Fish Eater Question (Page 6): I'm not much of a beer drinker, but my brother enjoys an occasional drink. I live near Purdue University and there are multiple liquor stores. I'll ask...

Commander Bell Loc: Lafayette Indiana

Jeep1980 wrote:

At Costco it sells for 6.49 for a 4 pack of tall cans... it's brewed in Ellensburg WA. I was shocked to find it in the little market in West Glacier near a rv park we were in.. there it was 12.00 per 6 pack..

I'm not much of a beer drinker, but my brother enjoys an occasional drink. I live near Purdue University and there are multiple liquor stores. I'll ask him if he has had this brand. If not I'll see if it is available and he and I will try some

AlabamaCreek Loc: Clanton, AL

Let's see. Welp, I learnt ta catch Lake Erie perch from Grampa beginning Age_3. Every once in awhile we'd catch a pike or a musky. We caught 'em by the bathtub loads, and we fillet'd them to hand out to about 16 family members. When we cooked, welp, probably 25 fillet'd fish at a time.

Then, got stuck on catch'n as many bullhed as we could take back to the campsite to feed two families of 6 and one family of 4.

Nowadays, we catch and keep BASS from 1 - 1.5 lbs, while all the rest go back into the creeks, rivers, streams, lakes, and private ponds. If we have 10 people, welp, we're frying fish for awhile. If it's just me an that Acadian, welp, we prolly put down about 6 cut-up half fillets each, two fillets per fish, cut in two, each.

We salt and pepper them, dip them into mustard, coat 'em or lightly shake 'em in a bag of 1/3 cornmeal and 2/3 flour that's been seasoned with some Tony's (chatcheree, original). Sometimes we use peanut oil to fry in an iron skillet, but most the time it's Crisco Shortening. AL, GA, MS favorite always refers back to shorening for frying Southern Style. On occasion, welp, I'll dip em in milk before salting and peppering, simply because there's never any Buttermilk in the fridge.

So, everyone else is talking Fillet size portions. We always seem to prefer BITES, the 1/2-size fillets; they're alot easier to pan fry to us, therefore, a little easier to judge the ideal crispness with the right juciness and tenderness inside. We always did that with Crappie, too. Bream, well, their so small, you use the whole fillet. Remind you, we can find crappie up to 3 lb size, especially late Winter/early Spring.

Nutshell: I eat about 3 fillets from 1 - 1 1/2 lb bass when served with hush puppies, coleslaw, baked potatoe or some other combination. If there's also some frog legs or venison or wild pig or shrimp or oysters or something else joining in, well, we probably be cookin' a little less Bass.

And, when we're at the campfire, could be 6-8 fillets or 12 - 16 bites when that's the whole dinner, served just with a vegetable salad.

We're all over the map.

Creek

Commander Bell Loc: Lafayette Indiana

AlabamaCreek wrote:

Let's see. Welp, I learnt ta catch Lake Erie perch from Grampa beginning Age_3. Every once in awhile we'd catch a pike or a musky. We caught 'em by the bathtub loads, and we fillet'd them to hand out to about 16 family members. When we cooked, welp, probably 25 fillet'd fish at a time.

Then, got stuck on catch'n as many bullhed as we could take back to the campsite to feed two families of 6 and one family of 4.

Nowadays, we catch and keep BASS from 1 - 1.5 lbs, while all the rest go back into the creeks, rivers, streams, lakes, and private ponds. If we have 10 people, welp, we're frying fish for awhile. If it's just me an that Acadian, welp, we prolly put down about 6 cut-up half fillets each, two fillets per fish, cut in two, each.

We salt and pepper them, dip them into mustard, coat 'em or lightly shake 'em in a bag of 1/3 cornmeal and 2/3 flour that's been seasoned with some Tony's (chatcheree, original). Sometimes we use peanut oil to fry in an iron skillet, but most the time it's Crisco Shortening. AL, GA, MS favorite always refers back to shorening for frying Southern Style. On occasion, welp, I'll dip em in milk before salting and peppering, simply because there's never any Buttermilk in the fridge.

So, everyone else is talking Fillet size portions. We always seem to prefer BITES, the 1/2-size fillets; they're alot easier to pan fry to us, therefore, a little easier to judge the ideal crispness with the right juciness and tenderness inside. We always did that with Crappie, too. Bream, well, their so small, you use the whole fillet. Remind you, we can find crappie up to 3 lb size, especially late Winter/early Spring.

Nutshell: I eat about 3 fillets from 1 - 1 1/2 lb bass when served with hush puppies, coleslaw, baked potatoe or some other combination. If there's also some frog legs or venison or wild pig or shrimp or oysters or something else joining in, well, we probably be cookin' a little less Bass.

And, when we're at the campfire, could be 6-8 fillets or 12 - 16 bites when that's the whole dinner, served just with a vegetable salad.

We're all over the map.

Creek

Let's see. Welp, I learnt ta catch Lake Erie perc... (show quote)

Hey creek,
I'm putting together a How To Book on Recipes For Sportsmen By Sportsmen.
Can I have your permission to use these recipes and info for said book?
I will of course give you full credit. The entire will read: submitted by AlabamaCreek.

AlabamaCreek Loc: Clanton, AL

Commander Bell wrote:

Hey creek,
I'm putting together a How To Book on Recipes For Sportsmen By Sportsmen.
Can I have your permission to use these recipes and info for said book?
I will of course give you full credit. The entire will read: submitted by AlabamaCreek.

Absolutely, Commander. You'd have to give all these folks in MS,AL,GA all the credit; generally, the whole Creek Nation!

