Born: c. 1930
William A. Flick was a Resource Associate of the Departments of Natural Resources and of Conservation at Cornell University specializing in fish. He retired in 1985.
He was a son of Art Flick, known for his fly-tying skill and for his small but beloved book, Streamside Guide, first published in 1947.
Adirondack Daily Enterprise, April 14, 1964
Brook Trout Experiments Lead to Larger Breeds
Eight to twelve pound Brook Trout that jump out of the water to take dry flies stocked in Adirondack ponds - this might be described as the ultimate goal, and a possible one, of a research program being undertaken at the Ross Park.
The research was explained by its director William A. Flick, currently on the staff of Cornell University as a Fishery Biologist. He told of the possibility of stocking the large fish in a talk before the Paul Smiths Fish and Game Club last night.
The strain of huge Brook Trout come from Assinica Lake in Canada; eggs have been brought from the lake to the Ross Park experimental ponds and work is presently going on. Transporting the eggs from isolated regions of Canada is extremely expensive, and research with the fish has just begun so it is not yet known whether it would be possible to successfully introduce such a strain into Adirondack waters…
... Some of these fish have been introduced into the Ross Park Ponds and the Assinica Lake trout are growing much faster than any of the other strains. The large Brook Trout are also quite tame and easy to catch.
Adirondack Daily Enterprise, March 11, 1965
Art of Smoking Fish Demonstrated
Beer with six varieties of smoked fish on crackers witb onions and lemon Juice were served Monday night, at a meeting of the Paul Smith's Fish and Game Club.
Fishery Biologist William Flick, on the staff of Cornell University and currently conducting extensive experiments in the private lakes and ponds of Ross Park, presented a fascinating talk on the art of smoking fish.
Mr. Flick prepared and offered large quantities of smoked small and large mouth bass, brook and brown trout, pike and also deer meat. Martin Pfeiffer had contributed dozens of smoked perch caught only the previous day through diligent and patient hours fishing through the ice.
The first step in the process Mr. Flick said is to soak the fish for twelve hours in a salt brine, sufficiently saline to float an egg still in its shell. Freshly ground peppercorns, herbs, and spices may be added to suit. Deer meat is handled a little differently from the procedures indicated for fish. …
A very satisfactory smoke house can be constructed from an old and discarded refrigerator Mr. Flick told the club members. The internal mechanisms must all be removed except for the one upper shelf from which the meat or fish are suspended. A hot plate to support the fire is fixed at the base of the refrigerator, with several small air holes drilled about the plate. To prevent an explosion, a few small holes are drilled at the top for excess smoke to escape…