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Old 06-07-2007, 09:45 AM   #11
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tatt, i've always heard that mahi mahi is aka dolphin fish, and is not related to the mammal dolphin. sorry about my confusing post. i've also heard it called a dorado.

so now you made me go look it up becuase i thought the word dauphin was a french title of some kind of "nobility", if such a thing exists.

dauphin is both, a french snob, er, i mean the prince, and it's also one of the names of the fish.
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Old 06-08-2007, 02:01 PM   #12
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Quote:
Originally Posted by Goodweed of the North
That's my problem as well. The prices are sky-high. But for a special occasion, I can justify the cost. But now, things have become complecated; barbecued ahi-tuna, barbecued swordfish, barbecued turkey, barbecued standing rib roast, pork crown roast, great spare ribs, bone-in rib eyes, barbecued ham, barbecued lamb, etc., hmmmm, which one do I want to cook now? There are so many amazing meals to cook, and such a short life to cook them in.

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Old 06-08-2007, 02:34 PM   #13
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Goodweed,

If you love seafood you are not in a bad place to live necessarily. Just because it comes from sal****er people think it must be good but brother have you got it made where you are.

Walleye - quite possibly the best freshwater and sal****er fish ever invented.
Yellow Perch - A close second. wonderful when caught through the ice
Pike - Bony but white and flaky and great when baked
Trout - OK, use lots of real butter
Lakers (Lake Trout) -Even better. Use more butter
Sunfish - Often overlooked but great fillets.

Save the money from not buying swordfish and buy a fishing license. Experiment with them. If you need recipes I have a gajillion of them just not the opportunity to use them much. Good fishing!
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Old 06-08-2007, 02:46 PM   #14
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lol, gw, a challenge.

answer mjk in 200 words or less.

(mjk, goodweed is an angler of the finest sort.)
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Old 06-08-2007, 05:20 PM   #15
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I take that challenge, and the words in this acceptance sentence dont count.

Brookies from Lake Superior streams, fried in 2" of hot oil on the beach. Touch of salt - #1

Yellow Perch, fresh, fillets, fried in butter on whole wheat with fried spud slices and ketchup - #2

Walley Steaks, lightly coated in AP-Flour, toasted under the broiler with dill/taragon, s & P, W/Lemon - #3

Larger Salmon/Trout from open waters of Lake Superior/St. Mary's River:
Steaks/fillets - from the grill. - #4

Smelt - Floured, fried, eaten like french fries. - #5

Herring/Whitefish - baked until just done w/garlic & dill, served with tartar or hollandaise sauce. - #6

All of the above can be baked, broiled, grilled, smoked, pan-fried, battered & deep-fried, served with french fries, sweet spuds, various forms of pasta, asparigus, or fresh salads. Can also be served as Surf & turf with beef. Can be stuffed with savory rice or bread dressing, seasoned with fennel, onion, tarragon, S & P, etc. All of the above can also be used in stews, soups, and chowders.

And all under 200 words.

Seeeeeya; Goodweed of the North
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Old 06-09-2007, 10:52 AM   #16
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Hey Goodweed, do you have any Brown Trout in those streams up there? Those are even trickier than Brookies to catch.
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Old 06-09-2007, 11:11 AM   #17
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Yup. We have brown trout. However, they are few and far between. They are fun to catch though. My favorite fish fight comes from the big King Salmon when they come up. They run like crazy, and leap out of the water occasionally. I haven't hooked into really good bass up here, though I know there is some great smallmouth action.

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Old 06-10-2007, 10:02 AM   #18
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I never got to go fishing while I live in MI. I should have. We don't have salmon down here in OK, and smallmouth bass are few and far between.

However, the 100 lbs + catfish, 150 lbs + spoonbill paddlefish, and up to 200 lbs needle-nose gar more than make up for it.
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Old 06-11-2007, 07:31 AM   #19
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Mea culpa Goodweed. Yes you have it right. I envy you and all that water you have to fish. Maybe one of these days I will get to the Land of Lakes and be able to do some serious fishing. I'll let you know when I am coming up that way.
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