Fishing for Self-Sufficiency (& Fun!)

WRITTEN BY DIANE WHITTEN, CORNELL COOPERATIVE

COUNTY

if you want to be more self-sufficient in your food supply, catching your own fish will give you and your family an excellent and healthy source of protein. Most of us don’t have our own pond that we could stock and catch fish from, but we live in an area teeming with great fishing opportunities. Saratoga Lake has lots of tasty Walleye, and one of the best trout streams in NY is the Battenkill River in neighboring Washington County. Other great fishing waters in Saratoga County include the Kayaderosseras Creek and Moreau Lake; in Washington County, Cassayuna Lake and Carter’s Pond are popular fishing waters.

The Hudson River, which runs between Saratoga and Washington Counties, is a great place to fish, however due to PCB pollution the section from Hudson Falls to Troy is designated as a catch-andrelease fishing area by the NYS DEC. For more information on the Hudson River fish advisory see this link to Hudson River Health Advice on Eating Fish You Catch. This brochure from the NYS Department of Health includes public access fishing waters in the region where the fish are safe to eat. Access it here: Hudson Valley Region: Health Advice on Eating Fish You Catch, or Google NYS DOH Fish.

To catch larger fish you can fill your larder with, such as Salmon from Lake Ontario or Striped Bass from the Atlantic Ocean, consider chartering a fishing boat with friends where local guides will clean and fillet your catch. To keep fish for long-term storage it can be frozen or canned in a pressure canner. For the best quality frozen or canned fish, follow directions from the National Center for Home Food Preservation: Freeze or Can.

Cooking Fish

Fish is quick and easy to cook, the biggest mistake people make is overcooking it. The standard rule of thumb is to cook it for 10 minutes per inch of thickness. If your fish varies in thickness, keep your eye on the thinner parts which will cook quicker. Fish can be baked, broiled, sauteed, poached or grilled. Fish is done when its color changes from translucent to opaque or it reaches an internal temperature between 140-145°F.

Fishing License

Remember that anyone 16 and older must have a fishing license when fishing in waters open to public access. A license can be obtained through www.takemefishing.org/ new-york/fishing-license or from the DEC online at www.dec.ny.gov/permits, or by phone: 1-866-933-2257. Walmart also sells fishing licenses.

More Information On Fish Health Advisories

Storing Fish

Fish are highly perishable, so clean, fillet and put them on ice or refrigerate as soon as possible, if not consumed within two days, preserve it by freezing or canning. Freeze fish in vapor-moisture resistant paper or freezer quality plastic bags. If fish is frozen in a vacuum sealed bag, pierce a hole in the bag prior to defrosting in the refrigerator for safety’s sake.

Due to environmental pollutants some fish from certain bodies of water are not safe to eat or should be eaten in moderation. For advice on specific fish from specific bodies of water see the NY statewide DOH booklet, Health Advice on Eating Sportfish and Game.

For free brochures on the Hudson River Fish Advisories for yourself and others contact Cornell Cooperative Extension at 518-885-8995; or email Diane Whitten at dwhitten@cornell.edu.