More political cut and paste from Harry..
 

On Sun, 20 Jan 2008 11:21:17 -0500, Red Herring
wrote:

On Sun, 20 Jan 2008 10:00:57 -0600, Vic Smith
wrote:

On Sat, 19 Jan 2008 16:02:19 -0500, Red Herring
wrote:

Bread it, fry it, eat it. Simple!

That's what I normally eat, but it's always a fair-side cook
doing the frying.
But I'm always catching stuff that fillets out pretty small.
When I start getting the bigger, don't know exactly the best
method for slicing it up for frying.
Don't care too much for fish unless it's fried.

--Vic

If it's big, one way is to fillet it and then steak the fillets. Stripers
have too big a backbone to cut through like one would a salmon, especially
the big ones.

Ok. Since I've had a few introductory filleting courses from my dad,
I'll learn some fish butchering too. Looking forward to it, and
getting hungry.

--Vic

More political cut and paste from Harry..
 

Red Herring wrote:
On Sun, 20 Jan 2008 11:14:41 -0500, HK wrote:

JoeSpareBedroom wrote:
"HK" wrote in message
. ..
JoeSpareBedroom wrote:
"Reginald P. Smithers III" "Reggie is Here wrote in message
...
JoeSpareBedroom wrote:
"HK" wrote in message
...
JoeSpareBedroom wrote:
"HK" wrote in message
...


If you want to catch a variety of decent-sized "fighting" fish
around here, you should fish the mouth of the Bay, near the
Chesapeake Bay Bridge-Tunner around Norfolk-Virginia Beach, or the
nearshore or offshore wrecks down there.
Correction:

If "the fight" is that important to you, you're a very strange
person. "The fight" is a reaction to a strange stimulus and it's a
struggle to survive. It's impressive, but do you really fish just so
you can have repeated demos of a basic animal instinct? WTF???
No sense being a recreational fisherman, then.
"Wow! Look at that fish doing exactly what it's expected to do!" Now,
that's a surprise. :-)
One of the advantages of not using light weight tackle is you do not
overexert the fish where they build up an excess of lactic acid, giving
the fish a much higher survival rate when C&R.
You actually said something that makes sense. WTF?
Depends on the depth of the water where the fish are and the ability of
the fisherman. When the fish are in 10-25 feet of water, and you aren't
pulling in 100' or more of trolled line, it isn't much of an issue.

Not true (depth of water). The level of lactic acid is determined by the
length of time spent exerting muscles. A fish caught in 3 feet of water and
played too long will have problems. This is why catch & release may not be
all it's cracked up to be.


Played too long? Is there a played too long meter? Will reggie google it
up? Stay tuned.

Harry, they're played too long when you take the hook out, put them in the
water, and they float. Don't pretend to be more moronic than necessary.
--
Red Herring

Actually they can swim off, and still die shortly after. Light weight
tackle is detrimental to the survival rate of C&R.

Then again, Harry feeds wildlife against all the advice of the experts
who say this is the worst thing you can do for wildlife.

More political cut and paste from Harry..
 

On Sun, 20 Jan 2008 11:04:10 -0500, HK wrote:

Vic Smith wrote:
On Sat, 19 Jan 2008 16:02:19 -0500, Red Herring
wrote:
Bread it, fry it, eat it. Simple!

That's what I normally eat, but it's always a fair-side cook
doing the frying.
But I'm always catching stuff that fillets out pretty small.
When I start getting the bigger, don't know exactly the best
method for slicing it up for frying.
Don't care too much for fish unless it's fried.

--Vic


It's best to avoid frying if you can. There are many ways to cook fish
without oil or, even worse, crisco.

Forgot that grilled is good too. Just don't care much for baked or
stewed.

--Vic

More political cut and paste from Harry..
 

On Sun, 20 Jan 2008 11:26:52 -0500, HK wrote:

Short Wave Sportfishing wrote:
On Sun, 20 Jan 2008 07:53:55 -0800 (PST), wrote:

And smallmouth, largemouth, spotted, white and hybrid bass. Along with
trout, bluegill, crappie, huge catfish, drum, etc.

I love cat fishing. Around these parts, the cats tend to be channel
cats on the small side - say, less than ten pounds or so. We also
have horned pout which can run up to 3/4 pounds sometimes.

