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The Sundance Times
Sundance, Wyoming
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August 4, 2011     The Sundance Times
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August 4, 2011
 

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Page 6- Thursday, August 4, 20H II Today's catch: salmon By Vicki liaymn It is hard to think of another food that has as many proven health benefits as Salmon. Salmon is rich in omega-3 fatty acids, which may help protect you against heart disease and many other diseases conditions including Alzheimer's disease and stroke. Salmon is available at most supermarkets, as is smoked ocean-farmed salmon, pre-packaged fresh salmon or salmon cakes. If you have ques- tions regarding freshness or cuts, ask the person working at the seafood counter. But before you ask, read on. When buying salmon steak and fillets, look for: • deep salmon-pink color • meat that is firm, elastic (springs back when pressed gently) and is translucent • a mild aroma as poaching, steaming, pan- frying, curing or smoking. Salmon steaks are cut trans- versely through the backbone, producing portions about one inch thick. Salmon steaks are best for grill- ing. TIP: Portion Size - as a general fish- buying rule, account for around six NutritiOn and Food Safety I, UNIVE KSITy or TYOMING COOPERATIVE EXTENSION SERVICE ounces of fish per person. Refrigerate salmon in its origi- nal wrapping in the coldest part of the refrigerator (32-36°F.). Use within 1-2 days. When freezing salmon leave air space around salmon pack- aging to encourage the circu- lation of cold air. Label and • smooth, clean cuts -- gaping date packages; use within two or separation of muscle fibers months. Commercially frozen indicates old fish • air-tight packaging with no liquid When buying whole salmon, look for: • firm, glossy skin • clear eyes, not cloudy • bright red gills • firm light-pink flesh that is elastic and translucent • a mild aroma When buying frozen salmon, look for: • good, consistent pink color, no odor • tightly sealed packaging • any evidence of frost (frost indicates that the packaging hasn't been sealed properly) • little or no air space between salmon and the packaging A whole salmon includes the head and tail, with organs removed. This cut is best for serving large groups, and for those who wish to try new and innovative ways to prepare salmon. A whole salmon can be stuffed. Salmon fillet cut is a section of the salmon that is separated from the ribs and backbone, producing two long portions of boneless meat. Salmon fillets are often smoked and used as Iox. • Salmon fillets make nice serings,,as skin and bones have been removed. You can buy single-portions to an en- tire half a fish. Fillets are good for delicate preparations such salmon can be frozen up to eight months. Defrost salmon in the refrig- erator overnight or defrost un- der cold running water. Salmon can still be cooked with good results if the pieces have a few ice crystals. Cooking Tips: • Leave skin on during cook- ing; it helps hold fish together while turning and prevents curling. • Whatever method chosen for cooking, salmon cooks very quickly. • Cook salmon until meat begins to change color and be- comes flaky. • Salmon will continue to cook after being removed from heat source, be careful not to overcook. TIP: Well-done salmon will be completely opaque and flake easily. Medium-done salmon will still have some pink at the center. Food Safety Tips • Wash hands with hot water and soap before and after han- dling raw salmon. • Discard any marinade used for salmon. • Avoid cross-contamination by washing cutting boards and counter with hot soapy water after preparing raw salmon. • Use clean plate to bring cooked salmon to the table, not the plate used for raw salmon. "WHERE THE KID GOT HIS NAME" • Promptly refrigerate leftover cooked salmon; use within two days. The flavor profiles and nutri- ent contents vary among spe- cies of salmon. Information is based on a 3.5 oz. raw portion. • Chinook (King or Spring) has the highest fat (10.4 g) and ome- ga-3 fats (2.0 g). In addition to steaks, fillets etc., it is also commonly smoked due to its high fat content and attractive deep red color. Chi- nook is the richest and most flavorful, and is suitable for most cooking methods, espe- cially grilling. • Chum is the lowest in fat (3.7 g) and omega-3 fats (0.9 g) among all salmon spe- cies. Chum's firm flesh makes it suitable for all cooking methods, including grilling; marinate and baste to ensure adequate moisture. • Coho (Silver) is a popular choice for smoked and canned salmon producers. Most simi- lar to sockeye in flavor and color, Coho's reddish orange color makes it an attractive choice for grilling and broiling. Coho has 4.6 g fat and 1.1 g omega-3 fats. • Pink, due to its mild flavor, pink salmon is also found in processed products such as burgers and sausages, as well as canned. Since pink's fat content is relatively low (6.7 g fat, 1.4 g omega-3 fats), moist heat is the preferred cooking method with this species. • Sockeye (Red), the high fat content (8.6 g fat, 1.2 g omega-3 fats), intense flavor and firm textured flesh of sockeye make it an all-time favorite salmon species. Avail- able fresh, frozen, smoked or canned, sockeye's lends itself to any