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Old 08-24-2011, 03:57 AM   #11
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Mike the fish cakes will be made, but that Halibut (jews fish) I would give up various dangly parts of my anatomy to catch one like that.
Halibut is my favorite sea fish.
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Old 08-24-2011, 06:18 AM   #12
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Very nice! Great pictures and instructions.
Thank you.
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Old 08-24-2011, 07:28 AM   #13
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Fly fishing for trout is one of the few outdoor activities I indulge in. That's why, in my own narrow-minded way, I cringe at the thought of breading a fish that is flavorful and at its best when simply broiled with butter and lemon.

A light sprinkling with seasoned cornmeal is marginally acceptable, but covering the skin with "glop" instead of heating it to crispy perfection seems a sacrilege!

But this is the opinion from someone who is an old fashioned traditionalist.
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Old 08-24-2011, 08:12 AM   #14
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Originally Posted by Selkie View Post
Fly fishing for trout is one of the few outdoor activities I indulge in. That's why, in my own narrow-minded way, I cringe at the thought of breading a fish that is flavorful and at its best when simply broiled with butter and lemon.

A light sprinkling with seasoned cornmeal is marginally acceptable, but covering the skin with "glop" instead of heating it to crispy perfection seems a sacrilege!

But this is the opinion from someone who is an old fashioned traditionalist.
The recipe I looked at was showing a way to use up the extra meat left on the bones after filleting the fish, which I believe was a lake trout. I whole heartedly agree not to make a patty out of the whole fish, unless of course you really like fish patties
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Old 08-24-2011, 06:25 PM   #15
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I would add that, just like ribs, there's a lot of good tasty fish fat in the meat still attached to the bones. A shame to discard. Well worth cooking and scraping off a large fish, but not much worth the effort for smaller catches.
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Old 08-24-2011, 07:40 PM   #16
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I would add that, just like ribs, there's a lot of good tasty fish fat in the meat still attached to the bones. A shame to discard. Well worth cooking and scraping off a large fish, but not much worth the effort for smaller catches.
There is a fish called a "Sailor's Choice" in Florida that is small, (usually about a half pound), and the meat is very white and sweet. Too small to fillet, but I've learned to poach them whole, (after cleaning), and then just lift the bones and skin out after draining the poaching liquid, (half water, half milk). The only thing left in the pan is the meat. Then I make soup, stew or patties out of the meat. Delicious!
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Old 08-25-2011, 02:14 AM   #17
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Timothy next to Garcia's fish market on the river in Miami this is my next fav place to buy fishClick image for larger version

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Old 08-25-2011, 08:11 AM   #18
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Timothy next to Garcia's fish market on the river in Miami this is my next fav place to buy fishAttachment 11914
I'll have to shop a bit closer to home. I'd love to go down there to catch some fish though. With some bait, it would take about 5 minutes to catch a fish in that area. I love Florida!
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Fishcakes made with fresh trout My friend and I came up with a way to not waste the meat after filleting the fish we catch. He came up with a fish cakes recipe using trout left over after taking a fillet from each side. We used to throw away the fish carcass. but now, using this technique and recipe, come up with 5 or 6 extra entree meals per summer. I just posted the recipe with pictures and it is quite tasty. It also incorporates may items from the garden. Its too long with the pictures to post here. I have read a lot here before and really like this site and forums. Let me know what you think and any ideas to make them better. Thanks. Mike [URL="http://norcalfishinglounge.com/"] [/URL] 3 stars 1 reviews
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