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Jul 18, 2021 16:02:31   #
Fish Dancer Loc: Guntersville, Alabama
 
Larry M wrote:
I make a mean can sardines in oil sandwich.


πŸ˜‚πŸ˜‚πŸ˜‚

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Jul 18, 2021 16:38:35   #
Able Man Loc: North Coast (Cleveland, Ohio)
 
Larry M wrote:
I make a mean can sardines in oil sandwich.


I'm right there with you, Larry... They can KEEP those "healthy ones" (packed in "Spring Water")!!! ... ¿‘¿‘SPRING WATER!?!?

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Jul 18, 2021 16:56:14   #
RJFlowers Loc: Montana
 
Larry M wrote:
I make a mean can sardines in oil sandwich.


Try that sandwich with fresh swordfish fillet, lightly grilled over charcoal, yum. As a teen, I, and my best friend would hop in my little aluminum boat, with the 21 horse SeaKing tiller motor, after siphoning gas out of whichever of our cars had the most and headed across the river to camp out under a tarp, on very wet ground, and fish for whatever would bite, usually yellow perch, rock bass, and bullheads. These were cleaned and made into small fillets, and pan fried in the big cast iron frying pan that we'd bring with us, and then made into sandwiches with fried potato slices, and catsup. Drinks and condiments were kept cold in the frigid waters coming to us from Lake Superior. Those were the finest fish sandwiches I've ever eaten. Because of the pristine water, even the bullheads were very tasty, if a pain to deal with. We never ate carp, or suckers though. Like Mississippi catfish, too muddy tasting for me.

My favorite fish, period, is wild brookies that have been feasting on scuds, and freshwater shrimp, which gives the meat a beautiful orange tint. Just clean, making sure to get all of the blood from next to the backbone, cut off the heads, dredge in plain flour, and pan fry in hot oil until the skin is golden brown, and crispy. season with salt. Serve with good fries, or just have a feast of a mess of brookies. My Dad was among the best trout fishermen ever, and always limited out. When Grandpa joined in, with my two uncles, well, back in the 60's, and 70's, that meant usually 30 to 40 brookies, with my 6 or 7 added to the pile. The limit in those years was ten trout per day.
Brookies had t be at least 7 inches, with rainbows needing to be 10 inches, or more. Some were cooked up for supper, and the rest, after being cleaned, were put into cleaned out paper half gallon milk cartons, filled with water, and then frozen. It was a great way to keep them almost as good as fresh caught, for a meal on a winter day.

Yeh, though I ate walleye, perch, bass, pike, and basically everything that swam in the Great Lakes, I grew up on brook trout. It's almost better than premium steak, IMHO. And smelt, in the spring, just after the ice melts enough, well, that's a treat, fried with a coating of flour, cornmeal, or brined and smoked, it's all good.

Seeeeya; RJFlowers

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