A new fisheries grant brings together partners for good project

Outdoors in Alaska, by Howard Delo

The Matanuska-Susitna Borough is getting into the fisheries management business -- sort of. The Mat-Su Borough is the lead project partner and funding recipient of a $96,900 grant awarded by NOAA for Alaska fisheries habitat restoration according to a US Department of Commerce press release.

The release states, "Funds were awarded through the NOAA Restoration Center's Community-based Restoration Program. The community-led project will improve and restore freshwater habitats for Coho salmon and several other anadromous fish species."

The release continues, "The multi-phase project will provide unimpeded fish access to rearing and spawning habitats in parts of the Little Susitna watershed, Meadow Lakes and the Big Lake drainage. This will be accomplished by replacing undersized and failing culverts and the improvement of stream hydrology at several public road crossings. Once the culverts are replaced, community volunteers and local organizations will plant native riparian vegetation and conduct follow-up site monitoring."

The partners in this project, in addition to the Mat-Su Borough, include the Wasilla Soil and Water Conservation District, the Natural Resources Conservation Service, the U.S. Fish and Wildlife Service, the Alaska Department of Natural Resources and the Boy Scouts of America.

If you would like more information or details on this project, call Chuck Kaucic, the project manager for the Mat-Su Borough's Fish Passage Program at 745-9807 or 745-9804.

As an old Fish and Gamer, I think it's great to see other organizations and government agencies involved in fisheries habitat restoration work. Fish and Game, contrary to popular view, operates with limited resources in fisheries management. By having other agencies involved in repairing and protecting fish habitat, things just get better for us all.

I've recently been working on what I hope will become another magazine article about hunting in Alaska. This latest story is about a two-week plus trip eight of us made a few years ago to the Koyukuk River for moose.

While working on the article, I remembered two details for every one I was able to incorporate into the story.

After mentioning this to my wife, Debby commented that those "extra details" would probably make good ideas for my column or even another story. I'm glad somebody has a clear vision of what I'm trying to do!

Anyway, here's one -- cast iron cooking, specifically cooking with a Dutch oven. Steve Johnson, one of the guys making the Koyukuk trip, had worked for several seasons as a sportsfishing guide. He mastered the fine art of campfire cooking using a Dutch oven and, during our hunt, managed to cook up some of the best stews, chocolate brownies, cakes, roast duck and roast goose dinners I've even been privileged to hang a lip over.

Two things were critical to his success: having a quality, properly "seasoned" oven and maintaining that "seasoned condition" by washing the oven correctly; and by closely regulating the heat the oven was exposed to.

For those used to aluminum or stainless steel cooking pans lined with Teflon, seasoning a cast iron cooking pot might seem intimidating. Once the pot is "seasoned," never touch it with soap. Wash it out by simmering plain water in it and wiping it dry. A properly seasoned cast iron pot will clean up as easily as any Teflon pot made. Lodge is a recognized brand name for quality cast iron cookware.

Cast-iron Cooking by A.D. Livingston outlines the procedure for seasoning a new cast iron skillet, Dutch oven or griddle. This same procedure applies if you're reclaiming a pot mistreated by either too much soap or left dirty and allowed to rust.

Charcoal briquettes provided the heat regulation method on our trip. Using a specific number of briquettes spaced under the oven and placed on the lid allowed Steve to cook the given dish within the proper heat range but not burn the food. While not as exact as turning the knob on your kitchen range to a set temperature, with a little experience, you can develop a knowledge of how many briquettes are required for everything from soups and stews to breads and cakes.

Howard Delo is a retired fisheries biologist. You can leave a message for him at 352-2268 or via e-mail at editor@frontiersman.com.