Text 9756, 93 rader
Skriven 2008-06-29 00:32:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Cats and Bacon
==========================
 -=> On 06-28-08  16:47,  Dave Drum <=-
 -=> spoke to Carol Shenkenberger about Re: Cats and Bacon <=-

 DD> That's pronounced "croppy" for those not in the know. Crappie are a
 DD> game fish also known as Speckled Trout - although, as far as I know
 DD> they are no actual close kin to the salmon family.

That is what my dad called them when we first moved to Florida.  We
lived in a town called Lutz or Land'O Lakes just north of Tampa.  The
property had a small fresh water lake.  Dad would take me out to a
spot where there was an underwater tree stump and we would pull in as
many speckled trout as needed for dinner.  Years later when I was
talking about catching crappie and bluegill in Wisconsin, he told me
that the crappie and speckled trout were really the same.  I remember
the speckled trout as being bigger, but then I was only seven:-}}  It
was pretty much "scale em, off with their head, out with their guts, dip
in a flour mixture and fry in oil".   Good eating!  That is where I
learned to eat fish with bones, and to eat the tail and other fins.

Gail was brought up on fully fileted boneless fish.  She had an
adversion to fish bones.  Hence in Wisconsin, I had to filet the
crappie, bluegill, yellow perch and bullhead for her.  Over the years,
she has lost some of the throat closing reaction to finding a fishbone
in her food, but still prefers boneless fish.

 DD> BTW - they are not notably bony. Certainly not as bony as a shad or a
 DD> sucker. About on a par with a small mouth bass or lake trout.

Agreed.  They have a central backbone, a ribcage of bones in the gill
area, and vertical bones coming out from the backbone elsewhere.  I
don't know if I've had shad, but northern pike is one of the boney fish.
They have lots of little bones embedded in the flesh and are difficult
if not impossible to filet into boneless pieces.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Halibut Stir-Fry
 Categories: Seafood, Stirfry
      Yield: 1 servings
 
      2 t  Sesame oil
      1 lb Halibut or lean fish
           -steaks, cut into l-inch
           -pieces
      1 md Onion, thinly sliced
      3    Cloves garlic, finely
           -chopped
      1 t  Finely chopped gingerroot
      1 pk (10 ounces) frozen
           -asparagus cuts, thawed and
           -drained
      1 cn (4 ounces) sliced
           -mushrooms, drained
      1 md Tomato, cut into thin
           -wedges
      2 T  Soy sauce
      1 T  Lemon juice
 
  Cod, pollack and albacore tuna are examples of other lean fish  that
  would be delicious substitutes for the halibut.
  
  Heat oil in 10-inch nonstick skillet over medium-high heat. Add  fish,
  onion, garlic, gingerroot and asparagus. Stir-fry 2 to 3  minutes or
  until fish almost flakes with fork. Carefully stir in  remaining
  ingredients; heat through. Serve with additional soy  sauce if
  desired.
  
  4 servings.
  
  Nutrition Information Per Serving
  1 serving
  
  Percent of U.S. RDA
  
  Calories        170             Protein 34%
  Protein ,g      22              Vitamin A       18%
  Carbohydrate    9               Vitamin C       22%
  Fat,g   6               Thiamin 6%
  Cholesterol, mg 35              Riboflavin      6%
  Sodium, mg      630             Niacin  6%
  Potassium, mg   610             Calcium 4%
  Iron    8%
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:43:29, 29 Jun 2007
___ Blue Wave/DOS v2.30

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