148: Dwellers of the Deep

Episode Transcript

[0:00:01 – 0:00:03] Adam: My name’s Eric.
[0:00:03 – 0:00:04] Adam: My name’s Adam.
[0:00:05 – 0:00:06] Adam: I’m playing the drums.
[0:00:07 – 0:00:10] Adam: He’s playing the guitar.
[0:00:10 – 0:00:11] Adam: Maybe an accordion.
[0:00:11 – 0:00:13] Adam: You need an accordion in the band.
[0:00:13 – 0:00:16] Erik: I’ve heard it’s very hard to learn the accordion.
[0:00:16 – 0:00:19] Erik: You gotta learn those keys on the squeeze box, Eric.
[0:00:19 – 0:00:24] Erik: Welcome to Squeeze Talk, an accordion podcast.
[0:00:25 – 0:00:29] Erik: We are talking all things accordions.
[0:00:56 – 0:00:56] UNKNOWN: So,
[0:01:36 – 0:01:40] Adam Pew Pew Pew: Welcome to Tumble Home.
[0:01:40 – 0:01:42] Adam: Name a Koosh podcast.
[0:01:42 – 0:01:43] Adam: My name is Adam.
[0:01:43 – 0:01:45] Adam: I’m joined here in Studio O.
[0:01:46 – 0:01:48] Adam: A rare Studio O show with my…
[0:01:49 – 0:01:51] Adam: Best man, Eric Danielson.
[0:01:52 – 0:01:52] Adam: Hello, Eric.
[0:01:53 – 0:01:54] Adam: Hello.
[0:01:54 – 0:01:59] Adam: We’re, as always, sponsored by our good friends on Patreon.
[0:01:59 – 0:02:03] Adam: Thank you for your support and love and affection.
[0:02:04 – 0:02:04] Adam: And affection.
[0:02:05 – 0:02:10] Adam: And, yes, it’s a beautiful day on the Gunflint Trail.
[0:02:10 – 0:02:12] Adam: We’re talking lake trout here on Tumble Home.
[0:02:12 – 0:02:15] Adam: My name is Francois Lecastor.
[0:02:16 – 0:02:19] Erik: We only had an opportunity to do one TCC this month.
[0:02:20 – 0:02:20] Erik: Apologies.
[0:02:21 – 0:02:22] Erik: You’ll get three in June.
[0:02:23 – 0:02:24] Erik: We promise.
[0:02:25 – 0:02:30] Adam: All of a sudden, we’re going to watch Terminator 1 on our next camping trip.
[0:02:30 – 0:02:32] Adam: I found out you can download movies to your phone.
[0:02:33 – 0:02:35] Erik: I’m just going to stream out on the numbers chain.
[0:02:35 – 0:02:36] Erik: We’re heading out there in a couple of days.
[0:02:36 – 0:02:41] Adam: Yeah, I think there is pretty good 5G service out there on the numbers chain.
[0:02:41 – 0:02:43] Erik: Yeah, we’re just going to stream.
[0:02:43 – 0:02:46] Erik: We’re starting a side podcast on the British Baking Challenge.
[0:02:47 – 0:02:50] Erik: Follow along on that, and we’ll be posting those.
[0:02:51 – 0:02:56] Erik: We’ll be uploading in the field because the west side of the park is fully Wi-Fi’d.
[0:02:57 – 0:02:59] Erik: The west side is the best side.
[0:02:59 – 0:03:00] Adam Pew Pew Pew: Pew, pew, pew.
[0:03:01 – 0:03:01] Adam Pew Pew Pew: Whoop.
[0:03:01 – 0:03:02] Erik: Just a couple of days.
[0:03:02 – 0:03:03] Erik: It’s crazy.
[0:03:03 – 0:03:09] Erik: It’s almost June, and I haven’t sat in the canoe yet.
[0:03:10 – 0:03:17] Erik: So hopefully my arms don’t rupture tomorrow or two days from now when we get in the canoe again.
[0:03:17 – 0:03:21] Adam: Yeah, I’ve got one short paddle on the arms, but I did get some good hiking in.
[0:03:22 – 0:03:24] Adam: Got to keep the lower body limber.
[0:03:24 – 0:03:26] Erik: The lower unit has been greased?
[0:03:26 – 0:03:29] Adam: Yeah, well, I was getting pulled around in the mud by the dogs.
[0:03:30 – 0:03:31] Adam: Nice.
[0:03:31 – 0:03:32] Adam: We’re all set.
[0:03:32 – 0:03:33] Erik: Studio O.
[0:03:33 – 0:03:36] Erik: It’s been like 70 episodes since we’ve been here.
[0:03:36 – 0:03:41] Adam: Yeah, so I was listening to like 075 and 076, which were filmed.
[0:03:42 – 0:03:43] Adam: Yeah, they were recorded out here.
[0:03:44 – 0:03:45] Adam: Filmed on location.
[0:03:45 – 0:04:00] Adam: Yeah, I was trying to track down the information on how to fish lake trout on a bottom bouncer where I got a camp with dead bait, salted minnow, and had a hot tip from our friends on Instagram that it was 075 bow paddler.
[0:04:03 – 0:04:06] Adam: And so I got into those, and they were both recorded out here.
[0:04:07 – 0:04:12] Adam: And we played the fun game at the map table where I’d try and guess where you went on your guided trip.
[0:04:12 – 0:04:13] Adam: This was a fall episode.
[0:04:14 – 0:04:14] Erik: That’s right.
[0:04:14 – 0:04:15] Adam: Yeah.
[0:04:15 – 0:04:31] Adam: So I think that was the last time we recorded out here, which is funny because I was trying to find this lake trout information, and we’re going on a trip which we are going to employ the salted minnows from camp technique as described by our friend T in an email, which we cannot find.
[0:04:32 – 0:04:59] Adam: yeah that email but it was from t that came with like like with a lot of nice pictures descriptions like a full detail diagram dioramas and uh so i think we know what we’re doing but uh i don’t know give a shout out to our good friend andy at tuscarora for his salted minnow tutorial video on youtube it has like 4500 views yeah pretty hot that’s uh pretty hot
[0:04:59 – 0:05:20] Adam: pretty good stuff uh so i was out like salting minnows at like three in the morning the other day trying to get those ready for the trip they’re ready eric okay good i said i got a good variety of size yeah on the minnows i don’t have a fishing license yet i still need to get one of those you’re gonna want to get one because we’re gonna be slamming them out there am i gonna need a trout stamp
[0:05:20 – 0:05:21] Adam: Yes.
[0:05:21 – 0:05:21] Adam: Okay.
[0:05:21 – 0:05:22] Adam: Yes.
[0:05:22 – 0:05:23] Adam: Get the conservation license.
[0:05:23 – 0:05:24] Adam: You only need to keep one.
[0:05:25 – 0:05:25] Adam: Yeah.
[0:05:25 – 0:05:29] Adam: I don’t need a, I don’t really need, I don’t need, who needs six walleyes?
[0:05:29 – 0:05:29] Erik: Yeah.
[0:05:30 – 0:05:30] Adam: Seriously.
[0:05:30 – 0:05:31] Adam: Right?
[0:05:31 – 0:05:32] Adam: One is plenty.
[0:05:32 – 0:05:36] Erik: One, well, two, depending on, but like, I’m not stocking the larder.
[0:05:37 – 0:05:38] Erik: Not anymore.
[0:05:38 – 0:05:40] Erik: Not anymore, we’re not.
[0:05:40 – 0:05:41] Erik: We don’t have any room in the larder.
[0:05:41 – 0:05:43] Erik: All of our larders are fully packed.
[0:05:44 – 0:05:45] Erik: They’re maxed to the larder.
[0:05:45 – 0:05:50] Erik: Berries and breakfast goods coming from Studio O.
[0:05:50 – 0:05:56] Adam: Sitting at the map table here, and it’s a beautiful day on the Gunflint Trail.
[0:05:56 – 0:05:57] Adam: It is.
[0:05:57 – 0:05:58] Erik: The sun’s shining in.
[0:05:59 – 0:06:00] Erik: It’s just us.
[0:06:00 – 0:06:06] Erik: It might be a little more echoey than normal, but you’re just going to have to deal with it.
[0:06:10 – 0:06:12] Erik: We’re going to see how far we get into this episode.
[0:06:12 – 0:06:18] Erik: If it turns into two parts, you can just look forward to the second part being recorded in the field, live on location.
[0:06:19 – 0:06:22] Erik: And then obviously all of the other fun in the field recordings that happen.
[0:06:23 – 0:06:26] Erik: It’s been a while since we’ve done full in the field episodes.
[0:06:27 – 0:06:27] Erik: Yeah.
[0:06:27 – 0:06:31] Erik: Get those birds in the background, lapping water on the rocks.
[0:06:32 – 0:06:35] Erik: Wind in the breeze in the leaves.
[0:06:35 – 0:06:37] Erik: A bunch of people freaking out on edibles in the distance.
[0:06:38 – 0:06:39] Erik: Yeah.
[0:06:39 – 0:06:39] Erik: You never know.
[0:06:39 – 0:06:40] Adam: Might be us.
[0:06:40 – 0:06:41] Adam: Might be us.
[0:06:41 – 0:06:42] Adam: Did acquire some edibles.
[0:06:43 – 0:06:45] Erik: But it’s Silk Road.
[0:06:45 – 0:06:48] Adam: From the Silk Road, I traded in all my Dogecoin.
[0:06:48 – 0:06:49] Adam: I sold at the peak.
[0:06:50 – 0:06:52] Adam: And I got a lot of edibles.
[0:06:52 – 0:06:53] Adam: A lot of them.
[0:06:53 – 0:06:57] Adam: I’m going to have to have a whole second barrel just for the gummies.
[0:06:58 – 0:06:58] Adam: Just for the gummies.
[0:06:59 – 0:07:03] Erik: Well, we do have to discuss after this episode how many barrels were taken.
[0:07:03 – 0:07:05] Erik: Because it is the longer trip.
[0:07:05 – 0:07:06] Adam: I’m thinking we might need to.
[0:07:06 – 0:07:07] Adam: And we’re going to Ensign.
[0:07:07 – 0:07:11] Adam: I don’t want to have to chase any bears with a lit stove in my underwear.
[0:07:11 – 0:07:13] Erik: It might be a double barrel situation.
[0:07:13 – 0:07:15] Erik: One big and one small.
[0:07:15 – 0:07:17] Erik: And the small just devoted to the extracurriculars.
[0:07:17 – 0:07:18] Adam: Yeah, absolutely.
[0:07:18 – 0:07:20] Adam: I think that’s probably the safest play.
[0:07:20 – 0:07:22] Erik: Just go double portage, whatever.
[0:07:22 – 0:07:25] Erik: Yeah, well, we’re in no hurry.
[0:07:25 – 0:07:26] Erik: We’re only enthusiasts.
[0:07:26 – 0:07:28] Erik: We’re not like the listeners who are out there seven times a year.
[0:07:29 – 0:07:29] Erik: Yeah.
[0:07:30 – 0:07:31] Erik: Start your own podcast.
[0:07:32 – 0:07:35] Erik: But we’re a little bit more sponsored this week.
[0:07:36 – 0:07:38] Erik: Obviously, the beer, which is coming.
[0:07:38 – 0:07:42] Erik: But this is essentially a first, I would say.
[0:07:42 – 0:07:58] Erik: We’ve got a listener that reached out this winter who provided us with some beer, but then went above and beyond to provide us with essentially…
[0:07:59 – 0:08:02] Erik: a book report on lake trout.
[0:08:04 – 0:08:07] Erik: And these beers are from Mike.
[0:08:08 – 0:08:12] Erik: And the book report is also from Mike.
[0:08:13 – 0:08:14] Erik: And I haven’t really read it.
[0:08:14 – 0:08:19] Erik: I’ve skimmed the first page and there was just too many juicy details that I didn’t want to ruin.
[0:08:19 – 0:08:20] Erik: So I’ve saved it.
[0:08:20 – 0:08:25] Erik: So essentially, I’m going to be book reporting myself along with you
[0:08:25 – 0:08:32] Adam: Yeah, and I was looking at it briefly while we were getting the computer set up, and there’s a lot of Latin on there.
[0:08:32 – 0:08:33] Adam: Lots of Latin.
[0:08:33 – 0:08:34] Adam: I was trying to get my bearings.
[0:08:35 – 0:08:36] Adam: Is it Namekush?
[0:08:37 – 0:08:37] Adam: I believe it is.
[0:08:38 – 0:08:38] Erik: Yeah.
[0:08:38 – 0:08:39] Adam: There’s a lot more than that.
[0:08:39 – 0:08:42] Adam: There’s a lot more where that came from, friends.
[0:08:42 – 0:08:48] Erik: But we’ve got the beer here, which is a Rye India Pale Ale from Crystal Lake Brewing.
[0:08:48 – 0:08:53] Erik: I believe we’ve had Crystal Lake Brewing, but we have not had Northern Illinois King.
[0:08:55 – 0:08:56] Erik: You ready?
[0:08:59 – 0:09:01] Adam: Easy to drink, hard to put down.
[0:09:01 – 0:09:01] Adam: 7.5%.
[0:09:02 – 0:09:02] Adam: What?
[0:09:03 – 0:09:05] Adam: That’s what it says on the side of the can.
[0:09:05 – 0:09:06] Adam: I got to work tomorrow.
[0:09:07 – 0:09:08] Adam: I got to work all day.
[0:09:11 – 0:09:13] Adam: Then get home and pack, and then we’re leaving early the next day.
[0:09:14 – 0:09:15] Adam: I really need a vacation.
[0:09:15 – 0:09:16] Erik: We got a lot to do.
[0:09:16 – 0:09:16] Erik: Yeah.
[0:09:16 – 0:09:17] Erik: Yeah.
[0:09:20 – 0:09:20] Erik: Pretty good.
[0:09:21 – 0:09:23] Erik: That’s a nice, kind of a dry IPA.
[0:09:24 – 0:09:25] Erik: It’s not your juicy.
[0:09:25 – 0:09:26] Erik: It’s not your hazy.
[0:09:26 – 0:09:26] Erik: Yeah.
[0:09:26 – 0:09:28] Erik: I’m going to give it six out of five Pams.
[0:09:29 – 0:09:30] Erik: Pams?
[0:09:30 – 0:09:31] Erik: Pam.
[0:09:31 – 0:09:32] Adam: Voorhees.
[0:09:33 – 0:09:34] Erik: Oh, I got you.
[0:09:34 – 0:09:35] Adam: Crystal Lake Brewing.
[0:09:37 – 0:09:42] Adam: Shout out to our friend on Reddit who requested The Great Outdoors with John Candy and without a paddle.
[0:09:43 – 0:09:46] Adam: OP wants some hot movies.
[0:09:46 – 0:09:47] Adam: We already did them.
[0:09:47 – 0:09:48] Adam: You gotta sign up, buddy.
[0:09:48 – 0:09:50] Adam: So yeah, get on to the Patreon.
[0:09:51 – 0:09:51] Adam: Five bucks a month.
[0:09:51 – 0:09:58] Adam: You can listen to all our current TCs and apparently we’re gonna do all of the Lord of the Rings trilogy.
[0:09:58 – 0:10:01] Erik: We’re going to stream those from Lake 2 tomorrow.
[0:10:01 – 0:10:01] Adam: Yeah, we are.
[0:10:02 – 0:10:04] Adam: And so many more things.
[0:10:04 – 0:10:07] Erik: I’m bringing my Bluetooth Klipsch speakers.
[0:10:08 – 0:10:08] Erik: Yep.
[0:10:08 – 0:10:08] Erik: Those are big.
[0:10:09 – 0:10:11] Adam: I mean, that’s why we have the two barrels.
[0:10:11 – 0:10:12] Adam: We’re going to blast.
[0:10:13 – 0:10:13] Adam: Yeah, this is pretty good.
[0:10:14 – 0:10:15] Adam: Crystal Lake Brewing.
[0:10:15 – 0:10:16] Adam: CLB.
[0:10:17 – 0:10:24] Adam: So, yeah, that’s Friday the 13th retrograde shout out to Pam Voorhees.
[0:10:25 – 0:10:26] Adam: Anyways, it’s pretty good.
[0:10:26 – 0:10:27] Adam: I’m going to give it six out of five.
[0:10:27 – 0:10:50] Erik: mmms in all seriousness wish it didn’t require this seriously though yeah i mean what does require a seriously is seriously mike greatly appreciated the uh the effort put together on this write-up that you’ve provided us he also sent rainbow trout that he raised from eggs
[0:10:51 – 0:10:55] Erik: Keystone hatcheries, which we’re bringing out on trail.
[0:10:55 – 0:10:56] Erik: We’re not going to have those tonight.
[0:10:56 – 0:10:59] Erik: We just had a big Clearwater staff cookout.
[0:11:00 – 0:11:00] Erik: That’s right.
[0:11:00 – 0:11:02] Erik: And we’re full of burgers.
[0:11:02 – 0:11:03] Erik: And tots.
[0:11:03 – 0:11:04] Erik: And tots.
[0:11:04 – 0:11:13] Erik: But we are going to bring out those rainbow troops and have them out there, and we’ll review them in the field when we inevitably don’t catch trout.
