Text 31134, 87 rader
Skriven 2015-09-21 06:37:57 av Dave Drum (1:18/200.0)
  Kommentar till text 31104 av JIM WELLER (1:123/140)
Ärende: Re: fishy
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> My favourite of that family is the rainbow trout - which is not oily,
 DD> has light pink flesh, and a delicate flavour.

 JW> Wild rainbows are a delightful tasting fish, especially steelheads.
 JW> Although they like cold waters, our lakes and rivers are just too
 JW> cold for too many months of the year for them to survive here. One
 JW> of our lakes has been stocked twice over the decades but the
 JW> transplants have never thrived. And of course the pale flaccid
 JW> farmed ones are a whole order of flavour less interesting.

My only experience of wild-caught rainbow trout has been those I caught from
the Kern River in Californica and cooked over or in my campfire. I've had
farmed (restaurant) trout - and you are, indeed correct. I pass it by for
something with taste. Never had the salt-water (steelhead) version.

 DD> if real walleye was what was served at the Friday AYCE
 DD> "walleye" specials the species would soon be on the endangered
 DD> or extinct list.

 JW> The market is self correcting. Walleyes, sauger and perch are
 JW> already three times as expensive as other fresh water fish. And
 JW> demand outstrips supply. The price would escalate out of sight very
 JW> quickly and there would be no cheap AYCE buffets.

Maybe some bright spark will figure a way to use the invasive Asian Carp that
we are battling currently and pass it off to midwestern diners as "walleye" or
something that they'll buy.

I've had smoked carp (regular, local, native) and it ain't bad. Perhaps
something in that line.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Asian Carp Savory & 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

... Three of the four basic food groups: pies, ice cream and cake.
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