Text 27669, 90 rader
Skriven 2015-06-01 10:48:00 av Dave Drum (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: Re: Blue Catfish
========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Blue Catfish (along with gar and pike) are
 DD> helping control the invasive Asian Silver Carp

 ML> So keep them in your muddy waters where they predate
 ML> noxious species that postdate them, rather than the
 ML> rich shellfishiferous Chesapeake, where grow some of
 ML> the greatest - and most expensive - foods that are.

 DD> Think of it as evolution in action. Keep in mind, too, that expense
 DD> does not denote greatness nor, for that matter, tastiness.

 JW> Most people would agree that blue crabs are tastier than blue or any
 JW> other colour catfish (which admittedly taste better than carp.)

You'll get no arguments from me on the relative tastiness of crab vs catfish.
But, that does not in any way negate what I posited. As to the carp vs 
catfish
- it depends on how each was raised. I have had carp from clear, well flowing
waters that was quite nice and catfish from muddy, turbid ponds that was 
mushy
and uninteresting.  (SHRUG)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savoury Poached Carp (Hot or Jelled)
 Categories: Seafood, Vegetables, Citrus
      Yield: 5 Servings
 
      2    Red onions; minced
    1/4 c  Wine vinegar
    3/4 c  Water
  1 1/2 c  Vegetable stock
      2    Ribs celery; minced
      1 lg Carrot; peeled, minced
    1/2 lg Lemon; seeded, sliced thin
      2 tb +2 ts sugar
      4    Sprigs parsley; tied in a
           - bundle with white cotton
           - thread
  2 1/2 lb Fresh carp; in 1" slices
           Watercress sprigs
 
  Put onions vinegar and 1/4 c. water into 3-qt. Dutch oven.
  Bring to a boil. Cook, uncovered, over med. heat until all
  liquid evaporates, stirring often.
  
  Add remaining water, stock, celery, carrot, lemon, 2 tb.
  sugar, and parsley bundle. Bring to boil. Reduce heat to
  slow-boil and cook, uncovered, for 5 min. Add fish. Bring
  liquid to boil and baste fish several times. Reduce heat
  to simmering. Cover and cook for 30 min. Uncover, raise
  heat slightly and slow-boil for 10 min. longer.
  
  With slotted spatula, transfer slices to plate. Discard
  skin. Pull out bones, separating large chunks of flesh to
  make bones visible. Spoon with a little of the hot
  poaching liquid. Cover to keep warm.
  
  Strain contents of pot thru a fine sieve. Rinse out pot
  and fill with strained broth. Stir in remaining sugar.
  Bring to a boil over high heat; reduce until abt. 3/4 c.
  remains. Pour exuded liquid from fish into the pot.
  
  To serve hot, portion individual servings onto warm plates
  and spoon with some of the poaching liquid.
  
  To serve jelled, arrange fish in wide casserole in one
  layer. Pour poaching liquid over it. Cover tightly and
  chill overnight (poaching liquid will jell). Cut into
  serving pcs. Garnish with watercress.
  
  Serve with beet horseradish.
  
  Yield: 4 servings as main course - 6 as an appetizer.
  
  Frances Prince's New Jewish Cuisine
  
  Posted: Bill Spalding
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Cook It And They Will Come.
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