Subj : Re: Carp
To   : Carol Shenkenberger
From : Dave Drum
Date : Mon Mar 11 2024 05:09:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS>   By: Dave Drum to Carol Shenkenberger on Sun Mar 10 2024 07:14 am

 CS> Interesting!  Well, I get a lot of catfish so 'muddy' doesn't bother us
 CS> at all.

Catfish, like carp, depend on their environment for undertones of taste.
From a slow moving turbid stream catish are more likely to have a muddy
taste than those from clear water. Much of the catfish in U.S. stores
and restaurants is farmed - and in some cases delivered "on the hoof"
(live) to the markets.

One of the guys I used to race against, Jarry Inmon, was the pioneer in
live delivery of catfish. He keeps a fleet of tractor-trailers busy to
supply his customers. He also pond (old rice paddies) raises much of
what he hauls.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Catfish Creole
 Categories: Seafood, Vegetables, Rice, Chilies, Citrus
      Yield: 4 Servings
 
      1 lb Catfish filets
    1/3 c  Oil
    1/4 c  Flour
    1/2 c  Water
      1 c  Celery, sliced
    1/2 c  Shallots; chopped
    1/2 c  Bell pepper; chopped
      2 cl Garlic; crushed
 14 1/2 oz Can diced tomatoes; undraind
           +=OR=+
 14 1/2 oz Can diced tomatoes w/green
           - chilies; undrained
      8 oz Tomato sauce
  1 1/2 ts Salt
      2    Bay leaves
    1/2 ts Thyme
    1/4 ts Pepper
      1 tb Brown sugar
      1 tb Lemon juice
    1/4 c  Parsley; chopped
      1 ts Worcestershire sauce
      2 ds Trappey's Red Devil sauce *
           Rice; hot, cooked
 
  * omit if using diced tomatoes w/green chilies
  
  Cut filets into 1" (2.5cm) pieces. Heat oil in large
  pan. Add flour, stirring until brown. Remove from heat
  and add water slowly, stirring til blended. Add all
  ingredients except catfish and rice. Cover and simmer
  for 20 minutes or until vegetables are tender. Remove
  bay leaves, add catfish and simmer 8 - 10 min. more
  until fish flakes to the fork.
  
  Serve over rice in soup bowls.
  
  Possibly better to wilt all fresh vegetables before
  adding to pan.
  
  Recipe date: 12/11/87
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... I'm terrified of elevators and I'm taking steps to avoid them.
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