Comments on: Sea Lampreys: Great Lakes Catch Fit for an English Queen

By: Gillsing

Gillsing — Sun, 27 May 2012 10:29:00 +0000

So they make a pie that kind of look like a castle, and is filled with bloodsuckers. And it’s NOT a veiled accusation of the monarch being a bloodsucker who taxes the people too hard? :-)

By: Tony Q. King

Tony Q. King — Fri, 04 May 2012 01:18:00 +0000

Why not develop a taste for it ourselves? North Americans seem to be totally unimaginative- “God spake to us, and said that we should only eat trout and salmon”.

By: Paul Suzman

Paul Suzman — Thu, 03 May 2012 22:11:00 +0000

my son Max suggests those responsible for the ecology of Lake Huron import a couple of boatloads of Gloucestermen as the natural predator to combat the spread of lampreys.Paul Suzman

By: Bryan K Levinson

Bryan K Levinson — Thu, 03 May 2012 18:11:00 +0000

You all need to know what a lamprey looks like and how destructive they are to the Great Lakes.

http://en.wikipedia.org/wiki/Lamprey

By: Tony_Q_King

Tony_Q_King — Thu, 03 May 2012 16:19:00 +0000

I WANT THE RECIPE!
Someone, even if they are from Gloucester, please, PLEASE post it here.
(Well, I suppose only a Gloucesterwegian would posses such a recipe)

I think lampreys could be the next big culinary hit in Canada! As a
smalI child, I ate eel that my father caught on the St_lawrence, (and
my mother dutifully if distastefully prepared).I’ve long since
forgotten what eel tastes like, but a taste for lamprey developed in
North America may help to eliminate this scourge of the Great Lakes.

I started this comment with the intent to correct PRI- that
Manitoulin Island, the largest freshwater island in the world, was in Lake Superior – I had believed this all my life!
Upon consulting a map (just to be sure)
I discovered, NO! that it IS REALLY in Lake Huron! Oh the shame! Ah well, you’re never too old to learn. Thank you for educating me.
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By: Claude Balloune

Claude Balloune — Thu, 03 May 2012 04:59:00 +0000

I WANT THE RECIPE!
Someone, even if they are from Gloucester, please, PLEASE post it here.
(Well, I suppose only a Gloucesterwegian would posses such a recipe)

I think lampreys could be the next big culinary hit in Canada! As a smalI child, I ate eel that my father caught on the St_lawrence, (and my mother dutifully if distastefully prepared).
I’ve long since forgotten what eel tastes like, but a taste for lamprey developed in North America may help to eliminate this scourge of the Great Lakes.

I started this comment with the intent to correct PRI- that Manitoulin Island was in Lake Superior. I had believed this all my life- and now I discover that it’s really in Lake Huron! Oh the shame!
You’re never too old to learn