Fish Recipes

MOOSE · Posted: Thu Dec 13, 2007 12:28 pm Post subject: Fish Recipes

For all you gourmands, I stumbled upon www.fishingworks.com yesterday. They have one heck of a selection of great-looking fish recipes.
Al

C-Hawk · Posted: Thu Dec 13, 2007 2:20 pm Post subject:

That halibut ceviche looks good

breausaw · Posted: Thu Dec 13, 2007 2:37 pm Post subject:

This is the best grill recipe for salmon I have ever come across, and it easy!
I like king the best for this recipe but any species of fresh salmon works well.
Great for other fish also.
Frozen is ok but fresh is best.

Cut your fish up in nice uniform chunks, big enough so the fish wont fall through the grill; a two or three bite size is nice.

In a large jar or wide mouth jug combine:

2 parts olive oil
1 part lemon juice
1 part soy sauce
Some fresh garlic is good but not necessary
--Make enough to coat the fish, it doesn’t take much--

Shake it up until it’s frothy
Place the fish in and gently invert a few times so fish in coated well
Leave in for no more then 5 minutes, the fish takes on the flavor of the lemon and soy fast!

Grill it.. Don’t over cook it!!
You will find that it doesn’t stick to the grill because of the olive oil nor will it flare up.

I only use olive oil for grilling, it withstands much higher heat and flare ups are rare.

Enjoy.

Jay

Pat Anderson · Posted: Fri Dec 14, 2007 1:57 am Post subject:

Fish recipes you say? Here's one...

Start with dried cod. Saw fish into 3 parts, clean thoroughly and place in a wooden bowl or pail. Add water to cover and set in a cool place for 5 to 6 days. Change water each day. Remove fish and thoroughly clean wooden bowl. Make a solution of water, lime and ashes and allow to stand overnight. Drain off clear liquid and pour over soaked fish, set in a cool place for 7 days. When fish is soft, remove from solution, scrub bowl well and soak fish for several days in cold clear water. Cook in boiling salted water at simmering temperature for about 20 minutes. Drain well and serve. The Norwegians serve the fish with melted butter; the Swedes serve it with white or mustard sauce. Allow 1/3 pound per person.

Sea Wolf · Posted: Fri Dec 14, 2007 6:15 am Post subject:

LUTEFISK AGAIN??? ("The Devil by any other name is still the Devil".) Help me out here Roger, Flagold, or Bill..............ugh!

OR PERHAPS A HIGH PROTEIN, WATRPROOF GLUE RECIPE ? Something really tough had to hold those Viking ships together!

Maybe this stuff was a pre-battle staple/meal after which the poor warriors threw themselves into the foray, not carrying anymore whether they lived or died?

Think how much weight you could lose on a Lutefisk Only Diet!

Thanks for the nausea attack at 3 am!

Joe. Thumbs Down

MOOSE · Posted: Fri Dec 14, 2007 9:16 am Post subject:

It is said that the best Norwegian lutefisk is allowed to soak out on the front porch so that the neighborhood dogs can come by and urinate on it.
Al

Sea Wolf · Posted: Fri Dec 14, 2007 10:17 am Post subject:

Do they have Fast Food Lutefisk Drive In's in Scandalnavia (Sp.?)???

Does McDonaldsen's serve a Lutefisk Luncheon Burger with flies?

Joe. Teeth

SENSEI · Posted: Fri Dec 14, 2007 12:52 pm Post subject:

Joe, have you ever tried it????? if over cooked it becomes a gelatinous mess but cooked properly it is realy good.

My grandfather used to make it all the time. the only problem was that he would not soak it long enough in the fresh water after the Lye soak and it would burn your mouth sometimes....lol....
as far as the dog piss, not while soaking....lol... they would piss on it while in the dried state.

SENSEI · Posted: Tue Jan 01, 2008 3:55 am Post subject:

Joe of R-Matey agrees with y'all. he gives it two thumbs down

rogerbum · Posted: Tue Jan 01, 2008 5:56 pm Post subject:

Ever notice how lutefisk sounds a lot like ludicrous? Why take perfectly good cod and spend 12-13 days to turns it into that awful lutefisk when you can cook it in 5-10 mins with a little butter and garlic or Broussard's cajun spice? Rolling Eyes

To me the best treatment for good cod is to simply grill it with Broussard's cajun spice on it and then pour a little melted butter over the top. A nice beer batter and some chips, also good. Other than smoked fish, no fish prep should take more than 20-30 mins from start to stomach.

flagold · Posted: Tue Jan 01, 2008 6:16 pm Post subject:

Agree. Let's not go down the lutefisk road again, although in fairness, what is described above isn't traditional lutefisk as I was forced to eat growing up. I won't even describe the procedure for making it -- it's to horrible to contemplate. If it tastes edible, you didn't make it properly.

It is no wonder my Viking ancestors conquered the known world, they were desperate for something decent to eat and mad as hell after all that lutefisk . . . In short, they were on the hunt for recipes.