Recently spent a week hiking in Glaskogen Sweden here are some photos, hope you enjoy looking
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Trip Report Sweden Tour
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Hey Guest, Early bird pricing on the Summer Moot (29th July - 10th August) available until April 6th, we'd love you to come. PLEASE CLICK HERE to early bird price and get more information.
Envious? Me?
YES!!!!!
I am happy you enjoyed your trip. Nice fish, good eating size. Wonderful funghi, those are my favourites!
Kantarell and Karl Johan in Swedish.
The one on picture 3 in post two is a rare one in Sweden. I only have found a handful of times over 30 + years of mushrooming....
YES!!!!!
I am happy you enjoyed your trip. Nice fish, good eating size. Wonderful funghi, those are my favourites!
Kantarell and Karl Johan in Swedish.
The one on picture 3 in post two is a rare one in Sweden. I only have found a handful of times over 30 + years of mushrooming....
Do you mean the coliflower fungus (as its called in england) I have only ever found one before a long time ago in the forest of dean over in the uk . it tasted great
The woods in sweden where full of mushrooms like crazy we would collect a few kilos of ceps in just 30 min every day then cook um for a starter
The last time we had a such Funghi year was in 1993.
My sister has picked and dried lots for me.
How did you cook the Pike?
Such a good eating size I used to de head, halve, remove spine, bake on a plank turned towards the embers/fire.
Loads of bones, but great taste!
The Frenchies think the Pike is the best fresh water fish.
They make quenelles ( fish balls for us heathens) .
My sister has picked and dried lots for me.
How did you cook the Pike?
Such a good eating size I used to de head, halve, remove spine, bake on a plank turned towards the embers/fire.
Loads of bones, but great taste!
The Frenchies think the Pike is the best fresh water fish.
They make quenelles ( fish balls for us heathens) .
Thanks for the map. I can see the glacial striations, just like North of LaRonge, SK.
Rock and water and trees. Was home for many months at a time when I was much younger.
Janne: you really need a Cree elder to teach you to boneless fillet a pike. Or me.
You need a knife stoned out of a hacksaw blade, not a store knife.
Rock and water and trees. Was home for many months at a time when I was much younger.
Janne: you really need a Cree elder to teach you to boneless fillet a pike. Or me.
You need a knife stoned out of a hacksaw blade, not a store knife.
Would a knife made out of a barrel band be OK?
I have a couple old ( between the wars era) Same knifes made from that wonderfully cheap material. HRC 15?
I can fillet most Salt water fish. If we ( son and me) forget the tiniest bone fragment in those, wife will tell us we are true amateurs.
Sweet water fish - can not d- bone.
There is an old saying in Czech - fish without bones is like a wife without t$$$.
( The Czechs were very down to earth people in the old Austro-Hungarian times.)
I have a couple old ( between the wars era) Same knifes made from that wonderfully cheap material. HRC 15?
I can fillet most Salt water fish. If we ( son and me) forget the tiniest bone fragment in those, wife will tell us we are true amateurs.
Sweet water fish - can not d- bone.
There is an old saying in Czech - fish without bones is like a wife without t$$$.
( The Czechs were very down to earth people in the old Austro-Hungarian times.)
Barrel Band? Hard enough but maybe not stiff enough. Rusty hacksaw blades were easy to find.
Start by totally wrecking a fish to figure out the details of the anatomy. Take your time.
See those guys? They are living like kings, pulling food out of their local environment.
You quit foraging and fishing evey time you figure you have a big meal. about as fresh as it gets.
I think I see some dice onion in with the mushrooms?
Start by totally wrecking a fish to figure out the details of the anatomy. Take your time.
See those guys? They are living like kings, pulling food out of their local environment.
You quit foraging and fishing evey time you figure you have a big meal. about as fresh as it gets.
I think I see some dice onion in with the mushrooms?
we caught a few pike , filleted them all then cut out the y bones , then cut into chunks a bit of salt peper and dipped in flour then fried in a pan , tasted great
I'd rather eat the perch = Perca flavescens, the little fish beside the pike. I can fillet them boneless in a flash.
My mother used to pull the pike Y-bones with pliers and she was fast.
If there's lots of pike then cutting the Y bones out makes sense.
It's your environment that looks so very familiar to me.
I camped and lived and worked in it from a big canoe for a long time.
My mother used to pull the pike Y-bones with pliers and she was fast.
If there's lots of pike then cutting the Y bones out makes sense.
It's your environment that looks so very familiar to me.
I camped and lived and worked in it from a big canoe for a long time.
If you like perch, then you would have loved this trip . Perch are what we caught the most of . They where quite small mostly so we just cooked on sticks over the fire and just picked the meat off with our fingers
You're killing me. What was your best bait? A bit of fish?
Every once in a while, we would catch a really big perch. The paleo method was to
make a thick clay jacket and toss that into the camp fire for a while then dig it out and break it open.
Odd how every damn fish tasted like clay.
Every once in a while, we would catch a really big perch. The paleo method was to
make a thick clay jacket and toss that into the camp fire for a while then dig it out and break it open.
Odd how every damn fish tasted like clay.
I just used spinners for everything , a couple of the guys used small rapalas as well
I like this trip because they could forage and fish with success along the way = just all that much less to have to carry and look after.
Roasting the smaller perch over a fire would be a new experience for me. Please pass the lemon.
Elk burger between 2 savory waffles for supper.
Roasting the smaller perch over a fire would be a new experience for me. Please pass the lemon.
Elk burger between 2 savory waffles for supper.
There are actually 2 elk cows to be seen in one of the photos if you look carfully
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