More than 20,000 anglers are expected to turn out tomorrow morning for Opening Day of trout-fishing season, the largest sporting event in the state. They will be pursuing about 70,000 brown, rainbow, and brook trout stocked in scores of streams and ponds by the state’s Division of Fish and Wildlife.
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A handful of Opening Day anglers may also fish for native brook trout — actually a kind of char — that still occurs naturally in a few streams. Ancestors of the stocked rainbows came from the western states and provinces of Canada. The first brown trout came to America from Germany generations ago.

For the first time, probably since the dawn of the Industrial Revolution, anglers will be able to pursue trout in the town of West Warwick tomorrow. The Pawtuxet River, once the filthiest stream in the state, has two new trout-fishing spots, developed by the Department of Environmental Management and the Pawtuxet River Authority.

One site is in the village of Natick at the Providence Street Bridge, and the other is near Veterans Square at the intersections of Routes 117, 33 and 115, said Robert Nero, chairman of the river authority.

The Pawtuxet now has 14 trout-fishing sites, he said. The most popular is probably at the dam in the village of Hope, just downstream of the river’s headwaters, Scituate Reservoir. In Hope, the river runs clear and bright.

Mild weather allowed many of last year’s stocked trout to survive through the winter.

This week’s hint of warm spring weather stimulated aquatic insects such as mayflies to emerge and become prey for the trout. Fishermen call the insects by the names of the artificial flies they tie.

Jack Riley, who lives on the banks of the Wood River, said, “The river is loaded with both stocked trout and holdovers. I saw fish rising for Black Quills and flashing as they burrowed for nymphs. If the weather holds up and the river stays down it should be a great opening day.

Forecasters have been calling for patchy fog and possibly rain, with highs in the 50s, typical Opening-Day weather, but warmer than usual.

Many tackle stores will be open straight through tomorrow morning to sell bait, lures, licenses and Trout Conservation Stamps that serve as permits to take trout. This year’s stamp depicts a sleek rainbow.

Trout-fishing season officially begins tomorrow at 6 a.m.

Freshwater-fishing regulations, limits, and a list of stocked-trout waters are available at tackle shops, town clerks’ offices, and online at http://www.dem.ri.gov/pubs/regs/regs/fishwild/fish0809.pdf

Fly fishing vacation all inclusive: Fly In Fishing Manitoba Canada – Fishing Fly In, Manitoba Canada, Black Bear Hunt, Canadian Moose … Fly In Fishing Manitoba, Hunt Black Bear, Canada Moose, Caribou, Whitetail Deer and … Remote Fly In Fishing Lodges and outfitters for Walleye, Northern Pike, …

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Directory of INTERNET CAFES in MANITOBA Updated! :: REALLY Made IN … – The REALLY Made In Canada ™ Canadian Business Directory has been updated to include the latest local listings for Internet Cafes in Manitoba, Canada. These local Manitoba business listings are just some of the over one million Canadian … “Canadian Camping Pal”, canadiancampingpal.com, “Canadian Fishing Pal”, canadianfishingpal.com, “Canadian Garden Pal”, canadiangardenpal.com, “Canadian Handcrafted Boats”, canadianhandcraftedboats.com, “Canadian Real Estate Pal”, …

Hecla Village Red Shed With Boats Lake Winnipeg Manitoba – As the trail continues, one can view the memorial plaques, the sawmill and ice plow until reaching the fishing boats. Continuing on to the tools and machines exhibit, the church and cemetery, a log house, the general store, the museum, …

Whitemud Produces Big Fish! – Three pontoon boats were tied to a series of docks near the boat launch at Lynchs Point, a sure sign that the fishing and boating season was in full swing in southern Manitoba. As I backed my friends boat down the cement launch pad, …

Fishing Adventures American Plan Packages – Sherridon, Manitoba … – American Plan fishing packages Fish for Northern Pike, Walleye and Lake Trout complete fishing package eg. boat, motor, gas, guide, food and lodging. Manitoba fishing license extra. Prices vary depending on length of stay.

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How to Kill Mosquitoes

I was at a deck party awhile back, and the bugs were having a ball bitingeveryone.