I was fishing Lake Marion last summer with a guide out of Santee -
great guy, real knowledgable, put me on a channel cat that was 30
pounds easy. Used a commercial blood bait - we must have caught 10
fish that day, not one under 20 pounds.

Good eatin' too.

You folks have carp down there?


Mess much with salt water catfish? Great little fighters, stinky fish.

When I run into them, I generally pack up and move.

--Vic

More political cut and paste from Harry..
 

"Vic Smith" wrote in message
...
On Sun, 20 Jan 2008 11:04:10 -0500, HK wrote:

Vic Smith wrote:
On Sat, 19 Jan 2008 16:02:19 -0500, Red Herring
wrote:
Bread it, fry it, eat it. Simple!

That's what I normally eat, but it's always a fair-side cook
doing the frying.
But I'm always catching stuff that fillets out pretty small.
When I start getting the bigger, don't know exactly the best
method for slicing it up for frying.
Don't care too much for fish unless it's fried.

--Vic


It's best to avoid frying if you can. There are many ways to cook fish
without oil or, even worse, crisco.

Forgot that grilled is good too. Just don't care much for baked or
stewed.

--Vic


Here's something interesting to try with any fish that can be poached
without turning into mush. This dish always gets good reviews here.

Fish in Crazy Water

PESCE ALL'ACQUA PAZZA

Recipe from "Marcella Cucina" by Marcella Hazan



1 1/2 pounds fresh, ripe tomatoes

4 cups of water

3 large garlic cloves, peeled and sliced very thin

2 tablespoons very finely chopped parsley

Chopped red chili pepper, 1/8 teaspoon or to taste, or dried red pepper
flakes

1/4 cup extra virgin olive oil

Salt

A 1 1/2- to 2-pound red snapper, filleted with its skin left on

Optional: 4 slices of

day-old or grilled sourdough bread

For 4 persons



One of the most frequently recurring conversational expressions in the
dialect of my native Romagna is anicreid, "I don't believe it." That
skepticism is a characteristic I share with people of my region. When a dish
has a fanciful name, I resist trying it, feeling that it has been dressed up
to cover up a lack of substance. Had it been up to me, I never would have
sampled that Neapolitan creation, fish in crazy water. "What's crazy water
go to do with cooking and anyway, who wants to eat fish in water?" Such were
my thoughts, until my friend from Amalfi, Pierino Jovine, one day simply
brought the dish to the table without asking or telling. Now, I am the one
who goes crazy over it. Water is what brings together all the seasoning
ingredients, the tomatoes, garlic, parsley, chili pepper, salt, and olive
oil. They simmer in it for a full 45 minutes, exchanging and compounding
their flavors, producing a substance that is denser than a broth, looser,
more vivacious, and fresher in taste than any sauce, in which you then cook
the fish.



1.Peel the tomatoes raw using a swiveling-blade vegetable peeler, and chop
them roughly with all their juice and seeds. The yield should be about 2
cups.



2.Choose a saute pan in which the fish fillets can be subsequently fit
flat without overlapping. Put in the water, garlic, chopped tomatoes,
parsley, chili pepper, olive oil, and salt. Cover the pan, turn the heat to
medium, for 45 minutes.



3.Uncover the pan, turn up the heat, and boil the liquid until it has been
reduced to half its original volume.



4.Add the fish, skin facing up. Cook for 2 minutes, then gently turn it
over, using two spatulas. Add a little more salt and cook for another 12
minutes or so. Serve promptly over the optional bread slice.

More political cut and paste from Harry..
 

On Sun, 20 Jan 2008 16:33:45 GMT, Short Wave Sportfishing
wrote:

On Sun, 20 Jan 2008 10:13:10 -0600, Vic Smith
wrote:

On Sat, 19 Jan 2008 20:28:40 -0500, HK wrote:



They're ok eating in the smaller sizes, and they are easy to catch. For
reasons I don't understand, they seem to fight hard in the colder, New
England salt waters.

