Quoting Dale Shipp to Michael Loo <=-

The only Tej I have had was a fairly dry white honey wine

Depending on the honey to water ratio and how long it's fermented,
it can be high proof and almost dry or low proof and sweet.

fried croaker [...] perchlike thing

I have never seen a perch that large. The ones I caught [...]
in Wisconsin probably ran closer to four ounces.

There is a large order of fish called perciformes which means
perch-like in shape and some of them are huge, like marlin and
swordfish. The yellow perch you speak of is a true perch, in the
perch family of that order.

Croakers are drums which are also in the perciforme order but not in
the perch family.

The perches include the North American walleye and the the Eurasian
zander (pike-perch) which looks and tastes the same. Walleyes can
run 2-5 pounds here, and much larger in warmer waters.

4 ouncers are common but yellow perch can easily reach 10 inches and
weigh a pound at which point they are worth keeping and eating, and
rarely up to 15" and 2 pounds. The world record is a hair over 4
pounds. And like walleye they are darn tasty! They are common as
far north as Cold Lake, Alberta which is part of the Churchill River
system but rare in Great Slave Lake which part of the Peace- Athabaska-Mackenzie River system. I have seen only one here in all
the years I've been here and it was about an inch long! (I haven't
caught or tasted one since the early 80s when I lived in the town of
Cold Lake for a while.)

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Ribena Chorba - Bulgarian Fish Soup
Categories: Bulgarian, Fish, Soups
Servings: 4

fish
fish heads
fish broth
potatoes
carrots
onions
peppers
garlic
tomatoes
tarragon
lovage
bay leaves
parsley
allspice
thyme
dill
butter and paprika roux or
beaten eggs and sour milk
parsley
black pepper
lemon juice

Ribena chorba is a traditional Bulgarian fish soup that is prepared
with different kinds of fish or fish heads and chunks of vegetables
cooked in a fish broth. Bulgarian fish soup is generally made with a
variety of either freshwater or saltwater fish which are cooked in
salted water, cut into pieces, and then simmered with chunks of
vegetables, herbs, and spices in a fish broth. Typical vegetables
include potatoes, carrots, onions, peppers, garlic, and tomatoes,
while the selection of herbs includes tarragon, lovage, bay leaves,
parsley, allspice, thyme, and dill.

The soup is often enhanced with a roux of butter and paprika or a
mixture of beaten eggs and sour milk. Chopped parsley and black
pepper are usually sprinkled on top of the hot soup, and the soup is
often drizzled with some lemon juice before serving. A glass of
strong rakija and a slice of pitka (a type of Bulgarian bread) often
accompany this soup. In Bulgaria, fish soup is traditionally
prepared on holidays such as Nikulden.

From: Www.Tasteatlas.Com

Nikulden is St. Nicholas Day, December 6. - JW

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Cheers

Jim


... Why would we need beer? I thought we were just going fishing

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