O/T: Crabs

Page 2 of 3  


Farm raised in concrete ponds.
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
Somebody wrote:

It is no secret that carp have a mud vein that must be removed as well as the belly fins which results in a couple of very tasty fillests, if you know how to prepare them.
Something my father learned at a very early age growing up along the shores of the Ohio river in southern Indiana.
Still remember my father pinning a strip of bacon on top of a fillet with a couple of toothpicks, then putting them back under the broiler..
BTW, the best one are about 3-4 lbs.
Lew
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload

Is that the one where you pull the carp out of the oven, lift off the bacon, eat that, and feed the carp to the dogs?
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
"Charlie Self" wrote

When I was in college I remember the old Czech's around the Brazos and Little Brazos rivers West of College Station, TX used to gill net "buffalo carp", grind them up, and put them in their sausage.
One small family operation in those days is now a pretty good size company, and well known in Texas, and I often wonder if they still have that particular "additive/filler" in their products.
--
www.e-woodshop.net
Last update: 12/14/07
  Click to see the full signature.
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
wrote:

Yep, Asians love carp too. Easily raised in water with poor oxygen content like swamps and pools, especially important where meat is a rarity.

Rosebushes. Wouldn't do that to my dogs. Made it a point of never returning a chance-caught carp to any body of water.
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
"Charlie Self" wrote:

What ever floats your boat.
Lew
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload

LOL. One of my very good friends raises Herefords. My problem with beef is that it isn't fish. I could do very well on a diet of grilled Trout fresh from the Rio Grande up around Creede, Colorado. Blackened Haddock, or Pecan crusted Salmon. Fried Catfish on occasion, with hush puppies of course. Broiled Whitefish fresh from Lake Superior is good. I like a Friday fish fry of Smelt fresh from Saginaw Bay. And here I am in Texas beef country.
Max
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload

Oh come on man...I'm drooling here...
I'd love me a a mess of smelt...jeeeeezzz
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
"Max" wrote in message

Just like fishing, if you know where and when to look, there are plenty of prairie oysters. ;)
--
www.e-woodshop.net
Last update: 12/14/07
  Click to see the full signature.
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload

My taste for "unusual" dishes includes such exotics as menudo and grits but not prairie oysters. I don't know if you've ever heard of sonofabitch stew but it's not on my list of favorites either.<G>
Max
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
"Robatoy" wrote

If you've eaten wieners, or those nondescript sausages, you've probably already had them. As they say about packing plants, nothing but the squeal is wasted.
--
www.e-woodshop.net
Last update: 12/14/07
  Click to see the full signature.
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
"Robatoy" wrote:

Oysters on the half shell YUM.
Oysters fried, forget it.

How about herring in sour cream?

True story.
Took my lighting specialist, a lad named Murphy to meet my good Jewish distributor who was quite a jokester.
After a while, Jewish distributor commented to Murphy, "you know that the males of my faith are circumcised at birth, ever wonder what happens to the foreskins?"
Murphy was unresponsive, so Jewish distributor continued, " ... they send them back to Ireland where they are planted. When they grow up, they harvest them, send them to New York City, where they become cops."
Wasn't much left to discuss that day.
Lew
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload

Nope.
Fresh out of the North Sea, wee small ones (green herring aka Hollandse Nieuwe) drag the filet through some diced onion...yummmm
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
Robatoy wrote:

    y04hn
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload

Almost there... but instead of wine sauce, Akvavit. Right off the deck onto the dock, shove away the ice and grab that little filet by the tail. Drag it through diced onion and lower it into the throat like a bird feeding its young.
I grew up 16 km from there: Katwijk (watch the wrap)
http://mistersandman.rtvkatwijk.nl/mistersandman/www/images/stories/hollandse_nieuwe_2006_001.jpg
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
"Robatoy" wrote:

Actually, onions are included with the herring and the sour cream in the jars found in the dairy case.
Think it is a Norwegian dish.
Lew
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload

I dated a Norwegian dish.... Oh my.... nothing fishy about that one.
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
wrote:

Anywhere in the Baltic, really. Herring is a staple and the methods of preserving it many. Or not. Tradition here has you biting the head off your first smelt every run....
I dated a Norwegian dish.... Oh my.... nothing fishy about that one.
TWO things smell like fish ....
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
"Lew Hodgett" wrote

Oysters on the half shell remind me of a word in Spanish; gargajo. It's pronounced gar gah ho and you let it come from back in your throat. Don't read the rest of this if it's near you mealtime.
A gargajo is loosely translated as phlegm but it really means a soemwhat more solid piece of material; still gooey, sticky...... well you get the picture. Sort of like a raw oyster. <G>
Max
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload
"Max" wrote:

You notice we have only had responses from the male of the specie.
Lew
Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
<%-name%>
Add image file
Upload

Related Threads

    HomeOwnersHub.com is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.