The Province of Ontario is considering a hunting season on double crested cormorants starting next year March 15- Dec 31. Would be classed as game bird with a bag limit of 50 ... yes 50 per day no possession limit. "...one aspect of the proposal allowing for the birds to be left in place to spoil once shot is not something it would like to see."
well here is a recipe I dug up for cormorant:
WHAT TO DO WITH A CORMORANT
Having shot your cormorant, hold it well away from yourself as you carry it home; these birds are exceedingly verminous and the lice are not solely host-specific. Hang by the feet with wire, soak in petrol and set it on fire. This removes the feathers and kills the lice.
When the smoke has cleared, cut the cormorant down and remove the beak. Send this to the local Conservancy Board who will, if you are in the right area, give you 3/6d or sometimes 5/-.
Bury the carcase preferably in a light sandy soil and leave it there ideally for a fortnight. This is said to improve the flavour by removing in part, at least, the taste of rotting fish.
Dig up and skin and draw the bird. Place in a strong brine solution for at least 48 hours. Remove, dry and stuff with whole, unpeeled onions; the onion skins are supposed to bleach the meat to a small extent, so that it is very dark brown instead of being entirely black.
Into 2 quarts of seawater, put 2 heaped tablespoons of Chloride of Lime. Put the cormorant in and gently simmer for a minimum of 6 hours. This further tenderizes the bird. Remove from cooking liquor and allow to dry. Meanwhile, mix up a stiff paste of methylated spirit and Madras curry powder. Spread this paste liberally over the breast of the bird.
Finally, roast in a very hot oven for 3 hours. You will find the result unbelievable. Throw it away; not even a starving Vulture would eat it!
well here is a recipe I dug up for cormorant:
WHAT TO DO WITH A CORMORANT
Having shot your cormorant, hold it well away from yourself as you carry it home; these birds are exceedingly verminous and the lice are not solely host-specific. Hang by the feet with wire, soak in petrol and set it on fire. This removes the feathers and kills the lice.
When the smoke has cleared, cut the cormorant down and remove the beak. Send this to the local Conservancy Board who will, if you are in the right area, give you 3/6d or sometimes 5/-.
Bury the carcase preferably in a light sandy soil and leave it there ideally for a fortnight. This is said to improve the flavour by removing in part, at least, the taste of rotting fish.
Dig up and skin and draw the bird. Place in a strong brine solution for at least 48 hours. Remove, dry and stuff with whole, unpeeled onions; the onion skins are supposed to bleach the meat to a small extent, so that it is very dark brown instead of being entirely black.
Into 2 quarts of seawater, put 2 heaped tablespoons of Chloride of Lime. Put the cormorant in and gently simmer for a minimum of 6 hours. This further tenderizes the bird. Remove from cooking liquor and allow to dry. Meanwhile, mix up a stiff paste of methylated spirit and Madras curry powder. Spread this paste liberally over the breast of the bird.
Finally, roast in a very hot oven for 3 hours. You will find the result unbelievable. Throw it away; not even a starving Vulture would eat it!