A man at the party sprayed the lawn and deck floor with Listerine, and  the little demons disappeared.

The next year I filled a 4-ounce spray bottle and used it around my seat whenever I saw mosquitoes.

And voila! That worked as  well.. It worked at a picnic where we sprayed the area around the food table,

the  children’s swing area, and the standing water nearby..

During the summer, I don’t leave home without it……………..Pass it on!

OUR FRIEND’S COMMENTS:

I tried this on my deck and around all of my doors. It works – in fact, it killed them instantly.

I bought my bottle from Target and itcost me $1.89.

It really doesn’t take much, and it is a big bottle, too; so it is not as expensive to use as the can

of Bug-spray you buy that doesn’t last 30 minutes.

So, try this, please. It will last a couple of days.

Don’t spray directly on a wood door (like your front door), but spray around the frame.

Spray around the window frames, and even inside the dog house..

Now these are Good Mosquitos!!!

Fish Lake Manitoba Narrows

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It is often noted that the worst day spent fishing is always better than the best day spent at the office or driving around as a courier in the courier trade.

Here is another way of looking at the issues and the values involved

Its all a matter of perspective :

“Soon after I embraced the sport of angling I became convinced that I should never be able to enjoy it if I had to rely on the cooperation of the fish.”

hese gigantic storms are so powerful, our area is often inundated by larger-than-normal ocean waves generated by these systems that may be hundreds of miles away.

Most of the time, if they make landfall east of Florida, hurricanes move north and eastward toward New England as they pass by, out to sea. This scenario became a reality last weekend when the remnants of Hurricane Hanna blew through the region.

Hurricanes that travel up through the Gulf of Mexico and into the central portions of the country naturally tend to drift northeast, bringing with them rain, winds and excellent fishing conditions — but from a different angle.

These storms are large low pressure systems. As the barometric pressure drops and skies darken with their approach, freshwater fishing in particular gets real good. If wave and wind conditions are not too dangerous, fishing in the ocean can be excellent as well, just before the brunt of the storm strikes.

All of my favorite species — muskellunge, pike, walleye, bass, stripers and bluefish — turn on during these types of conditions.

With all this weather-related stuff in mind, two weeks ago my life-long buddy, Bruce Guyot, and I were playing cribbage and talking about north country fishing for pike and muskellunge. We decided that if it looked like Hurricane Gustav was going to hit southern Canada (last weekend), we’d drive to the Ottawa River, which empties into the St. Lawrence, in Montreal, Quebec.

A good trip
The Ottawa River, which is much larger and harder flowing than the Connecticut River, produces 50 inch-plus muskellunge on a regular basis. (A 50-inch muskellunge, for those of us with “musky fever,” is equivalent to a 50-pound striper.)

Eric Covino (the guy with the tiger musky in last week’s column) and I fished Ottawa River during mid-August.

Due to the fact that the east has had a rainy late summer, the Ottawa was flowing two to three feet above its normal summertime levels, which made it very turbid, fast flowing and challenging to fish during that adventure.

The end result was a half-dozen smallmouth bass that ranged up to 21?2 pounds, five pike up to 10 pounds, and one slender, 38-inch, 12-pound musky — Mother Nature’s pay return for 24 to 26 hours of constant casting with great big lures.

It wasn’t a stellar trip, but at least we didn’t suffer a total “musky skunking,” like we did last October, when all that came into the boat were pike and smallies.

During the August trip, I had an encounter with a 25-pounder that blasted my new lucky lure, “Musky Mary” — a 7-inch cream-colored Mambo Minnow. The fish jumped four feet in the air and spit it out like a piece of flavorless gum.

And away we go
Gustav arrived on schedule, so Bruce and I fished under clouds, “musky chop” winds and intermittent, light rain. They were absolutely perfect musky fishing conditions on paper.

The trip started off well, too. Bruce hooked and lost a near 40-incher on his second cast. Minutes later, I landed a 21?2-pound smallmouth bass on “Musky Mary.” But this was all a tease; this early success was followed by nine hours of total boredom.

Finally, at the same place where Bruce encountered his fish that morning, a musky followed and turned away at the boat. That’s a good sign when fishing for either pike or muskellunge, because it means they will be eating soon.