Asked my Dad yesterday, and he said he's only seen a couple in all his
Florida fishing years, and never caught one, though he never went
after them either. Agree that the bigger fish aren't as good-tasting,
so I just might not go after them unless I release.
My dad's favorite eating fish is the sand perch. He can still stand
there for an hour filleting them to get a couple pounds of meat, and
he can hardly stand. They do taste good.

Sand perch?

Those are bait fish if I remember. Kinda smallish?

A good one is same size as a good crappie where I've caught them in
Florida, most in east coast surf. But you might keep a small one to
eat where you'd toss the same size crappie back.

--Vic

More political cut and paste from Harry..
 

Short Wave Sportfishing wrote:
On Sun, 20 Jan 2008 07:53:55 -0800 (PST), wrote:

And smallmouth, largemouth, spotted, white and hybrid bass. Along with
trout, bluegill, crappie, huge catfish, drum, etc.

I love cat fishing. Around these parts, the cats tend to be channel
cats on the small side - say, less than ten pounds or so. We also
have horned pout which can run up to 3/4 pounds sometimes.

Spent my high school years fishing the Potomac off of Ft. Belvior for
catfish. We would fish for channel cats and what we called mud cats. Use
worms to catch perch, back hook the perch to catch the cats. We were
fishing for that elusive 25 pounder. And, we allways had a case of our
favorite beverage along to sip while waiting for the poles to be pulled
over.

I was fishing Lake Marion last summer with a guide out of Santee -
great guy, real knowledgable, put me on a channel cat that was 30
pounds easy. Used a commercial blood bait - we must have caught 10
fish that day, not one under 20 pounds.

Good eatin' too.

You folks have carp down there?

We have lots of Carp in the Potomac and Anacostia rivers. Not much for a
fight. People actually eat the Carp even after knowing what garbage the
Carp eat.

More political cut and paste from Harry..
 

On Jan 20, 11:10*am, "JoeSpareBedroom" wrote:
"HK" wrote in message

. ..





JoeSpareBedroom wrote:
"Reginald P. Smithers III" "Reggie is Here wrote in message
...
JoeSpareBedroom wrote:
"HK" wrote in message
...
JoeSpareBedroom wrote:
"HK" wrote in message
...

If you want to catch a variety of decent-sized "fighting" fish
around here, you should fish the mouth of the Bay, near the
Chesapeake Bay Bridge-Tunner around Norfolk-Virginia Beach, or the
nearshore or offshore wrecks down there.
Correction:

If "the fight" is that important to you, you're a very strange
person. "The fight" is a reaction to a strange stimulus and it's a
struggle to survive. It's impressive, but do you really fish just so
you can have repeated demos of a basic animal instinct? * WTF???
No sense being a recreational fisherman, then.

"Wow! Look at that fish doing exactly what it's expected to do!" *Now,
that's a surprise. *:-)
One of the advantages of not using light weight tackle is you do not
overexert the fish where they build up an excess of lactic acid, giving
the fish a much higher survival rate when C&R.

You actually said something that makes sense. WTF?

Depends on the depth of the water where the fish are and the ability of
the fisherman. When the fish are in 10-25 feet of water, and you aren't
pulling in 100' or more of trolled line, it isn't much of an issue.

Not true (depth of water). The level of lactic acid is determined by the
length of time spent exerting muscles. A fish caught in 3 feet of water and
played too long will have problems. This is why catch & release may not be
all it's cracked up to be.- Hide quoted text -

- Show quoted text -

Guess we should just cut their frekin' heads off then.. more humane??

More political cut and paste from Harry..
 

On Sun, 20 Jan 2008 17:08:19 GMT, "JoeSpareBedroom"
wrote:

"Vic Smith" wrote in message
.. .
On Sun, 20 Jan 2008 11:04:10 -0500, HK wrote:

Vic Smith wrote:
On Sat, 19 Jan 2008 16:02:19 -0500, Red Herring
wrote:
Bread it, fry it, eat it. Simple!

That's what I normally eat, but it's always a fair-side cook
doing the frying.
But I'm always catching stuff that fillets out pretty small.
When I start getting the bigger, don't know exactly the best
method for slicing it up for frying.
Don't care too much for fish unless it's fried.

--Vic


It's best to avoid frying if you can. There are many ways to cook fish
without oil or, even worse, crisco.

