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Week of 03-21-14

  • Chris Chandler of the Prairie Wings Hunt Club, Arlington, Kansas will join us on the show to discuss training pointing dogs and what can we do with our faithful companions once the hunting season is over. http://www.prairiewindhuntingclub.com/

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  • Recap of Women’s in the Outdoor Day, WITO activity held last week at Dry Creek Sporting Clays featuring Miss Kansas and Chloe!  The making of an outdoor’s woman!

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Chloe, Kathy, Miss Kansas, Theresa Vail and Hannah Maxwell enjoyed visiting during the Woman in the Outdoors “Woman’s Archery Day” adventure held March 15th at Dry Creek Sporting Clays, south of Emporia.

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Phil was amazed to learn Chloe Maxwell from Ottawa had never picked up a bow until the WITO event last Saturday. Look out Miss Kansas! Here comes Chloe!

 

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  • Purple martins, bluebirds, walleye and more.  

Artificial Walleye Spawning a Labor of Love

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A female walleye can release as many as 300,000 eggs, but less than 10 percent will survive in nature

PRATT – In late March, a placid lake surface might lead some to believe major fish activity has yet to begin, but for walleye, waves of commotion are occurring beneath the surface as males and females begin spawning. As soon as water temperatures hit 45-50 degrees, walleye begin the annual process, as other fish species do each spring. 

Most spawning activity occurs at night when female walleye search for the perfect rocky shoreline to lay their eggs, and male walleyes, who’ve been waiting on the spawning ground for days, fertilize them. With large females producing as many as 300,000 eggs, it’s hard to believe this species would need assistance with the process, but even the best laid plans are no match for Mother Nature. In Kansas lakes, less than 10 percent of naturally-spawned walleye eggs will hatch.

However, hatching success rates can be as high as 70 percent in a hatchery setting. That’s why every year about this time, you’ll see Kansas Department of Wildlife, Parks and Tourism (KDWPT) fisheries biologists working tirelessly at select Kansas lakes. Biologists set nets to capture spawning walleye, then harvest the eggs of ripe females. Once collected, the eggs are then taken to a station where they are fertilized with milt, or sperm, taken from male walleyes caught from the same body of water. After fertilization, the eggs are immediately delivered to the Pratt and Milford fish hatcheries where fish culturists work around the clock to ensure high hatch and survival rates of young walleye, which are then stocked into Kansas lakes as is, or used to produce other hybrid fish species. Last year, KDWPT’s Walleye Culture Program produced 43 million walleye fry (just hatched fish) and 660,000 walleye fingerlings (2-inch fish). With that same batch of eggs, KDWPT staff were also able to produce 7.5 million saugeye fry, 400,000 saugeye fingerlings (walleye/sauger hybrids).

In addition to walleye, KDWPT hatcheries also produce bluegill, channel catfish, crappie, largemouth bass, redear sunfish, sauger, saugeye, smallmouth bass, striped bass, and wipers.

For more information on KDWPT hatcheries and the fish they produce, visit www.ksoutdoors.com and click “Fishing/Hatcheries.”

 

  • Recap of the NWTF/BigBrotherBigSisters of the Flint Hills/Pass it On Outdoors mentors fishing activity held March 18th at Reading Lake.

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Listen to past shows

Recipes

  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

Tips of the Week

Handouts, Brochures, Pamphlets

 

 

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