We returned to that spot an hour later and a 39-inch, 14- to 15-pound “ski” ate Musky Mary 10 feet from the rod tip, ending the “skunk suffering” for this trip.

Warming up
Muskellunge are always hard to catch, even under ideal conditions. Unfortunately for us, after a seven-hour drive, the water was too turbid and too warm, making for far-from-ideal conditions.

The water temperatures hovered around 80 degrees, which is even a tad too warm for less heat-sensitive muskellunge and smallmouth bass.

http://www.norwichbulletin.com/sports/x1193589544/Outdoors-Bad-weather-can-make-for-good-fishing

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• Lake Narrows Lodge

Thanks to Parks Canada, the Alberta Underwater Council, 25 divers and five shore support personnel, Lake Minnewanka is cleaner. The group picked up trash and litter from the muddy bottom and along the shoreline, the first in what will hopefully be an annual lake cleanup.

“There’s more than we thought, which is sad, but at least we’re getting it out of there,” said Cathie McCuaig, executive director of the Alberta Underwater Council. Pop and beer cans, food, garbage, fishing line and lures were among the most common articles found in the water, but it wasn’t just a the bottom of the lake that the garbage was found. “It’s everywhere,” McCuaig said. “On the shore somebody left a dirty diaper behind, they didn’t pack it out.”

Divers from Edmonton, Calgary, Sherwood Park, Linden and other towns were out to help clean up Minnewanka, the first of three cleanups the council is doing this fall. Divers will be at Gull Lake September 20 and Sylvan Lake on the 21.

The garbage left behind by hikers along the shore, tourists, fishers and recreational boaters not only pollutes the lake and surrounding area but is also a concern for wildlife.

“Especially fishing line and things that animals and fish can get caught up in,” said Tina Barzo, Coordinator of Volunteer Programs in Banff National Park. “It’s not all large stuff, and relative to the number of people coming out here, I would say it’s still a small amount, but it can effect wildlife.”

Among the fishing garbage were many illegal fishing lines. “It’s illegal to actually bait fish, like fishing with bait such as minnows or worms, and we’ve found evidence of that. I think people who think they might get caught just chuck their tub of minnows in the lake,” Barzo said. “Maybe some people truly don’t know (but) if they’ve got a license they should know. There’s not excuse.”

Divers searched the area along the cliff dive site, on the docking side of the lake, one of the most used areas by tourists, and out about two hundred feet. Because of the boat traffic they did not go any further. Divers did not search the diving area used by the Calgary dive club along the road since those waters were still in use. McCuaig said that for them, every dive is a clean up dive, and they will always bring any garbage they find on their way back up.

www.albertaunderwatercouncil.com

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Canadian man is recovering in the hospital after a black bear swam across a river, climbed onto a dock and then jumped on a boat and attacked him.

Conservation officer Gord Hitchcock said Wednesday the 52-year-old man was fishing at a marina in a tiny coastal community off Canada’s Pacific coast when the bear mauled him.

Hitchcock says people tried to help the man using hooked poles, knives and a hammer to pull the bear off of him.

http://www.msnbc.msn.com/id/26650046/

Lake Manitoba Ugliest Catfish

Manitoba Fishing Lodges

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The northern pike is not a pretty fish. It is long, ungainly and mottled in murky shades of greeny-grey, designed by nature to lurk in shallow waters and snag its unwary prey with viciously protuberant jaws.

But look again and you may find a hidden beauty in the homely pike. That’s because this bottom-feeding denizen of northern Prairie lakes produces some of the best roe outside the Caspian Sea.

“Here’s a fish that’s considered a garbage fish, but could have enormous potential,” marvels Scott McTaggart, owner of Winnipeg’s trendsetting Fusion Grill restaurant.

In recent years Manitoba has quietly become a major producer of one of the world’s most highly prized foodstuffs: the delicate golden caviar that comes from lake whitefish.

Then just last year, the folks at the Winnipeg-based Freshwater Fish Marketing Corporation (which buys, processes and markets freshwater fish from Manitoba, Saskatchewan, Alberta, Northwest Territories and part of northwestern Ontario) discovered that northern pike produces an even better roe, with a deeper yet more delicate flavour.

