Monday, April 20, 2009


Bullhead fishing is in full swing, as are Bullhead dinners at local clubs and restaurants. The bullheads for the purchased dinners are primarily farm raised in Canada, but there is great bullhead fishing here in Seneca County. If you are fishing for local bullheads, seek out muddy flats near vegetation (the top of Cayuga lake is a good place to look), fish the bottom with worms, and go at night when they feed. DEC has a publication on fishing for panfish, including bullhead and how to clean them.

Here is a recipe to try, besides the traditional bullhead fish fry (it also works great for left-over fried bullheads)...

Bullhead Patties

2 lbs. filleted bullheads or other fish (can use previously cooked fish)
1 large raw potato
1 small onion
1 large egg
2 tbsp flour

1-2 tbsp chopped fresh parsley or dill (optional)
salt and pepper to taste

3 tbsp olive oil

Coarsely grind uncooked fillets (if using cooked bullheads, simply flake the meat from the bones), grate potato and onion. This can be done in a food processor, blender, or by hand. Mix with remaining ingredients and form into ½” thick patties. You can form small patties (1” rounds) to serve with tarter sauce as an appetizer or larger patties (3”) to serve on a bun as a sandwich. Heat olive oil in a fry pan and drop patties into hot oil. For a crispier patty, you may coat the patties lightly in fish fry batter or seasoned panko breadcrumbs before frying. Fry until golden brown on both sides. Serve with tarter or cocktail sauce, or lemon wedges.

Friday, April 3, 2009

Opening Day for Trout

photo source:U.S. Fish & Wildlife Service

Trout and Salmon fishing seasons opened April 1st! New York State DEC issued a handy tips and reminders publication for opening day of Trout that has great information on stocking, public fishing maps, license and regulation information, and local fishing forecasts.

Here is an easy recipe for baked trout...

Creamy Parmesan Baked Trout

1 lb. trout fillet (any species)
1/4 cup sour cream, light preferably
3 Tbsp. mayonnaise, low fat preferably
1 Tbsp. fresh lemon juice
1/4 cup grated parmesan cheese
2 Tbsp. finely chopped red onion
1/2 tsp salt, 1/4 tsp pepper (or to taste)
2 Tbsp. fresh chopped parsley (optional)
paprika to sprinkle on top (optional)

Preheat oven to 350 degrees and lightly grease (with butter) a 13"x9" baking dish.
In a small bowl mix sour cream, mayonnaise, lemon juice, parmesian cheese, onion, salt and pepper. Place cleaned trout fillets in greased 13"x 9" pan and then spread the parmesan cheese mixture evenly on top of fish. Sprinkle with paprika and parsley if desired. Bake, uncovered, at 350 degrees for about 20 minutes or until fish flakes lightly with a fork (being careful to not over cook the fish).