. Meanwhile, cook carp head in water along with pot vegetables, vinegar and bay leaf for 15 minutes. Strain stock and cool. Pat salted carp dry and add it to strained stock. Cover pot, bring to a boil, reduce heat and simmer slowly but steadily until carp is done, about 15 minutes. Put fish on heated platter. Add molasses, Lebkuchen or gingersnap crumbs, almonds, prunes, walnuts and raisins to fish stock. Simmer stock until hot and thick, stirring frequently. Season to taste, adding vinegar as needed. Pour over cooked fish and serve.
Editor's note: Goes good with potatoes.
Here's a first: We read a piece of news about Old Frontenac and Lake Pepin in a major metro newspaper that we didn't hear first from our Hiawatha Valley zone senior investigative correspondent, E.W. Sprick. It's not surprising that the Minneapolis Star 
Tribune got scooped on it, but for E.W. to have missed it is uncharacteristic. Our guess is that he was out picking potatoes instead of harvesting news for the scrapblog. We'll forgive him -- this time.
Anyway, here's the news E.W. was late with: The Asian bighead carp, an invasive species, has been found for the first time in Lake Pepin, off the Old Frontenac beach.
This is not good news. Th
e bighead, along with several other Asian species, has invaded U.S. waterways after escaping from Southern hatcheries. So now you have to watch out for torpedo-like carp whenever taking an innocent swim in or sail on Lake Pepin. Plus, it eats anything and everything, sort of like a Sprick at a Stump-in, except that every day is a Stump-in for the bighead. (An interesting bit of trivia about carp is that they can taste with their skin.)
As a public service, because We Care Here At Scrapblog Inc., here is a nice bighead carp recipe we found on the 'net, happy home to an alarming number of carp recipes. This one ist auf Deutschland. Ach du lieber, Augustins!
BOHEMIAN BIGHEAD CARP
Ingredients: 3 bighead carp, each up to 4 pounds (SAVE CARP HEAD!); salt; 3 C. water; pot vegetables; 1/4 C. vinegar; 1 bay leaf; 3 T. dark molasses; 6 Le
bkuchen or gingersnaps, crushed; 1/3 C. almonds; 8 pruned, pitted and sliced; 1/4 C. walnuts; 1/3 C. raisins.
Instructions: Clean carp and cut meat in portion-size pieces. Salt and let stand for 30 minutes. Meanwhile, cook carp head in water along with pot vegetables, vinegar and bay leaf for 15 minutes. Strain stock and cool. Pat salted carp dry and add it to strained stock. Cover pot, bring to a boil, reduce heat and simmer slowly but steadily until carp is done, about 15 minutes. Put fish on heated platter. Add molasses, Lebkuchen or gingersnap crumbs, almonds, prunes, walnuts and raisins to fish stock. Simmer stock until hot and thick, stirring frequently. Season to taste, adding vinegar as needed. Pour over cooked fish and serve. Editor's note: Goes good with potatoes.
2 comments:
i think the editor's note should be amended to say, "serve with potatoes, throw fish away."
being a vegetarian and all...
I would smoke the carp and boil the potatoes. Waste not!
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