What to do with fish

[Mark E. Chachich]

I usually just let them go. I always thought that it was irratating when a fish interupted my sitting under a nice tree drinking a cheap cold beer time.

When I do bother to take them (and I really like to eat fish), I like to grill and smoke them (and have a good beer or a nice glass of wine).

summertime, yehaw!

Mark

[Chuck(G)]

What the hell is wrong with cornmeal, spices, and a big vat of hot oil?

What's wrong with beer batter?

How about blackened?

Olive oil, thyme, and rosemary are nice, but DAMN you people need to live a little! Where's the live oak or mesquite smoke?

All this talk of food is hurting me. I'm so hungry right now, I could eat the *** out of skunk. Gotta go to lunch quick.

Doc, you sound like you eat a lot of catfish, if indeed those ugly things can be referred to as fish. Trout and salmon require a somewhat different treatment.

Anybody here grill salmon on a cedar plank?

[funkcicle]

anybody for lutefisk?



(who can tell which course is the fish?)

[Joe Baker]

Ugly?? A 1 to 2 pound channel cat is one of the prettiest of God's delicacies - I mean creatures! Those huge, fat things aren't fit to eat, but the smaller ones are FINE eating.

But the best eating fish in the world is a crappie, followed closely by bass, and Doc's recipe (he didn't mention the peanut oil, but I'll overlook that) is exactly what's called for.

Let my mama fry you up a skillet of fried catfish, alongside a skillet of fried potatoes and a batch of home-made hush puppies, and you'll think you're in heaven.
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Joe Baker, who has only Tilapia in the freezer right now, and whose diet will only allow it cooked with a little olive-oil cooking spray.

[Chuck(G)]

Ugly?? A 1 to 2 pound channel cat is one of the prettiest of God's delicacies - I mean creatures! Those huge, fat things aren't fit to eat, but the smaller ones are FINE eating.

But the best eating fish in the world is a crappie, followed closely by bass, and Doc's recipe (he didn't mention the peanut oil, but I'll overlook that) is exactly what's called for.

Let my mama fry you up a skillet of fried catfish, alongside a skillet of fried potatoes and a batch of home-made hush puppies, and you'll think you're in heaven.

When I was a boy, we used to fish for black bullheads and catfish in the Little Calumet River, which at that time, was little more than an open sewer. It was amazing that anything could survive in that muck.

During the annual family pilgrimage to Michigan in summer, some of the best fish I can remember were the wonderfully greasy smoked freshwater perch, wrapped in newspaper. My favorite "line to the pan" fish was walleye.

But now that I'm in the Pacific Northwest, it's awfully hard to compete with salmon that's gone from the river to the smoker in just a couple of hours.

I've tried raising largemouth bass in my fishpond as part of the food chain (mosquitoes->gambusia->bluegills->bass) but they don't taste the same as the ones that are caught in the wild.

[ThomasDodd]

you stick a stick through it length wise and cook it ove an open fire. You can use supportse at the ends of the stick, or just hold it buy hand.

No seasoning other than the wood.

[windshieldbug]

Natural Selection in Process

[Radagast]

hehe...the green stuff that looks like vomit, is actually mashed peas mixed with butter...my dad is crazy about that stuff. Then again this is the same man that wont have melted cheese on his pizza. The fish would be the part in the middle of the dish.
I dont know but ive been told its like eating jello?(the red stuff, semi translucent, sweet). And of course tastes nothing, so you´ll have an excuse to drink aquavit. Probably salty flavor on the fish.

edit: Spelling, not sure i got it all

[tubeast]

I like salmon cooked in a steam basket.
All you do is put 1-2" of water in a pan, add some mustard seeds and maybe a little salt. Place a steaming basket (those asian things) with the salmon into the pan and make sure the salmon remains ABOVE the water. Let cook til water´s gone.
You can experiment with additional spices or lemon juice in the water, too.

DELICATE!!
Again, best with cooked potatoes and some melted butter.

