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06-18-2007, 02:50 PM | #16 |
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Screw that salty ocean fish.....Crappie, Bluegill, bass and catfish are just fine.
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06-18-2007, 02:53 PM | #17 |
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exchange the mayo for vinegar and oil
and the relish for salt and pepper then you got a fish recipe |
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06-18-2007, 02:53 PM | #18 | |
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06-18-2007, 02:54 PM | #19 |
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Bluegill are high on the freshwater tasty scale. Grew up on them...
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06-18-2007, 02:58 PM | #20 | |
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Seems like about half of the fish at the local supermarket is freshwater farm raised anyway. |
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06-18-2007, 03:00 PM | #21 | |
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06-18-2007, 03:07 PM | #22 |
Ain't no relax!
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Fugu-chiri using a good stock of Tora-fugu.
Mmmmm..... Tora-fugu......
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06-18-2007, 03:08 PM | #23 |
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I really enjoy walleye but every time I've bought it I find lots of bones in the fillets. With a small child in the house that's something I avoid. Is this because of the place I'm buying it from or just a characteristic of the fish?
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06-18-2007, 03:20 PM | #24 |
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This is the best one I've ever seen.
12 oz. fish of your choice (sug. salmon) 12 oz. steak of your choice (sug. ribeye) Kosher salt to taste Fresh cracked pepper to taste Granulated garlic to taste Directions Heat grill to high. Place steaks over direct heat to sear. Keep fish to the side. Cook to preferred doneness. Trash the fish. Eat the steak. Source: Fire Me Boy! publications |
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06-18-2007, 03:25 PM | #25 | |
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06-18-2007, 03:26 PM | #26 | |
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06-18-2007, 03:27 PM | #27 | |
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I would disagree. I believe there are several varieties cooked correctly that do not have the least bit taste or smell of fish. Baked, grilled or fried. With that said, Mahi Mahi is awesome and very easy to cook. |
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06-18-2007, 03:31 PM | #28 | |
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06-18-2007, 03:49 PM | #29 |
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tuna, yellowtail, white fish, sashimi. why bother cooking it?
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06-18-2007, 03:55 PM | #30 | |
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Those are the bones I'm talking about. Yes, they seem to be within the fillet and since my daughter is only four that makes me nervous. Which is a shame cause I really like walleye, especially for tacos. Damn fine eating. |
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