Current DNR Pickerel Regulations

[lfreed]

As posted on the DNR website:

Chain Pickerel:
Minimum size: 14"
Creel Limit: 10 per person per day
Season: Closed March 15 - April 30

[lfreed]

Life History

Chain pickerel, a popular gamefish along the Atlantic Coast, are found in Maryland primarily in freshwater impoundments and the tidal tributaries of the Chesapeake Bay. Chain pickerel are the smallest gamefish in the Esox (Pike) family and are characterized by a slender body, long snout, large mouth and a sharp set of teeth. The chain pickerel is distinguished from its relatives, the Northern Pike and Muskellunge, by its prominent chain-like markings on a contrasting lighter green background.

Pickerel are attracted to weedy pools in streams, ponds, lakes and rivers. Their ambush style of feeding requires cover such as SAV, tree limbs or man-made structures (ie: pilings, rip-rap, sunken ships etc.). Pickerel are sight-oriented predators and are predominately active during the day. They are quite opportunistic feeders and strike with incredible speed when some unwary prey swim nearby. The main diet of the pickerel consists of small fish, crayfish, frogs, mice, newts and insects.

Chain Pickerel spawn in the early spring when water temperatures approach 50°F. Pickerel eggs are adhesive ribbon-like masses that are attached to submerged vegetation or structure. The female lays up to 50,000 eggs but does not stay to guard them as many other fish do. Pickerel may reach fourteen inches in length by their third year and become sexually mature by their fourth. They can live for 10 years, reach a length of 3 feet and weigh 7 lbs. or more.

Pickerel are excellent sport fish which provide anglers with a year-round fishery. They are sought after by diehard anglers in the coldest part of the winter and can be caught in the middle of the summer as well. Pickerel are good fighters on light spinning and fly tackle and will readily take a live minnow, streamer fly, spoon, spinner or a variety of other lures. Just keep in mind that a steel or heavy monofilament leader will help you to land more of these toothy critters.

Some of the more popular places in Maryland to fish for pickerel include, Deep Creek Lake in Garrett County, Magothy and Severn Rivers in Anne Arundel County, Loch Raven Res. in Baltimore County, and St. Mary's Lake in St. Marys County. Eastern shore waters include Tuckahoe Lake, Johnson's Pond, Smithville Lake and numerous tidal tributaries of the Chesapeake Bay.

[uncljohn]

They can live for 10 years, reach a length of 3 feet and weigh 7 lbs. or more.

:D

[clancy19]

I see the March 15 closure as interesting news, but I hop no one here is even looking at the minimum size and/or creel limit.

[lfreed]

I posted this for Fisham's benefit... he was trying to determine when to have his "pickerel fry"... thought I'd try to keep him out of trouble with the law :eek: :D

[Megabyte]

They are sought after by diehard anglers in the coldest part of the winter and can be caught in the middle of the summer as well.


So does this assembled bunch of miscreants qualify as diehard anglers? :eek: :D :rolleyes: :cool:

[uncljohn]

I posted this for Fisham's benefit... he was trying to determine when to have his "pickerel fry"... thought I'd try to keep him out of trouble with the law :eek: :D

I hope his plan was to fry them whole in a deep-fat fryer!!!

Just give me some hot sauce and a piece of white bread!

[J.A. Veil]

I typed [pickerel recipe] into Google and got over 69,000 listings. So it is not just Fisham who is planning a pickerel fry. :confused: :eek: :eek: Here is one at the top of the list:

Recipe for Pickerel Fry

Remove the head and tail from the fish; with a sharp, pointed knife cut down the entire length of the front and empty the contents; cut off the fins, and with the back of the knife and the fingers work out the backbone and the small bones attached to it; cut the flesh down through the center of the back, then with the back of the knife push the flesh from the skin, thus making two long fillets.

Leave these whole, or cut them in two or three pieces, each, according to the size of the fish.

Lay them in an agate or earthen dish, pour over them one or two tablespoons of oil and a tablespoon of vinegar; sprinkle them with slices of onion and parsley branches, cover and set aside in a cool place for an hour or two, or until the next morning.

Drain the slices, roll them in flour, season with salt and pepper, and set into a frying pan containing two or three tablespoons of hot fat. Fat tried out of salt pork is particularly good for this purpose.

Cook over a brisk fire until browned on one side, then turn and brown the other side.
The fillets may also be egged-and-crumbed, and fried about five minutes in deep fat.
They may, also, be baked in the oven, by the recipes given for cooking black bass.
Serve with sliced tomatoes, or cucumbers, or with tomato sauce.

TOMATO SAUCE FOR FRIED PICKEREL
Cook a cup and a half of stewed or fresh tomato, half a green pepper pod, and half an onion, each sliced fine, also a bit of lean ham if at hand, ten or fifteen minutes, then strain and use the pure<?>e with two level tablespoons, each, of butter and flour, in making a sauce.

Season with salt and pepper as needed.

[fisham]

Now were talking baby. Those things are the scourge of the Severn. I wonder how many quality gamefish YOY are eaten by those slimy buggers. hehehe

[goose70]

A real delicacy is Pickerel stuffed with Brook Trout or Y. Perch.:D

I actually used to eat them during my carefree, youthful days (yes, I did so have such days). I thought that the meat tasted great; very close to Walleye. But, as the recipe John posted attests, I went through a lot of work to get the bones out and still ended up with a ton of little bonees stuck in my teeth.:mad: That's why I stopped keeping them even before I thought about the ecological reasons.