Up until the time I was 14 I spent ever other summer in Montana. It seemed as though they never had fresh fruit or salad. The one thing I do remember is my cousin going to his secret fishing hole in one of those cold clear creeks. He would bring home a stringer full of trout. The fish were pan size. Part of my job was to clean them. YUCK! But my Aunt would take the cleaned fish, (head and all) dredge them in cornmeal, fry them up and put them on a big platter. Then she would fry up some eggs. I couldn't hardy wait for the eggs to get done. Those eggs took an eternity to cook. Once they were done, my family would start grabbing the trout! The meat was so tender, I long for fresh Montana trout with eggs for breakfast.
Oh well, back to reality. Fresh Montana trout is the only fish other than tuna I want to eat. I asked my gig a low if he liked fish sticks? He gave me a dirty look. I don't have a clue about cooking fish, or even what kind to buy. I asked him if crustaceans or shellfish would make him smarter? I know that abalone and lobster makes me 25% smarter, so maybe we thats what we should eat.
1 comment:
ha ha ha You're so funny! You're right about that mercury though! When someone says Montana, it makes me think of Huckleberrys! I LURVE Huckleberry jam, well Huckleberry anything. Yummy!
When I buy fish I usually buy it frozen, it's less expensive. We like Talipia (white fish) or Orange Ruffie or in the fresh selection simply trout and catfish from the fish case. I dredged them in flour mixed with garlic powder, salt and pepper and then bake them in tin foil tents with butter at 350 degrees for 10 minutes or so. The length of time really depends on how many fish you are cooking and how big they are. The fish are done when the meat is flakey with a fork.
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