Text 28472, 74 rader
Skriven 2009-09-08 23:06:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Pink Trout
======================
 -=> On 09-08-09  08:26,  Dave Drum <=-
 -=> spoke to Dale Shipp about Pink Trout <=-

 DS> inches wide and less than an inch thick -- with head and fins attached.
 DS> Perhaps 8 ounces of meat tops once I got it off the bone.  That is what
 DS> I've always had as rainbow.  Instead what I got looked like about 16
 DS> ounces of boneless salmon -- a nice pink color, thick and nicely done.
 DS> I had to call the guy over to ask, but he assured me that it was what
 DS> they called rainbow trout -- and perhaps even a small one at that.

 DD> All the rainbow trout I have caught (except hatchery trout - which
 DD> were just barely legal) have had pinkish flesh. But, not the rich
 DD> orangey-pink of most salmon. More a pale, washed out pink. But, IIRC,
 DD> trout and salmon are close cousins ... so the pink flesh makes some

It was more the size of the beast that seemed so unusual to me, although
the pure salmon color was more than I'd seen in any of the (minature)
rainbows I had ever previously consumed.


 DD> sense. What doesn't make a lot of sense to me is the CoHo Salmon
 DD> (Silver Salmon - I think) caught in the Great Lakes do not exhibit the
 DD> tinted flesh. 
 DD> Probably because they have a different diet from the salt-water CoHo.
 DD> All that being said - the only CoHo I have had came from a friend who
 DD> took a sport fishing trip on Lake Michigan and gifted me with about 10
 DD> pounds of flash-frozen filets. I tried a couple times to enjoy them 
 DD> ... but, the majority
 DD> went to the cat - who was not picky at all.   Bv)=

Long time ago one of the supermarkets had a sale on Coho salmon.  I
think at $2.99 per pound, or at least $2 under the usual sale price for
normal salmon.  We tried one.  Our opinion matched yours pretty much.
We would not get that again.  I'd rather pay the price for "normal"
salmon, even farm raised.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Huachinango Yucateco (Red Snapper, Yucatan-style)
 Categories: Mexican, Seafood
      Yield: 4 servings
 
      2 sm Green caspicums(bell pepper)
      1 md Onion, chopped
      2 cl Garlic, chopped
     60 g  Butter
      2 tb Chopped coriander leaves
      1 tb Whole cumin
    1/2 ts Grated orange rind
    125 g  Fresh sqeezed orange juice
      2 kg Red snapper, whole, cleaned
      8 x  Sliced black olives
      1 lg Avocado, for garnishment
 
  Seed, devein and chop the peppers. Chop the onion. Chop the garlic,
  finely. Fry them all togther in 1/2 the butter, until softened. Add
  the coriander, cumin, orange rind, and orange juice; season to taste.
  Simmer for two mins. Thickly grease the bottom of a large, shallow
  casserole with the rest of the butter. Put the fish in the casserole
  and cover it with the sauce. Scatter the olives over the top. Bake
  for 30 mins. basting occasionally with the sauce. Serve hot,
  garnished with thin slices of the avocado. (Bream and seabass will
  also work here) From: Mexican Cooking by Roger Hicks
  Typed by: Joell Abbott 8/94
  From: Joell Abbott                    Date: 08-10-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:11:34, 08 Sep 2009
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)