Text 35992, 108 rader
Skriven 2010-03-19 07:53:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Channel Catfish
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Catfish is not typically strongly flavoured. It is a mild, flaky fish.
 DD> they only "fishy" taste I have ever got from catfish has been from fish
 DD> that had been too long from the water before being processed/cooked or
 DD> from getting a mouthful of fish fat from a farm-raised example. Catfish
 DD> fat is a really bad thing.

 DS> Decades ago when I used to fish out of our yard in Wisconsin, I once
 DS> caught a reasonably sized catfish.  Skinned him and cooked him.  One of
 DS> the worst fish we have had.  Mushy texture and tasted "off" in a way I
 DS> can't really describe.  Decided that he was a lazy cat that just sat in
 DS> the tepid slow moving water of the canal.  All of the bluegill, perch
 DS> and croppie that I caught there were pretty good eating.

A neighbour once "hogged" a huge catfish from the tail-race stream area of the
local lake. It was a huge thing, fully 8 feet long. And it wasn't fit to eat. I
think one of the neighbourhood cats even tried to bury his portion.
 
 DD> Not trying to convert you - but, just pointing out that if the
 DD> opportunity arises you may be pleasantly surprised.

 DS> I've since had catfish in restaurants, and although it would not be my
 DS> favorite fish, it was better than that channel cat.

I question if that was a true "channel cat". Channel cats tend to be more firm
fleshed than other, more sedentary catfish. They also have a white belly, as
opposed to the yellow belly of the bullhead and mud cat.
And speckles on the sides & back-although the speckles/spots fade with age. 

Flathead/bullhead/yellowbelly catfish have a dark green (almost black) upper
surface. Channel cats prefer moving clear water - although they can tolerate
muddy water. Bullheads prefer still, muddy water. All go for stinky baits.

 DD> Flounder is a much different kettle of fish - being a
 DD> fairly bland firm fleshed
 DD> example - and tending to be lean, as well as being a "wild caught"
 DD> product. Stuffed flounder is one of my favourite seafood things.

 DS> I've always considered Flounder to be soft, not firm.  Comes from their
 DS> being slow moving bottom feeders.  But then, a good stuffing can
 DS> enhance any fish:-}}

Well, it's not a firm as, say, shark. Or monkfish. But, firmer than catfish.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Marinated Shark Steak
  Categories: Seafood, Citrus, Herbs
       Yield: 6 servings
  
   1 1/2 lb Shark steaks
       2 tb Soy sauce
       2 tb Rice or wine vinegar; 
            - (balsamic is *delightful*
            - here!)
       2 tb Lemon juice
       2 tb Oil
       2 tb Chopped parsley
       1 cl Garlic; pressed or minced
     1/2 ts Freshly-ground black pepper
            Minced green onions; garnish 
            Parsley; garnish
   
  (TIP): Fish should be cooked only until it flakes easily.
  Check it often to prevent overcooking, which will not only
  make it rubbery, it will render it tasteless. A good way to
  check is to check it for opacity. When it has turned from
  translucent to white and opaque it's done. It will finish
  cooking on its own with residual heat if removed from the
  heat source.
   
  Fish is a high protein but low-calorie main dish. By using a
  light marinade you eliminate rich butter sauces and still
  maintain the delicate flavor.
   
  Cut the shark steaks into service-sized pieces. Place them
  in a glass dish. Combine the soy sauce, vinegar, lemon
  juice, oil parsley, garlic and black pepper. Pour the
  marinade over the fish and marinate for half an hour,
  turning at least once.
   
  Remove the fish (reserving the marinade) and broil 4 to 5
  inches from the heat - about four minutes a side. Brush with
  the marinade before turning.
   
  Serve with minced green onions and parsley. 

  Accompaniments: Rice and vegetable pilaf, leaf lettuce
  tossed with parsley-lemon dressing, and French or Italian
  sourdough bread.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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