In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On Mon 23 Jan 2006 04:38:38a, Thus Spake Zarathustra, or was it
> BoboBonobo?
>
> >
> > jmcquown wrote:
> >> kilikini wrote:
> >> > "Gareth" > wrote in message
> >> > ...
> >> >> I never liked the taste of fish when I was younger, but I think it
> >> >> is time I tried it again. What type of fish would you recommend I
> >> >> start with?
> >> >>
> >> >> Thanks for any suggestions.
> >> >>
> >> >> Gareth.
> >> >>
> >> >
> >> > I'd try something mild, cheap and readily available, like tilapia.
> >> > It's not fishy, it's flakey, and you could bread it and fry it,
> >> > sautee it, do a chowder, fish taco.............whatever. It's really
> >> > a versatile fish.
> >> >
> >> > kili
> >>
> >> Tilapia or catfish fillets, definitely. It's mild tasting, flakey and
> >> tends to take well to olive oil or butter and dried spices. Doesn't
> >> take long at all to broil, pan-fry or grill and is very mild tasting.
> >
> > Catfish? Ewww. You turn him off of fish forever.
> >>
> >> Jill
> >
> > --Bryan
> >
> >
>
> Food Snob!

Indeed... ;-)
Catfish is delicious either pan fried in spiced cornmeal, or grilled
with a bit of lemon pepper and garlic. ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message

> Catfish is delicious either pan fried in spiced cornmeal, or grilled
> with a bit of lemon pepper and garlic. ;-d
> --
> Om.

We like catfish, because it's sweet and mild. I always buy the farmed
variety and have often wondered - how does that compare to the "wild" kind,
often called mudcats? We used to catch those in a local pond, but always
gave them away to other fishermen. They were delighted, so we probably did
something wrong.

Dora

"Chuck" > wrote in message
...
> On Sun, 22 Jan 2006 23:03:29 -0800, "Nexis" > wrote:
>
>>
>>"Peter Huebner" > wrote in message
. net...
>>> In article <q2zAf.982$MJ.91@fed1read07>, says...
>>>>
>>>> Halibut is VERY mild, and is delicious both fried and broiled...not to
>>>> mention baked and grilled.
>>>>
>>>> kimberly
>>>>
>>>
>>> There might be local differences. The halibut I remember from my
>>> childhood
>>> was
>>> an oily fish with an unpleasant slimy consistency. Maybe it was the way
>>> my
>>> mother used to boil it. I was only ever able to eat it smoked later on,
>>> or
>>> it
>>> would make me gag.
>>> North Sea halibut, a flat fish, about 3" thick in the centre and 2-3'
>>> long?!?
>>>
>>> -P.
>>
>>Sounds to me like it was a freshness problem, really, rather than
>>regional.
>>Alaskan Halibut is very mild, slightly sweet, and is amazingly easy to
>>prepare in many delicious ways. My personal favorite is sautéed with
>>butter
>>and lemon pepper, then drizzled with a sauce I make from blood oranges and
>>lemons and butter. Sooo good.
>>Pastor John's wife Bonnie, in Anchor Point Alaska, made halibut in a
>>casserole type thing with veggies and cheese and a creamy sauce. It was
>>divine.
>>
>>kimberly
>>
> I was bringing a crippled airplane to the lower 48 a few years ago..
> got delayed (the word "stuck" wouldn't be appropreate) in Ketchican AK
> Had Halibut 3 or 4 times.. alternating with crab legs... damn that
> was a good trip.. I agree on the mild flavor.. I felt it to be like
> flounder.. just thicker,,, and better
> Must go back..
> Chuck (in SC)

Yes, the best I've ever had of Halibut and Salmon were in Alaska. I miss
living there alot of the time, especially summer nights. Winter nights, I
can live without! lol
When I was on Kodiak, we had a big fire going at the campground and one of
the guys who'd just come in on a Salmon run had taken a lovely King Salmon,
cleaned it and stuffed it with lemon and shallot, then wrapped it in foil
and stuck it right in the glowing embers. It was the best Salmon ever.

