On 07-27-19 21:43, Jim Weller <=-
spoke to Dale Shipp about sugar in spaghetti sauce <=-

I just downloaded a batch of sucker recipes. I wonder if anyone here
has netted suckers during the spring spawning run. I used to do that
as a kid for eating fresh, pickling like herring and to use as bait
for game fish.

I really don't even know what they are. The only thing that comes to
mind are the fish that attach themselves to shark for a free ride and a
free dinner on the leftovers from the shark attack. I assume that is
not the fish you are talking about.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CHICKEN AND PEPERONATA ON GRILLED BREAD
Categories: Italian, Sandwiches
Yield: 4 Sandwiches

2 Chicken breasts
1/2 c Water
Salt
Freshly ground black pepper
4 Sprigs rosemary
2 tb Extra-virgin olive oil
pn Hot red pepper flakes
1 sm Onion, sliced
1 Red bell pepper, cored,
-seeded and cut into thick
-strips
1 Yellow bell pepper, cored,
-seeded and cut into thick
-strips
Sugar to taste (opt; ~1 ts)
6 Oil-cured black olives,
-pitted and cut in half
1 tb Capers
8 lg Thin slices crusty bread
2 Garlic cloves, peeled and
-cut in half
8 Very fresh basil leaves,
-chopped

Place chicken breasts skin side up in a medium saute pan and add
water. Season chicken with salt and pepper, and place herb sprigs
over chicken. Cook, covered, over medium low heat for 15-20 minutes.
Turn off heat and let cool in pan.

In a medium saute pan, add olive oil, hot red pepper flakes and onion.
Saute over medium-low heat for about 8 minutes, stirring often. Add
peppers and continue to cook, covered, until peppers are tender.
Toward end of cooking, stir in olives and capers. Season with salt
and pepper.

When chicken can be handled, remove skin and bones and any fat or
cartilage. Separate each breast into 3 fillets. Cut diagonally again
into 1/2" thick pieces.

Toast bread on both sides. Very lightly rub one side of each slice of
bread with cut garlic cloves. Lay out 4 slices of bread. Arrange
chicken on top of bread. Top with pepper mixture, then basil. Cover
with remaining 4 slices of bread. Submitted By MICHAEL ORCHEKOWSKI On
08-10-95

MMMMM


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Dale Shipp wrote to Jim Weller <=-

I just downloaded a batch of sucker recipes. I wonder if anyone here
has netted suckers during the spring spawning run. I used to do that
as a kid for eating fresh, pickling like herring and to use as bait
for game fish.

I really don't even know what they are. The only thing that comes to
mind are the fish that attach themselves to shark for a free ride and a free dinner on the leftovers from the shark attack. I assume that is
not the fish you are talking about.

If you've bought minnows for fishing bait when you lived in the Midwest
there's a good chance you've met suckers. I used to net them (and shad)
in the tailrace of the dam at my local lake for use as bait, cat food
and garden fertiliser - until some doofus was drunk and messing about
and got drowned for his efforts. The city fathers have blocked access
to that area.

Anyway - here's what Britannica has to say on Sucker Fish

Sucker, (family Catostomidae), any of the freshwater fishes constituting
the family Catostomidae, similar to and closely related to the carp and minnows (Cyprinidae). There are about 80 to 100 species of suckers.
Except for a few species in Asia, all are North American. Many suckers
are almost indistinguishable from minnows, but catostomids may often be recognized by the sucking, usually ventral mouth with protrusible lips.

