02-26-2014, 05:35 AM
From what I've heard - you'd never want to make sushi out of any utah fresh water fish (unless you smoke em first, and then they aren't raw, so . . . what do you call that). Seems like every grocery store around now has their own Sushi makers. Rhoget is the master!
Dammit - now I'm craving Lox and Bagels! I can fix THAT!
But - you can [url "http://en.wikipedia.org/wiki/Ceviche"]Ceviche [/url]with a simple mix of lemon, lime, onions and peppers. A pinch of salt and coriander, and you're in business.
I know the twins brought up this topic before, and the idea of a small camp-stove was rendered too.
Nobody's brought up bleeding out. A little snip between the gill and gums.
Trout really don't take long for cooking - just enough to go from translucent to opaque. Catfish are another story - they do well when rendered to perfection. Panfish barely have to look at the heat, and they roll over - put a fork in 'em!
Dammit - now I'm craving Lox and Bagels! I can fix THAT!
But - you can [url "http://en.wikipedia.org/wiki/Ceviche"]Ceviche [/url]with a simple mix of lemon, lime, onions and peppers. A pinch of salt and coriander, and you're in business.
I know the twins brought up this topic before, and the idea of a small camp-stove was rendered too.
Nobody's brought up bleeding out. A little snip between the gill and gums.
Trout really don't take long for cooking - just enough to go from translucent to opaque. Catfish are another story - they do well when rendered to perfection. Panfish barely have to look at the heat, and they roll over - put a fork in 'em!