cooking style. Salmon is a wonderful eat- ing fish. Rich, meaty and colorful, it looks great on the plate and tastes wonderfull Salmon can be cooked whole, as fillets or as steaks. It can be smoked, grilled, steamed, baked, broiled, poached or roasted in a foil pouch. Salmon is incredibly versatile, so bring on the fish! Black Hills area fire restrictions posted on web site Smokey Bear is on full alert and asking all Open camp fires and charcoal are not al- of us to be careful with fire, officials said this lowed in the Black Hills except in designated week. locations such as camp grounds or recreation Firefighters across the Black Hills in local, areas so posted, or approved fire pits. Burn- state, and federal offices post fire restrictions ing or open fire permits may be obtained for on a website at www.BlackHillsFireRestric- residences or for other purposes on line or tions.com. The site includes an interactive map, through city, county, or state fire authori- documents such as closure orders, and other ties. Check with your local fire authorities information about restrictions, for details. "We're in fire season," said Todd Pechota, fire Fireworks are banned throughout the year management officer for the Black Hills National except as provided in the law for the Black Forest. Pechota said while most fires in the Hills Forest Fire Protection District. Hills are lightning caused, some of the worst, For more information visit our website at including the Jasper Fire in 2000, were human www.fs.usda/blackhills or the South Dakota caused. Wildland Fire Suppression Division at sdda. The website allows the interagency commu- sd.gov/wfs/ or the Wyoming Office of State nity to post fire restrictions immediately so the Lands and Investment at lands.state.wy.us/ public can do one stop shopping as they plan index.php?option=com_content&view=article summer activities, Pechota said. &id=334&Itemid=58 Wyomingites asked to report dead sage grouse during West Nile Virus season All Wyomingites, especially landowners, are being asked to assist in the management of the state's sage grouse populations this summer by immediately reporting dead sage grouse so they can be tested for West Nile Virus. Past research has shown sage grouse have low resistance to the disease and is usually fatal to the birds. Tom Christiansen, the Wyo- ming Game and Fish Depart- menus sage grouse biologist, said the year's first human cases of West Nile Virus have been reported in eastern Wyo- ming and Colorado. Wyoming's wet spring and summer is fuel- ing mosquito production. This could lead to higher numbers of sage grouse being infected if temperatures in August be- come hotter than normal. "Warm nighttime tempera- tures are thought to enhance the ability of the virus to mul- tiply in the gut of the culex tarsalis mosquito, the primary West Nile virus vector in Wyo- ming," Christiansen said. "But if we stay relatively cool or even normal though most of August, we probably won$ have a prob- lem this year." "Testing the birds will help us monitor the scope and impact of the disease across the state," Christiansen said. "We are particularly interested in sage grouse, as well as other game birds that are found in remote areas, that have no obvious in- juries that might have resulted in their death. These may occur near water holes or hay fields on private lands." He added that obvious road- kills should not be reported. Although the chance of get- ting the virus from handling a dead bird is remote, picking up the birds with an inverted plas- tic sack while wearing gloves is recommended. The bagged carcass should then be placed into another plastic bag, prefer- ably a trash bag, and tied. If it can't be delivered immediately to the Game and Fish, the bird should be frozen. Christiansen emphasized the need to report dead birds quickly so they don't deteriorate to the point they can no longer be tested. Urgent news for people who took FOSAMAX00 I ou of the omo00 00.my.00t I I_tJd bone)  If ou nnerea • mmur zraeture I takiu lmmaL, ull us now at I-IM)0-TBB-ltkGI,g I • ,. ,IDIBO & OgBORNB hll ,,,,,,-...,. l-OOO-'rlHm-BAOt, B RER makes donation Sandy Stevens of Crook County Family Violence and George G. Byers, Vice President Government and Community Relations of Rare Element Resources. Crook County Family Violence received a donation from Rare Element Resources. Funds will be used for maintenance on their office building. Information sought Sometime between 6 p.m. on Monday, July 25 and 7 a.m. Tuesday, July 26 the car shown above was severely damaged while it was parked across from Leslie's Auto on Fifth Street. Anyone with information about the incident is asked to contact the Sundance Police Department at 283-3000. A reward is being offered. The Sundance lmes Crook County CattleWomen By Opal Oudin The Crook County Cattle- Women fair booth committee and President, Janet Jensen, met at 9:30 a.m. Tuesday, July 26, 2011, in the exhibit hall at the Crook County fair grounds to decorate a booth for the community booth competition that was judged Wednesday, July 27. The group enjoyed lunch and held a short meeting at the Aro to finalize plans for the upcoming Multiple Sclerosis lunch they will serve August 21, when the Cheyenne chapter of Multiple Sclerosis tour will be in Sun- dance with headquarters in the basement of