“To me, it almost tastes like the lake. It tastes like where it came from,” says Jay Middagh, the marketing analyst everyone calls, simply, “the caviar guy” at the corporation.

Even better, this is one luxury food that is a good news story for almost everyone involved. It’s sustainable, provides jobs to those who need them most and offers Canadian chefs something affordably glamorous to serve customers hungry for local ingredients.

Who knew something so extraordinary could come from such a humble source?

“Real” caviar — the precious sevruga, osetra and beluga that retails for hundreds of dollars an ounce — is the lightly salted roe of the sturgeon, a large and ancient fish that swims in increasingly imperiled waters.

Most caviar comes from the Caspian Sea, where sturgeon are threatened by pollution and gang activity on the inland sea’s Russian north coast and religious strife on its Iranian southern coast.

In an attempt to protect the diminishing sturgeon population, CITES (the Convention on International Trade in Endangered Species of Wild Fauna and Flora) places a yearly quota on Caspian Sea caviar, allowing only a tiny amount to reach world markets.

Not surprisingly, that has driven prices to ridiculous heights ($595 for 50 grams of beluga caviar at the International House of Caviar, www.caviar.bc.ca). It has also left the ethical consumer feeling queasy about contributing to the myriad environmental and criminal problems in the region. So, the race is on to find another caviar worthy of the name.

In recent years, a handful of Canadian sturgeon farms have started up in New Brunswick, Quebec and British Columbia. (Wild sturgeon fishing has been illegal in North America since overfishing in the 19th century devastated the enormous populations that once swam in our great rivers and lakes.)

But since it takes a decade or more for a sturgeon to reach maturity, it will be a while before Canadian sturgeon caviar is widely available. Even then, it won’t be cheap; it now costs about $150 for 50 grams of farmed caviar, not as pricy as beluga, but still beyond most budgets.

Instead, aficionados like Tyler Gray are turning to roe harvested from other types of fish. His gourmet food company, the Vancouver-and New York-based Mikuni Wild Harvest, carries four types of North American caviar, including a wild arctic char caviar from northern Canada.

“It’s a really small production. It’s really unique char,” Mr. Gray says, adding that demand is certainly there. “We sell out of all of the char caviar we get, and all of the steelhead caviar we get, and all of the wild golden brook trout we get, just with our chefs and restaurants.”

That’s the one big drawback with Canada’s golden caviar. Not only do few Canadians know it even exists, those who do can rarely get their hands on it.

Mr. Middagh estimates that the Freshwater Fish Corp. produces 125,000 to 150,000 pounds of whitefish roe a year, but only 5% of that is sold in Canada. The rest is exported, most of it going to Scandinavia, where it is served in glistening heaps on cruise ships.

In fact, Manitoba’s golden caviar isn’t even sold in retail-friendly portions in Canada.

“Part of our challenge is that the whitefish caviar is only available in a one-kilogram block,” says Rudy Mc-Gowan of Mariner Neptune Fish and Seafood in Winnipeg, which sells to restaurants and hotels in Western Canada. “It’s good enough that there would be a market for it if it were available in a different size.”

So far, though, the Freshwater Fish Marketing Corp. has been concentrating on the wholesale market, working mainly with chefs to spread the word.

“They’re the right people to get it into the hearts and minds of people who would buy it,” Mr. Middagh says, adding, “retail is probably an opportunity for someone who would partner with us.”

That kind of exclusivity, of course, just makes golden caviar more attractive to its aficionados.

The good news is that, compared with the real stuff, it’s still affordable, about $50 a kilogram wholesale last year (prices have not yet been set for 2009). No wonder Mr. Middagh calls it “poor man’s caviar.”

But it’s all good news when it comes to Manitoba’s golden caviar.

For one thing, it is a very pure food, containing nothing but roe and a small amount of salt.

“All our biological testing has been just fantastic,” Mr. Middagh says. “It’s a wonderful, clean, clean product.”

Unlike sturgeon roe, its harvesting and production is also remarkably sustainable.

