Any Birders here?

[svnmag]

 

[Davy Crockett]

Really seeing a lot more pelicans and cormorants than usual on the Missouri. Watched a flock of 25 pelicans for 15 minutes in a walleye hole…they pulled out about a dozen keeper sized fish that were crossways in their bill, some were northerns. Looked like were swallowing smaller ones that I couldn’t see cause they went the right way in their bill…

Same here at Lake Metigoshe , I don't remember even seeing one up there before. I saw this picture
on facebook.

 

[thriller1]

Really seeing a lot more pelicans and cormorants than usual on the Missouri. Watched a flock of 25 pelicans for 15 minutes in a walleye hole…they pulled out about a dozen keeper sized fish that were crossways in their bill, some were northerns. Looked like were swallowing smaller ones that I couldn’t see cause they went the right way in their bill…

Remind me again, when does cormorant season open?

 

[luvcatchingbass]

Remind me again, when does cormorant season open?

I think it starts on first sight so it isn't really bound by specific dates, I have also heard that the limit is pretty lax. Below are tips from AI for preparing a meal with Cormorant.

-Cormorant, a fish-eating bird, is often considered very greasy with a strong flavor. To make it palatable, it is generally recommended to remove all fat, skin, and fat glands before cooking, followed by soaking the meat in brine or marinating it to mitigate the strong, dark, fishy taste. Common preparation methods include long-stewing, pressure cooking, or braising

Preparation Tips

• Remove Fat: Carefully remove all subcutaneous fat and skin, as this holds the strongest fishy taste.
• Brine/Marinate: Soak the breast meat in a salt-and-sugar brine for several days, or marinate in red wine/vinegar for 1–2 days.
• Parboil: Some methods suggest boiling the meat for 30–60 minutes first, discarding that water, and then simmering again with spices to remove the fishy flavor.

Simple Braised Cormorant

1. Clean: Skin, clean, and wash the bird thoroughly. Cut into serving pieces.
2. Brown: Season with salt, pepper, and allspice. Brown the pieces in a pan with butter or fat.
3. Simmer: Place in a pot with onions, carrots, celery, and a bay leaf. Add enough broth or water to cover the bird.
4. Cook: Simmer gently for 1.5 to 2 hours until the meat is very tender.
5. Finish: Thicken the broth with cream to make a sauce. [1, 2, 3, 4]

Alternative Methods

• Cormorant Confit: Salt and pepper legs/thighs, cover with herbs (rosemary/garlic) in the fridge for two days, then submerge in rendered fat (goose or bacon) and bake at \(250^{\circ }\text{F}\) for 4 hours.
• Cormorant Breast Fry: Slice breasts, soak in brine, then pan-sear or fry with butter and garlic.

 

[NDSportsman]

 

[measure-it]

Why we don't have a 24/7, 12 month season on commorants is beyond me!
They have no value in the great outdoors, ugly as an inside-out mongoose, serve no purpose other than stealing bait and game fish, and nobody gives a rat's hinder to see another one, ever!
Come on all you regulatory guys, oepn the season with no linit!