Suckers live on the bottom of lakes and slow streams and feed by sucking
up invertebrates and plants. They are generally rather sluggish fishes.
The species vary considerably in size. The lake chubsucker (Erimyzon
sucetta), for example, is a small species up to 25 cm (10 inches) long,
and the bigmouth buffalo fish (Ictiobus cyprinellus), a large sucker,
measures up to 90 cm in length and 33 kg (73 pounds) in weight. Suckers
are bony but are fished commercially and to some extent for sport. The
various genera are known by such names as hog sucker (Hypentelium),
buffalo fish (Ictiobus), carpsucker (Carpiodes), and redhorse, or
jumprock (Moxostoma).

https://www.britannica.com/animal/sucker-fish

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Carp
Categories: Seafood, Breads, Citrus
Yield: 4 Servings

8 (5 oz/150 g ea) carp cutlets
Salt & pepper
1 tb Fresh lemon juice
2 tb Pastry flour
2 lg Eggs
4 oz (120 g) breadcrumbs
2 1/2 tb (80 g) clarified butter

Rinse carp cutlets and pat dry. Season with salt and
pepper. Sprinkle with lemon juice. Beat eggs in a bowl.
Coat each fillet with flour, dip in egg mixture, then
coat with breadcrumbs.

Heat butter in a pan and cook carp for about 5 minutes on
each side or until golden brown. Make sure that there is
enough butter and add more if necessary. Drain filets on
paper towels, then arrange on bed of parsley if desired.

Serve.

RECIPE FROM: https://eatsmarter.com

Uncle Dirty Dave's Archives

MMMMM

... I smell a rat. Did you bake it or fry it?
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Quoting Dale Shipp to Jim Weller <=-

I wonder if anyone here has netted suckers during the spring
spawning run. I used to do that as a kid

I really don't even know what they are. The only thing that comes to
mind are the fish that attach themselves to shark for a free ride and
a free dinner on the leftovers from the shark attack. I assume that is
not the fish you are talking about.

That's a different kind of sucker fish.

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

Title: About White Suckers 1
Categories: Fish, Info
Servings: 1 text file

Catostomus commersonii

The Catostomidae are the suckers of the order Cypriniformes, along
sith the minnow and carp family.

White suckers are freshwater fish native to North America. They
occur all across Canada, from Newfoundland and Labrador to British
Columbia, as well as in the Yukon and Northwest Territories and in
all of the Great Lakes. They are found in both lakes and rivers,
usually in shallow water where they feed on bottom on worms, clams,
insect larvae and occasionally fish eggs. White suckers are robust
and adaptable fish, surviving many adverse water conditions that
other fish could not tolerate. White sucker serve as food for pike, muskellunge, bass, walleye, burbot, Atlantic salmon, brook trout and
a variety of birds and mammals.

White suckers are a bottom-feeding fish with the downturned snout characteristic of other suckers. Their mouth is round and rimmed
with thick lips. They have a streamlined body with a single, flat
dorsal fin, and a tail fin with a strong indent. White suckers are
normally olive-coloured on top and cream-coloured on their
underside. During spawning they will become darker. Spawning occurs
in the spring at a temperature of 10 C when runs numbering as high
as the thousands ascend small streams with females spawning from
20,000 to 50,000 eggs each over gravel substrate. They can grow to
about 50 centimetres in length and 2 kg in weight.

From: Fisheries And Oceans Canada

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

Title: About White Suckers 2
Categories: Fish, Info
Servings: 1 text file

Catostomus commersonii

Though the meat is firm and good tasting, white sucker seldom
appears on a restaurant menu -- perhaps because the name lacks
market appeal. As a result, white sucker is processed in a variety
of ways for the market, often under the name "mullet." They are good
either fresh or smoked and canned.

The spring sucker run tells me when spring is here, once the ice
melts the run is on. Since they are "trash" fish there are generally
no limits and dip nets are allowed in most places.

They are not only fun to catch but fun and tasty to eat; bones and
all.

From: Southendwalleyeslayer.Com/Sucker

MMMMM-------------------------------------------------

Cheers

Jim


... At high tide the fish eat ants; At low tide the ants eat fish.

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On 07-29-19 22:44, Jim Weller <=-
spoke to Dale Shipp about Suckers <=-

Though the meat is firm and good tasting, white sucker seldom
appears on a restaurant menu -- perhaps because the name lacks
market appeal. As a result, white sucker is processed in a variety
of ways for the market, often under the name "mullet." They are good either fresh or smoked and canned.

