Text 28713, 82 rader
Skriven 2012-08-25 13:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: CO and salmonoids
=========================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> (treated with carbon monoxide to retain color)

 NB> Sounds nasty

 ML> No doubt, though whether local or national standards I
 ML> don't know.

Things may have changed but the last time I looked, using CO to
redden fish and meat was illegal in Canada, Japan and the EU but
legal in the USA, if labelled, and commonly done in China without
labelling.

 ML> Steelhead, somewhere between a trout and a salmon

A Steelhead is a rainbow trout that migrates to the sea before
returning to fresh water to spawn. They tend to be larger than their
fresh water cousins.

 ML> is also somewhere between the two in color

They get that from the salt water crustaceans in their diet. 

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

      Title: Geraldine Jones' Louisiana Seafood Stuffing For Trout
 Categories: Cajun, Oysters, Crab, Shrimp, Stuffing
      Yield: 16 Servings

      1 lb Box Corn bread stuffing mix
      3 tb Corn oil
      1    Onion; diced
      3    Celery stalks; finely diced
    1/2    Bell pepper; finely diced
      3    Garlic cloves; finely diced
    1/2 lb Chicken gizzards; minced
      8 oz Jar Oysters, liquid reserved
    1/2 lb Small shrimp; peeled and
           -deveined
      6 oz cn Crab meat;liquid reserved
      2 ts Seasoned salt
      1 ts Pepper
      1 bn Green onions; finely diced
      1 bn Parsley; minced

  Place corn bread stuffing mix in large bowl. Heat 2 tablespoons
  oil in skillet and saute onion, celery, bell pepper and garlic
  until tender, 10 minutes. In another skillet, fry minced gizzards
  in remaining 1 tablespoon oil 10 minutes. Add oysters, shrimp and
  crab meat and cook until shrimp is done, 5 to 7 minutes. Add
  gizzard mixture to bowl along with reserved oyster and crab juice.
  Fill empty oyster jar with water twice and add to stuffing mix.
  Add more liquid if stuffing appears too dry. Blend sauteed
  vegetables, seasoned salt, pepper, green onions and parsley into
  stuffing mix. Return stuffing to skillet. Cook on low heat about
  10 minutes, then return to baking pan and bake at 350 degrees
  until brown, 25 to 30 minutes. Yields 16 servings.

  Comments: This recipe will stuff up to 8 large trout. Dress the
  trout for stuffing and bake the stuffed fish at 350 degrees 15 to
  20 minutes.

  Recipe Source: Los Angeles Times - 12-20-1998

  Formatted for Mastercook by Lynn Thomas

  Or one medium large Great Slave Lake lake trout! -JW

MMMMM


Cheers

YK Jim


... The joy in pursuing trout is they live in such beautiful places!

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