Text 14944, 54 rader
Skriven 2008-10-11 19:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Burbot
==============
-=> Quoting Nancy Backus to Jim Weller <=-

 -=> Quoting JIM WELLER to DAVE DRUM on 10-09-08 22:35 <=-
 
 JW> Still super fresh pike fillets for $2.00 per pound, whitefish and
 JW> burbot for $2.75, lake trout and walleye at $3.50 is pretty good.
 JW> Google says $20 to $32 in Manhattan.

 NB> If that's "turbot" there...  that runs $7-9/lb here at Wegmans....
 NB> when or IF it's available.  It's one of my favorites, along with salmon
 NB> and trout... 

Burbot is a different fish. It is also called loche, ling cod, fresh
water cod and sometimes "poor man's lobster". It has whiskers like a
catfish and is butt ugly but tasty.... with firm but flaky white
flesh. It is a northern cold water fish, often caught in the
wintertime here while ice fishing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poor Man's Lobster
 Categories: Fish
      Yield: 8 servings
 
      4 lb Ling Cod
      3 qt Water
    1/2 c  Salt
    1/2 c  Sugar or honey
           Butter or Garlic butter
           Lemon wedges
 
  Cut ling cod fillets diagonally into 3/4" wide strips. Bring water,
  salt and sugar to boiling and add cod. Boil one scant minute and
  remove pot from the heat. Cover and let stand for 15 minutes or until
  the fish strips rise to the top of the pot. Drain and pat dry with
  paper towels.
  
  Serve immediately with melted butter and lemon wedges.

  From: Jim Weller Date: 09-14-95 Cooking

MMMMM




Cheers

YK Jim


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