Text 28376, 77 rader
Skriven 2015-06-20 06:46:06 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Re: Walleyes
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I do  most of my fishing at Roberts Seafood.

 JW> I buy direct from a local fisherman, the nephew of the original
 JW> Buckley family who I've written about in the past. He parks in front
 JW> of KFC with a pickup truck full of coolers and charges triple the
 JW> dockside wholesale price that the Freshwater Fish Marketing Board
 JW> offers. This is still less than half the cost of any supermarket
 JW> frozen seafood even pollock, basa or tilapia and its VERY fresh.

We have one local (commercial) fisherman. His catches come from the Illinois 
and Mississippi rivers. The Illinois river catch is his own. The Mississippi 
stuff is purchased from another small businessman. But, it's all stuff I could 
catch on my own. I must give him kudos for beginning to market the invasive 
(and very easy to catch) Asian silver carp. They are fairly tasty - more so 
than most carp. Besides selling them as food he and another waterman are 
setting up a processing plant to turn larger amounts of the Asian carp into 
animal food and fertiliser.

If there is money in it they will be the vanguard -- and hopefully the silver 
carp will be overfished and thus controlled somewhat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Asian Carp Savoury & Sweet
 Categories: Seafood, Smoker, Fruits, Herbs
      Yield: 5 Pounds
 
MMMMM---------------------------SAVORY--------------------------------
      5 lb Bighead, Silver or Grass
           - Carp filets; skin on
      1 c  Kosher Salt
      1 c  Sugar
      1 ts Fresh ground pepper
      1 bn Fresh dill weed

MMMMM---------------------------SWEET--------------------------------
      5 lb Bighead, Silver or Grass
           - Carp filets; skin on
      1 c  Kosher Salt
      1 c  Brown sugar
      4 c  Apple juice
      2    Sticks cinnamon
 
  Apparently the meat tastes like "a cross between scallops
  and crabmeat," according to seafood chef Philippe Parola.
  
  Savory - Line up filets in a glass tray. Coat both sides
  with salt pepper and dill. Cover with plastic wrap and
  refrigerate overnight.
  
  Sweet - Place filets in a glass pan. Add all ingredients and
  mix to dissolve sugar. Cover with plastic and refrigerate
  overnight.
  
  Soak cherry or apple wood chips for several hours. Light the
  smoker and add a water pan to keep the fish from becoming
  too dry. Remove the fish from the marinade and place on wire
  racks for one hour in the refrigerator. The fish will
  develop a slight glaze. Oil the smoker racks and place the
  fish in the smoker. Add wood chips to the fire, and
  replenish every 20 min. Smoke 2-4 hours depending on the
  temperature of the smoker. The fish will become golden brown
  and will flake easily when done. Remove and allow to cool.
  
  Use in any recipe calling for smoked salmon.
  
  From: http://www.illinoisbowfishing.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Lobster tail and beer: three of me favourite things.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)