Subj : Re: Oily Fish was:ATK
To   : Dave Drum
From : Dale Shipp
Date : Sun Jul 24 2022 01:33:00

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

 DD> The most common fish around here is catfish which some claim is
 DD> "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.

 DD> 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.

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


.... Shipwrecked in Silver Spring, Maryland. 01:40:05, 24 Jul 2022
___ Blue Wave/DOS v2.30

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

.