Forgot that grilled is good too. Just don't care much for baked or
stewed.

--Vic


Here's something interesting to try with any fish that can be poached
without turning into mush. This dish always gets good reviews here.

Fish in Crazy Water

PESCE ALL'ACQUA PAZZA

Recipe from "Marcella Cucina" by Marcella Hazan



1 1/2 pounds fresh, ripe tomatoes

4 cups of water

3 large garlic cloves, peeled and sliced very thin

2 tablespoons very finely chopped parsley

Chopped red chili pepper, 1/8 teaspoon or to taste, or dried red pepper
flakes

1/4 cup extra virgin olive oil

Salt

A 1 1/2- to 2-pound red snapper, filleted with its skin left on

Optional: 4 slices of

day-old or grilled sourdough bread

For 4 persons



One of the most frequently recurring conversational expressions in the
dialect of my native Romagna is anicreid, "I don't believe it." That
skepticism is a characteristic I share with people of my region. When a dish
has a fanciful name, I resist trying it, feeling that it has been dressed up
to cover up a lack of substance. Had it been up to me, I never would have
sampled that Neapolitan creation, fish in crazy water. "What's crazy water
go to do with cooking and anyway, who wants to eat fish in water?" Such were
my thoughts, until my friend from Amalfi, Pierino Jovine, one day simply
brought the dish to the table without asking or telling. Now, I am the one
who goes crazy over it. Water is what brings together all the seasoning
ingredients, the tomatoes, garlic, parsley, chili pepper, salt, and olive
oil. They simmer in it for a full 45 minutes, exchanging and compounding
their flavors, producing a substance that is denser than a broth, looser,
more vivacious, and fresher in taste than any sauce, in which you then cook
the fish.



1.Peel the tomatoes raw using a swiveling-blade vegetable peeler, and chop
them roughly with all their juice and seeds. The yield should be about 2
cups.



2.Choose a saute pan in which the fish fillets can be subsequently fit
flat without overlapping. Put in the water, garlic, chopped tomatoes,
parsley, chili pepper, olive oil, and salt. Cover the pan, turn the heat to
medium, for 45 minutes.



3.Uncover the pan, turn up the heat, and boil the liquid until it has been
reduced to half its original volume.



4.Add the fish, skin facing up. Cook for 2 minutes, then gently turn it
over, using two spatulas. Add a little more salt and cook for another 12
minutes or so. Serve promptly over the optional bread slice.

Thanks, Joe. I'll put it on file for my wife, who is a cook. If she
makes it, I'll eat it.

--Vic

More political cut and paste from Harry..
 

On Sun, 20 Jan 2008 12:18:17 -0500, BAR wrote:

Short Wave Sportfishing wrote:
On Sun, 20 Jan 2008 07:53:55 -0800 (PST), wrote:

And smallmouth, largemouth, spotted, white and hybrid bass. Along with
trout, bluegill, crappie, huge catfish, drum, etc.

I love cat fishing. Around these parts, the cats tend to be channel
cats on the small side - say, less than ten pounds or so. We also
have horned pout which can run up to 3/4 pounds sometimes.

Spent my high school years fishing the Potomac off of Ft. Belvior for
catfish. We would fish for channel cats and what we called mud cats. Use
worms to catch perch, back hook the perch to catch the cats. We were
fishing for that elusive 25 pounder. And, we allways had a case of our
favorite beverage along to sip while waiting for the poles to be pulled
over.

I was fishing Lake Marion last summer with a guide out of Santee -
great guy, real knowledgable, put me on a channel cat that was 30
pounds easy. Used a commercial blood bait - we must have caught 10
fish that day, not one under 20 pounds.

Good eatin' too.

You folks have carp down there?

We have lots of Carp in the Potomac and Anacostia rivers. Not much for a
fight. People actually eat the Carp even after knowing what garbage the
Carp eat.


That's a coincidence. I used to have a spot off Ft Belvoir where I'd anchor
and use salted eel for catfish. They weren't worth a damn to eat, but it
was fun to take nieces and nephews out there and let them catch fish. I'd
tell them we had to kiss 'em goodbye when we threw them back. They had
little problem with that, after I showed them how, but there momma's didn't
think it was too cool.
--
Red Herring