Southeast

Fish Web Chat - May 22nd

On May 22nd from 1:30 pm to 3:30 pm mountain time you can chat with Fish folks from the Department.  Find out where to go fishing over Memorial Day Weekend, what the outlook is for salmon and steelhead season, and what/where has been stocked recently by our fish hatchery staff.  Find out if fall chinook salmon in Deadwood Reservoir  will be as big in 2014 as they were last year (see picture) or the latest information on the resurgent kokanee population in Lake Pend Oreille.

 

On May 22nd, go to our webpage and click on the designated button to enter questions and watch for a response.

 

American Falls Reservoir

I was at American Falls Reservoir this last week in April 2014.  The reservoir is almost full.  Although, I didn't get a chance to fish, I did observe many boats fishing along the shore and bank anglers down towards the dam.  They must be catching a few rainbow trout.

Lucky Peak Kokanee Fishing

A "crack" team of anglers fished Lucky Peak Reservoir on Friday April 25, 2014.  Fishing from boats and using a variety of gear, they were able to average about 1 kokanee per hour fished.  Size ranged from 12 to 16".

Most used down-riggers and fished in roughly 20' of water.  Best reported success was near the upper end of the reservoir and around Spring Shores Marina.

Projected Chinook Returns - Lower Salmon River

The latest indicators, as of the last week in April 2014, show a projected return of Chinook salmon to Rapid River fish hatchery of somewhere between 11,000 and 17,000 adults.  Passive Induced Transponder (PIT) tags detectors at Bonneville Dam continue to show strong numbers of salmon passing through the ladder with embedded tags that were placed in the fish before they left Rapid River Hatchery on their migration to the ocean.

Fish currently passing over the dams should arrive in Idaho within the next 30 - 45 days, depending on flow conditions at the Columbia and Snake River dams.

Schedule your time-off and break-out your salmon fishing gear!

Wild Turkey Cutlets by Chef Randy King

Wild Turkey Cutlets

Once you harvest your turkey, the next step is preparing the meat and cooking up a great wild meal. Idaho chef, Randy King, not only has turkey recipes to try, but also tips on how to prepare turkey meat to get the best taste and texture from your bird.

For the spring turkey hunt, King offers up a recipe for Wild Turkey Cutlets. For other wild meat preparations, see Chef King’s website: http://chefrandyking.com/

Let's Talk Turkey

The total mass of a turkey is always surprising to me. I shoot other big birds like geese and sage hen often but a turkey is just a totally different ball game, and as such needs to be treated that way.

Turkeys consist of 5 cuts of meat in total: the breast, the tenderloin, the wings, the thighs and the drumsticks. Each of these bird parts beg for a separate cooking method. It is not wise to just roast a wild turkey like a butterball. The breast will probably be dry, the drumsticks will be good for dog chew toys and the thigh meat will require a steak knife.

This month I will concentrate on the breast meat of a turkey, by far the biggest bang for the buck.

Turkey breast meat is not as soft and juicy as store bought, but it has a ton more flavor. Think elk meat vs. beef – similar but still different. But like store bought meat it still needs cooked to 165 degrees to be safe to eat. Be careful when cooking meat to this temperature, it can be very dry. To avoid dry meat make sure to remove it from heat a whole 10 degrees before it reaches 165 degrees on the inside. Carry over cooking will finish the job of getting the meat to 165.

Breaded Turkey Cutlets with Oil Poached Garlic and Tomatoes served with Pan Roasted Orange

This recipe calls for turkey “cutlets” AKA  slices of turkey breast. Lay your breast out on the counter. It will make half of a heart shape. Cut across the grain of the meat in about ¼ inch sections. You will get quite a few. It is even a little easier to cut when the meat is frozen a little.

Take those slices and place them between two sheets of clear plastic film about an inch from each other. Use a mallet or the bottom of a pan to hammer the slices into almost see through thin sections. You now have turkey “cutlets” and they are a transformed piece of wild game meat. Bread them and fry them, add a squeeze of lemon, and you have the German classic schnitzel. And that classic dish is what we are having fun with today. Replace the sour lemon with a sweeter caramelized orange and add the roasted garlic and tomatoes – bang – a whole new take on a classic.

Oil Poached Garlic and Tomatoes

  • 1 cup olive oil
  • 1 cup garlic cloves, peeled
  • 1 cup cherry or grape tomatoes

In a small sauce pan add the garlic, tomatoes and oil. Turn heat to medium low and let simmer for 20 minutes. Reserve in warm location. This will create more than you need for this recipe. Store them in a mason jar in the fridge, covered in oil and they will last up to a year. Just microwave the jar when you want some roasted garlic and tomatoes.

Pan Roasted Orange

  • 2  oranges, cut in half
  • 1 tablespoon canola oil

In a medium sized cast iron skillet add the oil and then the orange halves, flesh side down. Heat on medium until the exposed orange flesh is dark brown. Remove pan from heat. Reserve.

Turkey Cutlets

  • 8 each 2 oz. turkey cutlets
  • 1 cup flour
  • 1 cup milk
  • 2 cups bread crumbs
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon Italian seasoning herb blend
  • ¼ cup canola oil

Heat canola oil in a large sauté pan or cast iron on medium heat until a wooden spoon inserted into the oil just gives off bubbles and floats. Or head oil to 350 degrees. (This is an old German trick that I learned in Singapore, long story…all I know is that it works. The oil temp will be about 350 degrees)

Gather three small bowls. Place the flour, milk and bread crumbs in separate bowls. In the flour bowl add the black pepper, Italian seasoning and salt. Mix the flour and other ingredients  together.

Place cutlets in the flour and coat all sides evenly. Then place the cutlet in the milk, wetting all sides. Then place the cutlet in the bread crumbs, forcefully pushing bread crumbs into all parts of the turkey cutlet. Reserve the breaded cutlet on a plate. Bread the remaining slices.

Carefully place one cutlet at a time in the hot oil. Cook the cutlet until it is golden brown and delicious, or “GB&D,” on one side then flip. Cook the other side until GB&D as well. Reserve the fried cutlets on a paper towel lined plate.