Subj : Bony fish
To   : DALE SHIPP
From : JIM WELLER
Date : Thu Jul 28 2022 21:12:00

-=> Quoting Dale Shipp to Jim Weller <=-

 DS> although Wisconsin was known for walleye and pike, I
 DS> never caught either one.  Perhaps they were not in the bay I was
 DS> fishing in, or perhaps they did not venture close to shore where I
 DS> was fishing.

Pike tend to be ubiquitous and will go into shallow water to feed if
if there's food for them there but they prefer to lurk in deeper waters
when it's hot out. The biggest ones are caught by deep trolling the
middle of lakes and rivers. 

Walleyes don't like sunlight so they tend to stay deep during
the daytime, unless its cloudy and even at night they are off their
feed under a full moon. The best time and place to catch them is at
night on the leeward side of an island or point where the small
baitfish tend to gather.

 DS> Catfish is poplular in restaurants, perhaps it is easy to farm and
 DS> so is cheap?

It is easy to farm and cheap. And it is big business in your
country. The US aquaculture industry successfully lobbied your
government to declare that Vietnamese catfish are not real catfish!
They get marketed as swai or basa and they are no worse tasting or
softer textured than domestic catfish although the Mississippi fish
farmers would like you to think so.  

 DS> I'll eat it but much prefer salmon and firm white fish such
 DS> as cod or haddock.

It's low on my list too but when my local fish guy went AWOL this
spring I resorted to buying supermarket fish for the first time in
many decades. As Pacific cod and pollack were $22 per kg, while
haddock and sole were $33 and halibut steaks an amazing $55 I settled
for Basa fillets at $8.80, so just $4/lb. They were tolerable
tasting with lots of seasonings but still flabby.

I'd post a catfish recipe but I just loaded up a whole bunch of
Cajun shrimp ones I have found in other forums over the years so ...

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Amaretto Shrimp
 Categories: Cajun, Shrimp, Nuts
      Yield: 4 servings
 
    1/2 c  Butter
      1 md White onion; finely
           Minced
      1 lb Large shrimp, butterflied;
           Peeled/tail on
    3/4 c  Amaretto liqueur
      1 c  Blanched almonds; sliced
    1/2 ts Salt
           Chopped parsley
 
  Melt butter in skillet until golden brown.  Add onions.  Saute until
  transparent.  Add shrimp and stir fry 5 minutes until pink. Add Amaretto,
  almonds and salt. Cook 1 1/2 minutes until bubbly.  Serve in a scallop
  shell or ramekin with a sprinkle of chopped parsley.
  
  Recipe by: from Voila! (Jr League of Lafayette, LA)
  
  From: Diana R
 
-----

Cheers

Jim


.... Bananas are radioactive. But don't worry, it's fine.

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