Person in the boat yard who helps to cull Geese, says yes they produce a lot of fat, and you need to use a larger than normal tray and have the bird on a trivet that keeps the bird out of the fat as it comes out. In some cases you will need to empty the tray half way through cooking and cook for a long time.
Regarding the crayfish yes you can catch the Signal crayfish, (always put the native crayfish back). very easy to catch, just be careful of claws. What we have done in the past is catch your cray fish and place in a large water holding tank type vessel, fill with fresh water (not out of the river/canal) and leave them for 24hours to purge the muck out off them. Cooking is whilst they are alive put them straight into a pan off boiling water, and cook for about 5 minutes. Take cooked crayfish out and ONLY eat the tail and the meat in the claws, this can be added to a frying pan for a quick fry (it is already cooked), garlic and butter and then eat very nice. Regarding the fish, in Europe when you go to the markets in these countries on the fish slab you will see bream, carp, pike and perch plus all the other course fish. Carp was introduce into the country for eating by the monks thats why most monastery's had the food pool. Owner of the boat next door to us, They are out cruising at the moment) quite often catches eels from the River to eat. People were talking of people taking livestock away from the rivers etc, I have reported a car reg where the occupants I had watched walking along the towing path carrying something in a black sack that they was struggling with. This was in the last couple of weeks. Moose _________________________________________________________________ Solve the Conspiracy and win fantastic prizes. http://www.theconspiracygame.co.uk/
