Canada Fishing Info

The chief item of your “fish cooler” is sphagnum moss (peat moss), a gray-green moss that carpets nearly every swamp in the north country and can be picked in big, stringy handfuls with little effort. Heat starts to deteriorate the flesh of fish almost immediately, and one bad fish in the pack will spoil them all in a short time. Next put the fish in a pail of ice-cold pump or spring water to chill; then wash well, removing slime and any leftover blood along the spine. Now stuff the body cavity of each fish with a handful of the cold moss. Cover the first layer of fish with moss and repeat with subsequent layers until all the fish are packed. read more

Share This