On 07-23-22 05:11, Dave Drum <=-
spoke to Shawn Highfield about Oily Fish was:ATK <=-

The most common fish around here is catfish which some claim is
"muddy" tasting - something I have never experienced even when eating

I think that the distinction between fresh and muddy is running water
versus still (or stagnate) water.

the mud pout catfish. It is not a firm fleshed fish however. For that

Agreed, and that is one reason why it is not as high on my preference
list, even though it is quite popular with the population.

one need go to the second most popular fish from these parts - carp
(which can be muddy-tsating if harvested from slow moving muddy
waters).

When I lived in Wisconsin, I would often fish for carp for sport. As a
big fish, they could put up a decent fight. We never ate those we
caught though. If I could I would disengage the hook and release them
back into the bay. If the hook was too deep, I would plant them in the
garden. OTOH, I do understand that they are quite poplular with some
European cultures.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crusted Baked Salmon
Categories: Easy, Tested
Yield: 2 Servings

12 oz Salmon filet approx
1 1/2 T Mayo
1 1/2 T Sour cream
1 T Grated parm cheese
Maybe more
1/2 T Lemon juice (optional)
1 ea Green onion thinly sliced
1 t Garlic powder

Preheat oven to 400 degrees (used toaster oven) Line pan with
parchment paper.

Place fish skin side down on paper.

Spread top of fish with mayo mixture. Cover all of top.

Bake 25 to 30 min.

Tested Very nice. Did 25 minutes, maybe less time next time.
depends on thickness of fish.

*might use some dill weed instead of green onions

Off the net.

MMMMM



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Shawn Highfield wrote to Dave Drum <=-

I may be an "odd duck" but I'm not fond of many of the oily fish
like salmon or mackerel. I can do bluefish if it's *very* fresh.
And, oddly, I really like trout (salmon's close cousin).

I most of the oily fish, but salmon is not on the top of the list
for me. I like Canned salmon way more then fresh. Andrea loves
fresh salmon so I cook it and eat just a small bit and give her
the rest.

The most common fish around here is catfish which some claim is "muddy"
tasting - something I have never experienced even when eating the mud
pout catfish. It is not a firm fleshed fish however. For that one need
go to the second most popular fish from these parts - carp (which can
be muddy-tsating if harvested from slow moving muddy waters).

... Marijuana is why I've mixed Ramen Noodles & clam chowder... twice.

I was going to "adopt" that tagline. But, it seems it's already in my collection.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gefilte Fish
Categories: Seafood, Nuts, Vegetables
Yield: 16 Servings

1 md Onion; coarse chopped
2 tb Margarine *
1 lb Carp filet
1 lb Whitefish
Salt & white pepper
4 lg Eggs
1 1/2 c Fine ground blanched almonds
12 c Strained fish bouillon (TIP)

* if not keeping Kosher use butter - UDD

Saute the onion in margarine until soft. Combine with
the carp and whitefish and chop finely with steel blade
in a food processor (or chop by hand). Season mixture
with salt and pepper.

Add eggs and mix well to blend. Blend in almonds.

With wet hands shape the fish mixture into ovals, using
two tablespoons for each.

Place the ovals in lightly boiling fish bouillon, cover
and cook at a slow boil for about 30 minutes. Remove
fish balls from bouillon and arrange on serving dish.
Strain the bouillon through a fine strainer over the
fish and refrigerate. The bouillon will jell.

To serve, arrange a piece or two of cooked carrot slices
on each piece of gefilte fish, decorate with parsley and
serve red horseradish on the side.

TIP: Using a standard recipe for making fish bouillon,
season with carrots, tomato, zucchini, onions, celery,
parsley, bay leaf and leek.

Written by: Marian Burros

Yields - About 16 pieces

RECIPE FROM: http://cooking.nytimes.com/

Uncle Dirty Dave's Archives

MMMMM

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Dave Drum wrote to Shawn Highfield <=-

The most common fish around here is catfish which some claim is "muddy" tasting - something I have never experienced even when eating the mud
pout catfish. It is not a firm fleshed fish however. For that one need

My SIL is crazy for fishing. I mean it's an addiction. He's grabbed
some catfish and I didn't taste any "muddy" flavour either. He's been
catching carp for sport (no limit and you must kill what you catch)
but they are the really big ones that he doesn't want to eat due to the polution in the lake here. It's on the list of fish to try when he
gets the right size.

Shawn

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