Text 36011, 109 rader
Skriven 2010-03-20 09:24:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Catfish
===============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I question if that was a true "channel cat". Channel cats tend to be
 DD> more firm fleshed than other, more sedentary catfish. They also have a

 DS> I called it a channel cat because I caught it in a small canal that
 DS> gave boat access and ran between the bay and the lake.  Other than
 DS> that, don't know exactly what species it was.

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

I should mention that while flathead/bullhead/yellowbelly catfish prefer still
water they do well in slowly moving muddy creeks and rivers.
 
 DS> I caught a lot of bullheads over the years.  Pretty small, perhaps four
 DS> or five inches long and an inch in diameter.  Not much to them after
 DS> skinning, but they did taste ok.  Our favorite was perch and bluegill.

Well, yeah, mine too. But, it seemed that the catfish were far more numerous in
the places I fished (often caught on a 2:1 ratio). 

The flathead/bullhead/yellowbelly catfish that I caught were generally in the
3/4 -
1 lb range (8 inches and up). The occasional tiny catfish was released unless
he had swallowed the hook. In which case he became bait for the trot lines or
fish trap.
 
 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:-}}

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

 DS> I have had shark twice.  The second time was to just make sure I didn't
 DS> get a bad piece the first time.   There will not be a third time.  I've
 DS> had monkfish and thought it was pretty good.  My favored fish are cod
 DS> and haddock.  One of the local restaurants has fish special on
 DS> Wednesdays.  I got talked into Orange Roughy and enjoyed that enough to
 DS> order it again there.

That's odd. I have enjoyed shark every time I've had it. My first experience of
monkfish was at Red Lobster where it was the catch of the day and touted as
"poor man's lobster". The texture was similar and anything dipped in drawn
butter .....

Cod, haddock, halibut and hake are all good. The various Roughy types are good
if IMO overpriced.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gigot of Monkfish Romarin w/Anchovies
 Categories: Fat Ladies, Seafood, Herbs, Citrus
      Yield: 8 servings

  2 1/4 lb Monkfish tail; 1 kg
      1 cn Anchovy filets
      6 tb Olive oil; 89 ml
      1    Lemon; juice of
           Salt & fresh ground pepper
      1 bn Fresh rosemary 

MMMMM-------------------TOMATO VINAIGRETTE--------------------------
     10 tb Olive oil; 148 ml
      4 ts Wine vinegar; 20 ml
      2 ts Tomatoes; 10 ml, chop fine

  Recipe Courtesy of Jennifer Paterson & Clarissa Dickson
  Wright

  Using a larding needle or a sharp knife, make slits in the
  fish and insert pieces of anchovy. Marinate the fish in a
  mixture of oil and lemon juice, seasoned with salt and
  pepper, for at least 2 hours.

  Lay the fish on a large bed of rosemary in a roasting tin.
  Pour more oil over the fish (It is the presence of fat that
  releases the essential oils of the rosemary). Roast in a
  preheated oven at 350øF/175øC for 45 minutes.

  To make the tomato vinaigrette, heat the ingredients in a
  small pan and season to taste.

  Transfer the fish to a serving dish and pour over the warm
  vinaigrette.

  Makes: 8 Servings
 
  Recipe by: TWO FAT LADIES #FL1A01

  From: http://www.bigoven.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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