I would not think that mullet would be much more entising on a
restaurant menu. Maybe they should follow the old adage, "if it doesn't
work, rename it". That worked for canola oil, previously called rape
seed oil (granted that there was a little bit of genitic engineering
that took place in between).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Stromboli Sandwiches
Categories: Sandwiches, Easy, Groundmeat, Beef, Pizza
Yield: 3 Servings

1 1/2 lb Ground beef
1/4 c Minced onion
1 pk Spaghetti sauce mix (dry)
1/2 c Water
Salt and pepper
Shredded Mozzarella cheese
6 Hoagie rolls

Brown ground beef and onion; drain well. Stir in sauce mix and water.
Simmer for 5 minutes. Salt and pepper to taste. Split hoagie rolls.
Lightly butter each half and sprinkle with garlic powder. Place bun
bottoms on foil-lined cookie sheet. Brown under broiler. Spread 1/6
of ground beef mixture on each roll. Top with cheese. Broil until
cheese melts and starts to brown. Brown bun tops and place on each
sandwich. I add extra seasonings to the ground beef to make it
spicier. Fol wrap each sandwich individually and serve. Randy Rigg
Date: Fri, 23 Aug 1996 22:59:56
~0500

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... Shipwrecked on Hesperus in Columbia, Maryland. 02:35:59, 31 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

the meat is firm and good tasting
the name lacks market appeal.

I would not think that mullet would be much more entising on a
restaurant menu.

Perhaps "petit poisson de ruisseau"

They are full of fine bones but the bones are edible if deep fried
to crispy or dissolved away when pickled or pressure canned.

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

Title: Preparing And Cooking Suckers
Categories: Fish, Info
Servings: 1 text file

white suckers

Suckers are packed with fine bones so many people don't attempt to
cook/smoke them. But when you take the time to prepare the suckers
most of the time the bones will cook away. The first step is to
clean and scale the sucker and then filet them. I usually just cut
the filet part out leaving the back bone and head still together.
Leave skin on the filets! Then wash them off and place them in the
refrigerator to let them chill.

Then get a batter mix ready. Dredge the filets and place them in
the fryer; When the sucker filets began to float and turn light
brown grab your plate cause there done. Frying the suckers should
make the bones that are left taste like the crispy deep fried
coating.

From: Southendwalleyeslayer.Com/Sucker

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

Title: About Canned Suckers
Categories: Fish
Servings: 4

suckers

Probably the most popular way to use the savory sucker is to can
that sucker. You first have to clean/scale them. Then filet them
from the back bone leaving only the smaller bones. Then cut
the filets up into smaller pieces. Clean and wash and remove any
bones you want. Then there are many recipes; salt/vinegar/onion make
your own it is all good. Grab your pressure cooker and let the fun
began. The pressure cooker will also cook the bones and make them
unnoticeable.

From: Southendwalleyeslayer.Com/Sucker

MMMMM-------------------------------------------------

Cheers

Jim


... Fish, to taste right must swim 3 times-in water, in butter and in wine

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On 07-31-19 21:02, Jim Weller <=-
spoke to Dale Shipp about Suckers <=-

Quoting Dale Shipp to Jim Weller <=-

the meat is firm and good tasting
the name lacks market appeal.

I would not think that mullet would be much more entising on a
restaurant menu.

Perhaps "petit poisson de ruisseau"

They are full of fine bones but the bones are edible if deep fried
to crispy or dissolved away when pickled or pressure canned.

When I was growing up in Florida, the only use for mullet was to cut
them up for fish bait.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cheddar Mushroom Open-Face Sandwich
Categories: Cheese, Egg, Sandwich, Vegetable, Lunch
Yield: 6 servings

1 1/2 c Mushrooms; Fresh, Chopped
2 tb Butter; Melted
1 Egg; Lg, Beaten
1 ts Oregano
1 c Cheddar; Md Sharp, Shredded
6 Dk. Rye Bread Slices;Toasted
12 Tomato; Slices, Thin
Celery Salt
Parsley

Saute the mushrooms in the butter until tender. Remove from the heat
and stir in the egg and oregano. Stir in the cheddar cheese. Spread
about 3 Tbls of the mixture on each slice of toast. Top each slice
with 2 slices of tomato and sprinkle with celery salt to taste.
Broil for 5 minutes, or until the cheese melts and the sandwich is
thoroughly heated. Garnish with the parsley and serve.
... from a file of Carl Berger

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:10:35, 02 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

sucker [...] the name lacks market appeal.

