Text 29185, 69 rader
Skriven 2015-07-20 00:42:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29155 av Jim Weller (1:123/140)
Ärende: Re: Fish Farms
======================
 -=> On 07-18-15  21:46,  Jim Weller <=-
 -=> spoke to Dave Drum about Fish Farms <=-

 DD> I was thinking of the tilapia farms in Namibia and Zimbabwe. As well
 DD> as many of the Belizian fish factories.

 JW> I know they exist but does their stuff actually show up in your local
 JW> supermarkets? They don't in mine. Part of that may be simply how the
 JW> channels of distribution are set up. My food comes here via Edmonton
 JW> which closer to the Pacific than the Atlantic so I see a lot of both
 JW> California and Chilean produce and Asian seafood as a result.

I'm not sure where the Swai and Tipali come from that are in our
supermarkets, but I am pretty sure that they come from fish farms that I
would not like to participate in.  If the package of shrimp does not say
wild caught, we do not buy it.  About the only fish we buy is salmon.

 JW> My fish comes from a cooler full of ice on the bed of a pickup truck
 JW> parked in front of KFC every other day. Caught and sold by the second
 JW> generation of Buckleys.

I'm jealous.  If I had anything close to that at a reasonable price, I'd
certainly expand my selection of fish to cook.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRATIN OF WALLEYE
 Categories: Seafood
      Yield: 4 Servings
 
      2 lb Walleye fillets
      2 tb Parsley, minced
           Salt and pepper
      2 tb Capers (W/juice)
      2    Green peppers
      5 tb Cooking oil
    1/2 c  Bread crumbs
      2    Cloves garlic, chopped fine
    1/2 ts Powdered thyme
 
  Roasted peppers lend a wonderful flavor to fish dishes.  Prepare this
  dish in a shallow baking dish or baked in individual gratin dishes if
  available. Wash and pat the fillets dry, then dice into 1-inch
  squares. Season with salt and pepper.
    Wash, then dry the green peppers and roast them under the broiler,
  turning them as the skin blackens.  Place the peppers in a paper bag,
  seal by twisting the top, and set aside for 5 minutes or so. Then
  remove and, with finger, push and pinch off most of the blackened
  skin. Cut in half, remove the seeds and stems and slice into thin
  strips.
    Put the oil in a big skillet and saute the garlic until it is
  translucent.  Then scrape in the fillet squares from your cutting
  board, turn up the heat, and cook, stirring constantly for about 5
  minutes.
    Off heat, add and mix thoroughly the peppers, parsley, capers, and
  half the bread crumbs into which you have mixed the thyme. Spoon into
  baking dish and sprinkle the rest of the crumb-thyme mixture over
  all, and place under the broiler for a minute or two to brown. Serve
  with tossed salad and baked potatoes.
 
MMMMM


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