[0:11:13 – 0:11:14] Adam: We’re going to catch some.
[0:11:14 – 0:11:20] Adam: I have enough meat in my freezer, plus these trouts, that it’s going to be a meat extravaganza out there camping.
[0:11:21 – 0:11:43] Adam: um but yeah this will be really a nice uh touch a bacchanalia if you will yeah of uh name a kush well they’re rainbow though they’re not see well to get to that we’re gonna get to that get there uh today is ron share out their calendar fact of the day for may 28th 2021 is mosquitoes are swarming during humid weather sunset is at 8 58 p.m
[0:11:47 – 0:11:49] Erik: Well, it was 25 degrees this morning.
[0:11:49 – 0:11:52] Erik: The bugs did kind of lay down a little bit.
[0:11:52 – 0:11:56] Adam: Yeah, we were covering everything in the yard, and I think we lost a few plants last night.
[0:11:57 – 0:11:59] Adam: Ain’t that just the way she goes, though?
[0:11:59 – 0:12:01] Adam: Yeah, living in zone zero.
[0:12:01 – 0:12:02] Adam: It’s tough.
[0:12:02 – 0:12:03] Erik: Sorry.
[0:12:04 – 0:12:09] Erik: As of the 28th, this will come out on the 30th.
[0:12:09 – 0:12:14] Erik: So I don’t know if this comment is going to hold much water, but…
[0:12:15 – 0:12:20] Erik: But we are currently sitting at 4-9-1 on the subreddit.
[0:12:21 – 0:12:24] Erik: So I am currently not going to have to eat a hat.
[0:12:24 – 0:12:26] Adam: No mustache looking at me.
[0:12:26 – 0:12:28] Erik: Not going to shave into a mustache.
[0:12:28 – 0:12:32] Adam: What was the name of the little bead on top of the hat that we learned?
[0:12:32 – 0:12:33] Adam: The Squatchy?
[0:12:33 – 0:12:33] Adam: The Squatcho.
[0:12:34 – 0:12:35] Adam: The Squatcho.
[0:12:35 – 0:12:37] Adam: Eric, hashtag Eric.
[0:12:38 – 0:12:40] Adam: Eric eats the Squatcho.
[0:12:41 – 0:12:44] Erik: I don’t want that as a hashtag, but I will eat a Squatcho.
[0:12:44 – 0:12:45] Adam: Squatcho Nibbler.
[0:12:46 – 0:12:48] Adam: Eric over here is going to eat the Squatcho.
[0:12:49 – 0:12:50] Adam: We just need nine more friends.
[0:12:51 – 0:12:52] Adam: Anybody know anybody?
[0:12:52 – 0:12:53] Adam: Call your cousin.
[0:12:55 – 0:12:56] Adam: Call up your aunt and uncle.
[0:12:56 – 0:12:57] Adam: Get them on here.
[0:12:57 – 0:13:00] Erik: I’ll eat a Squatcho and I’ll shave down to a mustache.
[0:13:00 – 0:13:06] Erik: We’re almost there, but I don’t know if it’ll matter by then because if it doesn’t happen by the time we leave Sunday morning.
[0:13:06 – 0:13:07] Erik: Doesn’t count.
[0:13:07 – 0:13:10] Erik: I guess I’m going to, because there are 31 days in May.
[0:13:10 – 0:13:13] Erik: It could happen on Monday and I would have to retroactively eat a Squatcho.
[0:13:13 – 0:13:14] Erik: I can check that.
[0:13:15 – 0:13:15] Adam: Nah.
[0:13:16 – 0:13:20] Adam: I got a couple shout outs for the subreddit this week.
[0:13:22 – 0:13:25] Adam Pew Pew Pew: Pew, pew, pew, pew, pew, pew.
[0:13:25 – 0:13:26] Adam: Screenshot reddit.
[0:13:28 – 0:13:28] Adam: Out here in Studio O.
[0:13:29 – 0:13:32] Adam: We got a paper script out here and we got screenshot Reddit.
[0:13:32 – 0:13:35] Adam: This is old school tumble home.
[0:13:35 – 0:13:43] Adam: This is like in Mr. Rogers when he gets out the actual model train choo-choo in the back room.
[0:13:43 – 0:13:44] Adam: He doesn’t use the tunnel.
[0:13:44 – 0:13:47] Erik: I think, oddly enough, you’ve used that reference before in the past.
[0:13:47 – 0:13:49] Adam: It’s really the most important part of my life.
[0:13:51 – 0:13:55] Adam: Phasmata coming in hot with some Beezic Creek facts.
[0:13:56 – 0:13:59] Erik: Phasmata was the one with the Squatcho fact as well.
[0:13:59 – 0:14:01] Adam: Yeah, well, he’s on top of this.
[0:14:02 – 0:14:09] Adam: Bezik Creek and Bezik Lake are over there south of the Niamous River off the Echo.
[0:14:09 – 0:14:12] Adam: It is now 100% contained, the fire.
[0:14:12 – 0:14:18] Adam: And then a friend of the show, Muzo, came in with this hot knowledge on the Bezik.
[0:14:18 – 0:14:21] Adam: The area is home to the original numbers lakes.
[0:14:21 – 0:14:26] Adam: Bezik, Nish, Niswa, and Niwin equals 1, 2, 3, and 4 in Ojibwe.
[0:14:27 – 0:14:34] Adam: So maybe when the boys get back from their new numbers chain, they can do some in the field reporting from the old numbers chain.
[0:14:35 – 0:14:36] Adam: So there you go.
[0:14:36 – 0:14:37] Adam: Wow.
[0:14:37 – 0:14:37] Adam: Yeah.
[0:14:37 – 0:14:38] Adam: So I didn’t know.
[0:14:38 – 0:14:38] Adam: I didn’t see that.
[0:14:38 – 0:14:39] Adam: Easy equals one.
[0:14:40 – 0:14:40] Erik: Crazy.
[0:14:41 – 0:14:41] Erik: Yeah.
[0:14:41 – 0:14:42] Erik: Good information.
[0:14:42 – 0:14:43] Erik: Slash uno.
[0:14:44 – 0:14:45] Adam: Slash eins.
[0:14:47 – 0:14:47] Adam: Yep.
[0:14:47 – 0:14:48] Adam: Nailed it.
[0:14:48 – 0:14:51] Adam: So thank you for that, Muzo.
[0:14:52 – 0:14:52] Adam: McGwitch.
[0:14:53 – 0:14:53] Adam: Oh, God.
[0:14:53 – 0:14:53] Adam: Yeah.
[0:14:55 – 0:14:59] Adam: Uh, Hopalicious came in with some knowledge on, there is a horse, a horse lake, of course.
[0:14:59 – 0:15:00] Adam: Clippity clop.
[0:15:00 – 0:15:01] Adam: Yeah.
[0:15:01 – 0:15:03] Adam: We were talking about horses and shoes and horseshoes.
[0:15:03 – 0:15:08] Adam: And I said, yeah, I know of a shoe and there’s 28, uh, 33 horseshoes.
[0:15:09 – 0:15:12] Adam: And, uh, yeah, there is a horse lake in the park, according to Hopalicious.
[0:15:13 – 0:15:13] Adam: Right.
[0:15:13 – 0:15:14] Adam: Over by Mudro.
[0:15:14 – 0:15:16] Adam: Uh, it’s a banger of a fishing lake.
[0:15:17 – 0:15:22] Adam: And, uh, Paddle Faster said the campsite and the narrows on horse is primo.
[0:15:22 – 0:15:23] Erik: Okay.
[0:15:23 – 0:15:23] Erik: Yeah.
[0:15:24 – 0:15:29] Adam: And, uh, then we had some also on the same thread for some, this is just on the horseshoe lake thread.
[0:15:29 – 0:15:33] Adam: Then we had some knowledge on the littoral zone, basically anything under 15 feet.
[0:15:33 – 0:15:33] Adam: Yeah.
[0:15:34 – 0:15:39] Adam: So if the whole lake is 15 feet or under, that means that’s how you get a littoral zone.
[0:15:39 – 0:15:43] Adam: That’s pretty much the same, or maybe even a little bit more than the acreage of the lake itself.
[0:15:43 – 0:15:45] Adam: Cause it goes up to like the high water mark.
[0:15:45 – 0:15:45] Erik: Yeah.
[0:15:46 – 0:15:50] Adam: And so if you’re at normal, uh, mark, I don’t know how they figured that, but that’s why a horseshoe had like.
[0:15:51 – 0:15:54] Adam: More littoral zone than acreage.
[0:15:54 – 0:15:55] Adam: Yeah.
[0:15:55 – 0:16:00] Adam: The state of Minnesota basically measures anything under 15 feet is in the littoral.
[0:16:00 – 0:16:02] Erik: Also from Fasmata.
[0:16:02 – 0:16:06] Adam: Yeah, Fasmata is in there with his littoral knowledge too.
[0:16:06 – 0:16:09] Adam: Chief correspondent on that last week’s episode.
[0:16:09 – 0:16:12] Adam: Chief science correspondent.
[0:16:12 – 0:16:14] Adam: Did you read the article on the history of the pizza biter?
[0:16:14 – 0:16:15] Erik: I did not.
[0:16:15 – 0:16:15] Adam: It’s pretty good.
[0:16:16 – 0:16:17] Adam: I like that a lot.
[0:16:18 – 0:16:27] Adam: Basically, they started out making Chinese TV dinners, and then they had little egg rolls in there, and then they go, hmm, what else can we put in an egg roll?
[0:16:28 – 0:16:28] Adam: Pizza?
[0:16:29 – 0:16:30] Adam: That’s basically how it started.
[0:16:31 – 0:16:41] Adam: And then so-and-so bought them from so-and-so, and then Totino’s bought it from them eventually, and that’s how you end up with the pizza biter.
[0:16:41 – 0:16:43] Adam: Go check that article out.
[0:16:43 – 0:16:45] Adam: I’m not going to give away any more, but it was definitely worth the read.
[0:16:45 – 0:16:46] Erik: Yeah, nice.
[0:16:46 – 0:16:49] Erik: Well, maybe I’ll have to check it out before we leave in a couple days and we can chat about it.
[0:16:49 – 0:16:53] Adam: Our 491 friends on the Tumble Homecast subreddit, thank you.
[0:16:54 – 0:16:55] Adam: And appreciate those links.
[0:16:57 – 0:17:00] Erik: I did appreciate there was also a post.
[0:17:00 – 0:17:07] Erik: I don’t have it in front of me because we’re working with printed, excuse me, printed Reddit and printed book reports.
[0:17:07 – 0:17:15] Erik: But somebody posted a picture of just a mud puddle and something along the lines of a Wisconsin lake because I think I made fun of them for counting ditches.
[0:17:16 – 0:17:18] Adam: Yeah, pretty controversial.
[0:17:18 – 0:17:18] Adam: Not really, though.
[0:17:19 – 0:17:20] Adam: It’s just facts.
[0:17:20 – 0:17:21] Adam: Yeah.
[0:17:21 – 0:17:28] Adam: As I said, the pond in my aunt and uncle’s house is counted as a lake, and I can touch in the middle when I was six years old.
[0:17:28 – 0:17:33] Adam: So if that’s a lake, then I’m a millionaire.
[0:17:34 – 0:17:39] Erik: Well, we still love everybody that’s from Wisconsin, just maybe not the way that they count their lakes.
[0:17:40 – 0:17:40] Erik: Come on.
[0:17:41 – 0:17:41] Erik: Yeah.
[0:17:43 – 0:17:45] Adam: Except for those people in Manaqua.
[0:17:46 – 0:17:46] Adam: I’m just kidding around.
[0:17:46 – 0:17:47] Adam: You know what we mean.
[0:17:47 – 0:17:48] Adam: You know what I mean.
[0:17:51 – 0:17:52] Adam: It’s a beautiful town.
[0:17:52 – 0:17:54] Adam: These are some good slalom king.
[0:17:55 – 0:17:56] Erik: Yeah.
[0:17:56 – 0:17:58] Adam: All hail the slalom king.
[0:17:58 – 0:17:59] Adam: Cry.
[0:17:59 – 0:18:01] Erik: Casually dropping to one ski.
[0:18:02 – 0:18:04] Adam: Expertly cutting in and out of the wake.
[0:18:05 – 0:18:11] Erik: and all the while trailing his signature cascade like a robe to announce his royal presence.
[0:18:12 – 0:18:17] Erik: This Crystal Lake staple draws praise on the water and a crowd on the sand.
[0:18:18 – 0:18:22] Erik: Another Crystal Lake staple drawing attention is the slalom.
[0:18:23 – 0:18:24] Erik: King Rye IPA.
[0:18:25 – 0:18:34] Erik: This beer aggressively goes big with the hops, creating huge hop flavor, aroma, and bitterness with just a hint of rye spice.
[0:18:35 – 0:18:37] Erik: A beer that will leave you feeling like a king.
[0:18:38 – 0:18:39] Erik: Or queen.
[0:18:40 – 0:18:42] Erik: If the ski fits.
[0:18:43 – 0:18:44] Adam: Howdy, your majesty.
[0:18:45 – 0:18:46] Erik: Crystal Lake Brewing.
[0:18:46 – 0:18:47] Erik: Call me up.
[0:18:47 – 0:18:49] Erik: I would love to do some ad reads for you.
[0:18:49 – 0:18:51] Adam: I think I knocked that out of the park.
[0:18:52 – 0:18:55] Adam: Yeah, that’s your best ad read since creepy bath bombs.
[0:18:56 – 0:18:57] Adam: Wow.
[0:18:57 – 0:18:57] Adam: Spooky bath bombs.
[0:18:57 – 0:18:58] Adam: Throwback.
[0:18:58 – 0:18:58] Adam: Yeah.
[0:18:59 – 0:18:59] Adam: Also from 076.
[0:18:59 – 0:19:00] Adam: Yeah.
[0:19:02 – 0:19:03] Erik: Studio O.
[0:19:03 – 0:19:07] Erik: That wasn’t the same time we went down to Cabin 3 and did the spooky record, was it?
[0:19:07 – 0:19:12] Adam: No, that was on the Spooktacular, which we’re coming up on our fourth annual Spooktacular this fall.
[0:19:12 – 0:19:13] Erik: We may need to do another Spooktacular episode this October.
[0:19:14 – 0:19:16] Adam: We said it was going to be an annual thing, so it should be.
[0:19:16 – 0:19:17] Erik: Bi-annual.
[0:19:17 – 0:19:19] Erik: Whatever it is every other year.
[0:19:19 – 0:19:25] Adam: We still haven’t just sat by the fireplace in the lodge and tried to do an EBP session, so maybe that’s what we can do.
[0:19:26 – 0:19:27] Erik: We should be in the lodge.
[0:19:28 – 0:19:32] Adam: Send us some ideas on what kind of questions we should ask this ghouls and spectators.
[0:19:33 – 0:19:35] Erik: Well, you’ve got to get that EVP meter fired up again.
[0:19:35 – 0:19:37] Adam: I’ll have to redownload the old EVP app.
[0:19:37 – 0:19:41] Erik: Just shove it, point it at the griddle to try to get it to say something about pancakes.
[0:19:42 – 0:19:47] Erik: All it kept saying was chains and smoke and blood.
[0:19:48 – 0:19:48] Erik: Pain.
[0:19:49 – 0:19:49] UNKNOWN: Pain.
[0:19:52 – 0:20:11] Erik: oh my god syrup yes i knew it all right let’s let’s book report each other you got i was thinking maybe there’s graphics and everything look at this there’s pictures do you maybe want to like i don’t want to just read all of this we could maybe switch off
[0:20:11 – 0:20:12] Adam: Yeah, yeah.
[0:20:12 – 0:20:14] Adam: I can just stand to read a piece or two.
[0:20:14 – 0:20:16] Erik: Do a little reading.
[0:20:16 – 0:20:21] Erik: I’ll read the first page, the intro, and we’re going to start with, what is Electrode?
[0:20:21 – 0:20:22] Erik: Again, thank you, Mike.
[0:20:22 – 0:20:24] Erik: These are essentially his words.
[0:20:25 – 0:20:36] Erik: And yeah, again, I’m not saying that you need to, but if you guys want to continue providing us free content, you can send us scripts at gmail.com.
[0:20:36 – 0:20:37] Adam: I’ll read and give you some notes.
[0:20:37 – 0:20:38] Adam: You can read whatever you send us.
[0:20:39 – 0:20:40] Adam: Live on air.
[0:20:40 – 0:20:40] Adam: Yeah.
[0:20:41 – 0:20:41] Erik: All right.
[0:20:42 – 0:20:46] Erik: So lake trout is a very commonly used name and is actually inaccurate.
[0:20:47 – 0:20:53] Erik: The correct common name for this fish is lake char because it is a char, not a trout.
[0:20:54 – 0:21:00] Erik: But nobody really calls it lake trout, or sorry, nobody calls it lake char, so we’re going to go ahead and call it lake trout.
[0:21:01 – 0:21:15] Erik: And the lake trout is a member of the fish family Salminidae, that is largely made up of trout, salmon, and char, plus a couple of others, like whitefish and grayling.
[0:21:16 – 0:21:19] Adam: I wonder if the Menominee are in there too then.
