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Posted on Saturday Jan 1, 2011 at 5:19 PM  
As some of you all know, I cook for a living. I have over 6,100 recipes on file on the computer. I know where to find lots more online.

I typically only blacken fish that I catch, and occasionally will deep-fry the fish.

Most of my experience cooking fish is with saltwater fish, not freshwater. However, I am willing to experiment.

I am also willing to learn. I read the thread on the "fish salad" using Striper, Hybrid, and/or Sand Bass. I'm going to have to give that one a try.
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Posted on Saturday Feb 5, 2011 at 4:05 PM  
Allen do you ever get to use blue cat for cooking - a lot like saltwater fish with less fish taste.
Posted on Saturday Feb 5, 2011 at 4:16 PM  
I actually managed to catch several blues last summer. Decent size to them as well, between 5 and 7 pounds. We liked what I caught and cooked. I'm hoping to get into several more of them this year.
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Posted on Tuesday Mar 1, 2011 at 4:42 PM  
Allen do you have a ceviche recipe?
Posted on Tuesday Mar 1, 2011 at 10:01 PM  
I have some blue cat fillets for you. I sliced off the thickest part of the fillet above the centerline without the tail - just thick white meat. Grillable, etc. Let me know. Are you in Tulsa area?
Posted on Wednesday Mar 9, 2011 at 6:03 PM  
What about one for Morel shrooms.
Posted on Thursday Mar 10, 2011 at 8:07 AM  
I have a good ceviche recipe that black bass works well in, but I'm not Allen, so with his permission I would share it.
Posted on Friday Mar 11, 2011 at 6:35 AM  
fishdude, it's probably going to be Monday before I can get a chance to meet up with you. Are they frozen? Yes, I'm in the Tulsa area.

Ol Slick, post it up! I love to see how other people do things.

Quickset, I just got a laptop, and am in the process of transferring my files. Once I get that done, and pull up several morel recipes and post them.
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Posted on Friday Mar 11, 2011 at 8:45 AM  
Here goes...Black bass ceviche.

As said, a black bass of about two pounds works well for this. It stays firm where other freshwater fish I've tried seem to be a bit on the mushy side.

Cube the fish into pieces about sugar cube size and marinate in fresh squeezed lime juice. Use enough lime to cover the fish, and marinate for at least 30 minutes.

Dice 3 homegrown tomatoes, two sweet onions, two jalapeno peppers...add 1/2 cup chopped green olives, 1/4 cup olive oil, 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp thyme, 4 tbs chopped parsley or cilantro, 1 crushed clove garlic.

Now over the years I've started to use mixed herbs that come in a bottle called Italian seasoning, pretty much all the herbs mentioned in the recipe except the parsley, and works well. Also some folks drain the lime off the fish when they mix it with the other ingredients...I leave most of it in my mix...not too much to to make the mix wet, probably half.

Mix everything together and let stand for 30 minutes or so. Goes well with wheat crackers.

As you folks know, jalapeno peppers aren't real hot, and the temp even varies from pepper to pepper. Feel free to add a dash or more hot sauce if ya need to.
Posted on Sunday Mar 13, 2011 at 10:38 PM  
Moved the recipe to here:

http://www.fishing-notebook.com/forum/topic.asp?TOPIC_ID=16425

Expect a few more in a few days. Apparently, when I loaded the files onto my laptop, I only got a FRACTION of my recipes. I now have them all, and am busy converting the files over to a format that can be read by both computers.
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