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ment.The Minnesota Department of Natural Resources (DNR) will hold two
public meetings on its draft forest classification and motor vehicle
designation plan for northern St. Louis County.
The draft plan includes suggested forest classification and route
designations for state and county forest lands in Bear Island, Burntside,
Kabetogama and Lake Jeanette state forests (Sturgeon River and
Cloquet Valley state forests are not included), and for scattered DNR
forest lands outside of state forest boundaries.
The meetings will be on Tuesday, July 1, Mesabi Range Community &
Technical College, Virginia, MN and July 2, Cook School, Cook, MN.
Both meetings are scheduled from 6 pm to 8:30 pm.
The proposal is available on the DNR Website at
Copies are also available at the DNR Tower Office.
For more information contact Brian McCann at (651) 259-5627.
During open houses held March 5and 6, more than 75 participants
provided written comments to the DNR. The Southern Minnesota Unit
planning team considered those comments and the 2002 off-highway
vehicle system plan for the Dorer State Forest as a starting point for road
and trail designations.
The team has completed a preliminary route designation proposal.
The draft proposal will undergo internal DNR review and then a public
participation process is scheduled to take place in late summer or early
fall. Public input will be used to make any revisions necessary before the
final forest classification and road and trail designation plan is completed.
The DNR has approved a monitoring and enforcement plan for the
2008 season that will focus on trail maintenance conditions, off trail travel
from designated trails, and impacts of dispersed OHV use.
Focus forests for the 2008 season are: Beltrami Island, Finland,
General Andrews, Mississippi Headwaters, Paul Bunyan, Fond du Lac,
Solana, Rum River, Wealthwood, and Whiteface River.
DNR field staff from Trails and Waterways (T/W), Forestry, and
Enforcement will coordinge motitoring and enforce
Showing posts with label Minnesota. Show all posts
Showing posts with label Minnesota. Show all posts
Tuesday, June 24, 2008
Saturday, May 31, 2008
Shore Lunch
Now that you've caught some walleye's, it's time for a shore lunch. This is one of my favorite recipe's. Very simple and delicious!
The Boat Store
1 whole egg, lightly beaten
1/2 c. milk
2 c. crushed corn flakes
1/2 c. lard
EQUIPMENT – A cast-iron skillet is still the time-honored favorite for frying fish. The heavy cast distributes heat evenly, and the high sides prevent the fat from bubbling over as fillets are added. Of course, many fine-quality nonstick pans are on the market, and most also work well.
FAT – Shortenings are favored for frying. These include solids such as lard and hydrogenated fats, and liquids such as corn, safflower, cottonseed, peanut, grape seed, sesame seed, and olive oils. Solid fats tend not to break down so quickly as liquid oils and therefore often are preferred for frying fish. Use only fresh, unused shortenings.
Food dropped into fresh hot oil acts as an irritant to the oil, which responds by immediately sealing the breading so the oil can't get to the food inside. All crumbs, drops of breading, salt, or water that fall into the oil during frying weaken the oil's ability to seal the breading. That's why it's important to shake off excess breading or batter before frying.
TEMPERATURE – Keeping the fat at about 365 degrees Fahrenheit is important. Use a frying thermometer when you can, and keep the thermometer in hot water to prevent it from breaking when it's placed in the hot fat. Wipe the thermometer dry before placing it in the fat to prevent spattering.
When a thermometer isn't handy, test the temperature by dropping a small cube of bread into the hot fat. The cube will brown in about 60 seconds when the fat is at 365 degrees Fahrenheit. Always allow the fat to reach the proper temperature again before adding more fillets.
WASH – Breading requires something to hold it fast to the fish fillets. An egg wash works well. Beaten eggs are mixed with a small amount of water or milk, or sometimes beer.
BREADING – The fat must be hot enough to immediately seal the outside of a fillet, to prevent the loss of juices and also to prevent sticking. Prior to frying, the fish should be at room temperature (about 70 degrees Fahrenheit). Cold fish lower oil temperature, resulting in fillets that don't seal and become oil soggy. Some of the most popular breadings, singularly or in combination, include sesame seeds, buttermilk biscuit mix, corn meal, and corn flake crumbs.
Heat the lard in a cast-iron skillet. Meanwhile, in a small bowl, beat the egg and milk together lightly.
