Re: NANFA-- RE: Roughfish

R. W. Wolff (
Sun, 11 Jan 2004 14:14:59 -0600

Maybe I was too hasty to say " never bleed a fish", since it might have
applications. It just reminds me of how people often take fresh fillets, and
leave them sit in water for hours- which rinses away the flavor- or dead in
a bucket of hot slimy water for the days trip. Even mild flavored fish like
bass taste like those cruddy frozen fish sticks after this treatment. Fish
prep has to be done certain ways, fish meat is not hamburger or chicken
breast. With proper handeling, all fish should taste nearly as good as
fresh, even after being frozen for months. If something works for you, keep
doing, and I have to take my own advise, don't be afraid to try something
new, it might just work better.

Any fish is better if it is cleaned immediatly after it is killed, and then
can be frozen right after that. That is why frozen fish sometimes taste bad.
Even if they are cleaned fresh, they might have sat in water or dried out on
the counter for a good while before actually being frozen.

To prepare bowfin that are not going to be eaten right away, soak them in a
brine solution. The brine can have seasoning added to it, your choice here.
After soaking for atleast 8 hours in a fridge, the meat can be frozen in
patties. The meat then has a consistancy like tuna after being fried,
grilled, or broiled ( whether frozen or fresh). Cooking slow with low heat
on the grill, nearly smoking, can make bowfin meat like steak after it is
done. Quite an interesting meal.

My favorite way to prepare bowfin is to fillet ( after a rap on the head to
kill it), chop the fillets into smaller sections. Chop up onions, peppers,
and celery. Mix the meat with the veggies and your favorite seasoning- salt
and pepper atleast, then coat with your favorite batter- cornmeal or beer
batter are good! Drop these fish patties in hot oil, and when brown and
floating high, take out. You never tasted anything like it, and if you like
fish and other seafood, you will like this.

That and the grilling recipe are some favorites, I have another one for
broiling, but can't recall that one quite right now.

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