kimberly

"jmcquown" > wrote in message
...
> kilikini wrote:
>> "Gareth" > wrote in message
>> ...
>>> I never liked the taste of fish when I was younger, but
>>> I think it is
>>> time I tried it again. What type of fish would you
>>> recommend I
>>> start with?
>>>
>>> Thanks for any suggestions.
>>>
>>> Gareth.
>>>
>>
>> I'd try something mild, cheap and readily available, like
>> tilapia.
>> It's not fishy, it's flakey, and you could bread it and
>> fry it,
>> sautee it, do a chowder, fish taco.............whatever.
>> It's really
>> a versatile fish.
>>
>> kili
>
> Tilapia or catfish fillets, definitely. It's mild
> tasting, flakey and tends
> to take well to olive oil or butter and dried spices.
> Doesn't take long at
> all to broil, pan-fry or grill and is very mild tasting.
>
> Sole is wonderful but is delicate; hard to turn without
> falling apart. Very
> nice taste, though.
>
> Salmon and halibut are more 'heavy' tasting; oily and more
> "fishy" tasting.
> A key to those are to soak the fillets in water for about
> 30 minutes with
> lemon slices before you cook them to leach out the oil.
>
> Jill
>
>
I found one of the least fishy tasting fish is flounder.

MoM

BoboBonobo wrote:
> jmcquown wrote:
>> kilikini wrote:
>>> "Gareth" > wrote in message
>>> ...
>>>> I never liked the taste of fish when I was younger, but I think it
>>>> is time I tried it again. What type of fish would you recommend I
>>>> start with?
>>>>
>>>> Thanks for any suggestions.
>>>>
>>>> Gareth.
>>>>
>>>
>>> I'd try something mild, cheap and readily available, like tilapia.
>>> It's not fishy, it's flakey, and you could bread it and fry it,
>>> sautee it, do a chowder, fish taco.............whatever. It's
>>> really
>>> a versatile fish.
>>>
>>> kili
>>
>> Tilapia or catfish fillets, definitely. It's mild tasting, flakey
>> and tends to take well to olive oil or butter and dried spices.
>> Doesn't take long at all to broil, pan-fry or grill and is very mild
>> tasting.
>
> Catfish? Ewww. You turn him off of fish forever.
>>
>> Jill
>
> --Bryan

To each his own. I love catfish. It's very mild tasting. Takes well to a
sauce, too.

Catfish Acadian
(replicated after a recipe from Bayou Bar & Grill, Memphis, TN)
2 lb. catfish fillets
seasoned flour
olive oil
butter
diced onions and garlic or shallots
diced bell pepper
diced celery
1/2 c. crawfish tail meat
4 large shrimp, chopped
whole cream
salt & cayenne pepper
Lightly coat the catfish fillets in seasoned flour. Pan fry in olive oil
until lightly browned and tender. Plate and hold in a warm oven.

In another pan, saute the onion and garlic (or shallots) with the bell
pepper and celery in butter until tender. Add the crawfish tail meat and
shrimp and saute until just pink. Stir in some cream; season with salt and a
little cayenne pepper. Pour this over the catfish and serve.

Serves 4

Jill

"OmManiPadmeOmelet" > wrote in message
...
> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
> > On Mon 23 Jan 2006 04:38:38a, Thus Spake Zarathustra, or was it
> > BoboBonobo?
> > >
> > > Catfish? Ewww. You turn him off of fish forever.
> > >>
> > >> Jill
> > >
> > > --Bryan
> > >
> > >
> >
> > Food Snob!
>
> Indeed... ;-)
> Catfish is delicious either pan fried in spiced cornmeal, or grilled
> with a bit of lemon pepper and garlic. ;-d
> --
> Om.

I love fish, but catfish is one fish that I only eat if my hubby fries it.
I've had it in other places before and to me it just tastes like dirt. I
don't know what Allan does differently, but I can stomach his and his alone.

kili

"Michael "Dog3" Lonergan" > wrote in message
...
> OmManiPadmeOmelet > looking for trouble wrote in
> :
>
> > In article 9>,
> > Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
> >
> >> On Mon 23 Jan 2006 04:38:38a, Thus Spake Zarathustra, or was it
> >> BoboBonobo?
> >>
> >> >
> >>
> >> Food Snob!
> >
> > Indeed... ;-)
> > Catfish is delicious either pan fried in spiced cornmeal, or grilled
> > with a bit of lemon pepper and garlic. ;-d
>
> I don't like catfish either. I don't care for the taste. That's just me
> and I am a fish lover. I had catfish nuggets once which I sorta liked.
> They were deep fried and I drowned them in hot sauce.
>
> Michael
>

I'll bet you'd like TFM's then, Michael, 'cause I'm a fish lover and won't
eat any catfish that he didn't cook. Somehow, he gets that "taste" out of
it. A little buttermilk, some cornmeal mix, add some garlic, deep fry, toss
in a lemon wedge and it's good! Since we do catfish nuggets frequently, I
thought I'd try some at the Golden Corral last weekend. You know, I thought
maybe I acquired a taste for it finally. Nope! Oh my God were they awful!
I can only eat them TFM's way; he does it right.

