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Post by spence on Jun 27, 2022 13:56:36 GMT -7
RyanAK. here's a little tidbit from your area of interest to add to your backstory. Or not.
“On the 17th day, we crossed the neck to the east branch of Susquehanah... At 11 we dressed our dinner and found an Indian by the river side, resting himself. All his provision was a dried eel; this he made us a present of, and we gave him a share of our dinner." John Bartram 1743
Spence
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RyanAK
City-dweller
Once scalped…
Posts: 973
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Post by RyanAK on Jul 2, 2022 8:18:59 GMT -7
Don’t know how I missed this…
EELS! Oh, the history of this river associated with the life cycle of the American Eel… almost gone from the watershed because of dams, but there are efforts to keep them going. They’re vital to the ecological health of the river due to the symbiotic relationship with the eliptio muscles that live in the river and filter pollution.
Pre-Colombian stone weirs have been located throughout the river, so the eel runs were apparently important to the Indians. Several towns were eventually established specifically based on the eel fishery. Berwick and Catawissa on the North (East) Branch come to mind.
There were also great runs of shad once upon a time.
I know about this casually because of my interest in water quality and conservation efforts in the area, but with my historical curiosity, I’m sure I’ll dig into this eventually.
Great find on that quote.
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RyanAK
City-dweller
Once scalped…
Posts: 973
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Post by RyanAK on Jul 2, 2022 8:25:11 GMT -7
Also… Buffalo Creek where I live is one of two watersheds on the West Branch where eels are regularly located. Two years ago I was awarded a grant to do restoration work in the 1/4 mile or stream I own to improve habitat and water quality. We’ve seen eels in our front yard.
For those that don’t know, the American Eel lives as an adult in freshwater before migrating to the Sargasso Sea to reproduce. The small, fragile elvers then return to the river to grow and live as adults. The elvers aren’t able to navigate the fish ladders around the dams, so USFWS sucks them up in a vac truck and takes them above the last dam on the river to allow them to reach the upper river. Not a sustainable solution, but it’s making a small impact for now.
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Post by spence on Jul 2, 2022 11:46:58 GMT -7
Interesting info about the eels. Good on you for your work on the stream. I dabble with Japanese style cooking, and have done a simple dish which is a favorite in Japan. Their word for eel is unagi, and when they eat it in a bowl over rice it's unadon. Like this: Oriental people have a fondness for the strong taste of dark fish, and unagi is the strongest I've ever had. Not a favorite taste of mine, but I had to try it. Not so bad if you wash it down with sake. Japanese eels are also of the type which spawn at sea but return to fresh water to live as adults. Spence
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Post by Black Hand on Jul 2, 2022 14:45:10 GMT -7
Grilled with a savory glaze?
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Post by spence on Jul 2, 2022 16:49:28 GMT -7
Yeah. Sake, mirin, soy sauce and honey.
An amazing percentage of Japanese seasonings involve sake, mirin, soy sauce, sesame oil and a sweetener, but they change the ratios around to make a great variety of tastes.
Spence
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Post by Black Hand on Jul 2, 2022 17:22:46 GMT -7
I made sushi rolls for friends last weekend and went looking for the Japanese eel one finds in a tin. Alas, the selection of ethnic foods is sparse in MT. I did find Ahi tuna steaks at Winco that were quite good in a roll or alone with some soy and wasabi (or what passes for wasabi in the US).
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RyanAK
City-dweller
Once scalped…
Posts: 973
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Post by RyanAK on Jul 2, 2022 17:41:50 GMT -7
When in Alaska, our Japanese friends at the cannery put us on to a similar glaze which we changed depending on taste and the species of salmon we were making.
Soy sauce Honey Balsamic vinegar Fish Sauce (Worcestershire if no fish sauce could be found)
Sesame seeds or those little sea monkey things as desired.
Salty, sweet, sour, smokey. Alter ratios to taste.
BTW… there’s actually a very profitable and VERY weird commercial sea monkey fishery.
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Post by Black Hand on Jul 2, 2022 17:55:14 GMT -7
...those little sea monkey things as desired. Hmmm - I've never eaten sea monkeys....
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RyanAK
City-dweller
Once scalped…
Posts: 973
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Post by RyanAK on Jul 2, 2022 18:04:34 GMT -7
The little pink specs that are in some brands of nori flakes are tiny brine shrimp. Sea monkeys. 😜
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Post by brokennock on Jul 2, 2022 18:51:11 GMT -7
My great-grandmother used to make eel scicciata (spelling?), most often for Christmas Eve. I always liked it though some didn't. I still like eel sushi on the rare occasion I go out anymore.
I've also gotten smoked eel that came from a guy who catches them in traditional weirs and smokes them somewhere in upstate New York, pretty good stuff.
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Post by spence on Jul 2, 2022 19:30:49 GMT -7
I've also gotten smoked eel that came from a guy who catches them in traditional weirs and smokes them somewhere in upstate New York, pretty good stuff. I'm a big fan of the historical series Tudor Monastery Farm, available on YouTube. In episode 4 they weave eel traps and catch eels in England just as they did in early 1500s. Spence
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Post by brokennock on Jul 3, 2022 4:12:40 GMT -7
You've mentioned the series before and it sounds excellent. I must admit I have not watched it yet though. I avoid YouTube because I don't have the self discipline to not click the suggested videos and thus spend all day watching....
BTW, if your unadon tastes and has the texture that is as good as it looks,,, I bet it would win awards, as well as converts.
I will look in "American Cookery" 1796 by Amelia Simmons ("The First American Cookbook") and see if she mentions eel in the fish section. Curious how it was prepared on the series you suggest and how that compares to a colonial American preperation.
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Post by brokennock on Jul 3, 2022 4:20:34 GMT -7
"Every fpecies generally of falt water Fifh, are beft frefh from the water, tho’ the Hannah Hill, Black Fifh, Lobfter, Oyfter, Flounder, Bafs, Cod, Haddock, and Eel, with many others, may be tranfported by land many miles, find a good market, and retain a good relifh;"
".... Eels, though taken from muddy bottoms, are beft to jump in the pan."
I gave no idea what she means by that second quote.
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Post by paranger on Jul 3, 2022 5:39:43 GMT -7
"Every fpecies generally of falt water Fifh, are beft frefh from the water, tho’ the Hannah Hill, Black Fifh, Lobfter, Oyfter, Flounder, Bafs, Cod, Haddock, and Eel, with many others, may be tranfported by land many miles, find a good market, and retain a good relifh;" ".... Eels, though taken from muddy bottoms, are beft to jump in the pan." I gave no idea what she means by that second quote. Saute is french for "jump." My guess is she means to "saute" or pan fry them.
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