[0:21:20 – 0:21:23] Adam: I’ve been told they’re like cousins of the whitefish.
[0:21:23 – 0:21:23] Adam: Sure.
[0:21:23 – 0:21:27] Erik: I don’t see them listed under some of the classifications here that we’re going to get to in a second.
[0:21:27 – 0:21:29] Adam: What about coaster brook trout?
[0:21:30 – 0:21:36] Adam: I was told they are extinct, but then all of a sudden all these new signs went up on the streams along 61.
[0:21:36 – 0:21:37] Adam: Beware coasters.
[0:21:38 – 0:21:40] Adam: I believe they are a char as well.
[0:21:41 – 0:21:45] Erik: Okay, well, maybe we might answer that question, but I don’t know if necessarily we will.
[0:21:45 – 0:21:46] Erik: We’ll get to some.
[0:21:46 – 0:21:47] Adam: Next week on Tumble Home.
[0:21:47 – 0:21:49] Erik: Is a char a coaster?
[0:21:49 – 0:21:51] Adam: Is a coaster a char?
[0:21:53 – 0:22:03] Erik: What exactly is a trout, salmon, and char is a very messy topic, and the taxonomy of some of these fish has changed significantly in very recent years.
[0:22:04 – 0:22:08] Erik: For instance, when I was in college—this is Mike speaking—
[0:22:09 – 0:22:12] Erik: I went to college, but I also didn’t go to college.
[0:22:12 – 0:22:13] Erik: That’s Eric speaking.
[0:22:13 – 0:22:16] Erik: Yeah, you got the sweatshirt that just says college on it, at least.
[0:22:16 – 0:22:18] Erik: I started a unicycle club.
[0:22:18 – 0:22:18] Erik: That’s all I did.
[0:22:19 – 0:22:20] Erik: That’s pretty elite.
[0:22:20 – 0:22:21] Erik: Yeah.
[0:22:21 – 0:22:27] Erik: The Latin binomial for rainbow trout was Salmo Gerdneri.
[0:22:28 – 0:22:28] Erik: Nailed it.
[0:22:28 – 0:22:33] Erik: But before I graduated, the name changed completely to on…
[0:22:35 – 0:22:36] Erik: Oof, here we go.
[0:22:37 – 0:22:39] Erik: Oncorhynchus micus.
[0:22:40 – 0:22:42] Erik: Let me hear the music in it.
[0:22:42 – 0:22:43] Erik: Nope.
[0:22:43 – 0:22:49] Erik: To simplify the picture of fish that most of us are familiar with, we can break them down into three groups.
[0:22:49 – 0:23:01] Erik: There’s the Pacific salmon and trout under the genus Oncorhynchus, and those common species under that are Chinook, Coho, Sockeye, Rainbow, and Cutthroat.
[0:23:02 – 0:23:07] Erik: Atlantic salmon and trout under the genus Salmo.
[0:23:07 – 0:23:13] Erik: And the common species in that family or species is Atlantic salmon and brown trout.
[0:23:14 – 0:23:18] Erik: And then under the char, genus Savalinus.
[0:23:19 – 0:23:20] Erik: Common species Arctic char, Savalinus.
[0:23:21 – 0:23:23] Adam: brook trout, and our lake trout.
[0:23:24 – 0:23:25] Adam: I knew the brook trout were in there.
[0:23:25 – 0:23:26] Adam: Also the green-eared sunfish.
[0:23:26 – 0:23:28] Adam: I believe I see that listed there.
[0:23:29 – 0:23:29] Adam: Also a char.
[0:23:30 – 0:23:30] Erik: Yes.
[0:23:31 – 0:23:35] Erik: The Latin binomial for lake trout is Savalinus Namekush.
[0:23:36 – 0:23:47] Erik: Savalinus is an old name for char, and Namekush is an English version of a Native American name for this fish, which has a meaning of dweller of the deep.
[0:23:47 – 0:23:49] Erik: Dweller of the deep.
[0:23:50 – 0:23:59] Erik: The lake trout is the largest of the trout and char with a massive 102 pounder being netted out of Lake Athabasca.
[0:24:00 – 0:24:00] Adam Pew Pew Pew: What?
[0:24:01 – 0:24:25] Erik: hundred pounder holy smokes a 72 pounder was taken hook and line out of great bear lake and lake trout over 60 pounds was caught out of lake superior yeah athabasca and great bear those are the ones you can see like up in canada like on a globe the other great lakes nobody talks about basically yeah they’re all in a line there
[0:24:26 – 0:24:40] Adam: Do you see the thing where if we dug out West Virginia, there’d be a perfect line of big lakes from all the way up in the far north, all the way in a perfect line down through the Great Lakes down towards Washington, D.C.?
[0:24:40 – 0:24:41] Adam: West Virginia?
[0:24:41 – 0:24:42] Adam: Yeah.
[0:24:42 – 0:24:44] Adam: If we just turned West Virginia into a big lake.
[0:24:44 – 0:24:45] Erik: I wouldn’t want to do that.
[0:24:45 – 0:24:46] Erik: West Virginia’s pretty.
[0:24:46 – 0:24:47] Adam: Yeah.
[0:24:47 – 0:24:50] Adam: Well, that’d be a real reversal of fortunes for them.
[0:24:50 – 0:24:53] Erik: A real reversal of fortunes of millions of people.
[0:24:55 – 0:24:56] Erik: You’re now a lake.
[0:24:56 – 0:24:57] Adam: It’s beautiful.
[0:24:57 – 0:25:03] Erik: Lake trout over 40 pounds are rare trophy fish, but they are somewhat commonly caught up to that size in certain lakes.
[0:25:05 – 0:25:06] Erik: More on that later.
[0:25:06 – 0:25:07] Erik: Oh, yeah.
[0:25:08 – 0:25:17] Erik: The lake trout is unusually genetically similar all across its native range, but there are a few different strains just in Lake Superior.
[0:25:18 – 0:25:28] Erik: The one that is most like what you would find in the BWCA is called the lean, and it inhabits most of Lake Superior, down to 250 feet.
[0:25:29 – 0:25:32] Erik: Despite the name, the biggest lake trout in Superior are the lean.
[0:25:33 – 0:25:42] Erik: Then there are the rare humpers and red fins that can be found on offshore reefs by Isle Royale and parts of the Canadian coastline.
[0:25:42 – 0:25:57] Erik: Finally, there is a lake trout called the Siskiwit, which is a very fat and strange looking fish that generally lives towards the bottom and has been harvested over a thousand feet deep near the deepest point of Lake Superior.
[0:25:58 – 0:25:58] Erik: That’s scary.
[0:25:59 – 0:26:00] Erik: How do you harvest that?
[0:26:00 – 0:26:01] Erik: I don’t want to know.
[0:26:01 – 0:26:03] Erik: Reeling, reeling.
[0:26:03 – 0:26:04] Erik: It’s too deep.
[0:26:04 – 0:26:04] Erik: Reeling.
[0:26:05 – 0:26:06] Erik: Thousand feet of line.
[0:26:07 – 0:26:08] Adam: The Sisquit is…
[0:26:08 – 0:26:11] Adam: Right down there in a scuba with a harpoon for the Sisquit.
[0:26:12 – 0:26:15] Erik: The Sisquit is almost grotesque in appearance.
[0:26:15 – 0:26:15] Erik: It’s this bottom one.
[0:26:15 – 0:26:18] Adam: Yeah, it looks pretty horrific.
[0:26:18 – 0:26:18] Adam: Yeah.
[0:26:18 – 0:26:22] Erik: Because its body is disproportionately larger than its head.
[0:26:22 – 0:26:35] Erik: A normal lake trout body tissue fat concentration can be anywhere from 6% to 50%, but the sisquit has an amazing 30% to 90% of fat in its tissue, making it possibly the fattest fish out there.
[0:26:36 – 0:26:36] Erik: It’s like a seal.
[0:26:36 – 0:26:37] Adam: Probably a really good snuggler.
[0:26:37 – 0:26:39] Erik: It’s an underwater seal.
[0:26:39 – 0:26:41] Erik: Yeah, it is a little seal pup.
[0:26:41 – 0:26:42] Adam: A little seal pup.
[0:26:42 – 0:26:43] Adam: Hey, seal pup.
[0:26:44 – 0:26:44] Adam: Is he furry?
[0:26:44 – 0:26:46] Erik: I don’t know.
[0:26:46 – 0:26:47] Erik: I do not want a pet.
[0:26:47 – 0:26:48] Adam: Fine furs.
[0:26:50 – 0:26:56] Erik: Because of their large size and fat concentration, they were prized in early commercial fishing.
[0:26:57 – 0:26:58] Erik: Lake Superior.
[0:26:58 – 0:27:02] Erik: But overharvest and sea lamprey crashed their numbers.
[0:27:02 – 0:27:13] Erik: However, since harvest controls were put in place and sea lamprey control has taken hold, their numbers have rebounded to the point that they are once again abundant in the depths of Lake Superior.
[0:27:13 – 0:27:24] Erik: Currently, the commercial harvest of sisquit out of Lake Superior is about 90,000 pounds a year, and the fish mainly go to the Smoked Lake Trout Market.
[0:27:24 – 0:27:25] Erik: Very interesting.”
[0:27:26 – 0:27:28] Adam: They’re still getting them, huh?
[0:27:28 – 0:27:28] Adam: Deep nets.
[0:27:29 – 0:27:29] Adam: Still getting them.
[0:27:31 – 0:27:32] Adam: I wonder if we’re selling any Sisquit.
[0:27:33 – 0:27:33] Adam: I don’t know.
[0:27:33 – 0:27:35] Adam: They are netting lake trout and…
[0:27:37 – 0:27:39] Adam: Out in the sea by Grand Marais.
[0:27:39 – 0:27:46] Erik: I feel like that Sisquit looks exactly like the picture of that lake trout in the middle of the fish board over there that came out of Clearwater.
[0:27:46 – 0:27:48] Erik: Do they have Sisquit in Clearwater?
[0:27:48 – 0:27:48] Erik: I don’t know.
[0:27:49 – 0:27:55] Erik: I wonder if there are any Sisquit or if it was just, that was in the summer though, because it wouldn’t be like heavy with eggs.
[0:27:56 – 0:27:57] Erik: All right, Mike, we’re already asking questions.
[0:27:58 – 0:28:01] Erik: Are there any Sisquit in inland lakes?
[0:28:01 – 0:28:02] Adam: It may not sound like this.
[0:28:06 – 0:28:24] Erik: it bounced a ball on its nose oh yeah so you know just think about it just think about it i’ll do one more paragraph and then we’ll tap out and you can you can go the lake trout is native only to dimitic lakes in north america do you know what that word means i don’t either
[0:28:25 – 0:28:25] Erik: Nope.
[0:28:26 – 0:28:26] Erik: I got nothing.
[0:28:27 – 0:28:32] Erik: Ranging from Alaska all across Canada and then into northern New England and the Great Lakes drainage basin.
[0:28:33 – 0:28:33] Erik: Oh, here we go.
[0:28:34 – 0:28:40] Erik: A dimitic lake is one that has distinct layers of water separated by a thermocline in the summer.
[0:28:42 – 0:28:43] Erik: That’s sweet.
[0:28:43 – 0:28:46] Erik: I love how much I’ve learned already.
[0:28:47 – 0:28:47] Adam: Yeah.
[0:28:48 – 0:28:49] Adam: Anti-littoral.
[0:28:50 – 0:28:51] Erik: Anti-littoral.
[0:28:51 – 0:28:55] Erik: A thermocline is a layer of water with a steep temperature gradient.
[0:28:56 – 0:29:03] Erik: When you jump in a lake and it is warm on top but suddenly cold when you go down a ways, you have descended through a thermocline.
[0:29:03 – 0:29:08] Erik: The upper layer of water in a dimetic lake is called the epilimnion.
[0:29:09 – 0:29:12] Erik: The bottom layer is called the hypolimnion.
[0:29:12 – 0:29:19] Erik: And the middle layer, where the temperature rapidly changes, is called the metalimnion or thermocline.
[0:29:19 – 0:29:20] Erik: It’s just right.
[0:29:21 – 0:29:23] Adam: It’s just right.
[0:29:23 – 0:29:25] Erik: Tap it in.
[0:29:25 – 0:29:32] Erik: These layers turn over every spring and fall, thoroughly mixing and oxygenating the water from top to bottom.
[0:29:32 – 0:29:41] Erik: The reason this happens is because water is most dense at about 4 Celsius or 39 Fahrenheit.
[0:29:41 – 0:29:59] Erik: So in the fall, as the water cools to that point, it starts to sink and the less dense, slightly warmer bottom water rises to the top where it is exposed to the atmosphere, increasing its oxygen levels and releasing toxic gases like carbon dioxide and hydrogen sulfide.
[0:30:00 – 0:30:13] Erik: Then likewise, in the winter, ice forms on top of the lake and not on the bottom because 32 degree surface water is less dense than the slightly warmer bottom water, which has sunk to the bottom and will remain there until spring.
[0:30:14 – 0:30:26] Erik: Once the ice melts and the surface water warms to 39 degrees Fahrenheit, that surface water begins to sink, bringing the bottom water to the surface again to be re-oxygenated.
[0:30:27 – 0:30:30] Adam: That’s a really good description of the lake turning over, because I always hear it.
[0:30:31 – 0:30:33] Erik: Like, whoa, has the lake turned over yet?
[0:30:33 – 0:30:34] Erik: It’s the densities.
[0:30:34 – 0:30:40] Erik: And I always am like, I didn’t realize it was so specifically related to temperature.
[0:30:40 – 0:30:44] Erik: I thought maybe wind was involved somehow, but nice.
[0:30:44 – 0:30:46] Erik: Yeah, we’re right there.
[0:30:46 – 0:30:47] Adam: Dymetic just means that it turns over.
[0:30:48 – 0:30:50] Erik: And it has, and it does have like a distinct thermocline.
[0:30:50 – 0:30:53] Erik: So like a lake, like we were talking about, like horseshoe.
[0:30:53 – 0:30:53] Erik: Right.
[0:30:54 – 0:31:00] Erik: Probably never has a distinct like layering of, it’s probably pretty much always the same temperature.
[0:31:01 – 0:31:01] Erik: Yeah.
[0:31:01 – 0:31:01] Erik: So.
[0:31:02 – 0:31:02] Adam: Yeah.
[0:31:02 – 0:31:03] Adam: Like horseshoe.
[0:31:03 – 0:31:04] Erik: Just like a horseshoe.
[0:31:07 – 0:31:08] Adam: You got to stir the gravy.
[0:31:09 – 0:31:11] SPEAKER_00: You got to stir the gravy if you want to have those potatoes.
[0:31:12 – 0:31:13] Adam: It’s not going to heat properly.
[0:31:14 – 0:31:15] Adam: You know, everybody knows that.
[0:31:15 – 0:31:17] Adam: You don’t want to scorch the pot.
[0:31:18 – 0:31:22] Adam: It is important to note that not all dimetic lakes will hold lake trout.
[0:31:23 – 0:31:32] Adam: Many of these lakes have cold enough water in the hyperaluminium to support lake trout, but most have oxygen levels that drop too low for the trout to survive the summer.
[0:31:33 – 0:31:42] Adam: With a few exceptions, it is only the deep, clean, dimetic lakes that hold a large enough volume of water to make it through the season with adequate stores of oxygen.
[0:31:43 – 0:31:49] Adam: These water bodies also tend to be oligotrophic, which is essentially a nutrient-poor water body.
[0:31:49 – 0:32:04] Adam: Lakes that have high nutrient loads generally have many things growing and competing, which increases the demand for oxygen and reduces the supply of it, especially below the thermocline where the water is cool in the summertime.
[0:32:06 – 0:32:09] Adam: As is typical of the trout and char, they prefer cold water.
[0:32:09 – 0:32:14] Adam: But lake trout can survive short stints up to about 77 degrees Fahrenheit.
[0:32:15 – 0:32:18] Adam: However, they really need water below 68 to grow.
[0:32:19 – 0:32:23] Adam: And their preferred water temperature is about 50 degrees Fahrenheit.
[0:32:23 – 0:32:24] Erik: Nice.
[0:32:24 – 0:32:25] Adam: So…
[0:32:26 – 0:32:28] Adam: Yeah, I can’t imagine.
[0:32:28 – 0:32:31] Adam: 77, I mean, that’s balmy.
[0:32:32 – 0:32:32] Erik: 77, yeah.
[0:32:32 – 0:32:33] Erik: What are you doing up here?
[0:32:34 – 0:32:39] Erik: How often do you think even clear water gets 77 degrees?
[0:32:40 – 0:32:42] Erik: Maybe right off the dock in the middle of August.
[0:32:42 – 0:32:43] Adam: Right off the dock, yeah.
[0:32:45 – 0:32:50] Erik: We did get a laker pulled off of the clear water dock a little over a week ago.
[0:32:50 – 0:32:52] Adam: Right down here, the main dock?
[0:32:52 – 0:32:52] Erik: Yeah.
[0:32:53 – 0:33:08] Erik: staff member connor shout out connor are you listening hello yes i am get back to work what are you doing to get the trash run done jeez i see you bring me some more tots also bring more tots hey connor can i get some of your tots
[0:33:08 – 0:33:11] Erik: If you’re a follower… Get your own!
