Doc Martin, Chief Science Nerd of the Pod is back and we examine the science of bowfishing.
Is it ethical? Is it good? Bad? What do you think?
She also goes deep with Biologist Jason Schooley and we see what the data says.
Stay until the end of this episode for some fun bonus content!
FISH IN THE NEWS
Two from listener Michael Leforte:
From Tim Bete:
Catching Up with Angie Scott-Angie Scott has appeared on the FN podcast a couple of times. She is the creator, producer and host of the Woman Angler and Adventurer Podcast. She is also an avid bass tournament fisher and that's what she was up to when i spoke with her: Angie Scott 12 min
Laura Williams Maine Audubon Wildlife Biologist
Chef Jamie Moffat of The Salt Yard Restaurant and the Luna rooftop bar and restaurant in the Canopy Hotel in Portland Maine
Miso Glazed Striped Bass
Two 6-8 Oz portions of striped bass, skin on, scaled and boned
¼ C. White miso paste
¼ C. Maple Syrup(the real stuff)
1 T. high quality Dijon or whole grain mustard
2 Bunches broccolini, sweet baby broccoli or asparagus
1 Lb Fingerling potatoes or baby Yukon gold.(or taters from Aldi cut down to size.)
Pre Heat oven to 400 F
Wash the potatoes, cut any that are too large for a bite size down into appropriate size
toss potatoes in a bowl, drizzle a T. olive oil and a big pinch of salt and pepper, toss to coat and roast in a 400 F oven on a sheet pan.
While the potatoes roast, combine miso, maple syrup and mustard in a small bowl.
Trim broccolini or asparagus ends and season with olive oil, salt and, pepper like the potatoes.
Once potatoes are tender, approximately 20-25 minutes, place asparagus or broccolini on a sheet pan and roast for 5-8 minutes. Or until veg is tender and barely coked through.
Put a cast iron, or heavy bottomed skillet on medium heat and let pre heat for 2 minutes. While pan heats, pat fish dry and season all over with salt and pepper. Once pan is hot, add a T. of high heat(canola, grapeseed, avocado) oil and coat bottom of pan. Add fish to oiled pan, skin side down, and cook on medium high heat until skin is crispy, approx 3-5 minutes. Flip fish gently and finish in the oven for 2-4 minutes, or until fish is cooked mostly through.
remove pan from oven and begin to brush the miso mixture on the fish, coat well and place back in oven for 1 minute to set the glaze, repeat at least 1x more time. remove fish from pan and enjoy.
This episode is dedicated to TRUE BASSES!
We will fill your ears with information on these Temperate Basses and Jeff Danaldson will tell you more than you can handle on how to fly fish for them
& Todd Corayer is here from Fish Wrap Writer https://fishwrapwriter.com/
2 old farts talk fishing with JOhn and the Professor -