the County courthouse. This group raises funds with these tours and will ride their bicycles go- ing one day from Sundance via Aladdin, Hulett, Devils Tower and back to Sundance and they usually ride two days with going via Aladdin, Belle Fourche, Spearfish and back to Sundance via the Interstate another day. This CattleWomen group have been serving a FREE lunch featuring BEEF sand- wiches, baked beans, lettuce salad, condiments and lots of homemade cookies for several years and finds it very rewarding as they all appreci- ate good food. Someone else provides the beverages. These riders leave Sundance quite early in the morning and each ride at their own speed which means they return at many different times of the day for lunch, which is ready begin- ning about 11 a.m. until the last rider returns that might be near 3-4 p.m. Last year the very last four were one person who had Multiple Sclerosis, and was very determined to make the ride, with com- panions riding slower with • her, she accomplished her mission. The next meeting of Crook County CattleWomen will be held August 21, sometime during the day of serving lunch to the Multiple Scle- rosis group, this will save everyone another trip for a meeting. Proposed uranium mining plan available The Bureau of Land Management (BLM) New- castle Field Office announced this week the availability of a Plan of Operations review on the proposed Ross uranium in situ recovery (ISR) mining project approximately 20 miles north of Moorcroft. Strata Energy proposes to conduct uranium exploration drilling, ISR mining and reclamation operations on 40 acres of public lands, with the proposed total surface disturbance of less than five acres. In 1978, a small scale pilot ISR mining project was conducted by Nu-Beth JV within the proposed Ross Project boundary, the pilot project operated for approximately two years. The Strata Energy Plan of Operations was sub- mitted to the BLM on Jan. 20,2011, and deemed complete as per the content requirements of 43 CFR 3809.401 on April 15, 2011. The Plan of Operations mining and reclamation plan is avail- able for review at the BLM-Newcastle Field Office, 1101 Washington Boulevard, Newcastle. The 30-day public review and comment pe- riod, as afforded per 43 CFR 3809.411(c), runs from Aug. 1 through Aug. 30, 2011. Comments should be addressed to Rick Miller - Field Manager, BLM - Newcastle Field Office, 1101 Washington Boulevard, Newcastle, WY, 82701. Comments may also be emailed to newcastle_ wymail@blm.gov; please include "Ross Project" in the subject line. Busy boating season is busy time for AIS inspectors The days preceding and in- cluding the Fourth of July weekend have been the busiest period of the year for Aquatic Invasive Species (AIS) watercraft inspections with nearly 8,000 watercraft inspected on 25 wa- ters during that time period. AlS Coordinator Beth Bear, said inspections are going smoothly and there has been very little delay from the time boaters arrive at the reservoir to being able to launch. Bear said the inspections have been taking less time to conduct because of boaters becoming familiar with the "Drain, Clean, and Dry" process. In addition, most boaters have already pur- chased their AlS decals and are ready for inspection when arriv- ing at the lake. To date, more than 15,000 boats have been checked for AIS since inspections began in May. Of those, 51 were deemed high risk inspections and 5 wa- tercraft have been decontami- nated. Glendo Reservoir was the busiest over the past few weeks with 2,492 watercraft in- spections, followed by Jackson Lake with 2,282 inspections, and Flaming Gorge with 1,817 watercraft inspections. Other busy waters for inspectors include Keyhole, Alcova, and Boysen Reservoirs with more than 3,300 boats inspected on the three waters. Sales of the AIS decals has also been strong with more than 24,000 sold. Information on AIS including the self check form and AIS de- cal program can be found on the WGFD website gf.state.wy.us. Preference point application period underway Resident and nonresident moose bighorn sheep License this year and bighorn sheep hunters and and nonresident elk, deer, and nonresident elk, deer, and ante- antelopehunterswho didnotdraw lope hunters are reminded that the their first choice license and did preference point only application not mark the preference point box period is now underway. Applies- on their license application. tions for preference points will be Preference points may be pur- accepted through Sept. 30. chased through conventional mail Preference points are available or online at gf.state.wy.us. Applies- for qualifying big game hunters tions can also be obtained online or who did not apply for a moose or by calling (307) 777-4600. Ask the Game and Fish Q. Is hunter safety re- quired to hunt with archery equipment? A. Wyoming law speci- fies that hunter safety is required to take any wild- life by the use of firearms for any person born on or after Jan. 1, 1966. The use of firearms is the key word in the law. Since archery equipment is not catego- rized as a firearm, hunter safety is not required if the only hunting method is with archery equipment. C R O O K C O U N TY N E WS   : .... ; : ; :L.; H tl I ° t t N e w • w I t h F r o I d a D e n t M, W, F 8: 45 a. m, .... Moorcroft Now• with Jim Dlehl M,W,F 8.50 a.m.