[0:33:13 – 0:33:24] Erik: If you’re a follower of Clearwater Historic Lodge on Instagram, you probably saw the nice, big lake trout that came out of a quote-unquote local lake, West Bearskin.
[0:33:24 – 0:33:25] Adam: Oh, that was on Instagram?
[0:33:25 – 0:33:25] Adam: Mm-hmm.
[0:33:26 – 0:33:26] Adam: Did you see it?
[0:33:27 – 0:33:27] Adam: I didn’t.
[0:33:27 – 0:33:28] Adam: Oh, I see.
[0:33:28 – 0:33:31] Adam: You sent it to me, so yeah, I saw it, but not on the gram.
[0:33:31 – 0:33:59] Adam: yeah staff members michael and connor were out uh just casting around islands and they just ran into like a massive lake trout and then two like back-to-back like 30 plus inch northern pike just wait they went out they were out there for like a half hour when the bugs are bad the fishing is good yeah which kind of trout was it some of them fat boys it was it looked pretty fat but i think it was probably whatever your lean it was a big lean big lean oh
[0:34:01 – 0:34:03] Adam: And remember the McLean?
[0:34:03 – 0:34:04] UNKNOWN: Oh.
[0:34:05 – 0:34:09] Erik: Is that the one that had like caution potential for like anal leakage?
[0:34:09 – 0:34:12] Adam: Yeah, it would make you squeal out of your butt.
[0:34:12 – 0:34:12] Adam: Yeah.
[0:34:12 – 0:34:13] Erik: And the chips?
[0:34:13 – 0:34:13] Adam: Yeah.
[0:34:14 – 0:34:15] Adam: The Olean chips?
[0:34:15 – 0:34:15] Adam: Yeah, those too.
[0:34:16 – 0:34:21] Adam: They still taste like regular chips, but you kind of just leak out of your butt.
[0:34:21 – 0:34:25] Erik: Is that like the original like, you know, fake meat?
[0:34:26 – 0:34:27] Erik: Or is it real meat?
[0:34:27 – 0:34:28] Erik: Oh, pre-Beyond Meat?
[0:34:28 – 0:34:28] Erik: Yeah.
[0:34:29 – 0:34:30] Erik: I think Beyond Meat is like…
[0:34:32 – 0:34:49] Erik: has its has its issues in some ways in terms of like it’s maybe not even like ethically it’s it’s good but like like for your health like it’s not really that much better they have fake fish beyond fish beyond fish and beyond name a kush
[0:34:50 – 0:34:51] Erik: Beyond Namekush.
[0:34:51 – 0:34:52] Erik: Is that the name of this episode?
[0:34:53 – 0:34:54] Adam: For now it is.
[0:34:55 – 0:34:56] Adam: For now it is.
[0:34:56 – 0:34:59] Erik: Because part one is going to be whatever.
[0:34:59 – 0:35:04] Erik: What’s beyond Thunderdome is part two of Mad Max.
[0:35:05 – 0:35:12] Erik: So Mad Namekush part one and then part two Mad Namekush beyond.
[0:35:12 – 0:35:15] Adam: Part three Namekush Fury Kush.
[0:35:15 – 0:35:16] Adam: Fury Kush.
[0:35:18 – 0:35:19] Adam: That’s the big one.
[0:35:19 – 0:35:21] Adam: That’s the big one that stays down deep.
[0:35:22 – 0:35:22] Erik: Yeah.
[0:35:23 – 0:35:23] Erik: All right.
[0:35:24 – 0:35:25] Erik: You got more to read there, right?
[0:35:27 – 0:35:27] Adam: Yeah, I do.
[0:35:27 – 0:35:28] Adam: Yeah, I do.
[0:35:29 – 0:35:34] Adam: What the lake trout feeds on depends largely on what is present in the given lake and what size the trout are.
[0:35:34 – 0:35:40] Adam: You may have noticed that some lakes have a great abundance of lake trout, but they do not get very big.
[0:35:40 – 0:35:44] Adam: While other lakes have huge trout, there are not many of them.
[0:35:44 – 0:35:58] Adam: Typically, the lakes that have high numbers of small trout lack forage fish below the thermocline in the summer, so the trout become planktovorous, which means they feed primarily on non-fish prey, like freshwater shrimps.
[0:36:00 – 0:36:00] Adam Pew Pew Pew: Scrimps!
[0:36:01 – 0:36:02] Adam: And white wine.
[0:36:03 – 0:36:13] Adam: However, the lakes that have forage fish below the thermocline in the summer tend to have piscavores, populations of lake trout that grow much larger.
[0:36:13 – 0:36:23] Adam: But these piscavores trout tend to clean up the available food and possibly even consume some of the juvenile lakers, which greatly reduces their numbers.
[0:36:25 – 0:36:36] Adam: In fish biology, there is an exception to almost every rule, and sometimes trout are simply opportunistic, as described in this quote from Scott Lake Lodge’s website.
[0:36:37 – 0:36:40] Adam: Oh, Scott Lake Lodge, tell us your tale.
[0:36:41 – 0:36:41] Adam: We got a quote.
[0:36:43 – 0:36:52] Adam: Years ago, fishing in Ontario’s Quetico Provincial Park, I was cleaning a three or four pound trout for dinner and found its stomach absolutely stuffed with ants.
[0:36:52 – 0:36:53] Adam: Whoa.
[0:36:53 – 0:36:59] Adam: It was right after ice out, and the lake trout on this lake must have been cruising the shoreline just sucking in ants.
[0:37:00 – 0:37:04] Adam: But typically, once a laker is over two feet, it’s a meat eater.
[0:37:05 – 0:37:07] Adam: and lakers are voracious predators.
[0:37:08 – 0:37:16] Adam: They can catch anything down there, and they usually lunch on whitefish, Lake Sisko, and beer bet, along with smaller lake trout.
[0:37:17 – 0:37:21] Adam: They can and will take pike, bringing in a medium-sized pike.
[0:37:21 – 0:37:31] Adam: On Doonvigin, during the fall spawn, I had a huge laker tebow in the pike, maybe getting even for all the small trout that are taken by pike.
[0:37:32 – 0:37:39] Erik: Interesting, because every year we get that weird ant hatch where they’re like big carpenter ants.
[0:37:39 – 0:37:43] Erik: Some of them have wings, but they almost seem like they come out of the water.
[0:37:44 – 0:37:48] Erik: And it definitely impacts the lake trout fishing.
[0:37:49 – 0:37:52] Adam: Yeah, once you see the lake ants, it’s time to shut her down.
[0:37:53 – 0:37:56] Adam: They’re not hitting a little Cleo when there’s plenty of ants.
[0:37:56 – 0:38:02] Erik: No, but fortunately, it’s only like a 24 to 48-hour hatch.
[0:38:02 – 0:38:08] Adam: I’ve never even considered a fish of any kind, let alone a lake trout, gorging on ant.
[0:38:08 – 0:38:17] Erik: Yeah, I don’t know what the story is on those big ants, but the first time it happened, I was really worried that we had an ant infestation because they were all over the lodge.
[0:38:17 – 0:38:18] Erik: I’m like, oh, no.
[0:38:19 – 0:38:20] Erik: We’ve got termites!
[0:38:20 – 0:38:24] Erik: And it’s like, oh no, it’s just like a two-day weird big ant hatch.
[0:38:24 – 0:38:27] Adam: Every 17 years, the giant ants come from the ground.
[0:38:29 – 0:38:31] Adam: And their song is horrendous.
[0:38:31 – 0:38:32] Adam: You know their slalom king?
[0:38:32 – 0:38:33] Adam: Piercing.
[0:38:33 – 0:38:34] Adam: It probably is.
[0:38:34 – 0:38:37] Adam: Keeping you awake at night with their ant howls.
[0:38:38 – 0:38:40] Adam Pew Pew Pew: Ooh, Eric.
[0:38:41 – 0:38:43] Adam Pew Pew Pew: Ooh, slalom king.
[0:38:43 – 0:38:49] Adam Pew Pew Pew: Or we’ll never sleep again until the frost comes, yes.
[0:38:49 – 0:38:51] Adam: Aren’t the cicadas hatching this year?
[0:38:51 – 0:38:51] Adam: They are.
[0:38:52 – 0:38:52] Adam: Exactly.
[0:38:53 – 0:38:53] Adam: Thank you.
[0:38:53 – 0:38:53] Adam: You got her.
[0:38:54 – 0:38:55] Adam: The cicadas.
[0:38:55 – 0:39:00] Adam: Well, there’s multiple kinds of cicadas, but the worst of them all is the Indiana cicada.
[0:39:00 – 0:39:02] Adam: Those sons of bitches.
[0:39:02 – 0:39:03] Adam: They’re coming this summer.
[0:39:04 – 0:39:05] Adam: Watch out, Indianapolis.
[0:39:05 – 0:39:06] Adam: You better just come on north.
[0:39:07 – 0:39:09] Adam: Get away from that old ground bug.
[0:39:11 – 0:39:13] Adam: Next up on the show, lake trout spawning.
[0:39:13 – 0:39:14] Erik: You going to hit it?
[0:39:15 – 0:39:16] Erik: I’ll do lake trout spawning.
[0:39:16 – 0:39:23] Adam: I can’t go on any further after doing that excellent accent on the ants being consumed by the voracious trout.
[0:39:23 – 0:39:24] Adam: What kind of accent was that?
[0:39:24 – 0:39:28] Erik: Self-congratulatory excellent accent.
[0:39:28 – 0:39:36] Erik: The lake trout spawn in the fall to early winter, depending on photo period, location, and water temperatures.
[0:39:37 – 0:39:45] Erik: Their typical spawning grounds are rocky shoals and lake bottoms from a couple of inches to 100 feet deep or more.
[0:39:45 – 0:39:46] Erik: Jeez.
[0:39:46 – 0:39:46] Erik: Sick.
[0:39:47 – 0:39:47] Adam: I don’t like that.
[0:39:47 – 0:39:48] Adam: Anywhere.
[0:39:49 – 0:39:51] Erik: From inches to hundreds of feet.
[0:39:51 – 0:39:54] Erik: They’re everywhere, Eric, and they’re nowhere at all.
[0:39:55 – 0:39:56] UNKNOWN: Syrup.
[0:39:57 – 0:39:57] UNKNOWN: What?
[0:39:58 – 0:39:59] Adam: You ever catch one on syrup?
[0:40:01 – 0:40:02] Erik: Liquid bait.
[0:40:03 – 0:40:08] Erik: Unlike most salmonids, lake trout do not construct nests.
[0:40:09 – 0:40:16] Erik: Rather, males fan the area to clear it of debris and then broadcast spawning occurs.
[0:40:17 – 0:40:19] Erik: Broadcast spawning.
[0:40:19 – 0:40:20] Erik: That sounds great.
[0:40:21 – 0:40:27] Erik: Spawning behavior has been summarized by Eschmeyer1957.
[0:40:27 – 0:40:28] Erik: This is a quote.
[0:40:28 – 0:40:30] Erik: Oh, I’m a big fan of Eschmeyer.
[0:40:30 – 0:40:30] Erik: Yeah.
[0:40:31 – 0:40:33] Erik: This is a cited quote.
[0:40:34 – 0:40:36] Erik: It’s in italics, so you know it’s important.
[0:40:36 – 0:40:36] Erik: Yeah.
[0:40:36 – 0:40:39] Erik: No nest or reds is built by lake trout.
[0:40:40 – 0:40:47] Erik: The males, which outnumber the females on the spawning grounds, precede the females in congregating on the breeding area.
[0:40:48 – 0:40:56] Erik: They cruise over the bottom and clean it of debris, algae growth, and the slime by fanning and rubbing the rocks.
[0:40:56 – 0:41:02] Erik: Most activity occurs between dusk and midnight and reaches its peak shortly after dark.
[0:41:03 – 0:41:05] Adam: I’m going to stop you right there and say that’s nasty.
[0:41:05 – 0:41:07] Adam: I don’t like this at all.
[0:41:07 – 0:41:12] Adam: Rubbing the rocks in the bottom of the lake at midnight to get the debris?
[0:41:12 – 0:41:13] Erik: That’s what it sounds like.
[0:41:15 – 0:41:21] Erik: Although a few males may be present at all times of the day during the height of the breeding season.
[0:41:22 – 0:41:29] Erik: Lake trout are polygamous and there’s no vigorous fighting or defense of territory.
[0:41:30 – 0:41:35] Erik: During courtship, a marked but transitory color change occurs among the males.
[0:41:36 – 0:41:44] Erik: The back becomes light and silvery, while a dark, lustrous stripe appears along each side.
[0:41:44 – 0:41:46] Erik: Spawning may occur with only one or two males,
[0:41:55 – 0:42:04] Erik: and one female taking part, or several males and several females may compose a compact spawning group.
[0:42:04 – 0:42:04] Erik: That’s hot.
[0:42:06 – 0:42:07] Erik: To each their own.
[0:42:08 – 0:42:21] Erik: Typically, one or more males approach and nudge or nip at a female and then press against her side with the vents in close proximity.
[0:42:23 – 0:42:24] Erik: Moving on.
[0:42:24 – 0:42:26] Erik: The bodies of the fish quiver.
[0:42:26 – 0:42:28] Adam: You must protect the vents and the quivers.
[0:42:29 – 0:42:29] Adam: Hold on.
[0:42:30 – 0:42:32] Erik: Sorry.
[0:42:33 – 0:42:33] Erik: How old are we?
[0:42:34 – 0:42:40] Erik: The bodies of the fish quiver, their mouths open, and the dorsal fin of the male is held erect.
[0:42:41 – 0:42:50] Erik: Each act lasts for only a few seconds and undoubtedly must be repeated a number of times before spawning is completed.
[0:42:51 – 0:43:01] Erik: The fish breed at random over the cleaned area, and no attempt is made to bury or otherwise care for the eggs, which sink into crevices among the rocks.
[0:43:02 – 0:43:12] Erik: Individual male lake trout may remain on or near the spawning grounds for three weeks or more, but after the spawning season is over, the adults disperse widely from the breeding area.
[0:43:13 – 0:43:16] Erik: Although lake trout may move to distant parts of
[0:43:19 – 0:43:27] Erik: Although lake trout may move to distant points between breeding seasons, most return to the same spawning grounds each year.
[0:43:29 – 0:43:32] Erik: So they seem like they’re just like, we got to make more of us.
[0:43:32 – 0:43:33] Erik: Let’s just do this.
[0:43:33 – 0:43:33] Erik: Come on.
[0:43:34 – 0:43:36] Erik: Everybody in this big clump of stuff.
[0:43:36 – 0:43:36] Erik: Let’s quiver.
[0:43:37 – 0:43:38] Erik: Let’s quiver and shake.
[0:43:38 – 0:43:42] Erik: Vents on, open, nuzzling, nudging, nipping.
[0:43:42 – 0:43:45] Erik: And then they just like take off and the eggs are just fine.
[0:43:45 – 0:43:46] Erik: Yeah, there you go.
[0:43:47 – 0:43:47] Adam: Kind of cool, I guess.
[0:43:48 – 0:43:50] Adam: See you next year in Toledo.
[0:43:51 – 0:43:54] Erik: Nobody’s down there in the depths eating up like eggs.
[0:43:55 – 0:43:56] Adam: And that’s how Bonnaroo started.
[0:44:02 – 0:44:05] Erik: Oh, we got growth and development coming up here next.
[0:44:05 – 0:44:06] Erik: We got charts?
[0:44:06 – 0:44:07] Erik: We got charts.
[0:44:07 – 0:44:08] Erik: We got graphs.
[0:44:08 – 0:44:13] Erik: We got lake trout eggs are slightly under a quarter inch in size.
[0:44:14 – 0:44:18] Erik: In a study by Eschmeyer, a favorite.
[0:44:18 – 0:44:18] Adam: The best.
[0:44:19 – 0:44:25] Erik: 70 trout ranging from 6 to 20 pounds produced anywhere from 2,500 to 17,000 eggs in a spawn.
[0:44:30 – 0:44:56] Erik: heesh i think that sounds like a lot fertilization rates of 27 to 90 percent have been reported but far fewer survive to becoming a free swimming fish sure i mean that makes sense it’s kind of like the uh you know the rabbits yeah nailed it i just saw one today i saw a couple this morning i said no i hope one of you makes it yeah go on go on run deep into the forest
[0:44:58 – 0:45:01] Erik: The incubation period is highly dependent on water temperature.
[0:45:02 – 0:45:05] Erik: In 50-degree water, the eggs can hatch in less than two months.
[0:45:06 – 0:45:13] Erik: In fact, lake trout that spawn in rivers of eastern Lake Superior during late September have hatched as early as late November.
[0:45:14 – 0:45:21] Erik: However, eggs that develop in water as cold as 35 degrees Fahrenheit may take five months or more to hatch.
[0:45:21 – 0:45:24] Erik: I’m assuming that’s probably our waters.
[0:45:24 – 0:45:25] Adam: Mm-hmm.
[0:45:25 – 0:45:27] Erik: Long periods of gestation.
[0:45:27 – 0:45:28] Erik: Incubation.
