Text 20263, 69 rader
Skriven 2007-09-11 21:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Re: Cat fishing
=======================
-=> Quoting Fred A Ball to Jim Weller <=-

 FAB> I didn't fish that way again!!!
 FAB> I still don't!!  :)
  
I never have. I suppose that in a country with lots of lakes and
just a few fishermen it could be done VERY sporadically for food but
it would be easy to ruin a fishing spot for years by overdoing it.

The best way to get a lot of fish easily but sustainably would be in
a small lake that is fed by creeks with other well stocked lakes
upstream or a river bend between the shore and an island so that the
shock wave was confined to a small area and then the spot left alone
for 3-4 years to replenish itself.

But the process is too open to abuse to ever make legal.

I'd send you a catfish recipe but I just ran out! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Planked Trout With Cayenne And Herbs
 Categories: Trout, chilies
      Yield: 2 servings

      2 lg Trout fillets or half trouts
    With skin, boned
    Olive oil
      1 ts Cracked black pepper
      1 ts Cayenne powder
    1/2 ts Salt
      1 ts Each fresh herbs such as
    Rosemary, marjoram, and
    Thyme)

  Choose two thick, non-resinous planks - no pine. Soak the planks
  in water for at least 1 hour. Build fire of wood or charcoal in
  front of a rock or sand pile to reflect heat towards the fish. Let
  it burn down to hot coals. Pile the coals in front of the rock, or
  move them to one side of the kettle grill. Mix together the
  pepper, cayenne, salt, and herbs in a bowl. Center the fillets on
  the planks, skin side down. Drive a few nails part way into each
  fillet to hold it in place. Brush with oil and then sprinkle with
  the cayenne and herb mixture. Cover the ends of boards with foil
  to catch drippings and to keep boards clean. Stand the planked
  fish at an angle in front of fire, tail end down. Rotate the plank
  to provide even cooking. Cook until fish flakes in thickest part,
  about 20 minutes. To serve, remove the nails.

  Editor's note: Michael H. Stines is a KCBS Certified Barbecue Judge
  and former professional chef from Cape Cod, Massachusetts, who
  specializes in barbecue and grilling. He is the author of two
  cookbooks, Food With An Attitude, written in 1998, and Mastering
  Barbecue, published in 2003, featuring barbecue knowledge and
  recipes. Mastering Barbecue is available online at:

  http://www.capecodbbq.com.

MMMMM


Cheers

YK Jim


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