Subj : Re: Bony fish To : Jim Weller From : Dale Shipp Date : Thu Jul 28 2022 00:39:02 -=> On 07-25-22 23:03, Jim Weller <=- -=> spoke to Dale Shipp about Bony fish <=- -=> Quoting Dale Shipp to Dave Drum <=- DS> blue gill, perch, croppie, and bullheads. Mostly less than 5" DS> long and about 1/2" thick. JW> I've always lived in parts of the world where larger game fish were JW> plentiful so I seldom went after small panfish. In the Ottawa Valley JW> it was mostly pike and large mouth bass. The lake I used to rent JW> a cottage on in the Gatineau Hills of western Quebec had small mouth JW> bass and walleyes. When I worked in Quetico Park across the border JW> from the Superior National Forest in Minn. there were walleye, lake JW> trout, small mouth bass, northern pike and even the occasional JW> musky. Then Cold Lake, Alberta had more of the same. And up here we JW> have monster lake trout, pike, whitefish, burbot and some walleyes, JW> North of me there's char and inconnu. And then there have been JW> visits to both Newfoundland and Vancouver Island and so salmon, cod, JW> halibut and other salt water fish. Unfortunately, although Wisconsin was known for walleye and pike, I never caught either one. Perhaps they were not in the bay I was fishing in, or perhaps they did not venture close to shore where I was fishing. JW> JW> Perch at least taste good enough to be worth the effort. That they do. There was a bar/restaurant that had a Friday yellow perch fish fry AYCE. We went there multiple times. JW> After having ben spoiled on the above I have no use for catfish or JW> carp. Heck, around here nobody even bothers with pike! Catfish is poplular in restaurants, perhaps it is easy to farm and so is cheap? I'll eat it but much prefer salmon and firm white fish such as cod or haddock. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Fresh Fruit Crisp Categories: Dessert Yield: 6 Servings 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/2 c Brown sugar, firmly packed -divided 1/4 c Margarine or butter; melted 1/8 ts Nutmeg 3/4 ts Cinnamon -divided 1/4 c Water 2 tb All-purpose flour 6 c Peeled, sliced pears -OR- peaches, or apples Heat oven to 350 F. (Convection oven will read 325) Combine oats, 1/4 cup brown sugar, margarine and 1/4 teaspoon cinnamon; set aside. Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, water and flour. Add fruit, tossing to coat. Spoon into 8-inch square glass baking dish. Top with reserved oat mixture. Bake 40 to 45 minutes or until fruit is tender. MICROWAVE DIRECTIONS: Prepare oat mixture as directed above; set aside. Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, water and flour. Add fruit; tossing to coat. Spoon into 8-inch square glass baking dish. Microwave at HIGH 6 minutes, stirring once. Top with reserved oat mixture. Microwave at HIGH 3 to 6 minutes or until fruit is tender. Tested a Peach version of this recipe - turned out very nice. Will do again and try other fruits. 7/23/10 Can half recipe and bake in smaller pan. On 8/13/2010 I experimented with one cup blueberries and 2 cups peaches using 1/2 topping recipe and using 5 x 5 corningware dish. Timed for 45 minutes - will report when finished. Deep purple color, tasted both blueberries and peaches. Will do again NUTRITIONAL ANALYSIS per serving: * calories 182 * carbohydrates 30 g * protein 2 g * fat 6 g * calcium 22 mg * sodium 65 mg * cholesterol 0 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ... From the file QUAKER03.ZIP MMMMM .... Shipwrecked in Silver Spring, Maryland. 00:48:18, 28 Jul 2022 ___ Blue Wave/DOS v2.30 --- Maximus/NT 3.01 * Origin: Owl's Anchor (1:261/1466) .