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Old 01-23-2015, 02:03 PM   #21
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Quote:
Originally Posted by joesfolk View Post
Chief, I didn't think Yoopers were allowed to eat fish without Indian bread. Lol
Ahhh, I gots Ojibwe, Cherokee, German, and French in me. Yeh, that's right. I'm a mut. I took the best from each of those cultures. Yup. Which kind of bread you want me to use? For this one, I think I used plain, white bread. Today, I would change that up for a good multi-grain. Nope, I've never made bread from cattail roots, just in case you were wondering.

Seeeeya; Chief Longwind of the North
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Old 01-23-2015, 05:48 PM   #22
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[QUOTE=Roll_Bones;1407356



Whats up with removing the gills? I am trying to remember when my mother would roast a whole snapper. I don't think anything was removed except the guts, and trimming of the fins so it would lay flat.
Head, gills and eyes remained. I am not 100% on the gills, but I did do the gutting at the dock. Its entirely possible she left the gills intact or may have removed them after i was done cleaning them.?[/QUOTE]I can't remember where I read/was told about removing the gills or that leaving them in made the fish taste bitter but I know I tried it and it was true so now I always do. And I never cut the heads off.
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Old 01-25-2015, 09:16 PM   #23
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Yes, for sure you can't leave gils in. Big no-no.


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