On Sun, 13 Feb 2005 15:12:34 GMT, "Doug Kanter"
wrote:

~~ snippage ~~

The book includes a recipe which is similar to those used with Esox lucius,
the Northern Pike. Lots of strong-tasting stuff is placed in the cavity of
the whole fish, which is braised in the oven. Then, the fish is covered in a
mushroom, mussel, shrimp, oyster & white wine concoction and served.

I figured it for a strong meat - maybe like bluefish?

I'm was never much for strong tasting fish meat, although in years
past, I have had smoked bluefish which is very good.

If I ate this kind of stuff, I think I would prefer smoked.

Later,

Tom