Text 24000, 70 rader
Skriven 2015-02-13 21:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Trout
=============
-=> Quoting Dave Drum to Dale Shipp <=-

 DS> canyons of the Southwest [...] rainbow trout [...] looked very
 DS> much like a large filet of salmon.

Rainbows found in rivers and streams are generally 1 to 5 pounds but
those in large deep lakes or that run to the sea (called
steelheads) can get much older and larger. The world record, caught
in Canada, is 57 pounds.

 DD> I've had Coho Salmon (from Lake Michigan - definitely fresh
 DD> water) and the flesh ranged from white to tinged with pink. The
 DD> rainbows I used to catch in the Kern River in California were
 DD> very slightly tinted with a blush of pink ... and once cooked
 DD> that disappeared.

Their flesh turns from white to pink if they get lots of crustaceans
in their diet, which steelheads do.

 DD> the Char was definitely pink.

They inhabit rivers that flow directly into the Arctic Ocean and
like steelheads are anadromous, so they eat lots of shrimp and
krill.

I learned not to long ago that whitefish in rivers which flow
directly into the ocean can be pink fleshed too. When Roslind had
that contract in Kugluktuk she brought me some pink whitefish. They
were netted in the Coppermine River between its mouth and a
waterfall 18 miles upstream. The water in that section up to the
base of the falls is brackish, subject to tides and teeming with
small shrimp. And the fish were delicious; they tasted rather
troutish (they are relatives).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon and Coriander Pan Fried Trout
 Categories: British, Trout
      Yield: 2 Servings
 
    100 ml Pure olive oil
      2    Ready prepared trout
      1    Shallot; finely chopped
      1    Lemon; zest and juice
      2 tb Fresh coriander; minced
 
  Heat 3 tablespoons of the olive oil in a large frying pan, add the
  trout and cook for approximately 5 minutes on each side. Remove from
  the pan and keep warm.
  
  Add 1 tablespoon of olive oil to the pan and gently cook the shallot,
  add the lemon zest, juice and coriander.
  
  Gradually add the remaining olive oil and heat gently.
  
  Remove the skin from the trout and serve with the lemon and coriander
  dressing over the top.
  

MMMMM


YK Jim


... Mermaids taste like shrimp and pork.

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