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  • Re: Oily Fish

    From Dave Drum@1:18/200 to Shawn Highfield on Sunday, July 24, 2022 06:23:14
    Shawn Highfield wrote to Dave Drum <=-

    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.

    If you don't going to eat the carps - do you keep a garden? They make
    wonderful fertiliser. I used to dip net freshwater shad from the tail
    race of the dam at my local lake .... both to feed the moggy and to add
    to the garden. The pussy enjoyed them and the corn grew tall.

    This recipe uses salt-water shad. My local fresh-water shad were only
    sun-fish sized (about 5" to 6" long) and it would be tought to fillet
    them. Bv)= Not to mention they they are VERY bony.

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

    Title: Shad In Mustard Crumbs
    Categories: Five, Seafood, Breads, Citrus
    Yield: 4 Servings

    1 1/2 lb Shad filets; boneless,
    - skinless
    6 tb Brown mustard
    1 c Seasoned bread crumbs
    2 tb Olive oil
    1 Lemon; in wedges

    Brush shad filets with 3 tb of the mustard. Dredge in bread
    crumbs, then dab remaining 3 tb mustard over the breading.
    Dredge again in the bread crumbs. It's okay if the surface
    looks crumbly. Saute fish in olive oil until it flakes
    easily, about 4 minutes per side.

    Serve with lemon wedges.

    Source: San Francisco Chronicle

    Typed by Katherine Smith

    From: http://www.recipesource.com

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  • From Dave Drum@1:18/200 to Dale Shipp on Sunday, July 24, 2022 06:30:18
    Dale Shipp wrote to Dave Drum <=-

    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.

    Even if taken from a farm pond or slow moving muddy creek auch as the
    one running throough the family farm I've never gotten a "muddy" taste/
    texture from the catfish.

    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.

    As I told Sean they (and fresh water shad) make great catfood/fertiliser.

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

    Title: Smoked Asian Carp Savory & Sweet
    Categories: Seafood, Smoker, Fruits, Herbs
    Yield: 5 Pounds

    MMMMM---------------------------SAVORY--------------------------------
    5 lb Bighead, Silver or Grass
    - Carp filets; skin on
    1 c Kosher Salt
    1 c Sugar
    1 ts Fresh ground pepper
    1 bn Fresh dill weed

    MMMMM---------------------------SWEET--------------------------------
    5 lb Bighead, Silver or Grass
    - Carp filets; skin on
    1 c Kosher Salt
    1 c Brown sugar
    4 c Apple juice
    2 Sticks cinnamon

    Apparently the meat tastes like "a cross between scallops
    and crabmeat," according to seafood chef Philippe Parola.

    Savory - Line up filets in a glass tray. Coat both sides
    with salt pepper and dill. Cover with plastic wrap and
    refrigerate overnight.

    Sweet - Place filets in a glass pan. Add all ingrediants and
    mix to dissolve sugar. Cover with plastic and refrigerate
    overnight.

    Soak cherry or apple wood chips for several hours. Light the
    smoker and add a water pan to keep the fish from becoming
    too dry. Remove the fish from the marinade and place on wire
    racks for one hour in the refrigerator. The fish will
    develope a slight glaze. Oil the smoker racks and place the
    fish in the smoker. Add wood chips to the fire, and
    replenish every 20 min. Smoke 2-4 hours depending on the
    temperature of the smoker. The fish will become golden brown
    and will flake easily when done. Remove and allow to cool.

    Use in any recipe calling for smoked salmon.

    From: http://www.illinoisbowfishing.net

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