[0:45:28 – 0:45:30] Erik: Gotta get them to over medium.
[0:45:32 – 0:45:40] Erik: The embryo develops within the egg all this time, and they have a relatively huge yolk sac attached to them, even after hatching.
[0:45:41 – 0:45:52] Erik: When they emerge from the egg, they are generally referred to as sac fry because of this huge yolk sac that serves as its food source and, to a certain extent, as its gills.
[0:45:53 – 0:46:03] Erik: The sack fry at this point does not have a complete digestive system, so they rely entirely on the yolk sack for food.
[0:46:03 – 0:46:14] Erik: Also, they have no air in their swim bladder, so they are bound to the bottom where they generally remain through development.
[0:46:15 – 0:46:16] Adam: It’s probably safest, yeah.
[0:46:17 – 0:46:18] Adam: Stay in the crevasse.
[0:46:18 – 0:46:22] Erik: I mean, it doesn’t sound like they need to be protected.
[0:46:22 – 0:46:28] Erik: It seems like the males and females, when they’re done breeding, they just kind of scoot on out.
[0:46:29 – 0:46:30] Adam: Yeah, what about the clams, though?
[0:46:30 – 0:46:33] Erik: I don’t know, maybe.
[0:46:34 – 0:46:34] Erik: Clams?
[0:46:36 – 0:46:37] Erik: Not up here.
[0:46:39 – 0:46:41] Erik: When they have… Muscles.
[0:46:41 – 0:46:42] Erik: Muscles, yes.
[0:46:42 – 0:46:42] Erik: Yeah, muscles.
[0:46:42 – 0:47:07] Erik: When they have finally used up the entire yolk sac and have developed a complete functioning digestive system, they make a mad dash for the surface, take a gulp of air, and force it into their swim bladder, at which point they become neutrally buoyant and can begin exogenous feeding, which means taking in food from outside rather than through the yolk sac.
[0:47:09 – 0:47:17] Erik: Even, he adds, even, by the way, even trout that hatch 200 feet deep need to get to the surface for air to fill their swim bladder.
[0:47:17 – 0:47:18] Erik: Isn’t that give them the bends?
[0:47:18 – 0:47:22] Erik: To my knowledge, exactly how they were able to do that is unknown.
[0:47:22 – 0:47:23] Adam: I don’t know.
[0:47:23 – 0:47:24] Adam: That’s crazy.
[0:47:24 – 0:47:25] Adam: I never even…
[0:47:25 – 0:47:26] Adam: Mysteries of life.
[0:47:26 – 0:47:31] Erik: They have to like go up and fill their air bladder to become like a fish.
[0:47:31 – 0:47:32] Erik: Right.
[0:47:32 – 0:47:41] Erik: Otherwise, they’re just going to become like an egg sac death because all their egg sac foods run out.
[0:47:41 – 0:47:41] Erik: That’s wild.
[0:47:42 – 0:47:42] Erik: Yeah.
[0:47:43 – 0:47:52] Erik: They got to make that dart for the air to like… You could maybe even argue that that is like when they’re born.
[0:47:53 – 0:47:53] Erik: Sure.
[0:47:54 – 0:47:54] Erik: Gulp of air.
[0:47:55 – 0:47:58] Erik: Otherwise, they’re just, we’re going to go down that path.
[0:47:58 – 0:47:59] Erik: We could get into that argument.
[0:48:01 – 0:48:02] Erik: When is a pizza truly a pizza?
[0:48:02 – 0:48:04] Erik: It’s when it goes in the oven.
[0:48:06 – 0:48:07] Erik: It’s when you put your fist in the dough.
[0:48:08 – 0:48:08] Erik: All right.
[0:48:08 – 0:48:09] Erik: I’m just quoting Seinfeld now.
[0:48:11 – 0:48:16] Erik: Growth rates of lake trout are highly dependent on the food that’s available and, again, water temperatures.
[0:48:17 – 0:48:24] Erik: Their growth rates in Lake Superior may be slower than inland lakes because of the year-round relatively cold water.
[0:48:25 – 0:48:35] Erik: So, consider that with the following numbers that show the average size of lake trout in different year classes that were reported out of Lake Superior in a 1967 study
[0:48:39 – 0:48:42] Erik: Well, I’m not sure how best to translate this.
[0:48:42 – 0:48:47] Erik: Basically, it’s a year one through 12, how long the fish was and how large it was.
[0:48:48 – 0:48:54] Erik: And year one was four inches long and a third of an ounce.
[0:48:54 – 0:48:59] Erik: And by year 12, it was 34 inches and 18 and a half pounds.
[0:49:00 – 0:49:01] Erik: And in between…
[0:49:01 – 0:49:05] Adam: So roughly like a 10-year-old fish gets to 30 inches generally.
[0:49:06 – 0:49:17] Erik: Yeah, and it seems like it kind of gets a little bit more exponential as it’s getting older because at year six, it was the first year that it was a pound.
[0:49:18 – 0:49:19] Erik: The first five years.
[0:49:19 – 0:49:21] Adam: That’s also when they discovered Pink Floyd.
[0:49:22 – 0:49:23] Adam: At age six?
[0:49:23 – 0:49:23] Adam: Yeah.
[0:49:23 – 0:49:25] Erik: Yeah, dog years, there’s what, one to seven?
[0:49:26 – 0:49:26] Adam: Right.
[0:49:26 – 0:49:26] Erik: Fish years?
[0:49:26 – 0:49:27] Erik: Yes.
[0:49:28 – 0:49:30] Erik: It’s like one to three.
[0:49:30 – 0:49:31] Erik: Yeah.
[0:49:31 – 0:49:35] Erik: So it’s 18 year old just getting into the dark side of the moon.
[0:49:38 – 0:49:39] Erik: obscured by clouds.
[0:49:40 – 0:49:43] Erik: Probably wouldn’t, that’s probably year 12 though.
[0:49:43 – 0:49:45] Erik: That’s a late discovery of Pink Floyd.
[0:49:45 – 0:49:46] Erik: That’s a deep cut album.
[0:49:48 – 0:50:03] Erik: As a comparison, as a comparison at our hatchery, Brooke and rainbow trout at our hatchery, Brooke and rainbow trout reach eight inches and two ounces after the first year and 15 inches and one pound after two years.
[0:50:03 – 0:50:04] Erik: Um,
[0:50:04 – 0:50:10] Erik: The dramatic differences are not because Brook and Rainbow Trout are faster growing.
[0:50:10 – 0:50:12] Erik: Rather, it is because our water is warmer.
[0:50:12 – 0:50:13] Erik: The temperature.
[0:50:13 – 0:50:14] Erik: The water temperature is key.
[0:50:16 – 0:50:18] Adam: That’s why people get bigger in Florida.
[0:50:19 – 0:50:20] Adam: Is that?
[0:50:20 – 0:50:21] Erik: And the alligators.
[0:50:22 – 0:50:24] Erik: And the abundance of golf carts.
[0:50:25 – 0:50:25] Erik: Yeah.
[0:50:27 – 0:50:27] Erik: It’s like Wally.
[0:50:28 – 0:50:28] Erik: Yes.
[0:50:29 – 0:50:31] Erik: After speaking with Dre Carl…
[0:50:33 – 0:50:35] Erik: I think it’s Drake Harrell.
[0:50:35 – 0:50:36] Erik: Drake Harrell.
[0:50:37 – 0:50:49] Erik: At the Wisconsin DNR, he informed me that these estimates are fairly accurate through about year seven, but aging technology has improved, and they found that age was underestimated after year seven.
[0:50:51 – 0:51:12] Erik: oh growth rates are actually much slower the difference is that lake trout used to be aged by counting rings on scales kind of like like a tree on a tree i didn’t even i didn’t know that did you know that no i do i didn’t know that wow i didn’t i thought they like counted dots on the jaw is that not a thing
[0:51:13 – 0:51:13] Adam: Jaw dots?
[0:51:14 – 0:51:14] Adam: Jaw dots.
[0:51:15 – 0:51:17] Adam: From the makers of fire paste.
[0:51:17 – 0:51:20] Adam: It’s Coghlan’s jaw dots.
[0:51:20 – 0:51:22] Erik: Sounds like a product that Skoll would put out.
[0:51:23 – 0:51:23] Adam: Yeah.
[0:51:24 – 0:51:28] Adam: Honestly, honest to God, I thought there was like these dots on the jaw that you could count.
[0:51:29 – 0:51:31] Adam: Get a new line of teeth for every year.
[0:51:31 – 0:51:31] Adam: No?
[0:51:32 – 0:51:32] Adam: Maybe.
[0:51:32 – 0:51:33] Adam: I must have dreamt that.
[0:51:33 – 0:51:35] Adam: That’s a horse thing, I think.
[0:51:35 – 0:51:38] Adam: That’s why you don’t look a price horse in the mouth.
[0:51:38 – 0:51:39] Adam: Clippity-clop.
[0:51:39 – 0:51:40] Adam: Did you know that?
[0:51:40 – 0:51:41] Adam: Don’t look at them.
[0:51:41 – 0:51:43] Adam: Don’t even think about looking at their mouth.
[0:51:44 – 0:51:46] Adam: It’ll bite you like a dirty carrot.
[0:51:46 – 0:51:50] Erik: I think it’s just a really long-winded way of saying that you shouldn’t look at the price tag on your gift, right?
[0:51:51 – 0:51:51] Erik: Oh.
[0:51:51 – 0:51:57] Erik: Because you can tell how old a horse is by looking at the amount of teeth that they have.
[0:51:57 – 0:51:58] Erik: Teeth dots.
[0:51:58 – 0:52:01] Erik: That’s why you’re not supposed to look a prize horse.
[0:52:02 – 0:52:03] Adam: See, that’s what I’m talking about.
[0:52:03 – 0:52:05] Adam: I thought they got extra teeth for the older they got, no?
[0:52:06 – 0:52:07] Adam: I don’t know.
[0:52:08 – 0:52:08] Adam: I guess not.
[0:52:08 – 0:52:09] Adam: Anyways, they’re counting the rings.
[0:52:09 – 0:52:10] Adam: But even that’s unreliable.
[0:52:11 – 0:52:12] Adam: There’s rings on scales?
[0:52:12 – 0:52:12] Erik: Yes.
[0:52:15 – 0:52:18] Adam: What kind of magnifying glass do you have to get to find that?
[0:52:18 – 0:52:19] Adam: I’ve never seen this.
[0:52:19 – 0:52:20] Adam: I don’t know.
[0:52:20 – 0:52:30] Erik: But more recently, Mike continues, they began using the otolith, which is a bony structure in the middle ear of a fish.
[0:52:31 – 0:52:34] Erik: The downside is that they have to sacrifice the fish.
[0:52:35 – 0:52:36] Erik: Yeah.
[0:52:36 – 0:52:37] Adam: That is quite the downside.
[0:52:38 – 0:52:38] Erik: Bit of a downside.
[0:52:39 – 0:52:41] Erik: But they feel the results are much more accurate.
[0:52:41 – 0:52:43] Erik: Tell us how old you are and never tell.
[0:52:43 – 0:52:43] Adam: Yeah.
[0:52:44 – 0:52:45] Erik: Never.
[0:52:45 – 0:52:47] Adam: I’m going to have to remove your ear and brain.
[0:52:47 – 0:52:49] Adam: Never look a lake trout in the otolith.
[0:52:49 – 0:52:50] Adam: Don’t look them in the otolith.
[0:52:51 – 0:52:51] Erik: That’s what they say.
[0:52:53 – 0:52:55] Adam: Especially if it’s a racing trout.
[0:52:56 – 0:52:57] Erik: A racing trout.
[0:52:57 – 0:52:59] Adam: A trout derby.
[0:53:00 – 0:53:01] Adam: It’s a derby of a different kind.
[0:53:01 – 0:53:04] Erik: Fisherman’s Picnic is going to be back on this year.
[0:53:04 – 0:53:04] Erik: It is.
[0:53:04 – 0:53:06] Adam: You’re definitely going to not want to look your minnow in the otolith.
[0:53:07 – 0:53:07] Adam: Don’t do it.
[0:53:08 – 0:53:08] Adam: It’s rude.
[0:53:09 – 0:53:09] Adam: It’s considered rude.
[0:53:10 – 0:53:12] Adam: If you’re a betting man, that’s right where you want to look.
[0:53:12 – 0:53:15] Adam: Maybe sneak a peek at the otolith in the middle of the night.
[0:53:15 – 0:53:16] Erik: Just don’t look in the vent.
[0:53:18 – 0:53:19] Erik: Just quiver.
[0:53:19 – 0:53:21] Erik: Yeah.
[0:53:21 – 0:53:21] Erik: Um…
[0:53:23 – 0:53:25] Erik: Management of Lake Trout.
[0:53:25 – 0:53:28] Erik: I think you’re back on, my good man.
[0:53:32 – 0:53:37] Adam: The story of the rise and fall and rise again of the lake trout in the Great Lakes is remarkable.
[0:53:38 – 0:53:44] Adam: Lake Michigan historically had the highest harvest of lake trout out of any of the Great Lakes up until the 1940s.
[0:53:45 – 0:53:56] Adam: Commercial harvests annually were as high as 8 million pounds around the turn of the century, then started to decrease until the mid-1940s when the harvest dropped to under a million pounds.
[0:53:57 – 0:54:01] Adam: and crashed all the way down to 34 pounds in 1949.
[0:54:02 – 0:54:06] Adam: By the year 1956, the lake trout was effectively extinct in Lake Michigan.
[0:54:07 – 0:54:16] Adam: The main cause of the decline was predation by the exotic sea lamprey combined with over-harvesting by my uncles.
[0:54:17 – 0:54:22] Adam: Also, and two rivers, you know, and Kiwani.
[0:54:22 – 0:54:25] Adam: They just got an odor to them.
[0:54:26 – 0:54:34] Adam: No, I mean, like this is when I was little, you know, they used to be like, go try and net some smelt off the break wall.
[0:54:34 – 0:54:36] Adam: And you’d come back with like five smelt.
[0:54:36 – 0:54:37] Adam: Like, that’s funny.
[0:54:37 – 0:54:42] Adam: When I was a kid, we used to fill the back of a pickup truck with smelt every night.
[0:54:42 – 0:54:43] Adam: I don’t know where they went.
[0:54:43 – 0:54:44] Adam: Yeah.
[0:54:44 – 0:54:45] Adam: It’s weird.
[0:54:45 – 0:54:49] Erik: Those pictures where it’s just like 36 fish pounded into a board.
[0:54:49 – 0:54:53] Adam: We used to be able to catch our limit of perch in five minutes off the break wall.
[0:54:53 – 0:54:55] Adam: We used to do it every single day, twice a day.
[0:54:56 – 0:54:57] Adam: I don’t know where they went.
[0:54:58 – 0:54:59] Adam: Thanks, Uncle Joe.
[0:54:59 – 0:55:00] Adam: They’re not in our possession.
[0:55:00 – 0:55:02] Adam: If you eat them, go back out and get more.
[0:55:05 – 0:55:12] Adam: For many years, millions of lake trout were stocked in the Lake Michigan to reestablish the fishery and it was successful enough to create a solid sports fishery.
[0:55:13 – 0:55:16] Adam: But until recently, there was no natural reproduction detected.
[0:55:17 – 0:55:28] Adam: I spoke with Laura Schmidt with the Wisconsin DNR and she said that as of 2016, it was estimated that 30% of harvested lake trout in Lake Michigan were from natural reproduction.
[0:55:29 – 0:55:29] Adam: Huh.
[0:55:30 – 0:55:36] Adam: They know this because all stock trout are given a tiny little tag the size of a grain of rice.
[0:55:36 – 0:55:36] Adam: Whoa.
[0:55:37 – 0:55:41] Adam: So if they catch a trout with no tag, it is the result of natural reproduction.
[0:55:42 – 0:55:43] Adam: Or they remove their tag.
[0:55:44 – 0:55:45] Adam: Kind of like in The Matrix 2.
[0:55:47 – 0:55:59] Adam: Morris said that from 2011 to 2016, 800,000 tagged lake trout fingerlings were stocked in Lake Michigan, and then when natural reproduction was detected, they reduced the number to 300,000 from then to present.
[0:56:02 – 0:56:07] Adam: Morris said that mainly three different strains of lake trout were involved in the reintroduction into Lake Michigan.
[0:56:08 – 0:56:12] Adam: One, the Seneca strain from the Finger Lakes area of New York.
[0:56:12 – 0:56:15] Adam: Two, the Humpa strain from Lake Superior.
[0:56:16 – 0:56:25] Adam: And three, the native Lake Michigan strain that they were able to reacquire from a lake that had been stocked with Lake Michigan strain long, long ago.
[0:56:26 – 0:56:30] Adam: Out of the three, the Seneca strain has been doing the best.
[0:56:30 – 0:56:39] Adam: Their theory on that is that the Seneca strain may be the best at avoiding sea lamprey predation because it has more time to learn to adapt to them.
[0:56:40 – 0:56:44] Adam: Also, because they invested early on in Quick Trip stock.
[0:56:44 – 0:56:45] Adam: Quick Trip.
[0:56:45 – 0:56:47] Adam: What’s that symbol on the market for Quick Trip?
