


Posted on: August 01, 2007
In addition to the 600 pelicans already marked this year in Southeastern Idaho, Fish and Game will continue to band and tag hundreds of young pelicans from both of Idaho’s nesting colonies over the next 2-3 years. The birds from Blackfoot Reservoir colony will continue receiving black wing tags and those from Lake Walcott will receive red wing tags. Both colors of tags will have white unique three digit codes and all tags are on the right wing near the “elbow”. It will be helpful to the project to receive reports of marked birds from the public.
If you see one of the marked birds, please contact the Pocatello Fish and Game office at (208) 232-4703, the Jerome office at (208) 324-4359, or Colleen Moulton in Boise at (208) 287 – 2751. You may also send an e-mail to mwackenhut@idfg.idaho.gov. jbarrett@idfg.idaho.gov, or cmoulton@idfg.idaho.gov. Please report the date the tagged bird was seen, the location, tag color, and the number if possible.
Commenting is closed for this article.

Outdoor writer Dave Langston resides in Chubbuck. He grew up in the Midwest and south fishing and hunting across the country.
... more About Dave Langston >>
The Western States Sportsman crew recently paid a visit to the Crow’s Nest Ranch near Mackay, ID to hunt pheasant and chukar. We had a great hunt there hunting the wild chukar that roost on the mountain above the ranch as well as the pheasant that the operators of the ranch raise for hunting.
This is a special episode of the Western States Sportsman. Come with us as we venture to Juniper Mountain Ranch in Idaho and test out products new for 2007 and 2008.
With thousands of elk, deer and exotic antlers, Wild West Designs makes some of the finest western home furnishings on the market.
This prize winner is equally good with hamburger if you don’t have any game available.
This sausage has a wonderful flavor to complement any breakfast — try it in a breakfast sandwich . . . we did and it was great!
Chef Kirt gives some tips on how to keep your jerky fresh once your done smoking it.
The Exhibit at the Idaho Museum of Natural History will be on display for the next year. It’s a great opportunity to experience our heritage which has actually expanded to today’s practices.
Chef Kirt Martin shows how to make sure your wild turkey remains juicy and tender.