Text 5485, 111 rader
Skriven 2013-10-06 09:11:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Catfishes
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 ML>> Other people also like catfish, I'm told.

 NB>> I've had what I was told was catfish, and liked it fine, but what I had
 NB>> didn't have that moldy taste to it... maybe I was just lucky..  ;)

 DD> Catfish has little taste of its own - other than that lent by the
 DD> breading, marinade or sauce. It's a fairly mushy fleshed swimmer. And
 DD> the fat is best avoided (unlike beef or pork fat) as it is *VERY*
 DD> off-putting and gag inducing (to me, anyway). Mud pouts (aka yellow
 DD> belly) are the catfish most likely to have a "muddy" taste - and that
 DD> not usually very noticeable.

 NB> What I was mentioning was a distinctly moldy taste in "southern fried
 NB> fish" I had at Golden Corral... perhaps they weren't careful to rid it
 NB> of all the fat...?  It had a fairly mild breading, dunno about any

Something went awry in the cooking, storage or processing. No seafood should
have a mouldy or mildew taste to it.

 NB> marinade (but possible), didn't use any sauce with it.   It appears
 NB> that some people may be more sensitive to the "muddy" taste, too.

And there are some -- who would not know a "muddy" taste if they just ate a
little girl's mud-pie -- who "band-wagon" along on the subject .... just
because. Rather like some people who claim not to like carp "because it's a
bottom-feeder". Yet I have seen these same people consume carp with obvious
relish and gusto, not knowing what it was.

 DD> Other fresh-water catfish like channel cats, blue cats, etc. thrive
 DD> in clearer, moving water and are much less likely to have any hint
 DD> of "muddy" taste. And their flesh, while more firm than that of the
 DD> yellow belly is still not *that* firm.

 NB> Perhaps what I've had in the past came from that source... :)

I know of no fish-farming operations that do yellow bellied catfish.
 
 DD> Still, I druther have a farmed or wild catfish than tilapia or swai -
 DD> knowing what those usually eat.  Bv(=

 NB> Given Wegmans' purported care in choosing their suppliers, their frozen
 NB> tilapia and swai fillets are likely quite safely fed... however, I
 NB> still haven't been very impressed with the taste etc... I prefer turbot

Me neither.

 NB> (only available fresh, in season), trout (likewise) and salmon.
 NB> Wegmans has a prepared tilapia on their hot foods table (and as an
 NB> option for their $6 meals), made with a crust of parmesan and garlic
 NB> that is pretty tasty, though...

If I am going to do "generic" fish I'll usually get whiting or pollock - as it
is easily available from substantial, sustainable populations in the Great
Lakes or Alaska

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Fish Parmesan
 Categories: Seafood, Cheese, Sauces, Mushrooms
      Yield: 8 Servings
 
      2 lb Fish filets or steaks
     26 oz Jar Onofrio's Basilico sauce
           - or Marinara sauce *
           Salt & fresh black pepper
      1 lb Mozzarella or Provolone;
           - sliced or shredded
      1 lb Crimini/Swiss Brown button
           - mushrooms, cleaned, sliced
           - reserving 8 buttons
           Fresh grated or shaved
           - Parmesan cheese
      8 tb Butter; melted
 
  Preheat oven to 425øF/220øC.
  
  Spread a thin layer of sauce over bottom of baking dish
  place a layer of firm whitefish filets on the sauce. Salt
  and pepper the fish. Sprinkle some sliced mushrooms over
  fish and place cheese in a layer over the mushrooms.
  Spread a layer of sauce over the cheese and repeat the
  fish, mushroom, cheese layers until the baking dish is
  near full or you run out of fish.
  
  Top the last layer with cheese, the remaining sauce in
  the jar and the 8 reserved mushroom buttons. Grate or
  shave Parmesan over until you are ashamed of yourself or
  until you run out of cheese.
  
  Drizzle the melted butter over the cheese and bake until
  fish is done - 15 to 20 minutes
  
  * Available from www.onofrios.com. Or you may use Ragu,
  Prego, Classico, etc.
  
  I like the addition of the basil in the Basilico sauce. If
  you don't care for basil with your fish use the straight
  marinara. - UDD
  
  Adapted from a NYT Cookbook recipe and served many times
  from Dirty Dave's Kitchen.
  
  MM Format by Dave Drum - 10 June 1997
 
MMMMM

... "A)bort R)etry G)et a stick and kill it."
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