Season the fillets with salt and pepper. Roll them in the all-purpose flour and shake off the excess. Then dip each fillet in the egg wash, allowing the excess to drain off. Immediately roll the fillet in the crushed corn flakes, pressing gently so the crumbs stick to the fillet.
Fry the breaded fillets in the hot lard, about 2 to 3 minutes per side, or until golden brown. Drain on paper towels.
The Boat Store
1 whole egg, lightly beaten
1/2 c. milk
2 c. crushed corn flakes
1/2 c. lard
EQUIPMENT – A cast-iron skillet is still the time-honored favorite for frying fish. The heavy cast distributes heat evenly, and the high sides prevent the fat from bubbling over as fillets are added. Of course, many fine-quality nonstick pans are on the market, and most also work well.
FAT – Shortenings are favored for frying. These include solids such as lard and hydrogenated fats, and liquids such as corn, safflower, cottonseed, peanut, grape seed, sesame seed, and olive oils. Solid fats tend not to break down so quickly as liquid oils and therefore often are preferred for frying fish. Use only fresh, unused shortenings.
Food dropped into fresh hot oil acts as an irritant to the oil, which responds by immediately sealing the breading so the oil can't get to the food inside. All crumbs, drops of breading, salt, or water that fall into the oil during frying weaken the oil's ability to seal the breading. That's why it's important to shake off excess breading or batter before frying.
TEMPERATURE – Keeping the fat at about 365 degrees Fahrenheit is important. Use a frying thermometer when you can, and keep the thermometer in hot water to prevent it from breaking when it's placed in the hot fat. Wipe the thermometer dry before placing it in the fat to prevent spattering.
When a thermometer isn't handy, test the temperature by dropping a small cube of bread into the hot fat. The cube will brown in about 60 seconds when the fat is at 365 degrees Fahrenheit. Always allow the fat to reach the proper temperature again before adding more fillets.
WASH – Breading requires something to hold it fast to the fish fillets. An egg wash works well. Beaten eggs are mixed with a small amount of water or milk, or sometimes beer.
BREADING – The fat must be hot enough to immediately seal the outside of a fillet, to prevent the loss of juices and also to prevent sticking. Prior to frying, the fish should be at room temperature (about 70 degrees Fahrenheit). Cold fish lower oil temperature, resulting in fillets that don't seal and become oil soggy. Some of the most popular breadings, singularly or in combination, include sesame seeds, buttermilk biscuit mix, corn meal, and corn flake crumbs.
Heat the lard in a cast-iron skillet. Meanwhile, in a small bowl, beat the egg and milk together lightly.
Season the fillets with salt and pepper. Roll them in the all-purpose flour and shake off the excess. Then dip each fillet in the egg wash, allowing the excess to drain off. Immediately roll the fillet in the crushed corn flakes, pressing gently so the crumbs stick to the fillet.
Fry the breaded fillets in the hot lard, about 2 to 3 minutes per side, or until golden brown. Drain on paper towels.
Monday, April 21, 2008
DNR Looking For Volunteers For Loon Survey
April 17, 2008
The Minnesota Department of Natural Resources (DNR) is looking for about two dozen volunteers to help monitor the loon population in Becker and Otter Tail counties in northwestern Minnesota between June 27 and July 7.
The DNR, with the assistance of hundreds of volunteer observers, has gathered information about common loon numbers on more than 600 lakes distributed among six regions, or “index areas,” for the past 15 years.
“This monitoring effort has been very successful,” explained DNR Nongame Wildlife Specialist Katie Haws. “We’ve found that loon productivity (based on the number of chicks hatched) is quite stable in the region. Both Becker and Otter Tail counties have stable occupancy and productivity trends, with Becker having higher loon nesting densities.”
The survey also offers a unique opportunity to enjoy the outdoors, while helping Minnesota’s state bird. The results allow the DNR to detect long-term changes in loon population health.
Volunteers are assigned a specific area lake to survey. Many of the lakes are small enough to be surveyed from shore, while others require the use of a boat or canoe.
“Given current development pressures, it is vital that we continue to monitor loon populations in the area to detect any potential problems,” Haws said.
Surveyors count the number of adult and juvenile loons seen on their assigned lake on one morning and record their observations on a data form. The entire survey can be conducted with a time commitment of just several hours during one day.
