Text 36070, 71 rader
Skriven 2010-03-22 09:33:00 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: CHANNEL CATFISH 00322
=============================
 -=> Quoting Dale Shipp to Dave Drum <=-

 DS> Decades ago when I used to fish out of our yard in Wisconsin, I once
 DS> caught a reasonably sized catfish.  Skinned him and cooked him.  One of
 DS> ..............
 DS> I've since had catfish in restaurants, and although it would not be my
 DS> favorite fish, it was better than that channel cat.

Some years ago I had "Cajun blackened catfish" in a restaurant near
Houston, on the Galveston road.  It was very good indeed, but of
course the Cajun spicing helped there.
 
 DS> I've always considered Flounder to be soft, not firm.  Comes from their
 DS> being slow moving bottom feeders.  But then, a good stuffing can
 DS> enhance any fish:-}}

Flounder is highly thought of here, usually grilled, plain.  I have
never heard of it being stuffed.  Perhaps as ours are salt water
flatfish it might be a different species.
 
 DD> Well, it's not a firm as, say, shark. Or monkfish. But, firmer than
 DD> catfish. 

 DS> I have had shark twice.  The second time was to just make sure I
 DS> didn't get a bad piece the first time.   There will not be a third

I suggest that your shark was not skinned soon enough after catching.
If the skin is left on for too long the shark develops an ammonia
taste.  The usual variety eaten here is the small school shark.  The
larger white pointers, which are protected, eat surfers, who are not
protected.

 DS> time.  I've had monkfish and thought it was pretty good.  My favored
 DS> fish are cod and haddock.  One of the local restaurants has fish
 DS> special on Wednesdays.  I got talked into Orange Roughy and enjoyed
 DS> that enough to order it again there.

I believe orange roughy is now protected, as an "endangered species".

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Shark
 Categories: Fish, Cajun
      Yield: 4 Servings
 
  1 1/2 lb Shark
      2 T  Olive oil
      1    Garlic clove
      2 T  Soy sauce
      1 T  Lemon juice
    1/8 t  Crushed red hot pepper
 
  Saute garlic in olive oil until golden; discard garlic.  Pat shark
  dry on paper towels.  Cook shark in oil over medium heat until it
  flakes easily when tested with a fork, about 4 to 5 minutes. Remove
  to a warm plate. Add soy sauce and lemon juice to pan, let cook for 1
  minute, stirring occasionally.  Add shark to pan, sprinkle with the
  crushed red pepper. Heat stirring for 1 minute.
  
  Note:  For a spicier flavor, tabasco sauce, green onions and more red
  pepper may be added.
  
  From: KITCHEN GOURMET CD-ROM U/L 19 JULY Y2K By: KEVIN JCJD SYMONS
 
MMMMM
 

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