Vol. 1, Issue 3, March 2015 | Page 4

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March, 2015

LET'S LEARN TO EAT THEM

I recently attended an event in Appleton, WI called the Northeast Wisconsin Sport Fishin' Show. I joined Capt. Travis Gill of the Rough Fish Assassins, along with his teammates Taj and Tylor Kuba, to educate anyone who stopped by our booth on the great sport of bowfishing. As with most shows, there were many visitors who were unfamiliar with our sport. However, you can tell that interest in the sport is growing, as far more people every year are asking specific questions about gear, boats, lighting, etc... Still, the number one question that nearly everyone asks is, "What do you do with all those fish?"

Our canned answer is that we typically donate them to local farmers to compost them into a high-quality fertilizer. Still, if you do some research, all of the fish we take are a great source of protein and around the world they are utilized extensively as a food source.

If you turn up your nose at this thought, you have that right. I'm not aware of any regulations in the US requiring you eat the rough fish that you harvest legally, as long as you dispose of them in an appropriate manner. Although, it would be great to utilize the fish we harvest in the most sensible means possible. To help with that notion, the link below points to the website run by the Land of Lakes Bowfishing Association in Minnesota. They have 7 pages of recipes that run the gamut for carp, gar, buffalo, and asian species. My challenge to you is to keep a couple of fish and try out one of these recipes. Hopefully you will be surprised by the results and potentially add a new dish to your mealtime arsenal. If you have recipes of your own that you'd like to share with our readers, please email us anytime.

ROUGH FISH RECIPES

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The Rough Fish Assassins (a.k.a RFA) are members of the AMS Pro-Staff and work to educate everyone they come in contact with on the sport of bowfishing.