The history of one of our favorite pastimes – fishing

Fishing is a pastime enjoyed by many people. It may be for recreation, food, or for commercial purposes. Archaeological evidence of fishing goes back 40,000 years or more. Bone fishhooks have been found, as well as images painted on cave walls. Fishing may also be used as a means of survival.

More than 49 million people fish annually in the United States.

It matters not if one is just sitting on a riverbank with just a pole and a hook in the water. One may be standing in flowing waters of a river with hip boots on; or even fishing from a boat, canoe, or kayak. It is a project both young and old people may be involved in during all seasons when the time is legally open to do so. In the cold weather with ice on lakes or rivers, fishermen may be out on it with just a line in a hole of the ice or there may be a small tent with all the comforts of home in it setting around a hole in the ice.

There are approximately 34,000 different species of fish found in the world with about 42 freshwater species found in the United States. Of them, there are at least 31 classified as “game” and 59 non-game ones. Among them are largemouth bass, burbot, catfish, crappie, paddle fish perch, pike, salmon, tiger muskie, trout, sturgeon, suckers, trout and walleye. Trout eggs were brought to the U.S. from Scotland and Germany in the late 1860s and shipped across the country. The same with carp. They were brought into the U.S. in 1860 by Asian and European immigrants. The rainbow trout and bass were planted in Montana are not native. Some species that have been brought in from other countries have impacted the local fish, both good and bad. In 1959, a great white shark was caught, using a rod and reel, off the Australian coast. It weighed 2,664 pounds and still holds the world record.

It is globally estimated the commercial, recreational, and substance fishing adds over $240 billion to the world economy each year. Hundreds of millions of people depend on the industry. Today, there is concern about the population of certain species of ocean fish, due to over-fishing. It will affect fish biodiversity and edible food. Technology such as fish finders, GPS devises, and drones are affecting that type of fishing.

It matters not if one has an expensive fishing pole and a tackle box full of purchased or hand-tied flies and artificial lures, or a simple pole and an empty can full of night crawlers, the anticipation of going fishing is the same. When taking a child fishing, it may become an event they continue to pursue all their adult life.

The American Heart Association Studies have shown eating fish several times a week produces many healthful benefits for people. It contains omega-3 fatty acids, vitamins D and B2, lean protein, contributes calcium, potassium phosphorus, zinc and iron. It also helps build strong bones plus better heart health. Some fishing benefits are not just for food, but to promote outside heath, improve mental attitudes and social bonding with others. Like any other outdoor activity, there may be some health risks, such as accidents or weather.

For most of us, our fish is caught at the local supermarket. When purchasing whole fish, look for clear, not cloudy eyes, as a sign of freshness. The skin should be shiny with close-fitting scales. Leaving the skin on the fish while cooking helps to keep the fish moist. If thawing frozen fish, do not let it sit in the liquid as it makes the fish taste fishy. Place the fish in a hot oiled pan. It only takes a few minutes to cook each side. Only turn the fish when it will gently release from the pan. Do not overcook as fish is delicate.

Something to think about: “Whether I caught fish or not, just the thrill of rolling out that line and watching my fly turn over has been good enough for me. That and the hundreds of treasured memories I have of this wonderful sport.” – Curt Gowdy

FISH WITH BEER SAUCE

6 fillets or slices of fish

2 teaspoons salt

1/4 teaspoon pepper

4 tablespoons butter

4 tablespoons grated onion

2 tablespoons flour

2 cups, (1 can) beer

1 tablespoon sugar

2 cloves or dash of cloves

4 tablespoons grated onion

1 tablespoon lemon juice

Dry the fish. Sauté the onion in butter. Add the flour, stir and mix with the butter. Add the beer, salt and pepper. Stir until sauce is smooth and boiling. Combine the sugar, cloves, and lemon juice and mix in the sauce. Arrange the fish in the sauce. Cover with the fish with the mixture. Cover and cook over low heat. Cook on low heat about 30 minutes. Arrange cooked fish on a serving dish and pour the sauce over the top.

FISH AND SOUP

1 pound fish fillets

1 medium onion

1 can (10-12 oz) cream of mushroom soup

1/2 cup sour cream or milk

Arrange the fillets in a well-greased shallow baking pan. Dice the onion and sprinkle over the fish. Combine sour cream or milk. Pour over the fish. Bake in a 375-degree oven for 15-30 minutes or until fish flakes easily when tested with a fork.

FISH AND TOMATOES

1 pound of fish fillets

1/4 cup olive

1 clove, cut into slivers

1 price dried hot red pepper

1/2 cup chopped ripe tomatoes

Salt and pepper to taste

1/4 cup dry white wine

Parsley

In a heavy skillet, put in olive oil, fish, garlic, red pepper, tomato and a sprinkling of salt. Cover and gently cook for 15 minutes. Add white wine; cover again and continue cooking about 15 minutes longer or until fish is tender. Serve with fresh chopped parsley on top.