A Chapter of SCI

February 2021 Issue
P.O. Box 221249
Sacramento, CA 95822-8249

Many Californians Took to the Outdoors in 2020. See CDFW Article
Recipe of the Month
By Ken Baccetti
SSC Board Director


1 large cooked crab, 2-3 lbs.
1/2 lb. frozen or fresh prawns (13/15’s)
1 1/2 lbs. clams
1 lb. scallops
1 lb. white fish (halibut, rockfish or striped bass)
1/4 – 1/2 cup olive oil depending on size of the pot
1/2 small white onion, chopped
4 large cloves of garlic
2 tablespoons chopped parsley
1 cup Chardonnay wine
1 28-oz. can crushed tomatoes
1/4 teaspoon Kosher salt
1/8 teaspoon pepper

Crack and clean the crab. Brown the onion and garlic with olive oil in a large pot over medium heat. Add the parsley and mix well. Add the wine, crushed tomatoes and seasonings. Cover and simmer over low heat for 20 to 30 minutes. Add the crab, prawns, clams, scallops and fish and let cook over low heat for 20 to 30 minutes or until done. Stir gently from time to time. We enjoy this recipe with French bread and our favorite Chardonnay.

Hunting Ethics

Recognizing my responsibilities to wildlife, habitat and future generations, I pledge:
  • To conduct myself in the field so as to make a positive contribution to wildlife and ecosystems.
  • To improve my skills as a woodsmen and marksman to ensure humane harvesting of wildlife.
  • To comply with all game laws, the concept of fair chase, and to influence my companions accordingly.
  • To accept my responsibility to provide all possible assistance to game law enforcement officers.
  • To waste no opportunity to teach young people the full meaning of this code of ethics.
  • To reflect in word and behavior only credit upon the fraternity of sportsmen, and to demonstrate abiding respect for the game, habitat and property where I am privileged to hunt.