[Charlie Goodman]

hehe...the green stuff that looks like vomit, is actually mashed peas mixed with butter...my dad is crazy about that stuff. Then again this is the same man that wont have melted cheese on his pizza. The fish would be the part in the middle of the dish.
I dont know but ive been told its like eating jello?(the red stuff, semi translucent, sweet). And of course tastes nothing, so you´ll have an excuse to drink aquavit. Probably salty flavor on the fish.

edit: Spelling, not sure i got it all

Ah, like all proper Scandinavian dishes, no flavor at all. Your version of it, though, seems to break the rules: it's not all white!

[Chuck(G)]

I dont know but ive been told its like eating jello?(the red stuff, semi translucent, sweet). And of course tastes nothing, so you´ll have an excuse to drink aquavit. Probably salty flavor on the fish.

North of here, there's a community that has a high Scandanavian population where they trot out the lutefisk once a year. It's actually pretty tasteless and revolting in texture. Drying fish and pickling it in lye has to be one of the worst ways of preparing any food.

I thought one drank aquavit with boiled crayfish....

[Chuck(G)]

and calamari is nexted. fried octopus for those of you that don't know.

"Calamari" is Italian for squid, not octopus. And if eaten, can be served a variety of ways, not just fried. I like it in a nice marinara sauce.

[Charlie Goodman]

and calamari is nexted. fried octopus for those of you that don't know.

"Calamari" is Italian for squid, not octopus. And if eaten, can be served a variety of ways, not just fried. I like it in a nice marinara sauce.

My friend's family is from the Phillipines, and they frequently have them fried into "squid rings." 'Course, they also eat cow-ankle...

[Matt G]

i love squid and lobster.

I find crab (not Krab) to be a better choice than lobster. Especially snow crab or Alaskan king crab. The meat is much more tender and flavorful, IMO.

Calamari (pronounced Calamarrrr if you're Italian and from the northeast) is quite good when prepared ala Mama, or Rhode Island style.

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I'm suprised to not see many votes for grouper and/or sea bass. Those are my favorite fish. There was a Cuban restaurant in Tampa that could do sea bass like no one's business.

Crawdaddies are good too, but must be consumed with beer. Preferably even boiled with beer.

I used to get catfish often down South. Up here in New England, catfish is basically unheard of. BTW, there are other ways to prepare catfish, other than frying it. And when frying it, please use corn meal, and not flour!

[Lew]

I find crab (not Krab) to be a better choice than lobster. Especially snow crab or Alaskan king crab. The meat is much more tender and flavorful, IMO.

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I'm suprised to not see many votes for grouper and/or sea bass. Those are my favorite fish. There was a Cuban restaurant in Tampa that could do sea bass like no one's business.

Crawdaddies are good too, but must be consumed with beer. Preferably even boiled with beer.

I used to get catfish often down South. Up here in New England, catfish is basically unheard of. BTW, there are other ways to prepare catfish, other than frying it. And when frying it, please use corn meal, and not flour!

I have to respectfully disagree. While I like crab, especially soft shell, I prefer lobster, even the spiney lobster (which is actually a large variety of shrimp) over any variety of crab including king, snow, stone, blue, and dungeness. I find the flavor more distinctive.

As a conch (ok, I wasn't born in Key West, but spent a good part of my youth there) I have always been partial to grouper. Sea bass is good too, but my favorite fish has to be monkfish.

[TMurphy]

I tried Pacific Wahoo the other night, topped with bacon and gorgonzola cheese, at a new seafood place near here...quite good, with a consitency closer to chicken then fish. But I was assured, it was in fact fish.

I do prefer lobster to crab...to me, the crab meat is too soft and mushy, a texture which leaves much to be desired, for me....lobster is a bit "meatier."

Has anyone seen the Discovery Channel's "Deadliest Catch," following fisherman in Alaska persuing crab in the Bering Sea? Watch that, and you'll have more appreciation for Alaskan King Crab (and probably won't think of it as expensive, either!)

[kegmcnabb]

the only thing I know about fish...is that if you beat it...it will die.