Minnesota Outdoorsman - Minnesota Fishing and Hunting Reports
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Another great week to start off the open water fishing season! Fishing has been consistent even with the ever changing weather last week. Some boats still catching over 100 fish in a day, weeding through small fish to find good keeper walleyes and saugers. Key depths around 17-24' of water. Good fishing all across south shore. Fish are responsive to most kinds of bait right now but jig and a minnow is the best presentation with pink and gold jigs standing out.  Some anglers pulling spinners.  Others hit reefs in 25-30', also good. Jumbo perch and pike mixed in all over the lake. 

Walleyes are still in the Rainy River but fishing has slowed besides a good morning bite. Most walleyes have headed back to the lake but some remain in the river. Same as the lake, a jig and a minnow have been best tactic for boating walleyes.  Sturgeon fishing is closed until July 1st.

Up at the NW Angle, anglers are hammering fish.  Many have limits before lunch.  Fish are all over islands such as Oak Island and Little Oak. Jig and a minnow up at the angle is the go to method. Gaining steam is trolling with cranks in the shallows or pulling spinners to keep baits moving. Colors should include chartreuse, pink, glow colors and some gold. Key depths ranged from 16-26' of water. Crappies can be found in Canada in 20' of water with sandy bays. Pike being found in current areas.

How to Preserve Morel Mushrooms for Great Eating All Year Round

by David Smith

preserve

The season for morel mushrooms is frighteningly short. You pick 'em, eat 'em, and they're gone. Here's how to preserve them for great eating all year.

Part of the reason that morel mushrooms are so coveted is that they appear for only a brief time each spring, and then they disappear again until next year. But wouldn't it be great to be able to enjoy them at virtually any time of the year? Here's a way to preserve them that keeps that great morel mushroom flavor intact.

Of course many folks dehydrate morels - I do - and that's a great way to preserve them. But Josh Payne shows Shawn Bailey a different method of preserving the "American truffle" that he claims maintains at least 25% more of that great morel flavor than dehydrating. Plus they maintain their size!


First, cut the morels in half and soak them in salt water overnight to release the little creepy crawlies that inhabit the mushrooms.

Then take some flour that is seasoned with whatever kind of seasoning you prefer, even just salt and pepper, and place it in a plastic bag. Remove the morels from their salt bath and drop them into the bag of seasoned flour. Shake gently to thoroughly coat the mushrooms with flour.

Place them on a baking sheet and pop in the freezer. Once they're frozen simply take them out and place in a ziplock baggie and pop them back in the freezer for longterm storage.

The flour helps keep them from sticking to each other or the baggie, and all you need to do to prepare them is fry them in butter or use them however you would fresh morels.

I'm going to take a portion of my morels - they're still blooming in my neck of the woods up north - and give this preservation method a try.


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