Fish Dish and Appetizer Recipes

[Giuga10]

(01-26-2013 05:01 PM)OldTimer Wrote:  Popcorn Shrimp recipe:

http://www.youtube.com/watch?v=B7UmUX68KtE

Unique.

Cheers,

OldTimer

Can I use the same method if I'm making popcorn chicken?

[OldTimer]

OldTimer’s Tartar Sauce for Canadian Fish

Good stuff, and easy:

1 cup Hellmann’s mayonnaise

1/4 cup Sour Cream

1 Tablespoon Bick’s Sweet Green Relish

2 Tablespoons finely chopped dill pickles (remove and discard seeds before chopping) – This is about 1 medium sized pickle. (Use your favourite type of dill pickle – I prefer straight up dill with no garlic)

2 Tablespoons chopped green onion (or regular onion)

1 Teaspoon lemon juice

Six cranks of fresh ground black pepper (or white)

Fold together and combine well using a fork.

Chill a while before serving.

****

Half quantity:

1/2 cup Hellmann’s mayonnaise

2 Tablespoons Sour Cream

1 1/2 Teaspoons Bick’s Sweet Green Relish

1 Tablespoon finely chopped dill pickles (remove and discard seeds before chopping)

1 Tablespoon chopped green onion (or regular onion)

Good Squirt of lemon juice.

Three cranks of fresh ground black pepper (or white)

Fold together and combine well using a fork.

Chill a while before serving.

**
For trout, salmon and “stronger” flavoured fishes – replacing the green relish with twice its “recipe amount” of Maille’s Dijon mustard is nice………….

Cheers,

OldTimer

[MichaelAngelo]

Sounds great OT! I wonder how well it goes with your goby recipe from a while back?

[OldTimer]

I really do like eating fish and seafood……. Any kind…….raw and cooked.

In this I also enjoy all canned fish too. In fact I enjoy having a can of Millionaire sardines on some of my fishing outings with a few crackers, or a nice fresh roll.

If youre like me then perhaps you’d enjoy this book. It was written and published in Canada:

Tin Fish Gourmet: Great Seafood from Cupboard to Table, by Barbara-Jo McIntosh – Raincoast Books, Vancouver

It’s not big (176 pages), but all its recipes use canned fish or seafood (from sardines to shrimp to crab etc.).

It’s out of print, but copies can be found through Abe Books and sometimes on Ebay…… for about 7 bucks delivered and up++.

http://www.abebooks.com/servlet/SearchRe...=t&x=0&y=0

Has anyone else used this book?

Cheers,

OldTimer

[alcom]

(05-17-2012 04:34 PM)OldTimer Wrote:  Hey,

I do release most of my catches……… but, not all.

They really do taste great!

I’d guess that most of us prefer our freshly caught Canadian game fish simply cooked – i.e. dredged in some sort of flour mix with a bit of garlic powder, salt & pepper then quickly pan-fried or deep fried.

Me too………..

But I know there’s a whole lot of other ways to enjoy your catch and to maximize its taste and delicate flavour.

What’s yours?

I start this thread for us to share our thoughts and ways to enjoy the fruits of our sport…………….

Cheers,

OldTimer

Pickled carp can be hard to tell from pickled herring

Carp seems to have a bad rep in North America, but European and Asian cultures use it extensively.

Carp can survive in some really awful water, and I wouldn't want to try this with fish from a polluted source. But we've tried pickling carp from clean water, and it's delicious.

Just look up any recipe for pickled herring, and substitute carp. Freshly pickled fish is best if left in the fridge for a few days -- the vinegar and spices need time to permeate the fish.

Here's a good basic recipe:
http://www.food.com/recipe/pickled-herring-84131

And here's a specific reference to pickled carp:
http://www.huntingne.com/forum/index.php...carp.4324/

We've tried this with medium-size carp from clean water, and it's a keeper.

[OldTimer]

(06-10-2013 01:22 PM)alcom Wrote:  Pickled carp can be hard to tell from pickled herring

Just look up any recipe for pickled herring, and substitute carp. Freshly pickled fish is best if left in the fridge for a few days -- the vinegar and spices need time to permeate the fish.

Here's a good basic recipe:
http://www.food.com/recipe/pickled-herring-84131

And here's a specific reference to pickled carp:
http://www.huntingne.com/forum/index.php...carp.4324/

We've tried this with medium-size carp from clean water, and it's a keeper.

Thanks for your post.

I haven't tried pickled Carp but I would imagine it would be quite good.

My grandfather used to pickle lots of Spencer Creek white sucker in one gallon jars. It was great, and made avoiding the many bones a very simple task as the meat fell away easily.

OT

[OldTimer]

Late summer and fall is my favorite time of year partly because of the great fresh vegetables and fruit.

That time is upon us now.

This recipe isn't really a fish dish - but makes for a great beginning to a fish fry.

One of my favorites.

Gazpacho................ cold vegetable soup:


  Gazpacho.pdf (Size: 40.92 KB / Downloads: 16)

Cheers,

OldTimer

[OldTimer]

Last year I posted the cold crab dip recipe...... this year I'll post the hot dip recipe.

Quick and easy.

Hot Crab Dip

8 ounce package of plain cream cheese
1/4 cup Hellmann’s mayonnaise
1 teaspoon lemon juice
1 bunch of green onion - chopped finely
1 can flaked crab meat
1/2 cup grated Parmesan cheese
Optional – a few squirts of Tabasco, and a few shakes of Old Bay Seasoning.

Preheat oven to 375 degrees.

Unwrap the cream cheese place in a bowl & microwave slightly to soften it - add mayo, blend together.

Add remaining ingredients - mix in.

Spread mixture in a 9 inch pie plate.

Bake for 18 - 20 minutes, until heated through and lightly browned.

Serve while hot with crackers or homemade pita crisps.

**


Homemade Pita Crisps:

Preheat oven to 350 degrees.
Split 6” pita breads in half horizontally; brush cut sides lightly with a good olive oil.
Cut each round into eight wedges.
Place wedges cut side up on rimmed baking sheets.
Sprinkle one side lightly with your favorite salt and pepper.
Bake 10 to 12 minutes – or until golden and crisp.
Crisps will keep for a week in an air tight container.

**

Cheers,

OldTimer

[OldTimer]

Dishwasher Cooked Fish:

Fun stuff from the past,............ but may still be interesting/useful to a few new anglers:

http://www.youtube.com/watch?v=6N8q2xkirCQ

http://www.winexmagazine.com/index.php/w...er-salmon/

http://ideas.thenest.com/dinner-recipes/...asher.aspx

http://www.adfg.alaska.gov/index.cfm?adf...les_id=230

**

It does work - I've done it… it does reduce the cooking odors ……. works on other fish too……. Just never try a whole fish……… just fillets.


Cheers,

OldTimer

[MichaelAngelo]

(01-02-2014 05:32 PM)OldTimer Wrote:  It does work - I've done it… it does reduce the cooking odors ……. works on other fish too……. Just never try a whole fish……… just fillets.

Dishwasher cooked fish, eh? I have to say I've never heard of it before! I must ask, why not the whole fish?