See The List of Utah Fish To Avoid Eating At All Cost

Fishing season is underway and it is a great way to spend a leisurely day at the lake. I was actually shocked that the Utah Department of Environmental Quality had a list of fish that is is better not to stock up on.

Eating fish is a good part of a healthy well balanced diet, unless your fish is full of toxic chemicals or metals. When the levels of certain contaminates are deemed unsafe, Utah Public Health Officials issue fish consumption advisories. The advisories go over different recommendations for limiting intake of specific fish at specific locations throughout the state. Fish advisories have been issued in Utah due to elevated levels of arsenic, mercury, selenium, and PCBs.

Here are just a few pics of some of the fish on the advisory list from the Utah Department of Environmental Quality website. Click on this link to see them all.

Largemouth Bass

Consumption Advisories Apply to the following waterbodies:

Rainbow Trout

Consumption Advisories Apply to the following waterbodies:

Smallmouth Bass

Consumption Advisories Apply to the following waterbodies:

Brown Trout

Consumption Advisories Apply to the following waterbodies:

Brough Reservoir (Uintah County)
Calf Creek (Garfield County)
Causey Reservoir (Weber County)
Duchesne River (near Tabiona; Duchesne County)
East Fork Sevier River (between Otter Creek and Paiute Reservoirs; Piute County)
Jordanelle Reservoir (Wasatch County)
Mill Creek (Grand County)
Pine Creek (Garfield County)
Porcupine Reservoir (Cache County)
Rock Creek (below Upper Stillwater Reservoir; Duchesne County)
Silver Creek (Summit County)
Weber River (near Morgan; Morgan County)

You can check out the consumption advisory warnings here:

Consumption Advisory

See the Health Risks page.

Don't stress, just check the website to make sure you aren't consuming giant amounts of contaminates.

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DUTCH OVEN POTATOES!

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Here's what you'll need:

Potatoes
Onion
Shredded Cheese
Bacon
Chicken Breast
Charcoal Briquettes

STEPS:

1. Get your briquettes lit! Get them white hot!

2. Drop in your cut-up bacon. (The grease will the bacon should be enough to make sure things don't stick. But if you want, you can use a little oil or butter.) Keep stirring that bacon occasionally.

3. Once that bacon is getting cooked, drop in your chicken breasts. Let your bacon and chicken cook together with the top on.

4. Keep stirring your bacon and chicken, and flip your chicken over. MAKE SURE IT'S REALLY GETTING COOKED.

5. Once it looks like your chicken is getting cooked, drop in some (not all) diced onions. (I like doing my onions early so they get cooked well.)

6. After a while, your chicken should start to get pretty cooked. Start shredding your chicken up BEFORE putting anything else in. Make sure your chicken is cooked!

7. Throw in your sliced potatoes. NOT TOO THIN! Stir those in, get them to the bottom of the Dutch Oven, and get your chicken and bacon to the top.

8. Throw in the rest of your diced onions.

9. At this point, you can keep slow cooking everything, or build a fire around your dutch oven to really bring the heat up (This is what I do). But DEFINITELY put some hot briquettes on top of the lid of the dutch oven. That will help cook the food near the top.

10. Stir a lot! Taste those potatoes. If they're nice and soft, you're ready to go!

11. SEASON EVERYTHING! Onion Powder, Garlic Salt, Salt, Pepper. Be pretty liberal with it if there's LOTS of potatoes!

12. Add SO MUCH SHREDDED CHEESE! Stir. MORE CHEESE! Stir.

13. Enjoy, my guy!

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Source: See The List of Utah Fish To Avoid Eating At All Cost

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