kili

"jmcquown" > wrote in message
news
> BoboBonobo wrote:
> > jmcquown wrote:
> >> kilikini wrote:
> >>> "Gareth" > wrote in message
> >>> ...
>
> To each his own. I love catfish. It's very mild tasting. Takes well to
a
> sauce, too.
>
> Catfish Acadian
> (replicated after a recipe from Bayou Bar & Grill, Memphis, TN)
> 2 lb. catfish fillets
> seasoned flour
> olive oil
> butter
> diced onions and garlic or shallots
> diced bell pepper
> diced celery
> 1/2 c. crawfish tail meat
> 4 large shrimp, chopped
> whole cream
> salt & cayenne pepper
> Lightly coat the catfish fillets in seasoned flour. Pan fry in olive oil
> until lightly browned and tender. Plate and hold in a warm oven.
>
> In another pan, saute the onion and garlic (or shallots) with the bell
> pepper and celery in butter until tender. Add the crawfish tail meat and
> shrimp and saute until just pink. Stir in some cream; season with salt and
a
> little cayenne pepper. Pour this over the catfish and serve.
>
> Serves 4
>
> Jill
>
>

Recipe saved, Jill, thanks. Allan will LOVE this!

kili

"Michael "Dog3" Lonergan" > wrote in message
...
> "kilikini" > looking for trouble wrote in
> :
>
> Maybe I've never had it done right then. I know what you mean by the
> "taste" thing. The farm raised is better than the 'caught' catfish but
> it's not much better. Years ago we were spending a couple of weeks on
Lake
> Sally in Wisconsin. The fishermen/women would toss these huge catfish
back
> if they caught one. Said they were bottom feeders and no one would eat
> them. Now I like fresh caught perch, trout, blue gill and a couple of
> others I can't think of right now. Trout, tilapia, halibut, swordfish are
> among my faves. I love a real thick halibut or sword filet off the grill.
> Almost tastes like steak.
>

Yep, I like farm raised better as well.

My fav. fish is (in order): Ahi, Ono, Mahi-Mahi, Onaga (Red Snapper),
Tilapia, Orange Roughy, Halibut, Salmon, Swordfish, U'a (Marlin) & Shark.
What can I get here in Cesspool, Florida? Tilapia. Other than that, most
everything else is stuff I've never heard of, but it's fresh water fish -
which I never cared for anyway.

kili

In article >,
Gareth > wrote:
>I never liked the taste of fish when I was younger, but I think it is
>time I tried it again. What type of fish would you recommend I start with?

Walleye Pike. Probably the best tasting fish, not fishy tasting. Hard
to find unless you live in the northern states, though.

-A

On Mon, 23 Jan 2006 19:14:46 +0000 (UTC), (axlq)
wrote:

>In article >,
>Gareth > wrote:
>>I never liked the taste of fish when I was younger, but I think it is
>>time I tried it again. What type of fish would you recommend I start with?
>
>Walleye Pike. Probably the best tasting fish, not fishy tasting. Hard
>to find unless you live in the northern states, though.
>
>-A

Great fish. Sweet and yummy. And I miss plain old Great Lakes
whitefish, too.

I like sal****er fish, they can be swell, but now that I live in the
east, I sure do get longings for the great wonderful fish I had
growing up.

Boron

Michael "Dog3" Lonergan wrote on 23 Jan 2006 in rec.food.cooking

> Walleye pike is a great tasting fish. If memory serves, the pike is a
> very strong fighter and very hard to get into the net.
>
> Michael
>

Walleye is a type of pickrel(tastes better than trout to me)...Pike isn't
as well loved it eats most anything

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Michael \"Dog3\" Lonergan wrote:

>
> > Walleye Pike. Probably the best tasting fish, not fishy tasting.
> > Hard to find unless you live in the northern states, though.
> >
> > -A
> >
>
> Walleye pike is a great tasting fish. If memory serves, the pike is a very
> strong fighter and very hard to get into the net.

How many names do they have for that fish? Walleye, Walleye Pike, Walleye
Pickerel, Pickerel, Yellow Pickerel.

It is pretty good fish. My brother goes fishing in Lake Erie and gives me lots
of it.

