Fish

[Woods Dweller]

I see some very good recipes here on lots of foods. How about fish! What kind of fish do you catch or buy?

How do you cook your fish? Do you pan fry it, make a soup or chowder, do you smoke it, anyone make jerky from fish (just dry it)? What say you.

 

[Twice boom]

I personally like fish with scales. Something in the perch family.
I remove the scales cut the head off (my wife likes it that way) quick sear in a cast iron skillet with a bit salt and pepper. Preheat the oven to 375 . Place the fish in a baking pan with little olive oil. Suite a large onion ,4-5 cloves of minced garlic, two sprigs of celery leafy the better and one cup of chopped parsley in a pan for few minutes. When done spread the mixture over the fish and add one 12 oz or little less of chopped tomatoes and couple thin slices of lemon over it. Bake it until the vegetables are done.
A nice Greek salad and you might even get lucky .:>)

The salad dressing(my own) 1/2cup of olive oil about a ¼ cup of wine vinegar, 1/2teaspoon of crushed pepper a pinch of sugar, a dab of tomato paste dissolved with vinegar salt and pepper to taste and a good tbs of fresh dill chopped well.

Greek Salad. Lettuce (romaine )

Red onion.
Fresh tomato
Burpless cucumbers
Feta Cheese ,on top with few kalamata olives.
A glass of good chardonnay wine and a chunk of fresh French bread will make the mean complete.
And don’t forget the candles .
Twice.

 

[mediclimber]

I fly fish for trout and keep a couple now and then. Just a basic pan fry in butter and olive oil. A friend gave me a load of blue fish and I've been baking that, wrapped in bacon with a lemon and onion sliced over top and some Hemmingway's kiwi champagne marinade. I wrap th whole mess up in foil and bake at 400 for thirty minutes or there abouts. I want to try making rout jerky this season. I'll let you know how it turns out.

 

[shmrck1]

Woods Dweller,
I will eat about anything,either fresh or
saltwater fish.
My favorites are the small freshwater ones...
Bluegill,crappie and perch.
I like to make fillets out of any of these then run through a food prossesor.(Don't worry about any bones you may have missed)Remove from
F/P to bowl.Add some crushed Ritz crackers,a couple of blended eggs.Combine together and
make into patties.
The kicker is to fry these patties in bacon grease.Do not over fry.Couple of minutes on each
side is enough over a pre-heated medium hot skillet.

 

[Blizzard of '93]

good-sized trout I grill and baste with some melted butter mixed with herb/garlic seasoning.
I parboil cut-up redskin 'taters and brown them on the grill same basteing to go with 'em.

 

[August West]

I like about anything that crawls, slithers or swims in the water, raw or cooked. But coated in seasoned cornmeal and fried in fatback grease is my favorite, with hushpuppies, cheese grits and cole slaw it can't be beat . Chris

 

[grousehunter]

take your fish put them in a brine about 1 gal water, 2 cups salt, 1 cup brown sugar and any seasoning you might like garlic or onion works good soak overnight. take fish out and let dry on racks in fridge till they look shiny, called pelicle at this stage. throw in smoker with wood of choice and smoke till dryness you desire. great to take anywhere and everyone will enjoy

 

[grizzy adams]

I catch lots of bass and catfish , fillay them , soak them in salt water , and pan fry untill golden brown , if I,m bowfishing for carp , I descale them , soak them is salt water , them wrap them in cheese cloth and smoke them using hickoy chips for 8 hours , oh dat is some good eatin there.

 

[hoochiepapa]

We used to go fishing above timber line at Coney and Upper Coney. It was a 4 mile walk in, after a bumpy, rocky, ride on a 4-wheel trail for about an hour. THere would be a wager as to who would catch the first trout or the biggest. My uncle Glenn would always win. We would finally get to Coney, and he would be sitting next to a fire roasting a nice trout on a stick wrapped in bacon.
In civilization, I like to wrap the fish (preferably walleye) in a foil pouch with lemon juice and butter, with maybe a sprig of tarragon. Don't let the foil touch the fish except at the bottom, and yum!