Commander Bell Loc: Lafayette Indiana

Cool: submitted by AlabamaCreek and the entire Creek Nation.
Sound good?

plumbob Loc: New Windsor Maryland

Commander Bell wrote:

Hey creek,
I'm putting together a How To Book on Recipes For Sportsmen By Sportsmen.
Can I have your permission to use these recipes and info for said book?
I will of course give you full credit. The entire will read: submitted by AlabamaCreek.

Good idea you have there Commander hope you let us know when it gets published.

Commander Bell Loc: Lafayette Indiana

Cool: submitted by AlabamaCreek and the entire Creek Nation.
Sound good? Or would you prefer the Muscogee Nation. I understand Indian pride. I'm 1/2 Seneca, or as we call ourselves the Haudenossunee.

Jeep1980 Loc: Bellingham, Wa.

Commander Bell wrote:

Cool: submitted by AlabamaCreek and the entire Creek Nation.
Sound good? Or would you prefer the Muscogee Nation. I understand Indian pride. I'm 1/2 Seneca, or as we call ourselves the Haudenossunee.

Well this has nothing to do with Nation's People's recipe, but here is a Irish Death with an accompanying Double Barrel Frank's rapped in Crescent Double Doe, halepino pepper jack, onions, mustard and covered by chili, more onions with hot sauce... 20 minutes at 375.. sooo good... Jeep

Double Barrel
Double Barrel...

james hsiang Loc: Maine

When it comes to breakfast, I like one 12" or so trout with eggs. One smoked mackerel filet, with eggs, is a nice substitute for bacon, which is going out of sight in price.

As for dinner, 1 1/2 lbs of any fish, whole or filleted, is enough for two people. In Chinese eating, we usually have two or more side dishes- some veggies only, others with meat and veggies stir fries. A fish side dish could be steamed, deep fried, or braised.

Commander Bell Loc: Lafayette Indiana

james hsiang wrote:

When it comes to breakfast, I like one 12" or so trout with eggs. One smoked mackerel filet, with eggs, is a nice substitute for bacon, which is going out of sight in price.

As for dinner, 1 1/2 lbs of any fish, whole or filleted, is enough for two people. In Chinese eating, we usually have two or more side dishes- some veggies only, others with meat and veggies stir fries. A fish side dish could be steamed, deep fried, or braised.

I'm putting together a cook book " Recipes For Sportsmen By Sportsmen" would you be willing to submit your recipe for Smoked Mackerel filet with eggs and/ or bacon?
I will of course give proper credit to the author. Your's will read submitted by James hsiang.

Commander Bell Loc: Lafayette Indiana

Commander Bell wrote:

I'm putting together a cook book " Recipes For Sportsmen By Sportsmen" would you be willing to submit your recipe for Smoked Mackerel filet with eggs and/ or bacon?
I will of course give proper credit to the author. Your's will read submitted by James hsiang.

Rereading your message: Add the Trout recipe also. Thanks 👍

AlabamaCreek Loc: Clanton, AL

Admiral,

However you credit the Bass Recipe is OK with me.

If I had to specifically credit the Chef La'Fit, welp, give it to "VJ, the Acadian done married a Creek."

Part Seneca, huh. I was trained by some of them Iroquois, too. I've fished Onondaga Lake, Lake Seneca (NY) [and Lake Seneca (SC)], Oneida Lake, Lake Ontario, Lake Placid, the Canal, the St. Lawrence (that's where those BullHeads hooked themselves, cause I was prolly only 8 yrs old at the time,) and all those other Tribal Lakes in Central NY. Thinkin', I've swam all of 'em, too, except I think we only stepped into a near dry Erie Canal. There was this Saskatchawan. She and my Mom drove 8 youngins, 4 and 4 each, all over the State of NY for about 7 years. Now, those 2 moms were the Troopers. Great memories!

Not sure many kids get to do that kind of thing, as much, anymore.

Closing in on 60 now. Can't seem to shake the kid out of me. Guess, officially, they write about Explorers. They were all just kids didn't want to grow up, inately knowing, the best part of life is explorin'.

Kdra Loc: Washington coast

Hubby and I eat fish often and enjoy however like any meal portions we eat the recommended amount per serving which is the size of a deck of cards
Considerably smaller than the typical American serving
Yes it’s good eating more is inviting but we have found as we have aged our metabolism has slowed as our workload has decreased easy to add unnecessary weight
One nice surf perch 10-12” will provide a nice filet for each of us many times coleslaw spicy mayo folded into flour tortillas easily 4 wraps plenty for a meal
Half a salmon 4-6 servings
probably the exception out there but we eat in moderation

Commander Bell Loc: Lafayette Indiana

Kdra wrote:

Hubby and I eat fish often and enjoy however like ... (show quote)

Amen sister, I'm 64 and my wife will 70 come September. I'm currently teaching a whole new generation of fishermen.
Grandson 6 yrs old and granddaughter 5 yrs old. Really have to watch the 2 year old, he's Grandpa's buddy and will jump in the water to try to help catch fish 🐠

Commander Bell Loc: Lafayette Indiana

SALMON ADDICT wrote:

So far it seems most replies are about pan fish.as I'm mostly a salmon fisherman my filet of choice is salmon and it really depends on the size of the salmon.a smaller salmon say 5-6 ,lbs,I will eat one filet to myself,about 1-1/2 lb,now a bigger fish obviously means bigger filet,a 10+ lb,er will bring out the glutton in me and 2+ lbs on my plate is common,preferably from the tail(no bones)

I to catch a lot of panfish with the grandchildren. Larger fish, cats mostly, are cut into bite sized pieces. All are stored in freezer bags filled with salt water. Once per year we have a large fish fry. So I just prep each day's catch separately. Sometimes two or three catches are added together.
Commander Bell out