On 8/21/2013 8:20 PM, Brooklyn1 wrote:
> On Wed, 21 Aug 2013 13:40:00 -0700, gtr > wrote:
>
>> On 2013-08-21 16:26:35 +0000, Gorio said:
>>
>>> Interesting read, here. No sea by me; but in WI we have nice lakes and
>>> when I catch a tough-to-fillet fish (Northern Pike) I just olive oil
>>> salt and pepper, herbs in the gut and wrap it in foil and into to the
>>> oven for an hour on the middle rack at 300, then 200 after 40 minutes.
>>> Head on, skin on, etc. Just gutted. My family loves the stuff.
>>
>> I like pike though have never tried to cook it. That does take a lot
>> more time than I'm used to in preparing dinner though...
>
> Pike is essential for gefilte fish
>
When you can't get normal gefilte fish fish, you make do. I have used
tilapia and made really good gefilte fish. It's knowing how much onion
and carrot and how to cook it properly.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.