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ABOUT THE AREA
From Sandy Hook to Cape May New Jersey offers 110 nautical miles of beaches, and from Manasquan to Cape May there are 118 miles of New Jersey Intra-coastal Waterway. It's a route traveled by snowbirds heading south in the Fall, north in the Spring; it's a summer playground for millions of residents of the Mid Atlantic states; and it's the home of thousands of fishing boats -- charter, sports, and commercial.
New Jersey currently applies three principles in its Quality Deer Management program by limiting the total number of bucks that can be taken, mandating antler point restrictions in certain zones and "Earn-A-Buck" antlerless deer tag… New Jersey biologists are managing the state's deer under Quality Deer Management (QDM) principles to provide better quality white-tailed bucks while managing the state deer population within the carrying capacity of the land and the cultural carrying capacity. Deer herds in New Jersey have been managed for many years to stay within the biological carrying capacity, so state biologists indicate that herd health is less of an issue there than in other states. The key to producing bigger bucks in New Jersey is increasing the longevity of white-tailed bucks.
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2 lb. dogfish fillets, cut into 1-inch cubes
1/4 cup olive oil
4 tablespoons lemon juice
1 teaspoon finely minced, fresh dill
1 teaspoon finely minced, fresh chervil or
parsley, or 1/2 teaspoon dried chervil
2 small, yellow, summer squashes, cut into
1- 1/2 inch squares
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
lemon for garnish
Rinse and dry the fish cubes. In a glass bowl mix together the oil,
lemon juice, and herbs and marinate the fish for 1 hour. Drain and
reserve marinade.Take all the cut vegetables and toss them in the
marinade and then drain the vegetables as well. Reserve the marinade
as a basting sauce.Skewer the fish and vegetables, alternating the
colors, on long, metal skewers. Sprinkle the kabobs with the paprika
and cayenne and broil about 3 inches from source of heat for about
10 mins. or until fish flakes, turning the fish often to cook on
all sides and basting with the marinade while it cooks, Garnish with
lemon wedges and serve with hot brown rice. Serves 6. Enjoy!
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