Re: NANFA--roughfish recipes

Stan Perkins (stanperkins_at_academicplanet.com)
Fri, 9 Jan 2004 23:50:36 -0600

Bowfin(grendal) and gar can be easily bled by either removing the tails with
an axe or sharp knive. You can cut the gill arches but the fish may die
before much blood is removed. Suspending the fish by the head seems to aid
in thourough bleeding.

Stan Perkins
----- Original Message -----
From: "Sajjad Lateef" <sajjadlateef_at_yahoo.com>
To: <nanfa_at_aquaria.net>
Sent: Friday, January 09, 2004 3:20 PM
Subject: Re: NANFA--roughfish recipes

> Hmm ... how does one bleed a fish? This pamphlet recommeds
> bleeding gar and bowfin.
>
> Sajjad
>
> --- Ty Hall <tyhall_at_mia.net> wrote:
> > It's downloadable as a pdf file
> >
> > http://www.agfc.com/pdf/roughfish_rec.pdf
> >
> > Ty
> >
> > HOOVERJ_at_wes.army.mil wrote:
> >
> > > Was filing some material and re-discovered the pamphlet "Recipes
> > for
> > > Roughfish" by Keith Sutton
> > >
> > > I mention this because someone on-list was trying recently to
> > collect and
> > > compile recipes of this type.
> > >
> > > Pamphlet includes species-specific tips for proper cleaning of all
> > taxa.
> > > Recipes include:
> > >
> > > Eel Brochettes
> > > Austrian Style Boiled Carp
> > > Buffalo Cakes
> > > White River Baked Paddlefish
> > > Backwater Bowfin
> > > Gaspergou Bouillabaisse
> > > Deep-Fried Sucker
> > > Garfish Mississippi
> > > and
> > > Smoked Sturgeon Glazed With Honey
> > >
> > > Pamphlet is available from
> > >
> > > Arkansas Game and Fish Commission
> > > 2 Natural resources Drive
> > > Little Rock, Arkansas 72205
>
>
> =====
> --
> Sajjad Lateef e-mail: sajjad_at_acm.org
> Note: Any e-mail to me with my first name in Subject or
> without a subject line is automatically filtered out
> and discarded as s p a m .

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/ For more information about NANFA, visit our web page, http://www.nanfa.org