Subj : Re: Oily Fish
To   : Dale Shipp
From : Dave Drum
Date : Sun Jul 24 2022 06:30:18

-=> Dale Shipp 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 eating

DS> I think that the distinction between fresh and muddy is running water
DS> versus still (or stagnate) water.

Even if taken from a farm pond or slow moving muddy creek auch as the
one running throough the family farm I've never gotten a "muddy" taste/
texture from the catfish.

DD> the mud pout catfish. It is not a firm fleshed fish however. For that

DS> Agreed, and that is one reason why it is not as high on my preference
DS> list, even though it is quite popular with the population.

DD> one need go to the second most popular fish from these parts - carp
DD> (which can be muddy-tsating if harvested from slow moving muddy
DD> waters).

DS> When I lived in Wisconsin, I would often fish for carp for sport.  As a
DS> big fish, they could put up a decent fight.  We never ate those we
DS> caught though.  If I could I would disengage the hook and release them
DS> back into the bay.  If the hook was too deep, I would plant them in the
DS> garden.  OTOH, I do understand that they are quite poplular with some
DS> European cultures.

As I told Sean they (and fresh water shad) make great catfood/fertiliser.

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 ingrediants 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
 develope 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

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