Fishing through the ice has long been a popular winter pastime here in Maine, next to skiing, snowshoeing, and huddling beside a cozy wood fire. After an extended cold spell when the ice on frozen ponds and lakes is thick enough, wooden shacks on skis or red, blue and yellow shanty tents and tiny specks of round holes with red flags magically appear, dotting the open landscape. The ice fishing season has begun.
For many outdoor enthusiasts, ice fishing is one of the most revered times of the year. Of all the methods of angling, summer or winter, through the ice is one of the easiest and most exciting way to capture a salmon, trout, bass, pickerel, or fat chowder cusk. Ice fishing is a fun winter hobby that can be enjoyed by all members of the family, with few pieces of equipment, and endless opportunities throughout the great state of Maine.
For those new to the sport, the Maine Department of Inland Fisheries and Wildlife website is an excellent source of information. Their beginner’s guide to ice fishing details the equipment needed; fishing license, some way to drill a hole in the ice like an auger or chisel, proper clothing for the elements, and traps and tackle to catch the fish.
Besides the essential gear, the website also itemizes other essentials that will make your expedition a success, including a sled to drag your equipment, bait bucket and bait net, ice skimmer, fishing pliers, depth sounder, food and a thermos of hot beverage, sunglasses and sunscreen.
Where should you go ice fishing? There are many opportunities throughout the state, and several resources to scout. The state’s monthly fishing report provides information about some of the best places to fish that month, complete with tips and recommended species. The fish stocking report, organized by counties, makes it easy to find places near you. Hancock County has several stellar lakes and ponds. Here in Deer Isle, Lily Pond and Walker Pond in Brooksville are good spots.
The final section of this excellent tutorial is what to do when you arrive, from safety information, to drilling holes and setting traps, checking your bait and how to reel in your fish. Be sure to check the laws for length limits and daily bag and possession limits of your catch.
My husband and I recently were invited to fish on Lake Pennesseewassee in Norway, Maine. Although I grew up in the area, I had not been on the ice for decades and was excited to spend time experiencing the beautiful winter outdoors. The lake is abundant with yellow perch, largemouth bass, and pickerel, plus stocked with rainbow trout and salmon. Our first catch was a nice rainbow trout, fourteen inches long and a keeper.
The skies were blue, the sun bright, the breeze brisk, and we were chasing flags all day. After pulling in several largemouth bass, an eagle flew over, scouting his territory, and landed on a nearby pine tree. He swooped down to retrieve a plump pickerel, our final catch of the day.
For many folks, creating memories with family and friends in the Great Maine outdoors is the reward of a day on the ice. Enjoying the delicious catch as table fare is a bonus and a gift from nature. And for youngsters and seniors alike, catching and pulling a fish through a hole in the ice is a thrilling and addictive adventure.
Asian-Style Steamed Bass
Ingredients
- 1 whole bass (about 2 bass) cleaned, scaled (see notes), and patted dry
- 2 tbsp Maine sea salt
- 2 tbsp vegetable oil
- 1 shallot thinly sliced
- 1 tbsp garlic finely minced
- 2 tbsp light soy sauce
- 1 tbsp white wine. rice wine, or mirin
- 1/4 cup chicken stock
- 1 tbsp fresh ginger chopped
- 1 tbsp lemongrass finely sliced
- 1 tbsp fresh cilantro chopped
- 1/2 tsp red chili chopped (optional)
- fresh cilantro sprigs for garnish
Instructions
- Assemble ingredients and tools. If desired, remove the scales from the skin of the bass. (see notes). Rinse the fish. If steaming in the oven, preheat the oven to 425 degrees.
- Rub the fish inside and out with the Maine sea salt and rinse again. If your steamer is small, remove the head and tail from the fish, reserving just the body or middle part of the fish. Place the bass on a rack, then place the rack in the steamer pan. Fill the steamer pan about 1/3 full with hot water. Cover the pan.
- Steam on high heat, either in the oven or on top of the stove, until the fish flakes easily, about 12 – 15 minutes, depending upon the thickness of the fish. The internal temperature of the fish should reach 145 degrees. (see notes)
- While the fish is steaming, prepare the sauce. Heat the oil in a pan over moderate heat. Add the shallot and garlic and stir until fragrant and they start to soften. Stir in the soy sauce, wine, chicken stock, ginger, lemongrass, chopped cilantro and chopped red chili (if desired). Reduce the heat and simmer for about 5 minutes. Taste the sauce, and if necessary, correct the seasonings.
- When the fish is done, remove the rack from the steamer and heat. Carefully remove the skin and bones from the fish and place the meat on a heated platter. If desired, add the tail and heat to the platter, and arrange the meat on the platter so it resembles the whole fish. (See notes.)
- Pour the sauce over the fish and garnish the platter with fresh cilantro sprigs.
Cheryl's Notes
- To scale or not to scale. Fish scales are transparent, small rigid plates that grow out of the skin of the fish. They serve as protection for the fish and are edible, but not pleasant to eat. They have a sharp and tough texture and are difficult to chew and swallow. Removing them is a process that can be viewed online, it involves scraping and rinsing the scales after they are removed. Because the skin is removed from this fish before serving, you may choose not to remove the scales. Caution: some scales may remain!
- For food safety reasons, the internal temperature of fish should reach 145 degrees. Because the fish will continue to cook when off the heat, for best results many cooks and chefs will remove the fish from the steamer just before it reaches 145 degrees.
- The traditional way to serve whole fish is with the tail and head intact.