[0:56:48 – 0:56:48] Adam: KWK.
[0:56:48 – 0:56:49] Adam: Wow.
[0:56:49 – 0:56:51] Erik: Makes sense.
[0:56:51 – 0:56:52] Adam: Get a bag of milk.
[0:56:52 – 0:56:53] Adam: Buy five bags of milk.
[0:56:53 – 0:56:54] Adam: Get one free.
[0:56:54 – 0:56:55] Adam: The Seneca Strain knows this.
[0:56:56 – 0:57:01] Adam: In the Boundary Waters, there are very few lakes that hold lake trout that have never been stocked.
[0:57:01 – 0:57:07] Adam: Initial stockings were not that successful, so they experimented with using different strains of fish.
[0:57:07 – 0:57:17] Adam: They did a study using Lake Michigan strain, Lake Superior strain humpas, and Gila strain fish to stock into Mayhew, Birch, West Bearskin, and Duncan.
[0:57:18 – 0:57:27] Adam: They found that the gillis strain was much more successful at naturally reproducing, so they changed their management plans and mainly used strains native to the area.
[0:57:28 – 0:57:36] Adam: Rather than reinterpreting what the DNR said about current management, I’m just listing it below in the raw question and answer format.
[0:57:37 – 0:57:37] Erik: Nice.
[0:57:37 – 0:57:38] Erik: Oh, here we go.
[0:57:38 – 0:57:45] Erik: These are questions from Mike to the DNR with a question and then answer.
[0:57:45 – 0:57:46] Adam: Holy smokes, I got one here.
[0:57:47 – 0:57:48] Adam: You got more on that page?
[0:57:48 – 0:57:49] Adam: I do.
[0:57:51 – 0:57:52] Adam: So, Fastadas.
[0:57:53 – 0:57:55] Erik: Where’s Mike from?
[0:57:55 – 0:57:57] Adam: He’s from Sheboygan.
[0:57:57 – 0:57:58] Adam: Hold on.
[0:57:58 – 0:58:00] Erik: He’s from Richmond, Illinois.
[0:58:00 – 0:58:02] Erik: Do your best Illinois accent.
[0:58:02 – 0:58:04] Adam: I don’t even know what that one sounds like.
[0:58:04 – 0:58:07] Adam: It’s like John Candy from The Great Outdoors.
[0:58:09 – 0:58:09] Adam: Or…
[0:58:11 – 0:58:15] Adam: So chat, it’s so great that you’re here with us on vacation.
[0:58:16 – 0:58:23] Adam: So for starters, is there any listing of which lakes have natural lake trout populations and which have been stocked?
[0:58:23 – 0:58:24] Adam: Answer.
[0:58:24 – 0:58:27] Adam: I’ve attached our latest list of Minnesota lake trout waters.
[0:58:28 – 0:58:33] Adam: It’s a draft from a current planning effort and still has some data gaps and questions to resolve.
[0:58:34 – 0:58:43] Adam: I’ve copied Mark Westberger on this because he has been most closely involved in curating the new list and is most aware of what went into it.
[0:58:43 – 0:58:47] Adam: Most of our lake trout lakes have been stocked at some point, even if lake trout were native.
[0:58:48 – 0:58:55] Adam: Native lakes with little or no stocking have been tagged as heritage lakes in past planning and are flagged on the spreadsheet.
[0:58:55 – 0:58:58] Adam: I think Trout Lake is a heritage lake.
[0:58:59 – 0:59:01] Erik: The one where the Bees Hick Fire was near?
[0:59:01 – 0:59:02] Adam: No, no.
[0:59:02 – 0:59:03] Adam: The one over by us.
[0:59:03 – 0:59:05] Erik: Oh, the one on the east side.
[0:59:05 – 0:59:05] Adam: Trout Lake.
[0:59:05 – 0:59:06] Adam: Heritage Lake.
[0:59:06 – 0:59:08] Adam: I’m not sure if that’s accurate.
[0:59:08 – 0:59:09] Adam: I’m pretty sure it is.
[0:59:10 – 0:59:17] Adam: It’s safe to say that lake trout populations in most of the lakes in the state still supporting the species are self-sustained now.
[0:59:18 – 0:59:24] Adam: Genetic work indicates that even some of the native lakes that were heavily stocked still retain native genetics.
[0:59:25 – 0:59:26] Adam: That makes some sense.
[0:59:26 – 0:59:32] Adam: Much of our stocking was eventually discontinued because we were seeing poor long-term survival of stocked fish.
[0:59:33 – 0:59:36] Adam: with good natural reproduction supporting populations.
[0:59:37 – 0:59:38] Adam: So it’s weird.
[0:59:38 – 0:59:43] Adam: You’re bringing in fish from New York, and they’re not doing so hot.
[0:59:44 – 0:59:46] Erik: Not really a surprise, you would think.
[0:59:46 – 0:59:47] Erik: I don’t know.
[0:59:47 – 0:59:48] Erik: But maybe.
[0:59:48 – 0:59:54] Adam: They’re not used to all kinds of chowders and cheesy breads here.
[0:59:54 – 0:59:55] Adam: And whoopie pie.
[0:59:56 – 0:59:58] Adam: They’re missing their whoopie pies, yes.
[0:59:58 – 1:00:00] Erik: Breakfast sandwiches at gas stations.
[1:00:01 – 1:00:03] Adam: Yeah, that’s exactly what’s happening.
[1:00:03 – 1:00:10] Adam: So you’re telling me the native species do better than freakish stocked fish from across the way?
[1:00:12 – 1:00:12] Adam: I’m shocked.
[1:00:14 – 1:00:21] Erik: The next question to the DNR from Mike is, is there a record of what strains were stocked?
[1:00:23 – 1:00:28] Erik: Old strain records, if they exist at all, are very hard to find or access.
[1:00:29 – 1:00:33] Erik: Good record keeping for strains is only available after the early 1980s.
[1:00:34 – 1:00:46] Erik: Prior to that, most of the lake trout we stocked inland came, I believe, from Lake Superior originally, and were called the Michigan strain, the same strain that Sissinop evaluated as Marquette.
[1:00:47 – 1:00:53] Erik: Um, logistically, that source is very difficult to use deep in the BWCA accessible by airplane only.
[1:00:54 – 1:01:06] Erik: Biologically, we grew concerned because the population in Gillis seemed limited and we were having more difficulty getting broad brood stock on the only major spawning site.
[1:01:06 – 1:01:10] Erik: There were also serious performance issues in the hatchery.
[1:01:11 – 1:01:27] Erik: Wild eggs from Gillis Lake did well, but eggs produced by Gillis broodstock reared in our hatchery had widely variable survival, which would have caused genetic problems had we relied only on the hatchery brood.
[1:01:28 – 1:01:32] Erik: Eventually, we switched to Mountain Lake as our source of inland strained fish.
[1:01:33 – 1:01:38] Erik: That was also in the BWCA, but only accessible by road through Canada.
[1:01:39 – 1:01:40] Erik: So easier to get equipment in.
[1:01:41 – 1:01:44] Erik: But there’s still a challenging site in different ways.
[1:01:44 – 1:01:52] Erik: There are still some questions about hatchery brood produced eggs, and there are questions about the performance of mountain lake fish in our stocked lakes.
[1:01:53 – 1:01:56] Erik: Again, attached briefing.
[1:01:56 – 1:01:58] Erik: In-house decision document was produced.
[1:01:59 – 1:02:09] Erik: Yeah, there’s a whole Excel spreadsheet that I got sent, which was all of the lakes in basically the boundary waters and whether they’re like heritage lakes, what the stocking status is.
[1:02:10 – 1:02:12] Adam: So maybe I’ll send that to you.
[1:02:12 – 1:02:13] Adam: I’d like to look at it for sure.
[1:02:13 – 1:02:16] Adam: What do you think those fish are thinking, though?
[1:02:18 – 1:02:19] Adam: I’ve got a lot of weird stories.
[1:02:19 – 1:02:20] Adam: I don’t know.
[1:02:20 – 1:02:21] Erik: It’s got to be…
[1:02:21 – 1:02:22] Erik: I don’t know.
[1:02:22 – 1:02:30] Erik: How far back do you want to go in the whole evolution of how a lake trout has learned to do what it does?
[1:02:30 – 1:02:35] Erik: Like the whole darting for air after being in a sack of food.
[1:02:35 – 1:02:35] Adam: I swim.
[1:02:36 – 1:02:43] Erik: And then just the spawning, it seems like sort of robotic, but like it does what it needs to do.
[1:02:44 – 1:02:51] Erik: So who knows what it’s, you know, quote unquote thinking if they’re being like, you know, pulled as a stocking strain.
[1:02:51 – 1:02:52] Erik: I don’t know.
[1:02:53 – 1:02:54] Erik: It’s kind of wild that, you know,
[1:02:55 – 1:03:09] Erik: It’s sort of the same, not even close to the same thing, but it reminds me of like the Mars rover, like maybe ran over some like mushrooms or something up on Mars where it’s like, we can’t even help but like, oops, screw with things on another planet.
[1:03:10 – 1:03:10] Erik: Whoops.
[1:03:11 – 1:03:15] Erik: It could be, who knows what those, those mushrooms could have been there for millions of years.
[1:03:15 – 1:03:15] Erik: Yeah.
[1:03:16 – 1:03:19] Erik: Doing their own thing that we can’t even like comprehend on our level.
[1:03:19 – 1:03:20] Erik: That was the president of Mars.
[1:03:20 – 1:03:20] Erik: Yeah.
[1:03:21 – 1:03:21] Erik: Yeah.
[1:03:21 – 1:03:23] Erik: Oh, it’s stuck in our tire tread now.
[1:03:25 – 1:03:26] Adam: We quivered it right into our crevasse.
[1:03:27 – 1:03:28] Erik: Yeah.
[1:03:29 – 1:03:35] Erik: Moving on, Mike asks, also wondering what the current strategy is for managing lake trout in the BWCA.
[1:03:36 – 1:03:47] Erik: I’ve heard some talk of issues about DNR being able to access wilderness lakes for the stream trout stockings, and I was wondering if that has an effect on the lake trout management efforts.
[1:03:48 – 1:03:49] Erik: DNR responds…
[1:03:52 – 1:03:57] Erik: For the most part, recently we’ve had to do little active management of lake trout in the BWCA.
[1:03:58 – 1:04:03] Erik: In the Boundary Waters, the primary emphasis for all management efforts is on preserving wilderness values.
[1:04:04 – 1:04:06] Erik: That does limit our management options.
[1:04:06 – 1:04:15] Erik: We operate in the BWCA under a memorandum of understanding with the U.S. Forest Service, which was, excuse me, which was attached.
[1:04:16 – 1:04:17] Erik: I’ll send that to you too.
[1:04:17 – 1:04:18] Erik: I need the memorandum for sure.
[1:04:18 – 1:04:20] Adam: That’s probably really good reading.
[1:04:20 – 1:04:21] Erik: Not dry or anything.
[1:04:22 – 1:04:26] Erik: The agreement in various revisions has been in place since the late 1980s.
[1:04:27 – 1:04:40] Erik: Essentially, stocking is limited to cases where a lake was stocked prior to wilderness designation or to cases where stocking would need to be restored to an extirpated native population.
[1:04:42 – 1:04:44] Erik: Most lakes were stocked prior to the wilderness designation.
[1:04:45 – 1:04:48] Erik: However, almost none are currently stocked or require stocking.
[1:04:49 – 1:04:54] Erik: For the most part, BWCA lake trout lakes are in good shape and populations are doing well.
[1:04:55 – 1:05:02] Erik: Our main concern in the BWCAW is high exploitation, mainly on the most accessible lakes at the edge of the wilderness.
[1:05:03 – 1:05:04] Erik: I’m looking at you, mountain.
[1:05:04 – 1:05:06] Adam: Stocking is ridiculous.
[1:05:06 – 1:05:08] Adam: Don’t even try stocking.
[1:05:08 – 1:05:11] Adam: Just stop Uncle Joe from filling his pickup truck.
[1:05:11 – 1:05:11] Erik: Yeah.
[1:05:12 – 1:05:13] Adam: For the love of God, Uncle Joe.
[1:05:13 – 1:05:14] Erik: Yeah.
[1:05:14 – 1:05:16] Erik: And they’re watching that as closely as they can.
[1:05:18 – 1:05:23] Erik: Continuing, one of the biggest limitations on our activities in the Boundary Waters is the ban on mechanized activities.
[1:05:23 – 1:05:28] Erik: That makes it very difficult for us to safely access and work on more remote lakes.
[1:05:28 – 1:05:33] Erik: We are able to fly crews into some lakes, but once there, crews must camp and do their work from a canoe.
[1:05:35 – 1:05:45] Erik: The limitation, coupled with deep staff cuts in recent years, has left us unable to monitor any but the highest priority lake trout lakes in the Boundary Waters, and mostly on its fringes.
[1:05:46 – 1:05:49] Erik: Many of the others have not been surveyed for 30 years or more.
[1:05:50 – 1:05:52] Erik: We were able to use aircraft for stocking some lakes.
[1:05:53 – 1:05:59] Erik: We increasingly rely on reports from anglers to tell us where things seem to be going well or poorly for lake trout.
[1:06:00 – 1:06:01] Erik: So I would urge people to let us know.
[1:06:02 – 1:06:05] Erik: Getting those reports helps us target management efforts.
[1:06:07 – 1:06:08] Adam: They don’t need those aircraft.
[1:06:08 – 1:06:11] Adam: The Border Patrol needs that to stalk hikers.
[1:06:12 – 1:06:17] Erik: Yeah, just to casually go back and forth and bother us.
[1:06:19 – 1:06:20] Erik: That’s what they need the planes for.
[1:06:20 – 1:06:23] Erik: Yeah, don’t bother stalking with them, please.
[1:06:24 – 1:06:34] Erik: This is not necessarily an answer to a question, but Mike said that this is a comment he made that was not in response to a question, but that he thought was interesting.
[1:06:35 – 1:06:51] Erik: Fairly unique aspects of many of our best BWCAW lake trout lakes are the very simple fish communities present, major species often limited to lake trout and white sucker, and the reliance on an invertebrate forage base.
[1:06:51 – 1:06:59] Erik: In many lake trout lakes, lake trout apparently feed mostly on very small invertebrates.
[1:07:00 – 1:07:04] Erik: We see stomachs packed with a dark, grainy mush.
[1:07:05 – 1:07:06] Adam: Those are ant heads.
[1:07:07 – 1:07:07] Adam: Ant heads.
[1:07:08 – 1:07:09] Adam: I don’t eat ant brains.
[1:07:09 – 1:07:11] Adam: Packed with ant heads.
[1:07:11 – 1:07:13] Adam: That’s to get your good vitamins.
[1:07:15 – 1:07:18] Erik: I’m embarrassed to say we’ve never investigated that any further.
[1:07:18 – 1:07:21] Erik: On that diet, we see fish with very orange flesh.
[1:07:23 – 1:07:27] Erik: Growth tends to be slow and maximum size is small.
[1:07:27 – 1:07:29] Erik: Fish over 20 inches are rare.
[1:07:29 – 1:07:35] Erik: Gillis Lake fits that category, although we do see an occasional burbot, yellow trout, or northern pike there.
[1:07:36 – 1:07:40] Erik: Dunn and Partridge Lakes are other examples from that area.
[1:07:40 – 1:07:43] Adam: So the yellower, the oranger, the flesh.
[1:07:44 – 1:07:45] Adam: The more ant heads they’re eating.
[1:07:45 – 1:07:46] Adam: The more ant heads they’re eating.
[1:07:47 – 1:07:50] Erik: Or whatever the mush is that hasn’t really been looked into.
[1:07:51 – 1:07:53] Erik: Dark, grainy mush.
[1:07:54 – 1:07:56] Erik: Crunchwrap Supremes.
[1:07:57 – 1:07:59] Adam: With beef seasoned.
[1:07:59 – 1:08:02] Erik: I’ll do one more and then there’s not too much more.
[1:08:02 – 1:08:03] Erik: I think we’re going to get it all in in one here.
[1:08:04 – 1:08:04] Erik: What do you know?
[1:08:04 – 1:08:07] Adam Pew Pew Pew: Pew, pew, pew, pew.
[1:08:08 – 1:08:08] Adam: One part.
[1:08:09 – 1:08:11] Adam: So what is the episode going to be called then?
[1:08:11 – 1:08:12] Adam: Good gravy.
[1:08:12 – 1:08:16] Erik: We’ll brainstorm that in the next 20 minutes once we’re off the show.
[1:08:17 – 1:08:22] Erik: It is amazing and perhaps not a coincidence how many Minnesota lake trout lakes are within the BWCA.
[1:08:24 – 1:08:26] Erik: Is that a coincidence?
[1:08:27 – 1:08:31] Erik: It’s mostly a coincidence, I suppose, but quite a few of them.
[1:08:32 – 1:08:45] Erik: The bargewaters stayed wild because it was remote and far from human populations, and humans are far away and have little impact because the area makes really poor farmland and easily exploited mineral resources were elsewhere.