Michael "Dog3" Lonergan wrote on 23 Jan 2006 in rec.food.cooking

> So it's 2 different fish? I'm not a fisherman although I loved the
> fishing trips I took with my father. The thought of baiting a hook
> was extremely distasteful to mother, so she did not go with us. I
> don't know a lot about fresh water fish. Blue Gill were fierce little
> combatants if I recall. Tasty too.
>

Pickrel don't fight much...Pikes do. Medium to Large pikes will and can eat
ducklings in one swallow. And pikes over 4 foot in length aren't that
rare. Lots of American come up here to fish Pike...Northern Pike. Because
of their will to fight. They have been known to pull a canoe or small boat.
Pike is edible and not that bad taste-wise. It's more of a sport fish than
a eating fish.

But Pickrel is very tasty and more of a shore lunch kinda fish. A plate of
Pickrel cheeks is a real treat. Even a breaded pickrel filet is nothing to
turn your nose up over.

You can buy Pickrel in the stores up here, but they don't sell Northern
Pike due to no customer interest.

You usually fish pike with a spoon by trolling or by jigging.
You use a float with bait to catch pickrel.



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Michael \"Dog3\" Lonergan wrote:

> >
> > It is pretty good fish. My brother goes fishing in Lake Erie and gives
> > me lots of it.
> >
> >
> >
>
> Lucky you. Now I'm not sure what I was eating, Walleye, Walleye Pike or
> Pike. Methinks it was Walleye Pike. Yes, very tasty and I liked it a lot.

You had me confused when you called it Walleye Pike. I thought you had confused
it with Pike, so I Googled it and found it is is called all those different
things. If it was good enough to rave about here it was probably Pickerel
(Walleye), not Pike.

Gareth wrote:
> I never liked the taste of fish when I was younger, but I think it is
> time I tried it again. What type of fish would you recommend I start with?
>
> Thanks for any suggestions.
>
> Gareth.
>

Thanks for the suggestions. I will see what I can find in my local shops.

Gareth.

--
-----------------------------------------------------------------------
To reply to me directly:

Replace privacy.net with: totalise DOT co DOT uk and replace me with
gareth.harris

limey wrote:

> We like catfish, because it's sweet and mild. I always buy the farmed
> variety and have often wondered - how does that compare to the "wild"
kind,
> often called mudcats? We used to catch those in a local pond, but always
> gave them away to other fishermen. They were delighted, so we probably
did
> something wrong.


Not really. Since non - farmed raised catfish are scavengers they will eat
*anything* and will thus often taste muddy (same with carp). I grew up by
the Mississippi River and the fish markets by the river would put the cats
they caught into big tanks for a few days to "sweeten" them up, e.g. they
would feed them cornmeal or whatever and also constantly change the water in
order to help purge them of some of their "impurities"...only then would
they be offered for sale.

Farm - raised are far cleaner and better tasting, thus their
popularity...before farm - raised became widely available catfish were often
looked upon as "trash" fish, and often for good reason.

Go he

http://www.catfishinstitute.com/

--
Best
Greg

Michael "Dog3" Lonergan wrote:

> Thanks for the info. Again, I don't fish much and probably confused the
> names of the fish. I remember the names Walleye and Pike so I assumed they
> were one in the same. The fishing took place in Wisconsin. Lots of good
> cheese.


I saw one of those "singing fish" at Walgreens over the holidays and IIRC it
was a Walleye Pike ;--p

[Fish apparently like cheeze too (sorry Sheldon ;-), it can be used for
bait...]

--
Best
Greg

Gloria wrote:

> Dear Son also raved recently about salmon, wrapped in phyllo and baked,
> served with a lemon-dill sauce.

Years ago I had something similar in a restaurant: A salmon Napoleon with a
lemon-dill cream sauce, sprinkled with salmon caviar. 22 years later, I
still remember how good it was.

Bob

Greg wrote:

> Not really. Since non - farmed raised catfish are scavengers they will
> eat *anything* and will thus often taste muddy (same with carp). I grew
> up by the Mississippi River and the fish markets by the river would put
> the cats they caught into big tanks for a few days to "sweeten" them up,
> e.g. they would feed them cornmeal or whatever and also constantly change
> the water in order to help purge them of some of their "impurities"...only
> then would they be offered for sale.
>
> Farm - raised are far cleaner and better tasting, thus their
> popularity...before farm - raised became widely available catfish were
> often looked upon as "trash" fish, and often for good reason.

http://www.bigmfishery.com/ is about four miles from where I live. I've
taken my girlfriend's kid there to catch catfish. My favorite way to
prepare the fish is in a Thai curry. (That's also my favorite way of
preparing tilapia.)

Bob