Cooking, catching fish a Minnesota tradition

ST. CLOUD, Minn. (AP) — Like many fellow Minnesotans, some of Chef Lucia Watson's earliest culinary memories are snacking on fish at her north woods cabin.

The owner of the award-winning Minneapolis restaurant Lucia's recalls having a shore lunch — cleaning, cooking and eating fish the same day it was caught.

"The fresher, the better," said Watson, author of the recipe book "Cooking Freshwater Fish."

"If you catch it yourself, it's uber fresh. And there's nothing like it."

The Land of 10,000 Lakes has more than 3.8 million acres of fishable waters. There are 158 different Minnesota fish species.

And cooking one's catch has long been a popular hobby.

"Most anglers get into the sport as a matter of catching and keeping some of their fish," said Doug Stange, editor-in-chief of In-Fisherman magazine based in Brainerd.

"We want to continue the tradition of eating fish and harvesting a resource that's renewable."

Watson often features local fish in her restaurant, where her menu changes weekly. She's worked with walleye — the official state fish of Minnesota — trout and Lake Superior-harvested fish.

Watson, who has had readers attempt every recipe in her book, still cooks fish for herself.

"I'm most inspired to cook seasonally," she told the St. Cloud Times (http://on.sctimes.com/1wsb2eK). "In the heat of August, I might make a cornmeal crusted salmon. In February, I'm more inclined to bake fish and serve it with wild rice."

Fish is known for being a healthful meal.

It contains omega-3 fatty acids, a nutrient that reduces the risk of heart disease and lowers inflammation in the body. It's a high-protein source that's lower in calories than other meats.

And a 2007 Harvard study recommended eating up to two fish portions a week because eating fish can cut the risk of heart disease by a third.

"I think the most important thing for people to know is that eating fish is good for you," said Pat McCann of the Minnesota Department of Health.

McCann also warns to check state guidelines on fish consumption. The biggest concern is mercury levels. Fish don't excrete mercury from their system.

Mercury naturally forms in the earth's core but also contaminates water bodies through the burning of fossil fuels. Bacteria found in water make mercury potentially harmful.

Guidelines on consumption are different for each lake.

"It's important to make choices to eat low-mercury fish," McCann said.

"For pregnant women, it could have an effect on a baby's brain development. For an adult, it could impact the nervous system — you might have tingling in your finger tips and toes. Sometimes a person will have trouble with balance or walking."

Making raw sushi out of Minnesota-caught fish also isn't recommended.

"Freshwater fish are exposed to parasites that ocean fish aren't," McCann said. "You want to cook Minnesota fish to limit that potential risk."

There is no recommended cooking temperature, but fish is cooked properly when it changes from a clear to a colored appearance. To test, the fish will flake easily when cut with a fork.

The cooked fish to be most cautious of are large fish and predator fish. The older and higher on the food chain a fish is, the more likely it has accumulated mercury. Still, predator fish like walleye, northern pike and bass are safe to consume by non-pregnant individuals at one meal per week on average.

"It's important to harvest fish selectively," Stange said.

If that's done, the longtime Minnesota hobby will stay safe.

"Overall, fishing in Minnesota is an important part of our culture," McCann said.

___

Information from: St. Cloud Times, http://www.sctimes.com

An AP Member Exchange Feature shared by St. Cloud Times

Copyright © The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Related topics