There is mixed feeling among Brigg anglers when it comes to eating the fish they catch. Some have tasted river fish while others are disgusted by it.
There is also confusion over the taking fish home rules. One angler we spoke to believed that no fish could be taken away from the river while another said that you are allowed to take one fish home.
So what are the rules?
According to the Environment Agency fisheries bylaws for the North East:
Freshwater fish removal byelaw
On rivers you may not take any coarse fish, smelt, shad or eels except that you may take:-
- Pike – one fish per day of less than 65cm
- Grayling – two fish per day of between 30 and 38cm
- Barbel, chub, common bream, common carp, crucian carp, dace, perch, pike, roach, rudd, silver bream, smelt or tench (including any hybrids of these species) – up to 15 fish per day of less than 20cm
- On stillwaters and canals you may only take freshwater fish with the written permission of the fishery owner or occupier. (NB canals are defined as those canals where the coarse fish close season has been removed).
Coarse fish close season
It is unlawful to fish for coarse fish from 15 March to 15 June inclusive on any river, stream, drain or waterway (other than canals).
Under discussion
In some European countries the rules are very different and there are no restrictions on taking home river fish for eating.
It is alleged that there have been some cases of poaching on the River Ancholme in Brigg. Share your views on this topic - Under discussion.
What tastes good?
Brigg angler Wayne Easter has tried Pike and said, “it was very nicely poached and tasted a bit like cod,” however, “I only had one fork as it’s a bit strange eating the fish you catch [though I don’t mind eating sea fish].”
Eels are now rare in the Ancholme and you cannot remove them, but in the past they were a favourite for Trev Jickells, “I brought them home and cooked them myself!”
Celebrity chef’s such as Gordon Ramsay and Heston Blumenthal are also big fans of river fish and serve up carp in their London restaurants.
Your recipes
Carp in Jelly
Asia Salapa, Poland: My mum's recipe for a carp in jelly. This is something she usually prepares as one of the Christmas Eve dinner dishes.
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| Polish baked stuffed Carp |
Instructions:
1. Scale, gut and wash the fish.
2. Remove the head, tail and fins (but don’t throw them out!).
3. Cut the fish into steaks.
4. Pour water over the fish head and tail and bring to a boil.
5. Add salt, culinary roots and spices and cook for about an hour.
6. Take the head and tail out of the pot and put in the steaks instead. Cook them for half an hour and take out of the pot afterwards.
7. Put the head, tail and steaks together in a fish shape and pour jelly over it.8. Let the jelly settle and adorn with lemon slices and parsley
Jelly instructions:
1. Strain the fish broth.
2. Season with salt and pepper.
3. Add garlic and melted gelatine.
