And I can post a few recipes as the days proceed, with wild game I do a lot of different sauces that I think compliment them well, it's a lot of fancy French stuff though as that's where my training comes from, though a lot good we all cook stems from French beginnings, or at least French were first to do any sort of documentation on it. And ahh yes I love to dip bet for smelt back home, my hometown has a place called Susie qs that sends out big tugs to drop enormous nets to get them along with whitefish, chubs, and herring. Inconvenient trolling for salmon as they are marked with tiny red flags and running your downtiggers through them stops you dead in the water, I've down it once, all you do is cut everything and get the hell out of there. I use to dipnet suckers this time of the year as well, it's a lot of fun and they are clean enough to pickle yet.