“We have hundreds of lakes,” Mr. Middagh says. “And there’s so many fish in the lakes. Freshwater species, they spawn at young ages. They’re very prolific spawners. There’s a very healthy resource.”

The fishing operations are small ones, with fishermen– three-quarters of whom are aboriginal–going out in small, 20-foot skiffs to harvest the northern pike in spring, and whitefish in the fall, when they spawn.

“There’s no shortage of fish,” Mr. Middagh says. “Just more fishermen have to be trained and be on board to catch the fish.

“A fisherman can earn twice as much from a fish now, if it’s a female with eggs, so that’s huge for them,” he adds. “Everything we earn goes back to the fishermen. We’re selling the product for as much as we can, and returning as much as we can to the fishermen.”

That helps small fishing communities like Gimli on Lake Winnipeg, where the Kristjanson family has been fishing for 118 years. “When I started there were 150 whitefishermen here on Lake Winnipeg, and each had a boat. Now in Gimli there’s a handful,” says Robert T. Kristjanson.

The fishermen are intrigued by the growing interest in the posh new product from their chilly waters.

“Don’t forget, at one time the roe was all thrown away,” says Robert’s son and fellow fisherman, Chris Kristjanson. “Now the caviar is handled with kid gloves.”

“It has become a huge thing, because there is no sturgeon coming off here,” Robert says. “Whitefish is coming up in the market. It’s going to be a very fancy fish.”

And swimming close behind the newly fancy whitefish is its ugly cousin, the northern pike, which Mr. Middagh believes shows even greater promise.

In 2008, its first year of production, the Freshwater Fish corporation produced 25,000 pounds of northern pike roe, which earned raves from chefs, customers and other producers at international trade shows.

“We sold all of it before it was ever produced, and then we didn’t produce enough,” Mr. Middagh says. “We could have processed 100,000 pounds and sold it quite easily.”

This year, he anticipates they’ll process 30,000 pounds of pike roe, which should be available by May. And despite the recession, demand is still strong.

“All the stuff I’ve tried this year is just fantastic,” he says. “Oh, it’s so good.”

———

THE GOLDEN STANDARD:

Manitoba’s golden caviar has a slightly firmer crunch than sturgeon caviar, which can be quite soft and creamy, but without the leatheriness you can sometimes experience in salmon or flying fish roe. It has a fresh, delicate flavour, with a subtle saltiness (unlike, say, the overly briny lumpfish caviar) and a faint herbal note.

It’s delicious served as a garnish with seafood or on its own with the traditional accompaniments of white toast or blini, creme fraiche, onions and chopped eggs.

Remember: Silver and stainless steel give the eggs a harsh, tinny taste, so eat your caviar with a gold, mother of pearl or even plastic spoon.

If you want more information or to purchase Canada’s golden caviar, contact the following: – Freshwater Fish Marketing Corp., 204-983-6600, www.freshwaterfish.com – Mariner Neptune Fish and Seafood, 1-800-668-8862, www.marinerneptune.com – Mikuni Wild Harvest, 1-866-862-9866, www.mikuniwildharvest.com

Manitoba Caviar – In recent years Manitoba has quietly become a major producer of one of the world’s most highly prized foodstuffs: the delicate golden caviar that comes from lake whitefish. Then just last year, the folks at the Winnipeg-based Freshwater …

Manitoba: Even the caviar is affordable – “To me, it almost tastes like the lake. It tastes like where it came from,” says Jay Middagh, the marketing analyst everyone calls, simply, “the caviar guy” at the Freshwater Fish Marketing corporation in Winnipeg.

Recession caviar with a splash of sustainability – Black caviar is the processed and salted roe (fish eggs) of the Sturgeon, a fish that resides in the Caspian sea. It comes in some rather decadent varieties including, sevruga, osetra, and, most expensive of all, beluga. …

[Gujarati Club] 326 WaYs To Enjoy ToasT BY***aSh*** Don’t MisS My … – Marlene F. from Winnipeg, Manitoba, Canada has a doggone strange suggestion, “My brother Doug used to make something my mum called “Dog’s Breakfast”. Put a piece of toast on the bottom of a bowl, top with 2 fried eggs, …

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