Text 21728, 105 rader
Skriven 2012-02-26 22:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: invasive pests
======================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> Most places (large and small mouth) bass are considered excellent
 -> sport fish and fairly good eating. So what do they eat or displace
 -> there that makes them an invasive nuisance?

 HN> bass are also voracious predators
 HN> and will eat the heck out of trout 
 HN> fry and fingerlings is another. They 
 HN> compete (and often out compete) the
 HN> native species for food resources 
 HN> and eat the young as well.

OK, I wouldn't want to introduce bass to trout waters either.

 -> (Yellow) perch are also good food stock

They seem more harmless to me.

 -> I understand about pike though.

 HN> www.nytimes.com/2007/09/12/world/americas/12iht-fish.1.7474344.html

Yeah, pike are like that. I have fished walleye lakes where the
ratio is 10 to 1 or worse and your arms get tired reeling in pike
after pike and your tackle gets chewed and beat up before you can
get your limit of walleyes. In those kinds of lakes you don't catch
and release pike but chop them up and turn them into chum. But
you'll never get rid of all of them that way. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fish Balls in Tomato Sauce with Pasta
 Categories: Fish, Crab, Pasta, Shrimp, Cod
      Yield: 4 Servings

    450 g  Skinned cod fillet
    100 g  Peeled raw prawns; roughly
    -chopped
      1    Egg; beaten
    100 g  Fresh white crabmeat
     25 g  Fresh white breadcrumbs
      3 tb Very finely shredded basil
    -leaves
    Finely grated zest of 1/2
    -lemon
    Salt and freshly ground
    -black pepper
    450 g  Dried egg tagliatelle pasta
    Little more shredded basil
    -and finely
    Grated parmesan cheese; to
    -serve

MMMMM--------------------FOR THE TOMATO SAUCE-------------------------
     75 ml Extra virgin olive oil
      4    Cloves garlic; finely
    -chopped
      2 md Onions; finely chopped
    900 g  Well-flavoured vine
    -tomatoes; roughly chopped
      2 tb Red wine vinegar
      1 lg Spri fresh thyme
      4    Fresh bay leaves

  For the Fish Balls: Cut the cod fillet into rough chunks and place
  into the bowl of a food processor with the prawns. Blend to a
  coarse paste, break in the egg, add some seasoning and whiz again
  until you have a smooth mixture.

  Scrape the mixture into a bowl and stir in the crabmeat,
  breadcrumbs, basil and lemon zest. Shape into small balls and
  leave to chill in the fridge while you make the sauce.

  For the Tomato Sauce: Heat the olive oil and garlic in a pan. When
  sizzling, add the onion and cook until softened. Add the tomatoes,
  vinegar, thyme and bay leaves and simmer for 20 minutes.

  Boil a pan of well-salted water. Drop the pasta into the boiling
  water and cook for 8-10 minutes until al dente. Pass the sauce
  through a conical sieve into a shallow pan, pressing out the
  liquid using a small ladle.

  Stir the fish balls into the sauce and leave to simmer for 4-5
  minutes until cooked through. Taste the sauce and adjust the
  seasoning if necessary.

  To serve, drain the tagliatelle and divide between four bowls.
  Spoon the fish balls and sauce on top and serve garnished with a
  little more shredded basil and some finely grated parmesan cheese.

  Recipe by: Rick Stein
  
MMMMM


Cheers

YK Jim

...Pike are nothing but slimy sleugh sharks.

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