Subj : Re: Oily Fish
To   : Shawn Highfield
From : Dave Drum
Date : Sun Jul 24 2022 06:23:14

-=> Shawn Highfield wrote to Dave Drum <=-

DD> The most common fish around here is catfish which some claim is
DD> "muddy" tasting - something I have never experienced even when
DD> eating the mud pout catfish. It is not a firm fleshed fish however.
DD> For that one need

SH> My SIL is crazy for fishing.  I mean it's an addiction.  He's grabbed
SH> some catfish and I didn't taste any "muddy" flavour either.  He's been
SH> catching carp for sport (no limit and you must kill what you catch)
SH> but they are the really big ones that he doesn't want to eat due to the
SH> polution in the lake here.  It's on the list of fish to try when he
SH> gets the right size.

If you don't going to eat the carps - do you keep a garden? They make
wonderful fertiliser. I used to dip net freshwater shad from the tail
race of the dam at my local lake .... both to feed the moggy and to add
to the garden. The pussy enjoyed them and the corn grew tall.

This recipe uses salt-water shad. My local fresh-water shad were only
sun-fish sized (about 5" to 6" long) and it would be tought to fillet
them.  Bv)=  Not to mention they they are VERY bony.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shad In Mustard Crumbs
Categories: Five, Seafood, Breads, Citrus
     Yield: 4 Servings

 1 1/2 lb Shad filets; boneless,
          - skinless
     6 tb Brown mustard
     1 c  Seasoned bread crumbs
     2 tb Olive oil
     1    Lemon; in wedges

 Brush shad filets with 3 tb of the mustard. Dredge in bread
 crumbs, then dab remaining 3 tb mustard over the breading.
 Dredge again in the bread crumbs. It's okay if the surface
 looks crumbly. Saute fish in olive oil until it flakes
 easily, about 4 minutes per side.

 Serve with lemon wedges.

 Source: San Francisco Chronicle

 Typed by Katherine Smith

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

MMMMM

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