You are what you eat Slammer...

Take ah ..good..look at that ..perch.. ;0)

Niiice! so Jealous!

That fat one is probably full of eggs! A guy fried up some egg sacs once & it wasn't bad!

Biggest egg sack I’ve ever seen, but the pan fried walleye and perch was amazing .
Sprinkled with a little Meat Church Texas Sugar Rub and fried in a little butter with steamed pork and veggie dumplings with dipping sauce!!! Damn, might be my new go to for fish !!! Still lickin my lips!!!
Slammer!!!

Heeyyyy...
You ate ...next years ..haul...!

Normally I would have thrown a big female like that back down the hole and release it, but the damn thing inhaled a large Rapala jiggin rap and would never of survived, plus it was deep water and it’s air bladder was shot !!!

Bob, I’ve had breaded fried perch sacks years ago (small ones) and I was not a fan.
More of a texture thing for me, but loved washing em down with a cold one !!!
Slammer!!!

HaHa! Not a fan of Tapioca either! Trying to force myself to eat oatmeal. !t's a mouth feel thing!

Walleye & perch! My two favorite GL's fish to eat!

Hey, Bubba! I'm also a texture guy when it comes to what I eat. Years back, my work wife used to give a bowl of bran nuts/germ (whatever) every morning at my desk to keep me healthy. Taste wasn't bad, but to make the texture palatable I'd sprinkle on some walnuts or slivered almonds. Made a big difference.

One distinct advantage in working for various fisheries research agencies is that I got to fish with all sorts of nets.
I even dragged a shrimp trawl for some summer months. Most times, the nets had to be set for 24 hrs, to make comparable catch results with past years and locations from commercial activities. Some fish died in the gill nets, so we had our pick of what's for dinner. The trawl was a quickie. The work was after any species longer than 5"/12.5 cm.

To my thinking, if you can catch them, the Ling or Freshwater Cod is the best of the best. I saw a picture of a 28-pounder. Cook them fast and they have the texture of crab. Cooked really slowly, serve with stuffing/dressing as the taste and texture is a lot like roast chicken breast.

But, I'll agree: the most readily available and best to eat are fresh walleye and a HUGE mess of pan-fried fresh perch. Eat and fillet at the same time. The various trouts and salmons here in the west slope of the Rockies are ok but just.

Tonite's feast: Honey mustard smothered pork chops! Mashed taters for a side, chased with Lactaid milk.

They were soo tender.

Way ta go Paula.! :0)

quote:

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Originally posted by STUD figmo Al

Way ta go Paula.! :0)

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All I gots is time,  and since I was feeling pretty okay yesterday, I thought I'd do some cooking. The 'sauce' turned out way better than expected, so that's a keeper.  Just need to have it warm up a bit; got some grilling to do!

I'm into the bags of chopped frozen fruit as a replacement for ice cubes. Went to use the last of a bag of chopped mangoes and laid my hand on a fresh bag of berry blend (strawberry/blueberry/blackberry/raspberry.) Even the strawberries had been trimmed. OK by me. What a wonderful combination, refreshing even without the drink part. Gimme a spoon.

Asian beef and vegetables: sirloin tips, medium rare, asparagus, green beans, peppers, onions, and mushrooms. Thai red paste, sesame oil, soy sauce, rice vinegar.

Brown rice started 45 minutes early just to use it up.
Chopped 5 bratwurst sausages into 4 pieces each. Started medium lo from half-frozen.
Chopped 3 apples into thimble size chunks, tossed with LOTS of cinnamon and a sprinkle of sugar.
Added the apples near the end, the hot fat cooked them as the brats finished.

Tomorrow, I'll steam old frozen veg and do a fried rice with the brat left overs.

Last nite's dinner was cube steak with fried onions, gravy, and of course mashed taters. No pictures, as I was too busy eating. Made lots, so we will have the leftovers today.

Al- that Asian beef looks incredible. If you weren't so far, I'd invite myself to dinner! ;)

N ..you would be welcome.. :0)

My city shopper came back bearing many foodie things yesterday. Variety of curries, sauces & condiments.
Demand here just isn't enough to justify stocking a lot of things.

Country-style pork loin rib ends with a BBQ dry rub for 3 hrs in the oven, 280F, for 3 hrs today.
Breville smoke pistol is running on apple sawdust so I can add as much as I like.
Took the battery out of the smoke detector. Interesting how long the smoky aroma persists in the oven.
Apple pies should not be next but it would do pizza no harm.

Shiritaki pasta with red clam sauce:

Well damn……….I had to look that one up Fig !!! Shirataki noodles have eluded me thus far. Who knew??? Inquiring minds want to know!!! The red clam sauce would be right up my alley!!! Looks amazing !!! Seafood sauces are so simple , fast and so damn good!!! I wish we had better access to shellfish in our area. I usually have to wait till we’re on vacation or traveling to a big city. Tell us more about those noodles.
Slammer!!!

They are no carb..

verywellfit.com/what-are-shira...m-2242296

Here ya go..

They are just a carryer fer the sauce..

Not much taste...
But it works..

I'm down apx 9 lbs..
10 to 20..to go...

I need to gain 15 lbs. Low iron and really need the carbs from pasta.
Clothes are falling off me as I shuffle with the walker down the hall.
City shopper brought a variety of sauces to jack up some blah dinner foods.

Rotini and fusilli hold more sauces than even small shells.
Stuffed tortellini, ravioli pasta and any pierogie always look good on my plate.

All the same, I'd like to try the shirataki noodles. Some sort of special shopping to find them?

Out here in the boonies, there's some frozen shrimp and little scallops and that's about it.
Fridays, often fresh fish fillets but you have to get there early to get anything.

Tonight was a traditional Yooper Friday night fish fry!!!
Fresh lightly dusted fried perch, fries, coleslaw, baked beans and rye bread & butter and a couple icy cold PBRs!!!
Of coarse ol Slammer provided the perch and and cooked the rest of the meal .
It was a huge success and everyone loved it ………and appreciated it. My buddies wife made a dessert that brought down the house!!! I don’t even know what the hell it was , but I had 2 pieces and I’m not a dessert guy !!!
Slammer!!!

Artichoke in my new 12C deep pot, butter with garlic and lemon juice for dipping.
Last of a big crab salad. Mustard, tabasco, Worcestershire and garlic for zip.
Kraken & cola, maybe crack a home brew vintage wine gift.