Quoting Michael Loo to Jim Weller <=-

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.

"blue cod".

I had to look that up.

Me too!

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

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

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.

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.

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.

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

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

Title: Cape May Clam Chowder
Categories: Soups, Scallops, Clams, Nasty sounding
Yield: 4 servings

12 Bay Clams; med. to lg.
Steam
Broth; chop clams
Water; combine w/ clam
Broth to equal 3 c
1/4 lb Fresh Scallops; chopped
3 sl Bacon
1 lg Onion; chopped
2 Green Peppers; chopped
2 Carrots; chopped
3 Celery Stalks; chopped
2 Potatoes; peel and dice
2 tb Parsley; chopped
1/4 ts Thyme
1/4 ts Basil
1/4 ts Marjoram
1 tb Sugar
4 md Tomatoes; peel, chop or
1 cn Tomatoes
Salt and Pepper

Heat bacon in saucepan. Add onion, gr. pepper, carrots and
celery. Cook until tender. Add clam broth w/ water, potatoes,
thyme, parsley, salt and pepper, sugar and scallops. Cook 15 min.
Let cool. Add chopped clams and tomatoes and juice from tomatoes.
Reheat for 7 min. Serve Hot.

Source: Al's Seafood World: Free-time Cape May newspaper 8/8/80

Posted by: LISA CRAWLEY TSPN00B

MMMMM

Cheers

Jim


... Truth is so 2015.

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