Quoting Dale Shipp to Dave Drum <=-

blue gill, perch, croppie, and bullheads. Mostly less than 5"
long and about 1/2" thick.

I've always lived in parts of the world where larger game fish were
plentiful so I seldom went after small panfish. In the Ottawa Valley
it was mostly pike and large mouth bass. The lake I used to rent
a cottage on in the Gatineau Hills of western Quebec had small mouth
bass and walleyes. When I worked in Quetico Park across the border
from the Superior National Forest in Minn. there were walleye, lake
trout, small mouth bass, northern pike and even the occasional
musky. Then Cold Lake, Alberta had more of the same. And up here we
have monster lake trout, pike, whitefish, burbot and some walleyes,
North of me there's char and inconnu. And then there have been
visits to both Newfoundland and Vancouver Island and so salmon, cod,
halibut and other salt water fish.

Perch at least taste good enough to be worth the effort.

After having ben spoiled on the above I have no use for catfish or
carp. Heck, around here nobody even bothers with pike!


Cheers

Jim

... The child is 8 and still believes in Santa Claus.
... The grandfather is 68 and still believes in trickle down economics.

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On 07-25-22 23:03, Jim Weller <=-
spoke to Dale Shipp about Bony fish <=-

Quoting Dale Shipp to Dave Drum <=-

blue gill, perch, croppie, and bullheads. Mostly less than 5"
long and about 1/2" thick.

I've always lived in parts of the world where larger game fish were plentiful so I seldom went after small panfish. In the Ottawa Valley
it was mostly pike and large mouth bass. The lake I used to rent
a cottage on in the Gatineau Hills of western Quebec had small mouth
bass and walleyes. When I worked in Quetico Park across the border
from the Superior National Forest in Minn. there were walleye, lake
trout, small mouth bass, northern pike and even the occasional
musky. Then Cold Lake, Alberta had more of the same. And up here we
have monster lake trout, pike, whitefish, burbot and some walleyes,
North of me there's char and inconnu. And then there have been
visits to both Newfoundland and Vancouver Island and so salmon, cod, halibut and other salt water fish.

Unfortunately, although Wisconsin was known for walleye and pike, I
never caught either one. Perhaps they were not in the bay I was fishing
in, or perhaps they did not venture close to shore where I was fishing.

Perch at least taste good enough to be worth the effort.

That they do. There was a bar/restaurant that had a Friday yellow perch
fish fry AYCE. We went there multiple times.

After having ben spoiled on the above I have no use for catfish or
carp. Heck, around here nobody even bothers with pike!

Catfish is poplular in restaurants, perhaps it is easy to farm and so is
cheap? I'll eat it but much prefer salmon and firm white fish such as
cod or haddock.


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

Title: Fresh Fruit Crisp
Categories: Dessert
Yield: 6 Servings

1 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1/2 c Brown sugar, firmly packed
-divided
1/4 c Margarine or butter; melted
1/8 ts Nutmeg
3/4 ts Cinnamon
-divided
1/4 c Water
2 tb All-purpose flour
6 c Peeled, sliced pears
-OR- peaches, or apples

Heat oven to 350 F. (Convection oven will read 325) Combine oats,
1/4 cup brown sugar, margarine and 1/4 teaspoon cinnamon; set aside.

Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/8
teaspoon nutmeg, water and flour. Add fruit, tossing to coat. Spoon
into 8-inch square glass baking dish. Top with reserved oat mixture.
Bake 40 to 45 minutes or until fruit is tender.

MICROWAVE DIRECTIONS: Prepare oat mixture as directed above; set
aside. Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon,
water and flour. Add fruit; tossing to coat. Spoon into 8-inch
square glass baking dish. Microwave at HIGH 6 minutes, stirring
once. Top with reserved oat mixture. Microwave at HIGH 3 to 6
minutes or until fruit is tender.

Tested a Peach version of this recipe - turned out very nice. Will do
again and try other fruits.
7/23/10

Can half recipe and bake in smaller pan.

On 8/13/2010
I experimented with one cup blueberries and 2 cups peaches using 1/2
topping recipe and using 5 x 5 corningware dish. Timed for 45
minutes - will report when finished.

Deep purple color, tasted both blueberries and peaches. Will do again

NUTRITIONAL ANALYSIS per serving:
* calories 182
* carbohydrates 30 g
* protein 2 g
* fat 6 g
* calcium 22 mg
* sodium 65 mg
* cholesterol 0 mg
* dietary fiber 3 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
... From the file QUAKER03.ZIP

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:48:18, 28 Jul 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

although Wisconsin was known for walleye and pike, I
never caught either one. Perhaps they were not in the bay I was
fishing in, or perhaps they did not venture close to shore where I
was fishing.

Pike tend to be ubiquitous and will go into shallow water to feed if
if there's food for them there but they prefer to lurk in deeper waters
when it's hot out. The biggest ones are caught by deep trolling the
middle of lakes and rivers.

Walleyes don't like sunlight so they tend to stay deep during
the daytime, unless its cloudy and even at night they are off their
feed under a full moon. The best time and place to catch them is at
night on the leeward side of an island or point where the small
baitfish tend to gather.

Catfish is poplular in restaurants, perhaps it is easy to farm and
so is cheap?

It is easy to farm and cheap. And it is big business in your
country. The US aquaculture industry successfully lobbied your
government to declare that Vietnamese catfish are not real catfish!
They get marketed as swai or basa and they are no worse tasting or
softer textured than domestic catfish although the Mississippi fish
farmers would like you to think so.

I'll eat it but much prefer salmon and firm white fish such
as cod or haddock.

It's low on my list too but when my local fish guy went AWOL this
spring I resorted to buying supermarket fish for the first time in
many decades. As Pacific cod and pollack were $22 per kg, while
haddock and sole were $33 and halibut steaks an amazing $55 I settled
for Basa fillets at $8.80, so just $4/lb. They were tolerable
tasting with lots of seasonings but still flabby.

I'd post a catfish recipe but I just loaded up a whole bunch of
Cajun shrimp ones I have found in other forums over the years so ...

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

Title: Amaretto Shrimp
Categories: Cajun, Shrimp, Nuts
Yield: 4 servings

1/2 c Butter
1 md White onion; finely
Minced
1 lb Large shrimp, butterflied;
Peeled/tail on
3/4 c Amaretto liqueur
1 c Blanched almonds; sliced
1/2 ts Salt
Chopped parsley

Melt butter in skillet until golden brown. Add onions. Saute until
transparent. Add shrimp and stir fry 5 minutes until pink. Add Amaretto,
almonds and salt. Cook 1 1/2 minutes until bubbly. Serve in a scallop
shell or ramekin with a sprinkle of chopped parsley.

Recipe by: from Voila! (Jr League of Lafayette, LA)

From: Diana R

-----

Cheers

Jim


... Bananas are radioactive. But don't worry, it's fine.

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