How to Keep Seafood at its Peak

by Marlon E. Olsen COURT HOUSE - Fishermen will stand for hours on beaches and piers or bob endlessly in small and large boats for the thrill of that nibble tugging on the line. And they will be

"Cape May County' ALMANAC

happy to describe to one and all the excitement of the fight to land that fish that (flHn’t get away. The challenge is in the catching, but the pleasure is in the eating. What could be tastier than the just caught

N

SEPTEi MOON PH ARES/POSITIONS TH* Moon'i affect on the Tide h greatett when cloeeit to Earth (In perigee) and when In direct alignment with Sun t earth (full S new moon phaeei) On and about theee da let, low preuure eyiteme and/or itrong wlndi (depending upon direction) fftay rrtult In flooding, and extremely

low Met

II New Moon 17 Flnt Qnirter 14 A|>o*** B TIDE TABLE Computed for Cape May City beachfront, for other areae, tee Correction Timet

DATE

LOW

■.m. p.m. 5 28-6 00

6:08-45:49 I

8:55-7:48 7:5641:50

26 Sun 9:02 9 49 V Mon 10:02-10:43 28 Tih- I0:5J-11:M 29 Wed 11:4530 T7«ir 12:14-17:3'

22 Wed 23 Thur 24 Fri L Sat

LOW HIGH Great Em Martxw Inlet minus 10 plus 10 Ocean City )9th St Bridge i plus 35 plus 20 Corson Inlet <bridge) plus 20 plus 5 Sea Isle City (Ludlam, fbom

bridge i

plus 65 plus 45 Sea Isle City beach o minus 20 Townsend Inlet plus 20 plus 5 .Seven Mile Beach

Stone lT*rh«r 'Great Channel bridge' plus 40 plus 40

Wildw'Mid beach * o iT)tnus 1} West Wildwood 'Grassy Channel bridge plus 45 plus 4o ( ape May Harbor

Cape May Poi

plus 5 plus 40

Drlawarr Bit

llayshnre Channel ■ Hay ('anal pint tinni

plus 50

plus 40

Miami Bearh

plus Bn

■'S plus 65

Compute appruttmate tim»«

Ix-nms (

of high 4- law water for your

plus ITU

area by addirf or lubtrdtllng the following number of minute*

for each tide phate in the Tide

plus *1

v

^ LET US ENTERTAIN YOU!

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flavor of fresh fish from the -w The pleasure can be yours only if the family fisherman uses caution in the care of the catch. Careless handling will cause waste of this nutritious source of food. it DOESN’T TAKE long on a hot summer day for the fresh fish to turn into an undesirable food with rank odors and taste. But, with proper handling you can serve appetizing fresh fish at your table. r Keeping the catch cold is the key to top quality seafood. The comer the better; that’s why I recommend the quick chill method. Smothering the fish in crushed ice will help lock in freshness, but to lower temperatures even more, add sea water to the ice. This quick chill method will mean longer lasting flavor. YOU WILL NEED a large tulf of crushed iefe. Create a slush by pouring sea water over the ice. Drop the'just caught fish into the slush for about half an hour. Remove fish from the slush and smother in crushed ice in a covered ice chest. Fish may be whole or gutted when iced. Handled in this quick chill method fish will retain top quality to the end of the Trappers’ Training A Must TRENTON - The New Jersey Division of Fish, Game and Wildlife suggests prospective trappers apply now for the mandatory trapper training course to insure they will be licensed in time for the season opening in November. Under the law, anyone applying for an initial trapping license, regardless of age, must first satisfactoriTy complete a free course in trapping procedures. TO APPLY FOR the course, one must obtain an application card which are now available at license agencies such as most sporting goods stores, from regional offices of the Division of Fish, Game and Wildlife, or by sending a stamped, self-addressed envelope to the Division's Wildlife Education Unit, Box 327, Hackettslown, 07840. Once the application card is filled out and returned, applicants will be notified of the course dates, times, and location. The courses are given at strategically located-areas throughout the state Persons who held a trapper’s license from prior years are not required to take the course, but must present the old license to N obtain a current one. Trapping season opens Nov. 15.

Rip Van Winkle finally awoke And the very first words he spoke "Why, the menu at Neil's Was so big—my head reels— It tired me out. that's no joke!"

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day, when additional chilling will be required. If you are unable to freeze or cook the fish on the day it is caught, longer storage of fish can be done by superchilling. At the end of the day line the bottom of a well insulated ice chest with 3 to 4 inches of crushed ice. Leave the bottom drain open. Make a salt ice mixture by using one pound of rock or table salt with 20 pounds of crushed ice. Arrange the fish in layers in the ice chest, generously covering each layer of fish with the salt ice mixture. Whole fish may be superchilled in direct contact with salt ice mixture. Fillets, steaks or dressed fish should be protected by wrapping in a clear plastic film before arranging in layers in the chest. Fish can be held up to seven days, without loss of quality, when superchilled with a salt ice mixture. Fish will maintain qdality for two'or three days when packed in crushed ice without salt. Add additional ice as needed. SOME FISH arc too large to sup£rchill in an ice chest. Quality of large fish can be maintained for several days if you immediately head, gut and bleed the fish, then pack the; belly cavity and cover with crushed ice. To bleed a large fish, either remove the tail or cut off the head and hang the carcass by the tail. Remember to keep that fish tasting 'good, cool it quick, then cool it again at days end. For fresh fish recipes and tips on cleaning and dressing fish send a stamped self addressed

business sized envelope to: (Marion E. Olsen, Extension Home Economist, Dennisville Road — Route 657, Cape May Court House. NJ 08210). Write

Jersey Shore Seafood Recjpes f4 on the outside of

txMh envelopes.

Marion E. Olsen is Cape May County Extension

home economic

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