Text 23293, 71 rader
Skriven 2009-04-14 10:04:02 av Michael Loo (1:18/200.0)
  Kommentar till text 23250 av Dale Shipp (1:261/1466.0)
Ärende: fish stories 482
========================
 ML> I wondered what speckled trout that weren't trout were
 ML> (there are in fact speckled trout that are trout, but
 ML> what lands on a plate sometimes isn't that).

I looked it up. Real speckled trout are brown trout, except
that according to Wikipedia, brown trout aren't trout either,
but rather a kind of char. Why trout aren't char, and vice
versa, seems to be a bit obscure. The #1 Google search of
char trout distinction gives a page that claims that any
angler can tell the difference based on the fighting ability
of the fish, and then goes off chasing rabbits by discussing
the difference in taste between char and salmon.

 DS> A few years ago (well, slightly more than six decades ago), my father
 DS> and I used to fish in a small lake in Florida.  We would catch what he
 DS> called speckled trout.  Within an hour or two, heads off, gut them,
 DS> and fry them (including the fins and tail).  Good eating.

Yeah, I figured that that meant a few years before you got
married, especially regarding the fins and tail part.

Funny thing about fishbones. You know that Asians tend to eat
mouthfuls of fish and work the bones out of the flesh using
tongue and the roof of the mouth. My father was Catholic, and
one year on St. Blaise's Day, I went to Mass with him, and
there was this big hoo hah about how St. Blaise saved some kid
who had been choking on a fishbone, just using the power of
prayer. So each year, if you have something wrong with your
throat, you got a sort of spiritual Cepacol at church - the
priest would cross two candles making an x and put them under
your throat and pray. Well, one year, I had a terrible sore throat,
and so I went up, and lo and behold ... it didn't work. So I
figured the hoo hah was hooey, and the fishbone thing must have
been a coincidence or urban legend, and then for years afterward
I couldn't stand to have a fishbone in my mouth, same as various
other people on this echo. Outgrew that, though, eventually.

 DS> A few decades later, when Gail and I lived in Wisconsin, I often
 DS> fished for crappie, bluegill and yellow perch from the yard of the
 DS> house we were living in.  I happened to mention this to dad and he
 DS> informed me that those speckled trout were the same thing as the
 DS> crappie I was then catching.

More properly "speckled perch," but nobody calls them that.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crunchy Fried Fillets
 Categories: Main dish, Fish, Kooknet, Cyberealm
      Yield: 4 servings

           Salt
      1 lb Perch fillets; thawed
           Flour, all-purpose
      1    Egg; beaten
      3 tb Water
     25    Crackers, saltine; to 30
           Oil, salad; hot

  Lightly salt fillets; dredge each in flour.  Beat egg and water; dip
  floured fillets in egg mixture.  Coat well with cracker crumbs,
  pressing crumbs into fish.  Fry fillets in hot oil over medium heat
  until browned. Drain on absorbent paper.

  SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

MMMMM


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