People interested in being a volunteer loon surveyor should contact Katie Haws at (218) 308-2641 or by e-mail Katie.Haws@dnr.state.mn.us.
FISHING MINNESOTA'S TACKLE SHOP-CLICK HERE
The Minnesota Department of Natural Resources (DNR) is looking for about two dozen volunteers to help monitor the loon population in Becker and Otter Tail counties in northwestern Minnesota between June 27 and July 7.
The DNR, with the assistance of hundreds of volunteer observers, has gathered information about common loon numbers on more than 600 lakes distributed among six regions, or “index areas,” for the past 15 years.
“This monitoring effort has been very successful,” explained DNR Nongame Wildlife Specialist Katie Haws. “We’ve found that loon productivity (based on the number of chicks hatched) is quite stable in the region. Both Becker and Otter Tail counties have stable occupancy and productivity trends, with Becker having higher loon nesting densities.”
The survey also offers a unique opportunity to enjoy the outdoors, while helping Minnesota’s state bird. The results allow the DNR to detect long-term changes in loon population health.
Volunteers are assigned a specific area lake to survey. Many of the lakes are small enough to be surveyed from shore, while others require the use of a boat or canoe.
“Given current development pressures, it is vital that we continue to monitor loon populations in the area to detect any potential problems,” Haws said.
Surveyors count the number of adult and juvenile loons seen on their assigned lake on one morning and record their observations on a data form. The entire survey can be conducted with a time commitment of just several hours during one day.
FISHING MINNESOTA'S Tackle Deals-CLICK HERE
People interested in being a volunteer loon surveyor should contact Katie Haws at (218) 308-2641 or by e-mail Katie.Haws@dnr.state.mn.us.
Tuesday, March 4, 2008
Mille Lacs Slot
Lake Mille Lacs walleye slot set for 2008 (March 4, 2008)
Anglers who fish Lake Mille Lacs during the 2008 fishing season will be able to keep four walleye up to 18 inches in length. The bag limit of four may include one trophy more than 28 inches.
The regulation, which begins May 10 and requires anglers to release all walleye from 18-to 28-inches, was set by the Minnesota Department of Natural Resources following input from Mille Lacs area resort, angling and related interests.
The regulation aims to ensure that the state angler harvest falls within the state’s 2008 allocation of 307,500 pounds of walleye. Eight Chippewa Indian bands from Minnesota and Wisconsin may take 122,500 pounds of walleye.
Wednesday, February 27, 2008
Kettle Falls Hotel
"A JEWEL IN THE FOREST"
In the center of Voyageurs National Park ~ America's motorboat wilderness
Kettle Falls Hotel and Kettle Falls are a remote spot on the Minnesota-Canadian border that has a rich history spanning several hundred years. Native American Indians fished for sturgeon at the falls since the early 1700's. French Voyageurs portaged their 26 foot canoes and packs of fur around the falls. Gold miners took steamers from here to Rainy Lake's gold fields in the 1800's.
Loggers brought millions of logs through the dam in the early part of the century. During the 1920s, commercial fishermen auctioned off their catches in 100-pound boxes at the docks.
During prohibition, bootleggers distilled and sold whiskey near the Hotel and surrounding areas.
The Kettle Falls Hotel was constructed in 1910 by timber baron, Ed Rose but was reputedly financed by Madame Nellie Bly. The William's family, beginning with Bob and 'Lil in 1918, operated the hotel for 70 years.
Recognized for its significant contribution to regional history, the hotel was placed on the National Register of Historic Places in 1976.
The boundary between the U.S. and Canada runs through the middle of the Kettle Falls Dam. This unique geographic phenomenon allows a visitor to stand on United States soil and look "south" into Canada. The overlook near the Dam is a great place to do this so bring your camera.
Voyageurs National Park was established in 1975 "to preserve for the inspiration and enjoyment of present and future generations, the outstanding scenery, geological conditions and waterways system which constituted a part of the historic route of the Voyageurs who contributed significantly to the opening of the Northwestern United States.” The park was named for the French-Canadian canoe men, the voyageurs who paddled large birch bark canoes carrying trade goods and furs between the Canadian northwest and Montreal. But this landscape was also home to people that sought to make their living off the land here through logging, mining, commercial fishing, and recreation.
Kettle Falls Hotel is open from May thru mid October.
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