Quote:
Originally Posted by Bob Terwilliger[_1_]
Dave Smith wrote:
Living hundreds of miles from the ocean, fresh fish was pretty much out of
the question for us when I was a kid.
When I was a kid, we lived pretty far from the ocean. But there were plenty
of rivers and lakes where my dad caught fish. Did you grow up in a desert?
Bob
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I'm not the greatest hunter, but I do pretty well catching fish. Northern and any kind of trout (walleye as well) I just find some foil, barely butter the surface that will touch the fish. Fill the gutted cavity will any green (I do like arugula) and cook the whole thing (NEVER removing the skinn head nor bones) and letting her go in the oven at 280 degrees. The nose tells you when it's done. This way you get the unreal flavor fo the fish fat, and from the ehad and bones in there. meat just falls off and my kids love to pick then clean. The addition of lemos or limes between the fopil and the fish also can help, as do good ole salt and pepper.
Panfish, though I like to just fillet, beer batter and fry. But, my bud told me to take bluegill fillets and just steam them and serve with cocktails auce. Very shrimplike. They even curled up nicely, like shrimp.
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