Spotted Lanternfly could be next big concern on horizon

Have you noticed that lately the focus of our outdoor pursuits is how to prevent, treat and manage the various plagues that seem to be afflicting us of late?

CWD is probably our most pressing problem just now but the Nile Virus is charged with the reduction of the Ruffed Grouse population. EHD or Epizootic Hemorrhagic Disease is wide spread in some parts of the state and is another real concern for deer hunters.

Now we are alerted to the Spotted Lanternfly, a relative newcomer insect pest that is predicted to decimate fruit and other crops. We need to take every one of these threats seriously and do all we can to cure or contain them if we expect our hunting and fishing resources in this state to remain as we have always known and enjoyed them.

On the brighter side

The tropical rains we have experienced this summer has kept the fishing water-levels up to suitable levels and so fishing has been fairly good all summer.

So I decided to share a couple of my old standby recipes with you. Great for grilling and easy to make – the kind of recipes I prefer.

When I cook trout, I first slice them down the backbone on the inside so they lie flat. Then I salt them, put on a bit of lemon pepper seasoning, roll them in breadcrumbs and fry them in butter.

It only takes a couple minutes on each side to be golden brown. Take them off the heat and then you can grasp the big bone near the tail of the trout and virtually peel the bone out. It is so simple and so delicious and so quick. This method is great for walleye, bass or panfish.

If I have fish to freeze, I put them into a milk carton or even a large ziploc bag and fill the container with water and put in the freezer. Freezing fish in ice protects them against freezer burn.

For outdoor cooking on the grill, try this one. A company recipe but really easy for any day provided you have the ingredients on hand.


n Softened butter or margarine

n 1 to 2 pounds fish fillets

n Onion salt, pepper and paprika.

n Chablis wine and lemon juice.

For each serving, use a 2-foot length of heavy-duty aluminum foil; fold in half. Spread one side with butter. Place one serving fish on buttered foil. Sprinkle with onion salt, pepper and salt. Pour two tablespoons wine and lemon juice over fish.

Wrap foil now around the fish, using double folds and while pressing securely to make a tight seal.

Grill over a rack over hot coals about 5 minutes, turning occasionally or until fish flakes easily when pierced with a fork.


n 2 pounds fish fillets

n 3 tablespoons butter or margarine

n § cup Rhine or Chablis wine

n 1 envelope cheese sauce mix

n Tomato wedges or chopped green pepper

Cook fish in butter in large skillet about 5 minutes, turning once, until lightly browned and fish flakes easily when pierced with a fork. Remove from pan and keep warm. Add water, wine and contents of sauce mix envelope to pan. Cook and stir until sauce comes to a boil and thickens. Spoon over fish. Garnish with tomato or pepper wedges.

Just skimming these recipes will tell you how easy they are to prepare. And quick, taking 15 minutes from start to finish. And so delicious, I personally testify to that.

The above two recipes came to me from Norinne Cole, the outdoor cooking specialist employed at the time by Widmer Wines.

A group of outdoor writers were fishing Canandaigua Lake, the fourth largest of the Finger Lakes in New York. She shared these and other recipes with us and I have, over the years, tried them all.

These are simple recipes, great cooked on the open grill and fast and easy. That’s what I appreciate most about them. Adding the wines give a certain dash to the taste.


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