The PADDLEFISH Homepage

Glendive, "The Paddlefish Capitol of the World!"

Picture of Paddlefish

What Are Those Things?

Modern paddlefish (Polyodon Spathula) are classic examples of millions of years of ecological fine-tuning. Paddlefish have adapted remarkably to their environment since they were introduced into the Yellowstone River in 1963. They may be the oldest big-game animal surviving in North America!

Paddlefish skin is tough, smooth and scaleless except for the upper portion of its tail. The most striking feature of the paddler is its elongated paddle-shaped snout which is used as an antenna for detecting concentrations of food and helping the fish react to the changing water current. Adult paddlefish can weigh from 60 to 120 pounds! The state record paddlefish was 142 pounds, caught in 1973.

Where Do I Find One?

The Intake Diversion Dam 17 miles north of Glendive, Montana is famous for paddlefishing and the production of Yellowstone Caviar. Glendive is considered the "Paddlefish Capitol of the World" and draws over 3,000 anglers annually to this short stretch of the Yellowstone River.

The Intake fishing access site provides camping facilities, a boat ramp, drinking water, and picnic tables. A concession stand is on site during paddlefish season from 7 A.M. until 9 P.M. daily, and serves meals, rents paddlefishing equipment, and sells fishing supplies. Boat shuttle service is available for crossing the river or fishing downstream. For more information on facilities or fishing, call the concessionaire at 406.687.3287 (687-EATS).

What Should I Bring?

It takes a special fishing skill and a heavy duty tackle to challenge this senior denizen of the river. Because paddlefish feed on microscopic organisms, they cannot be caught by conventional fishing methods. Live bait and lures are useless against these formidable foes...they must be snagged!

The necessary rigging is unique for river fishing:

several 6/0 to 10/0 treble hooks
40-80# test line
a heavy surf rod 8-12 feet long
a heavy-duty salt-water spinning reel of star-drag reel
4-6 oz. weights

What If I Actually Catch One?

Despite the unconventional fishing methods, their prehistoric origins and rather homely appearance, paddlefish are an excellent tasting fish. They can be prepared as you would any other fish. A paddlefish can yield a large quantity of top-quality meat. The meat can be frozen, canned, poached, steamed, smoked, baked, or sliced into steaks and grilled. Enclosed below are a few recipes.

In recent years, paddlefish roe has been harvested, processed into caviar, and shipped from Glendive. Fisherman are encouraged to donate the roe to the Glendive Chamber of Commerce who, in turn, process the roe into world-class caviar. The proceeds from the venture are used to improve fisheries and recreation in Eastern Montana, as well as grants given to area organizations for historical and cultural projects. And here's the best part, if you donate your roe they will clean your paddlefish for you!

Paddlefish Recipes

Here are a few recipes to enjoy. If you are interested in the cookbook from which they came from, please enclose $5.00 plus a 6 x 9 self addressed stamped envelope to Glendive Chamber of Commerce & Agriculture, 313 S. Merrill Ave., Glendive, MT 59330.

Entree-

Royal Amandine Pan-fried Paddlefish

1 1/2 lb. Paddlefish streaks or fillets, cut into serving pieces not more than 1" thick.

1/4 C. all-purpose flour

1/2 tsp. salt

1 Tbsp. lemon juice

1/4 C. cornmeal

1/2 C. butter

parsley

Wipe fish pieces dry with paper toweling. Roll pieces in a mixture of flower, cornmeal and salt. Melt butter in a shallow fry pan or electric skillet. Place Paddlefish pieces in the pan and cook slowly until brown on one side. Turn carefully and brown the other side. Cooking time will take 10 to 15 minutes. Remove pieces to a warm platter. Add lemon juice to the hot butter drippings, blend thoroughly and pour over Paddlefish Garnish with parsley flakes and serve at once with Sauce.

Sauce:1/2 C. Butter

1 Tbsp lemon juice

1.2 C. slivered almonds

1/4 tsp. salt

Dash of black pepper

Melt butter in a small saucepan. Add almonds and sauté over low heat to a delicate golden brown color. Then add remaining ingredients and shake pan over heat for two minutes. Serve with fried Paddlefish.

Variations: Toast the almonds before adding to melted butter. Do not sauté. Add remaining ingredients, blend and heat carefully.

Soup-

Paddlefish Stew

1 lb. raw cubed paddlefish

3 bacon slices, chopped

1 medium onion, thinly sliced

1 16-oz. can whole potatoes, drained and halved

1/8 tsp. thyme leaves

1/4 C. ketchup

1 tsp. Worcestershire

1/4 tsp. pepper

1 16-oz. can tomatoes

In a 2-quart saucepan over medium heat, cook bacon until just limp; Add onion and cook until onion is browned. Stir in potatoes, tomatoes with their liquid, ketchup, Worcestershire, pepper and thyme. Cook 5 minutes, stirring occasionally. Add fish and cook about 10 minutes longer or until fish flakes easily when tested with a fork, stirring often. Makes 4 servings.

Canned-

Plain Canned paddlefish

Pack cubed fish into jars.

Add: 1/2 tsp. salt for half-pints or 1 tsp. for pints.

Can according to proper canning methods for fish.

Are You Pulling My Leg?

No. Paddlefish season runs from May 15th through June 30th every year. You will need a Montana fishing license and a special paddlefish tag. Information on tags is on the Montana Fish, Wildlife and Parks site--click here.

For more information on paddlefishing or caviar contact Kim Trangmoe
at:

Glendive Chamber of Commerce
313 S. Merrill
Glendive, Montana 59330-0930
PHONE: (406)377-5601
FAX: (406)377-5602

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