Bill
Administrator
No I haven't. I've had a fillet sandwich. Usually blackened grouper but never a ground or mashed burger.
What's for dinner?
- Thread starter chummer
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No I haven't. I've had a fillet sandwich. Usually blackened grouper but never a ground or mashed burger.
Bowsnbucks
5 year old buck +
Salmon patties are really good. We use canned salmon from the store, and add minced fresh dill, onions, bread crumbs, egg to bind. You can vary this - this is the basic mix. You could add smoked paprika, minced hot peppers, lemon zest, etc. Make patties and brown lightly in canola oil & a little butter. Kind of like a crab cake - but with salmon. We eat ours with fries, or rice, steamed or roasted veggies. Good munch.
John-W-WI
Administrator
I was right there with you Bill.
Although a guy at work introduced me to "Fish Jerky" and it's amazing.
So anything is possible.
-John
bigbendmarine
5 year old buck +
Bill, in the same boat as you on the "fish sausage" reaction. Funny thing is that from the earliest memories I have as a wee boy, I was a fishing addict... but hated (and I mean would almost puke just smelling fish cooking) HATED the taste of any / all fish. Didn't stop me from fishing daily until dark at ponds by my parents place though!
Age thankfully let me grow an appreciation for milder white flaky fish. Now LOVE flounder, and like having redfish, cobia, and grouper when I can -- still don't love darker / more oily species.
Back to the fish sausage note, since you visit FL from time to time can't help but wonder if you've heard of folks eating ladyfish. Similar to the sausage concept, folks that eat them don't eat cuts... the meat is so soft yet the fish so bony that folks who eat them use a spoon to collect the meat and then fry it up as formed patties. To John-W-WI's comment, indeed just about anything is possible... for those brave enough to try it!
Age thankfully let me grow an appreciation for milder white flaky fish. Now LOVE flounder, and like having redfish, cobia, and grouper when I can -- still don't love darker / more oily species.
Back to the fish sausage note, since you visit FL from time to time can't help but wonder if you've heard of folks eating ladyfish. Similar to the sausage concept, folks that eat them don't eat cuts... the meat is so soft yet the fish so bony that folks who eat them use a spoon to collect the meat and then fry it up as formed patties. To John-W-WI's comment, indeed just about anything is possible... for those brave enough to try it!
Mortenson
5 year old buck +
Where we vacation in MN each summer, several years back some guys got busted for keeping over limits of every fish they could catch, mostly pike and bass, and grinding them all up, bones and all. They made burgers out of them. Someone at the resort must've turned them in. It wasn't as bad on them as it should've been because they couldn't really tell how many fish over the limit they were. Weren't any skin tags left on the burgers.
livinadream
Yearling... With promise
Backstrap, rice and gravy last night.
Sent from my XT1254 using Tapatalk
Sent from my XT1254 using Tapatalk
Bill
Administrator
Bill, in the same boat as you on the "fish sausage" reaction. Funny thing is that from the earliest memories I have as a wee boy, I was a fishing addict... but hated (and I mean would almost puke just smelling fish cooking) HATED the taste of any / all fish. Didn't stop me from fishing daily until dark at ponds by my parents place though!
Age thankfully let me grow an appreciation for milder white flaky fish. Now LOVE flounder, and like having redfish, cobia, and grouper when I can -- still don't love darker / more oily species.
Back to the fish sausage note, since you visit FL from time to time can't help but wonder if you've heard of folks eating ladyfish. Similar to the sausage concept, folks that eat them don't eat cuts... the meat is so soft yet the fish so bony that folks who eat them use a spoon to collect the meat and then fry it up as formed patties. To John-W-WI's comment, indeed just about anything is possible... for those brave enough to try it!
Hmmm, never thought of eating lady fish. Got my wife hooked on fishing with them though. When their running hard it's hard not to get sick of catching them when you're after trout. I'm with you, I like light flaky fish. With the exception of tuna and Mako shark. Nothing like fresh mako steaks on the grill
I ate duck tongue in Taipei years ago so I'm not opposed to trying stuff :)
Telemark
5 year old buck +
Bill
Administrator
Tree Spud
5 year old buck +
H20fwler
5 year old buck +
OK.....but it's a secret family recipe so don't tell anybody...
.This is how I do it so 5-6 people can get a couple good meals out of it, cut or ad to recipe accordingly;
Three large cans albacore tuna in water drained
3/4 head of lettuce or large shredded bag lettuce
One small carrot stick shredded
Two stalks of celery cubed very small
Large jar of mayo (I like Hellmans)
One tube of crackers crushed, I like Keebler Club Multi Grain or Breton wheat or sesame.
Small bag of sharp shredded cheddar
Vermont sharp white cheddar cubed small 1/2 cup
I mix all of it thoroughly in a very large bowl then ad 2/3 of the jar of mayo a very liberal dose of pepper and sprinkle a little Romano over top. Stir well.
Great for sandwiches and tuna melt....BUT BE WARNED, it will ruin you for all other tuna salad from anywhere else for the rest of your life!
It is even better on second day....don't know about after that ours is always gone.
Bowsnbucks
5 year old buck +
H20 - OK ...... Now I'm gonna have to try the tuna recipe. On toasted, multi-grain bread. Just from the picture alone, I think Mom needs a hug !!
Bill
Administrator
OK.....but it's a secret family recipe so don't tell anybody...
This is how I do it so 5-6 people can get a couple good meals out of it, cut or ad to recipe accordingly;
Three large cans albacore tuna in water drained
3/4 head of lettuce or large shredded bag lettuce
One small carrot stick shredded
Two stalks of celery cubed very small
Large jar of mayo (I like Hellmans)
One tube of crackers crushed, I like Keebler Club Multi Grain or Breton wheat or sesame.
Small bag of sharp shredded cheddar
Vermont sharp white cheddar cubed small 1/2 cup
I mix all of it thoroughly in a very large bowl then ad 2/3 of the jar of mayo a very liberal dose of pepper and sprinkle a little Romano over top. Stir well.
Great for sandwiches and tuna melt....BUT BE WARNED, it will ruin you for all other tuna salad from anywhere else for the rest of your life!
It is even better on second day....don't know about after that ours is always gone.
No crackers and no Ramono on hand. I was light on the salad mix but that was good.
