yellow perch fried in butter?

One of the best ways of making fish tasty -
buttering it. Another is by adding soy products.

Yeah soy sauce helps too. But the absolutely best way is to cook it
(or not) fresh, fresh, fresh.

That's a candidate for the most useless truest
statement speakable. Someone with a piece of
fresh fresh fish isn't going to need it, and
someone with a piece of stale fish isn't going
to be able to use it!

Lutefisk
cat: odd, Christmas, Norse, main
yield: 1

a lutefisk fillet per person
s, p
drawn butter

Start prep on Dec. 23 for Dec. 24 dinner.

In a nonreactive bowl, submerge fish in cold water. Let soak
4 hr, covered, in a cold place. Refresh the cold water and
repeat the process 3 or 4 more times. Drain and remove skin
and obvious bones, if any. Place fillet skin side down in a
nonreactive baking dish, season, and bake 30 min at 350-375F
or until it flakes with a fork. Serve with drawn butter on
Christmas eve.

after lonewanderer on salon.com

"blue cod".

I had to look that up.

Me too!

Black cod being the name I'm familiar with:
that's not an officially recognized name, either.

The ice is gone in Yellowknife Bay but not the big lake yet

How deep does the ice get

6 feet or more.

and is there much ice fishing?

The commercial fishermen start in Nov and go as long as they can,
jigging a net from one hole to another.
This is how they do it: https://tinyurl.com/GSL-ice-fishing

Interesting, especially the way of propulsion.
-50, eh? So where do those fish go - it seems
you ought to be able to get frozen fresh fresh.

Recreational fishermen prefer mid-March to early May when it's
sunny out and the air temperature is hovering around close to 32 F.

A recreational fishing expedition in the dead
of winter would be more akin to an exercise
in masochism.

sablefish.

One of my favorite fishes, actually, if it was
really black cod/sable.

This batch was quite inexpensive but poor quality; as I said they
exuded copious amounts of liquid as they thawed and then cooked.

Reading this makes me sad.

soft (as in mushy as opposed to delicate)

You might have tried drying it aggressively
before cooking. As in squeezing the juice out

I would do so IF I even bother to buy them again. In just a few more
days I expect Buckley to be back in business.

Access to the real thing is a blessing.

and maybe making it the basis of a sauce, if
it didn't smell like plastic.

The pan juices ended up in a chowder along with some chicken and
vegetables broths, leftover fish and a handful of small scallops,
also inexpensive but not very good.

Strikes me the fish itself would have done
better in soup - maybe even in the dread
tomato chowder. Most small scallops in the
stores are Calico Bays, which of course don't
come from anywhere called Calico but rather
places like China. They bear a resemblance to
real bay scallops analogous to that between
supermarket peaches and off the tree.

The fish was from Hai Jang and the scallops from Seaquest, not
particularly reputable names.

Mmm ... Seaquest ...

Title: Cape May Clam Chowder
4 md Tomatoes; peel, chop or
1 cn Tomatoes

Real shellfish doesn't deserve that.
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