[1:08:46 – 1:09:10] Erik: plus in the early 1900s somebody had the foresight to see how beautiful the area was and took steps to preserve it which was only possible because there were few people there that could or would complain lake trout are there because of the movements of the glaciers but also because of the region’s geology that ensured the lakes that were left behind would have the low productivity needed to maintain good cold deep water habitats
[1:09:10 – 1:09:22] Erik: They are still there because the area has been protected for so long and because they are mostly in remote places.
[1:09:22 – 1:09:23] Adam: Yeah.
[1:09:23 – 1:09:28] Adam: Basically, the story is keep the people away and the name of Kush will do fine.
[1:09:29 – 1:09:29] Erik: Yeah.
[1:09:30 – 1:09:33] Erik: Well, we’re cut on to the last couple of pages here.
[1:09:33 – 1:09:34] Erik: Yeah.
[1:09:37 – 1:09:40] Erik: Is there any more pictures?
[1:09:40 – 1:09:41] Erik: No.
[1:09:41 – 1:09:41] Erik: Yeah.
[1:09:42 – 1:09:44] Erik: Well, you can do this, I think, this page here.
[1:09:44 – 1:09:45] Adam: Okie doke.
[1:09:46 – 1:09:47] Adam: Oh, we have some questions.
[1:09:47 – 1:09:49] Adam: Oh, our questions are at the end.
[1:09:49 – 1:09:49] Adam: I see.
[1:09:50 – 1:09:51] Adam: Yeah, we did ask questions.
[1:09:51 – 1:09:51] Adam: We did ask a couple.
[1:09:52 – 1:09:53] Adam: That seems like it was a long time ago.
[1:09:53 – 1:09:53] Adam: Yeah.
[1:09:54 – 1:09:56] Adam: I hope I asked good questions.
[1:09:57 – 1:10:02] Adam: Michael has a few more questions, and they’re probably smarter than ours.
[1:10:04 – 1:10:07] Adam: VHS laws, they affect the movement of fish.
[1:10:07 – 1:10:11] Adam: So VHS is the fish virus.
[1:10:11 – 1:10:11] Erik: Yes.
[1:10:12 – 1:10:13] Erik: You know the one.
[1:10:13 – 1:10:16] Erik: Yeah, those old things that used to play in movies back in the day.
[1:10:17 – 1:10:19] Adam: Yep, that’s the one.
[1:10:19 – 1:10:23] Adam: Did the VHS laws affect movement of fish for mountain?
[1:10:23 – 1:10:30] Adam: Our world changed in 2006 when that happened, and I cannot imagine it was easy to move fish or eggs across international boundaries.
[1:10:31 – 1:10:34] Adam: Perhaps there is an exemption because it is shared water?
[1:10:35 – 1:10:35] Adam: Answer.
[1:10:36 – 1:10:39] Adam: VHS laws and policies affect all our fish movement.
[1:10:39 – 1:10:42] Adam: All sources must be tested before any fish are moved.
[1:10:42 – 1:10:53] Adam: We’ve avoided the cross-border issue on Mountain Lake by taking our eggs on a reef on the Minnesota side of the lake, then portaging them out entirely through Minnesota so they never cross the border.
[1:10:54 – 1:10:55] Adam: I think I know the reef.
[1:10:56 – 1:10:57] Adam: I think I know this reef.
[1:10:58 – 1:10:59] Adam: When do they do that?
[1:10:59 – 1:11:00] Adam: I would love to see this happen.
[1:11:01 – 1:11:01] Adam: Yeah.
[1:11:01 – 1:11:10] Adam: We test the population for VHS and other pathogens annually as required anytime we are moving fish or eggs into one of our hatcheries.
[1:11:10 – 1:11:15] Adam: So far, no VHS has been found in any Minnesota water other than Lake Superior.
[1:11:17 – 1:11:19] Adam: There you go.
[1:11:19 – 1:11:21] Adam: What does VHS stand for, though?
[1:11:23 – 1:11:23] Erik: Oh, I remember.
[1:11:23 – 1:11:24] Erik: I used to know what it was.
[1:11:24 – 1:11:26] Erik: It was hemorrhagic syndrome.
[1:11:26 – 1:11:27] Erik: Yeah.
[1:11:27 – 1:11:31] Erik: Basically, it’s like basically they just like bleed out.
[1:11:32 – 1:11:33] Adam Pew Pew Pew: Out the eyes.
[1:11:33 – 1:11:33] Adam Pew Pew Pew: Yeah.
[1:11:34 – 1:11:36] Adam: Yeah, not enough ants.
[1:11:36 – 1:11:42] Erik: I like the – there’s a couple – one more big question that kind of comes in, but I thought this was funny.
[1:11:42 – 1:11:51] Erik: The way that Mike phrased this question was you mentioned that you urge people to let you know about lake trout activity.
[1:11:51 – 1:11:56] Erik: The podcast that this is for called Tumble Home, a Bonjewaters podcast –
[1:11:56 – 1:12:03] Erik: is not a huge podcast, but to the best of my knowledge… Yeah, nailed it.
[1:12:03 – 1:12:11] Erik: To the best of my knowledge, the people that listen are passionate, active participants in the BWCA that want to preserve the wilderness.
[1:12:12 – 1:12:18] Erik: Is there anything people can do to help with the management slash preservation of lake trout?
[1:12:18 – 1:12:20] Adam: This is a heritage podcast, Eric.
[1:12:20 – 1:12:20] Erik: Yes.
[1:12:22 – 1:12:23] Erik: It is not a huge podcast.
[1:12:24 – 1:12:26] Erik: We’re small by choice, Mike.
[1:12:26 – 1:12:27] Erik: That’s right.
[1:12:27 – 1:12:28] Erik: Small by choice.
[1:12:30 – 1:12:32] Adam: We’re a proud independent podcast.
[1:12:32 – 1:12:33] Adam: Proud independent.
[1:12:33 – 1:12:34] Adam: We could have sold out.
[1:12:34 – 1:12:35] Adam: Could have years ago.
[1:12:35 – 1:12:36] Adam: Could have sold out easily.
[1:12:36 – 1:12:37] Adam: Got a lot of offers.
[1:12:37 – 1:12:37] Adam: Years ago.
[1:12:37 – 1:12:38] Adam: We said no.
[1:12:39 – 1:12:40] Adam: Take your money and shove it.
[1:12:40 – 1:12:41] Erik: Green-eared sunfish, for instance.
[1:12:57 – 1:13:02] Erik: West Bearskin, there are massive northern pike there now, and there never used to be.
[1:13:02 – 1:13:03] Erik: So maybe take a look at that one.
[1:13:03 – 1:13:05] Erik: That’s just coming from me.
[1:13:05 – 1:13:06] Erik: What’s up with that?
[1:13:06 – 1:13:06] Erik: I don’t know.
[1:13:06 – 1:13:11] Erik: I think some people that like catching big northern pike introduced them.
[1:13:13 – 1:13:14] Adam: Moving on.
[1:13:15 – 1:13:15] Adam: No.
[1:13:15 – 1:13:16] Adam: People?
[1:13:16 – 1:13:16] Erik: Did it?
[1:13:17 – 1:13:17] Erik: Yeah.
[1:13:17 – 1:13:26] Erik: For those wishing to conserve lake trout, I’d recommend fishing with no live baits and avoid the temptation to catch and release all day long, particularly in the summer months.
[1:13:27 – 1:13:30] Erik: Take a fish for a meal if you want one and then fish for something else.
[1:13:31 – 1:13:39] Erik: Even with the best care and intentions, summer hooking mortality can be high when fish are caught at depth and released into warm surface waters.
[1:13:42 – 1:13:42] Erik: Yeah.
[1:13:42 – 1:13:49] Erik: I mean, that’s part of the, one of the reasons I don’t like going for like deep lake trout where you’re just like ripping them out of a hundred feet in the summer.
[1:13:49 – 1:14:04] Erik: It just doesn’t seem, especially now, like I knew that, but even more after reading what I’ve read, down riggers, put them, putting them into, yeah, pulling them out of 50 degree water and then just, here you go.
[1:14:04 – 1:14:06] Erik: 80 degrees surface water.
[1:14:06 – 1:14:07] Erik: Good luck.
[1:14:08 – 1:14:09] Erik: Like, yeah, I don’t know.
[1:14:11 – 1:14:16] Erik: Anything else that you would like to get across to the public that you think is important about lake trout in the BWCA?
[1:14:16 – 1:14:17] Erik: And the response I think is great.
[1:14:18 – 1:14:26] Erik: Lake trout are one of Minnesota’s rarest native game fish with a very narrow range of suitable habitat and a very limited distribution.
[1:14:27 – 1:14:32] Erik: That 20-inch lake trout that you get in the BWCA might be 20 years old.
[1:14:33 – 1:14:37] Erik: A lot had to go right for it to be there, so treat it with respect.
[1:14:38 – 1:14:39] Erik: I should have ended with that.
[1:14:41 – 1:14:46] Erik: But we did ask a couple of questions, and there are a couple of responses to those.
[1:14:48 – 1:14:49] Adam: I’m trying to remember what our questions were.
[1:14:49 – 1:14:50] Adam: This is very exciting.
[1:14:51 – 1:14:54] Adam: I’m sure they’re very reasonable questions.
[1:14:54 – 1:14:57] Erik: Yeah, a lot of them were answered.
[1:14:57 – 1:14:59] Erik: Specifically, it answered a question about spawning.
[1:15:00 – 1:15:09] Erik: But there was the one about how we had heard rumors that State Lake was at some point a source of original stocking.
[1:15:10 – 1:15:13] Erik: And the response was, State Lake is very small and very remote.
[1:15:13 – 1:15:20] Erik: We have never gotten a crew in there and have only had one or two angler reports suggesting lake trout may once have been present.
[1:15:21 – 1:15:27] Erik: Our original inland source for native lake trout eggs was Gillis, where we started taking eggs in the early 1980s.
[1:15:28 – 1:15:38] Erik: I’m not aware of any other inland sources having been used other than a brief mention in the 1943 report of a spawn having been taken out of Greenwood Lake.
[1:15:38 – 1:15:39] Adam: Ah, all right.
[1:15:39 – 1:15:40] Adam: So State Lake.
[1:15:40 – 1:15:41] Adam: It’s too remote.
[1:15:41 – 1:15:42] Erik: Too remote.
[1:15:43 – 1:15:44] Adam: What about Bunga?
[1:15:47 – 1:15:48] Erik: We don’t speak about bunga.
[1:15:49 – 1:15:51] Erik: Shut up!
[1:15:52 – 1:16:03] Erik: There’s one last big chunk here that I thought was an answer to a question that I think you asked, which was, I’ll ask the question and you can read the response.
[1:16:03 – 1:16:04] Erik: Okay.
[1:16:04 – 1:16:11] Erik: Which, how much, if any, research has been done on tracking lake trout throughout the year as they move around the lake?
[1:16:12 – 1:16:13] Erik: Like research done on…
[1:16:14 – 1:16:36] Adam: right right collaring moose or deer yeah i’m picturing that map of uh the all the wolf packs around uh yeah what do you call it royal no yellowstone no it’s over uh like north of crane lake there uh what do you boys your national park they got the seven different oh yeah well you know
[1:16:37 – 1:16:39] Adam: They got the seven different colors of the different packs.
[1:16:39 – 1:16:41] Erik: They’re super long sometimes.
[1:16:41 – 1:16:42] Adam: Exactly.
[1:16:42 – 1:16:43] Adam: Do they have that for lake trout?
[1:16:43 – 1:16:44] Adam: That’s what I was picturing.
[1:16:44 – 1:16:47] Adam: Do they just track a few of them, see where they go in the lake?
[1:16:47 – 1:16:49] Adam: Are they hanging out in one bay most of the year?
[1:16:49 – 1:16:51] Adam: Do they just run in circles?
[1:16:51 – 1:16:52] Adam: That’s what I wanted to know.
[1:16:53 – 1:16:54] Adam: I spoke with Dre Carl.
[1:16:55 – 1:16:55] Adam: I’m sorry.
[1:16:56 – 1:17:00] Adam: I spoke with Dre Carl from the Wisconsin DNR about this topic.
[1:17:00 – 1:17:04] Adam: The most interesting to me was the vertical movement of deepwater trout.
[1:17:04 – 1:17:09] Adam: At times, they would ascend from 300 plus feet to feet at the surface, but it would take hours.
[1:17:09 – 1:17:16] Adam: And they would do it in stages, rising 100 feet, pausing for an hour or so, rising another 100 feet or so, and pausing again.
[1:17:17 – 1:17:21] Adam: I just emailed him again to get more info on lateral movement through the lake.
[1:17:21 – 1:17:24] Adam: The green comments are from Ray Carell.
[1:17:24 – 1:17:27] Adam: Well, this is not in color here, so I don’t know.
[1:17:27 – 1:17:29] Adam: I’m guessing this is from…
[1:17:29 – 1:17:30] Adam: The lighter font?
[1:17:30 – 1:17:33] Adam: This is gray from Dre Carell.
[1:17:33 – 1:17:45] Adam: Fine-scale movement studies are inherently tough to accomplish on Lake Superior because it is so big, deep, and difficult to accomplish anything in the gales of November and winter.
[1:17:46 – 1:17:55] Adam: For example, acoustic transmitter tags have a limited range and it would be really difficult to maintain an appropriate grid of receivers to listen for tags throughout the lake.
[1:17:56 – 1:18:13] Adam: That being said, there are a couple smaller scale studies currently in progress with acoustic tag technology looking at movement of a couple lake trout morphotypes around Isle Royale and lean lake trout on the east side of the Keweenaw around some restoration sites.
[1:18:15 – 1:18:18] Adam: Both are studies which are targeting movements to spawning areas.
[1:18:19 – 1:18:22] Adam: We are all looking forward to results from these studies.
[1:18:22 – 1:18:30] Adam: I am confident that as tag and GPS technology improves, we will likely be able to conduct more thorough studies on the big lake.
[1:18:31 – 1:18:35] Adam: However, WDNR has been floytagging.
[1:18:36 – 1:18:40] Adam: This is a little plastic tag near the dorsal fin with a unique number.
[1:18:40 – 1:18:41] SPEAKER_00: Hmm.
[1:18:42 – 1:18:44] Adam: Named for Dean Floyd.
[1:18:44 – 1:18:45] Adam: I just made that up.
[1:18:47 – 1:18:53] Adam: They’re Floyd tagging the lean lake trout for over 30 years to gain information on course scale movement patterns.
[1:18:54 – 1:19:04] Adam: Of course, information from these types of studies can be a little biased because recaptures of tagged fish are dependent on the timing and location of sampling or fishing effort.
[1:19:05 – 1:19:14] Adam: For example, you’re never going to recapture a tag fish in a location where nobody fishes, and you might recapture more tag fish in an area where there is a lot of fishing activity.
[1:19:15 – 1:19:20] Adam: But if you take the info with a grain of salt, you can infer some course scale movement patterns.
[1:19:20 – 1:19:30] Adam: First, about 90% of lake trout return to the same spawning reef in the Apostle Islands each time they spawn, while around 10% might switch up spawning reefs.
[1:19:32 – 1:19:36] Adam: Next, some individuals move a lot, while others relatively stay put.
[1:19:37 – 1:19:44] Adam: We typically document trout traveling locally around the Apostle Islands and western arm of Lake Superior.
[1:19:44 – 1:19:48] Adam: They likely move around following schools of prey and looking for suitable habitat for each season.
[1:19:49 – 1:19:58] Adam: Some individuals are recaptured clear over in Minnesota, Michigan, or even Ontario waters, so some movement clearly occurs throughout the entire basin.
[1:19:59 – 1:20:02] Adam: But this is not the case for the majority of lake trout.
[1:20:02 – 1:20:09] Adam: On the opposite side of the spectrum, some individuals are content with simply staying in the same general area for long periods of time.
[1:20:10 – 1:20:16] Adam: For example, we had recaptured some individuals a half dozen times all within the Gull Island Fish Refuge.
[1:20:17 – 1:20:26] Adam: So, just like growth rates, movement patterns can certainly vary by the individual trout, likely due to the vast diversity of habitats.
[1:20:27 – 1:20:52] Adam: depths local prey resources and water temperature and other gradients that occur in such a big lake such as water temperature hey interestingly most of our data shows that the individual lakers that move greater distances are likely growing faster and to bigger max size than the individuals that stick around the same location so there you go the scientists say move away from home
[1:20:53 – 1:20:54] Adam: Drop out of school.
[1:20:54 – 1:20:55] Erik: You’ll grow bigger and stronger.
[1:20:56 – 1:20:58] Adam: Check out that big rig trucking school.
[1:20:59 – 1:21:02] Adam: You never know what you’re going to find over the horizon.
[1:21:03 – 1:21:19] Adam: The individuals that are moving greater distances are likely following prey resources around, while individuals moving small distances are likely sacrificing following food resources for sticking to a safe area and therefore don’t grow as fast or to big sizes.
[1:21:20 – 1:21:30] Adam: More lake trout that spawned on the Gull Island shoal area moved east into Michigan, and more lake trout that spawned on the Devil’s Island shoal moved towards the Minnesota side of the lake.
[1:21:32 – 1:21:33] Adam: I like the word shoal.
[1:21:33 – 1:21:35] Adam: Shoal is a good word, yeah.
