The common snapping turtle is a species that few Pennsylvanians give a second thought, unless they see one crossing the road or digging in their flower bed. This is because, outside the breeding season, they are almost invisible, preferring to spend their time in the water and hidden from sight.

But there are still those who pursue these ancient aquatic creatures for both sport and food.

Snapping turtles have lived in Pennsylvania lakes, rivers and ponds for thousands of years. Although no one can be sure when they first inhabited the Keystone state, it was long before the first colonial settlers called Penn’s Woods home. Where there is water with a muddy bottom and thick aquatic vegetation, there are bound to be snapping turtles.

This made them more than a valuable part of the ecosystem. It also made them a valuable resource for settlers looking to survive in a strange land.

The history of hunting snapping turtles goes back generations. There is evidence that native tribes both hunted and worshipped the snapping turtle, often catching them by hand. This practice was likely passed down to European settlers either by the friendly tribe members or through simple observation.

Either way, it was not long before the snapping turtle became a seasonal staple for many colonists.

Today the practice has almost disappeared with fewer sportsmen targeting snapping turtles each year and a once-thriving commercial market all but non-existent. Some of this is due to commercial turtle farms supplying a steady source of meat for those who enjoy it. But the fact is that a dwindling number of sportsmen know how to catch, clean and properly prepare a turtle for the pot.

How many of the people eating turtle soup in some of the upscale restaurants realize it contains actual turtle meat?

Catching a turtle is pretty straightforward. Find a likely body of water, set some traps — usually empty jugs/floats tied to a baited hook — and check them until you have some turtle on the line. But, like gigging frogs or trapping your own minnows, it is becoming a lost art.

The good news is that anyone can try their hand, although I do recommend having someone with experience coach you along if you wish to keep all your fingers. The snapping turtle’s jaws are extremely powerful and a larger one, the kind you want to harvest, can inflict a serious wound.

Like all turtles, snapping turtles are protected in Pennsylvania. Unlike most species, there is an open season for catching and harvesting. All you need is a valid fishing license. With a season that runs from July 1 through October 31, and a daily limit of 15 turtles, you can easily stock the freezer and keep yourself in soup even during a long winter.

As I said earlier, most people use a jug and baited line to catch snapping turtles. However, it is possible to catch them by hand if in shallow water. When handling a turtle, hold it with a firm grip on the shell just behind the back legs. This keeps you out of reach of its long neck and prevents unnecessary injury to the turtle from holding it by the tail.

If you plan to harvest the meat, I recommend placing it in a small pool with fresh, running water for 2-3 days to help flush out the muddy taste often present after spending so much time on the bottom of the pond.

When processing the turtle, remove the shell, then remove the meat from the bones. You will notice there are two types of meat – tender light cuts and darker pieces that resemble chicken thighs. Both are equally delicious. My favorite cuts are the two tenderloins along the top inside of the shell. When fried in a hot pan, they remind me of sizzling bacon.

The most common turtle dish is soup, but you can prepare the meat in almost any manner, including fried, stewed or slow-cooked.