I would not think that mullet would be much more entising
When I was growing up in Florida, the only use for mullet was
to cut them up for fish bait.

Are you thinking about the small freshwater suckers I've been
talking about or one of the many larger saltwater mullets that are
fished commercially and popular in Europe?

Done this way, the bones just disintegrate:

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

Title: Canned Suckers
Categories: Fish, Canning
Servings: 1 batch

Suckers
PER PINT JAR:
2 TB oil
1 ts salt
1 piece butter

Clean and scale fish, remove back bone and cut in pieces, rinse
well. Per pint jar, pack in fish pieces. To each jar add: 2 tbsp.
oil 1 tsp. salt 1 piece butter Process jars for 80 minutes at 10
pounds pressure. Follow pressure cooker directions for monitoring
the process.

From: Southendwalleyeslayer.Com/Sucker

MMMMM-------------------------------------------------

Cheers

Jim


... Equip your Zombie Apocalypse Shelter with canned cheese burgers!

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On 08-06-19 22:53, Jim Weller <=-
spoke to Dale Shipp about Suckers <=-

I would not think that mullet would be much more entising
When I was growing up in Florida, the only use for mullet was
to cut them up for fish bait.

Are you thinking about the small freshwater suckers I've been
talking about or one of the many larger saltwater mullets that are
fished commercially and popular in Europe?

I was most likely pre-teen and so my estimate of size would be suspect.
But they were salt water (Gulf of Mexico). I don't recall how they were
caught to use as bait. Might have even bought them from a commercial
fisherman who would most likely have used some sort of larger net.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Western style eggs in pitas
Categories: Sandwich, Breakfast, Egg, Potato
Yield: 4 servings

2 Med. pita pockets
1 Lge potato, wash & dice
1/2 C red pepper, diced
1/4 C red onion, chopped
3 Med eggs
3 Tbsp skim milk

Cut the pita pockets in half and open each side to stuff.

Parboil or microwave the diced potato until soft. Coat a non-stick pan
with cooking spray and lightly brown the peppers and onions. Whip the
eggs with the skim milk and then add to pepper mixture. Stir as they
cook.

When eggs are thickening, add potatoes. Cook until completely done
and add salt and pepper to taste. Fill each pita pocket half with 1/4
of the egg mixture.

175 cal. From the Kitchen Of: Carol Verge Mar 17, 1994

From: Carol Verge Date: 04-14-94

MMMMM


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___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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Quoting Dale Shipp to Jim Weller <=-

mullet / for fish bait.

small freshwater suckers /or one of the many larger saltwater
mullets that are fished commercially and popular in Europe?

they were salt water (Gulf of Mexico).

Probably grey mullet that is not much eaten here but well regarded
elsewhere. The Gulf mullet harvest used to be a big deal but the
stocks are in a huge decline.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Florida Mullet
Categories: Fish, Grill, American
Yield: 3 servings

1 1/2 lb Mullet filets
2 lime's juice
1/2 c Butter
1 ts Salt
1/2 ts Pepper

Place filets in a flat pan; squeeze lime juice on top. Refrigerate
4 hours to tenderize. When ready to cook, place on an oiled grill
over hot coals and brush with butter. Season with salt and pepper.
Baste frequently with butter as fish browns.

"Mullet - an Okaloosa County tradition found at political
gatherings, seafood festivals and the inspiration for the annual
Boggy Bayou Mullet Festival. Mullet is served with cheese grits,
cole slaw and hush puppies."

From Lisa Madden in Sugar Beach: A Cookbook by The Junior Service
League/Fort Walton Beach, Florida.

Typed for you by Cathy Harned.

MMMMM


Cheers

Jim


... Bar and grills don't have grills; who would want to grill beer anyway?

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