Subj : Re: Oily Fish
To   : Shawn Highfield
From : Dave Drum
Date : Sun Jul 24 2022 06:23:14

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> The most common fish around here is catfish which some claim is
 DD> "muddy" tasting - something I have never experienced even when
 DD> eating the mud pout catfish. It is not a firm fleshed fish however.
 DD> For that one need

 SH> My SIL is crazy for fishing.  I mean it's an addiction.  He's grabbed
 SH> some catfish and I didn't taste any "muddy" flavour either.  He's been
 SH> catching carp for sport (no limit and you must kill what you catch)
 SH> but they are the really big ones that he doesn't want to eat due to the
 SH> polution in the lake here.  It's on the list of fish to try when he
 SH> 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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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