[1:21:35 – 1:21:37] Adam: I think this is also evidence that you should definitely move away from home.
[1:21:37 – 1:21:41] Adam: You don’t want to just live in the same town your whole life.
[1:21:41 – 1:21:45] Adam: I don’t know, but… You’re not going to grow, not physically large, but… Mentally.
[1:21:46 – 1:21:47] Adam: And spiritually large.
[1:21:47 – 1:21:49] Erik: Look at the big brains on Brad.
[1:21:50 – 1:21:53] Erik: But 90% of them return to the same spawning grounds, though.
[1:21:54 – 1:21:55] Erik: That’s right.
[1:21:55 – 1:21:58] Erik: Wouldn’t it be weird if you had to always go back to your hometown to procreate?
[1:22:00 – 1:22:03] Erik: Look out, Montevideo, Minnesota.
[1:22:03 – 1:22:03] Adam: Here I come.
[1:22:03 – 1:22:06] Adam: Most of the people I went to high school with are doing that, yeah.
[1:22:06 – 1:22:07] Adam: Every Thanksgiving.
[1:22:08 – 1:22:09] Adam: Hey.
[1:22:09 – 1:22:10] Adam: Every Thanksgiving and Christmas.
[1:22:11 – 1:22:11] Adam: We’re back.
[1:22:11 – 1:22:13] Adam: Meet me at the quick trip, don’t you know.
[1:22:14 – 1:22:17] Adam: These comments are from Steve Parsons regarding the same question.
[1:22:18 – 1:22:23] Adam: We are currently using hydroacoustic tags to track lake trout in Trout Lake in Cook County.
[1:22:24 – 1:22:27] Adam: And I think that may be the first in Minnesota.
[1:22:27 – 1:22:29] Adam: Ontario may have done more.
[1:22:29 – 1:22:36] Adam: Tracking information is captured by receivers in the lake, and we have not done our final downloads from those.
[1:22:37 – 1:22:44] Adam: We’ve had about two dozen trout tagged since the fall of 2019, and apparently most of those tags and fish are still active.
[1:22:44 – 1:22:52] Adam: We’re hoping to repeat the project in Greenwood Lake, starting by capturing fish in the fall of 2021, if funding is available.
[1:22:53 – 1:22:56] Adam: We’re most interested in locating areas where fish congregate.
[1:22:57 – 1:23:07] Adam: and in documenting their use of oxothermal habitat to learn more about their tolerances for low oxygen and high temperature airs in the natural system.
[1:23:08 – 1:23:12] Adam: We’ll have a final report out on Trout Lake Study in April of May, 2022.
[1:23:13 – 1:23:36] Erik: nice just in time for our season opener next season yeah wow nice yeah maybe by then the lake trout will have rebounded from their uh attempted run at a tumble tourney championship and maybe that will be the champions next year we’re doing our best to pump their numbers um yeah i’ve always been fascinated and
[1:23:37 – 1:23:43] Erik: I’m relatively enamored by the lake trout and the fact that they are about as native of a fish up here.
[1:23:44 – 1:23:47] Erik: Even more so now by all of this information.
[1:23:49 – 1:23:52] Erik: I love the couple of other questions that we asked.
[1:23:52 – 1:23:54] Adam: Very stupid questions.
[1:23:54 – 1:23:55] Adam: Essentially responded.
[1:23:55 – 1:23:56] Adam: You idiots.
[1:23:56 – 1:23:57] Erik: Yeah, it’s just kind of the way that they are.
[1:23:58 – 1:23:58] Adam: Yeah.
[1:23:58 – 1:23:59] Adam: Question.
[1:24:00 – 1:24:08] Adam: Has there been any research into their unique striping patterns and if they can be used at all to determine lineage or tracking like fingerprints?
[1:24:09 – 1:24:11] Adam: Answer, no.
[1:24:12 – 1:24:13] Adam: You idiots.
[1:24:13 – 1:24:13] Adam: Yeah.
[1:24:13 – 1:24:15] Erik: I mean, there was kind of an answer.
[1:24:15 – 1:24:25] Adam: It’s all about genetics these days, and genetic research has become very sophisticated, much more sophisticated than you with your fancy doodles and line drawings.
[1:24:25 – 1:24:25] Erik: Yeah.
[1:24:26 – 1:24:27] Adam: You Neanderthal.
[1:24:27 – 1:24:30] Erik: You also asked if there was something…
[1:24:31 – 1:24:33] Erik: To their unique pupils?
[1:24:34 – 1:24:35] Adam: I don’t think so.
[1:24:35 – 1:24:41] Erik: Which the response was, I’ve never thought of them as unique, but then at the moment, I can’t even picture what they look like.
[1:24:42 – 1:24:45] Erik: They work for lake trout, and that’s all evolution needs to go on.
[1:24:45 – 1:24:49] Adam: Does anybody listening think that lake trout eyes, pupils, look weird?
[1:24:49 – 1:24:50] Adam: Or is it just me?
[1:24:51 – 1:24:52] Erik: I guess I can’t even really.
[1:24:52 – 1:24:54] Erik: I think they’re just round and regular.
[1:24:54 – 1:24:55] Erik: They’re not circle.
[1:24:55 – 1:24:57] Adam: No, they’re not triangles either.
[1:24:57 – 1:24:57] Erik: Hmm.
[1:24:58 – 1:24:59] Adam: They’re very weird.
[1:24:59 – 1:25:00] Erik: Okay.
[1:25:00 – 1:25:03] Adam: I’ve noticed it at least.
[1:25:04 – 1:25:04] Adam: It works for them, I guess.
[1:25:05 – 1:25:06] Erik: It does work for them.
[1:25:06 – 1:25:08] Erik: I mean, it doesn’t have to.
[1:25:09 – 1:25:12] Erik: That seems a little bit too definitive for somebody who is…
[1:25:13 – 1:25:14] Adam: They’re not studying it.
[1:25:14 – 1:25:23] Adam: They’re not, but I mean, maybe it has something to do with tagging and acoustically tracking the fish or like, I didn’t even notice they had eyeballs.
[1:25:25 – 1:25:30] Erik: Well, they did maybe not necessarily the feature that is super noticeable on them.
[1:25:30 – 1:25:53] Erik: But, I mean, considering how they’re going from 100 feet deep, which I would say in most cases is going to be very dark, to having to come up and sip air right away, that could have a big factor where the light change like that could be much more of a factor versus like
[1:25:54 – 1:26:00] Erik: you know, most other fish aren’t really getting more than like 30 or 40 feet deep.
[1:26:00 – 1:26:08] Erik: You know, I don’t think there’s very many northerns going deeper than 30, 40, maybe some walleye, some bigger ones are going deeper than that, but I don’t know.
[1:26:09 – 1:26:10] Erik: It could be, yeah.
[1:26:10 – 1:26:13] Erik: It could just be, it sounds like it’s just evolution.
[1:26:14 – 1:26:16] Erik: I think they’re very beautiful.
[1:26:16 – 1:26:16] Erik: They are.
[1:26:17 – 1:26:19] Erik: And I do love the patterns.
[1:26:20 – 1:26:34] Erik: If they were maybe more criminal aspects, if there was some kind of a light trout drug trade, then I could see maybe those unique patterns being tracked, like fingerprints to keep track of where they’re at.
[1:26:34 – 1:26:34] Erik: Yeah.
[1:26:35 – 1:26:40] Erik: I think by all accounts they are a peaceful fish.
[1:26:40 – 1:26:42] Erik: No reason to crack down on them.
[1:26:43 – 1:26:57] Erik: But I think at the end of the day, the statement that was made earlier by Steve, which was that 20-inch lake trout you get in the BWCA might be 20 years old.
[1:26:57 – 1:27:00] Erik: And a lot had to go right for it to be there at all.
[1:27:01 – 1:27:03] Erik: So treat it with respect.
[1:27:04 – 1:27:07] Erik: And if you do decide to keep it and eat it, eat all of it.
[1:27:12 – 1:27:15] Erik: And appreciate what you’re consuming.
[1:27:15 – 1:27:17] Erik: Like, I mean, that’s, I think, across the board.
[1:27:17 – 1:27:24] Erik: Anything that you’re harvesting, whether it’s a fish from the lakes up here or something walking on the ground, hunting, fishing.
[1:27:25 – 1:27:28] Erik: I think most hunter-fisher people kind of get that.
[1:27:28 – 1:27:31] Erik: But it’s a good reminder, especially the lake trout.
[1:27:31 – 1:27:33] Erik: I mean, they’ve been here longer than we have.
[1:27:33 – 1:27:33] Erik: Yeah.
[1:27:37 – 1:27:40] Erik: Very interesting stuff, I’d say.
[1:27:41 – 1:27:42] Erik: Glad we were able to get it in on one.
[1:27:44 – 1:27:54] Erik: So, hopefully we can maybe find ourselves with a respectful dinner on our trip that’s coming up.
[1:27:56 – 1:27:58] Erik: But, yeah.
[1:27:58 – 1:28:00] Adam: I feel like we got a really good chance.
[1:28:00 – 1:28:01] Erik: I do too.
[1:28:03 – 1:28:05] Adam: But… Paper.
[1:28:05 – 1:28:06] Adam: Yeah.
[1:28:06 – 1:28:06] Adam: Yeah.
[1:28:07 – 1:28:13] Adam: Thanks to Michael for the fish and for the fish knowledge.
[1:28:14 – 1:28:14] Adam: Fish knowledge.
[1:28:15 – 1:28:16] Adam: Solid fish knowledge.
[1:28:16 – 1:28:17] Adam: Typing it up real nice.
[1:28:18 – 1:28:18] Erik: Very nice.
[1:28:18 – 1:28:20] Erik: It was very easy to read.
[1:28:20 – 1:28:21] Erik: Very concise.
[1:28:22 – 1:28:22] Erik: Knowledgeable.
[1:28:22 – 1:28:24] Erik: I learned quite a bit.
[1:28:24 – 1:28:28] Erik: I love the whole lake turning over thing and thermocline information.
[1:28:28 – 1:28:30] Erik: Learning all sorts of stuff.
[1:28:30 – 1:28:32] Erik: I am going to… Lateral.
[1:28:32 – 1:28:41] Erik: …pull into my vast fishing questions that I get.
[1:28:42 – 1:28:46] Erik: And we’ll use that to answer questions when I get…
[1:28:48 – 1:28:50] Erik: Oh, where are we going to go for lake trout?
[1:28:50 – 1:28:53] Erik: It’s like, oh, well, I’ll tell you some of the basics.
[1:28:53 – 1:28:56] Erik: That one’s definitely going into the quiver.
[1:28:56 – 1:28:58] Erik: I’m going to start using the word shoal more.
[1:28:58 – 1:29:03] Erik: I’m going to start using the word vent and quiver more as well.
[1:29:04 – 1:29:15] Adam: Shout out to long-ago email correspondent T for the knowledge on how to set up a rig to fish dead bait off your campsite.
[1:29:16 – 1:29:26] Adam: We can’t find your email or pictures, but we’re hoping to finally put that all to good use in the pursuit of Namekush.
[1:29:27 – 1:29:37] Adam: And we will be respectful when we harvest and consume the flesh of the fish and its spirit.
[1:29:40 – 1:29:40] Adam: Hopefully.
[1:29:41 – 1:29:42] Adam: With respect.
[1:29:43 – 1:29:44] Erik: Dweller of the Deep.
[1:29:44 – 1:29:45] Erik: The Dweller of the Deep.
[1:29:46 – 1:29:47] Erik: Is that the name of the episode?
[1:29:47 – 1:29:48] Adam: Yeah, Dweller of the Deep.
[1:29:48 – 1:29:49] Adam: Nailed it.
[1:29:49 – 1:29:50] Adam: Absolutely.
[1:29:50 – 1:29:50] Erik: All right.
[1:29:51 – 1:29:54] Erik: Well, it’s two days.
[1:29:54 – 1:29:56] Erik: We’re going to be on the water for five days.
[1:29:57 – 1:29:57] Erik: I can’t wait.
[1:29:57 – 1:29:58] Erik: I’m excited.
[1:29:58 – 1:30:02] Erik: I’ve got the Christmas morning jimmies.
[1:30:02 – 1:30:03] Erik: For sure.
[1:30:04 – 1:30:10] Erik: Although there is a bit of a stressful day in between now and then where I’ve got to get my ducks in a row.
[1:30:11 – 1:30:13] Erik: We’re going to have a quick off-the-mic chat.
[1:30:13 – 1:30:16] Adam: Yeah, we’re not doing the old, like, we’re leaving right from work.
[1:30:17 – 1:30:21] Adam: Got to have everything ready in the morning before I leave for work tomorrow.
[1:30:21 – 1:30:23] Adam: We’ve got to work tomorrow.
[1:30:23 – 1:30:34] Adam: We’ve got all night tomorrow night to be merry, listen to some really good music, and get our packs ready, and then hit the day fresh in the morning departure.
[1:30:34 – 1:30:43] Adam: But, yeah, it’s going to be really hard to sleep the next couple of days thinking about all the things I want to get in a row and get packed.
[1:30:44 – 1:30:46] Adam: I have not even looked at any of the fish data.
[1:30:47 – 1:30:48] Adam: Which of the lakes we’re going to be on?
[1:30:48 – 1:30:50] Adam: We actually do have lake trout.
[1:30:50 – 1:30:51] Adam: Everybody knows.
[1:30:51 – 1:30:52] Adam: We’re going for Thomas.
[1:30:52 – 1:30:54] Adam: I’ve heard really, really good things about Thomas.
[1:30:55 – 1:30:55] Adam: Never been.
[1:30:56 – 1:30:56] Adam: Yeah.
[1:30:57 – 1:30:59] Adam: Hopefully going to find a big name of Cush.
[1:30:59 – 1:31:01] Adam: Big fish.
[1:31:01 – 1:31:02] Adam: But I don’t know.
[1:31:02 – 1:31:03] Adam: What’s in Lake 1?
[1:31:03 – 1:31:04] Adam: I got no idea right now.
[1:31:05 – 1:31:07] Adam: We’re getting off Lake 1 as fast as we can.
[1:31:08 – 1:31:08] Adam: Yeah.
[1:31:08 – 1:31:09] Adam: What’s in IMA?
[1:31:12 – 1:31:14] Adam: Will we find the pictographs on Jordan?
[1:31:14 – 1:31:15] Adam: Will we?
[1:31:15 – 1:31:16] Adam: Who knows?
[1:31:16 – 1:31:20] Adam: How many bears will Eric chase with his mustache on Ensign?
[1:31:20 – 1:31:20] Adam: I don’t know.
[1:31:21 – 1:31:21] Adam: We’re nine away.
[1:31:22 – 1:31:24] Adam: Well, we still have a day or two to go here.
[1:31:25 – 1:31:43] Adam: lot of questions uh we’re right there everybody knows the feeling uh being a two days out from a big trip and uh pretty uh pretty excited so the boat’s ready uh i think i’m i’m pretty ready myself but i got a lot of gear to get ready in the meantime but uh
[1:31:43 – 1:31:46] Adam: Yeah, there’s only going to be one real thing on the mind.
[1:31:46 – 1:31:52] Adam: The bugs are probably going to be bad, but everybody knows when the bugs are bad, fishing is usually really, really good.
[1:31:53 – 1:31:57] Adam: And this time of year, that’s usually the case.
[1:31:57 – 1:31:58] Adam: So pretty excited.
[1:31:59 – 1:32:00] Adam: I’m ready to go.
[1:32:00 – 1:32:01] Adam: I’m jacked.
[1:32:01 – 1:32:04] Adam: Thank you, Michael, for book reporting us.
[1:32:04 – 1:32:05] Adam: I’m jacked.
[1:32:05 – 1:32:11] Adam: First ever correspondent report from Chief Namekush Correspondent Michael.
[1:32:12 – 1:32:12] Adam: Mike.
[1:32:12 – 1:32:13] Adam: Mike.
[1:32:13 – 1:32:15] Erik: He signed it Mike, so I’ve got to go with Mike.
[1:32:15 – 1:32:15] Adam: Yeah.
[1:32:16 – 1:32:17] Erik: Quit being so formal.
[1:32:17 – 1:32:19] Erik: Happy paddling.
[1:32:19 – 1:32:21] Erik: We’ll see you out there.
[1:32:21 – 1:32:27] Erik: If you’re in the neighborhood, make sure you drop on by.
[1:32:30 – 1:32:31] Erik: Give us some beer.
[1:32:31 – 1:32:32] Adam: All right.
[1:32:32 – 1:32:36] Adam: We’ll see you at the Quazy Wabbit, West Siders.
[1:32:36 – 1:32:40] Adam: And until next time, remember, every day is precious.
[1:32:40 – 1:32:41] Adam: Life is a miracle.
[1:32:42 – 1:32:43] Adam: Arrivederci.
[1:32:44 – 1:32:45] Erik: That’s what they say.
[1:33:10 – 1:33:15] UNKNOWN: Thank you.
[1:33:48 – 1:33:48] UNKNOWN: .
[1:33:48 – 1:33:48] SPEAKER_00: .
[1:33:48 – 1:33:48] SPEAKER_00: .
[1:34:38 – 1:34:38] UNKNOWN: you