On Fri, 09 Jun 2006 20:56:33 -0400, JohnH wrote:

On Sat, 10 Jun 2006 00:38:27 GMT, Dan Krueger
wrote:

JimH wrote:

JoeSpareBedroom wrote:

" JimH" jimhUNDERSCOREosudad@yahooDOTcom wrote in message
news:tIWdnTUMtZLV4hXZnZ2dnUVZ_rCdnZ2d@comcast. com...

"Shortwave Sportfishing" wrote in message
om...

On Thu, 08 Jun 2006 15:30:47 -0400, JohnH wrote:


On Thu, 08 Jun 2006 10:35:53 GMT, Shortwave Sportfishing
wrote:


Fishing report for yesterday.

Rain, moderate winds, had to run with radar - boated 33 schoolies
before I called a halt to the festivities.

Yesterday's news reported a fish kill down south of you, off the NC coast
I
believe. Pictures showed many, many dead stripers, mixed with some
smaller
fish, maybe croakers. Anything like that happening up your way?

No - but we're seeing a lot of "sick" fish - lesions and such.

We are seeing a large die off of freshwater drum (sheephead) here on the
western basin of Lake Erie. We first noticed it a couple of weeks ago
when we were out. I had first thought they were killed by fishermen (this
is the peak of the walleye season here) as the sheephead often take the
bait. Most fishermen kill them and throw them back for the gulls. The
number of dead fish was too large for that situation though.

http://www.ohiooutdoornews.com/artic...news/news1.txt

Sheephead are a useless fish and I am glad to see them go. The problem,
however, is the stench as they lie dead along the beaches. Lakefront
property owners are being told to bury them and cover them with lime.


Half the sources I've read say they're useless, and half say the taste is
totally bland, like haddock. As it turns out, you can use it as a substitute
for crab in crab cake recipes, and it's terrific.


Are you sure you are talking about the same fish as I am? I have never
heard of anyone eating freshwater sheephead.


Some people will eat roadkill.


And why not??

Raccoon Kabobs
(Also known as "Ringtail Surprise")

Two pounds, reasonably fresh raccoon, cut into one-inch cubes; one-half cup
homemade French dressing; two green peppers, cut into squares; one large
onion, cut into one-inch pieces; one-third pound mushroom caps.

Place raccoon cubes in a ceramic bowl and pour dressing over cubes. Let
marinate two or more hours. Remove cubes, reserving marinade. Alternate
raccoon cubes with pepper squares, onion pieces and mushroom caps on
skewers. Brush all with reserved marinade and broil over hot coals until
done to desired degree. Turn frequently and baste with marinade as needed.

Serves six.

Some very picky folks might want to skin the 'coon first, although it's not
necessary.