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Topic Summary - Displaying 10 post(s). Click here to show all |
Posted by: qb
Posted on: Nov 1st, 2004 at 3:36pm
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Hi DB,
I have no clue where that site came - I guess that's why I have someone else do my computer stuff. Add the .htm and it's a lot more appetizing!
Anyway, there's a reference book out regarding levels of toxins etc in game fish in Ontario. I'm pretty sure Quetico lakes are included. As far as I recall most lakes are. I've got a copy up at our camp HQ, but none with me right now.
I'm pretty sure it's issued by the MNR. I'll get it & also see if there's an on-line reference as well.
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Posted by: db
Posted on: Nov 1st, 2004 at 7:31am
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Quote:Check ou this recipe for trout shore lunch... (actually - as there's a little bit of prep it's likely better as dinner)... (You need to Login or Register to view media files and links) My first poke on the original link led me to this gif: (You need to Login or Register to view media files and links)If memory serves, I'm assuming it represents levels of mercury in the food chain. My question is, can anyone compare ppm to current consumption advisories in the BW/Q? Answers could go anywhere... (Guesses on future advisories probably belong in the (You need to Login or Register to view media files and links) form.) I researched this years ago and assumed a correlation with the DNR's Lake Finder... Never saw this page: (You need to Login or Register to view media files and links) but I got the drift... Our guess at the time was the MNR guidelines could be extrapolated for it's neighbor but I could only find general guidelines for Q so we purposefully erred on the side of caution. Yum-yum.
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Posted by: qb
Posted on: Nov 1st, 2004 at 3:29am
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Make that site... (You need to Login or Register to view media files and links)
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Posted by: qb
Posted on: Nov 1st, 2004 at 3:27am
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Check ou this recipe for trout shore lunch... (actually - as there's a little bit of prep it's likely better as dinner)... (You need to Login or Register to view media files and links)
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Posted by: Jackfish
Posted on: May 25th, 2004 at 7:58pm
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Ever since the early '90's when one of our guys brought along a 'special' breader he had found down in North Carolina, we've been bringing a breader called "Mildly Hot Breader" from House-Autry Mills. (You need to Login or Register to view media files and links)The term "Mildly Hot" is relative, of course, to your personal tastes, but we like to blend it in a 50/50 mixture with the commonly found "Shore Lunch" that one can buy nearly anywhere for around $2 to $2.50. The mixture allows for just the right amount of flavoring without being too hot or too bland. We really enjoy it. There really is no need for other spices like Lawry's or even salt & pepper. The breader has a very fine texture that literally incorporates itself right into the fillet. It's not heavy at all. Like any breader, just mix the two in a plastic bag, put the fillets in the bag... and shake. Cook over a slightly-above-medium heat in a pan with just a quarter inch of vegetable oil. No need to go heavy on the oil. The fillets will cook just fine. Enjoy!
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Posted by: Snow_Dog
Posted on: May 19th, 2004 at 5:03am
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I never mess around with breading mix anymore. It's messy and just makes for more effort to cook and clean and adds (unneccesary) calories.
I just season the fillets with either cajun seasoning (Paul Prudhomme's Seafood Magic is awesome), lemon pepper, or dill and fry them in a 50/50 blend of squeeze margarine and oil. You use a lot less oil/margarine this way, too.
The hidden benefit is that you don't pack the weight or bulk of breading mix and the extra oil that it consumes. Breadings soak up a LOT of oil and you need more in the pan to cook with so there's more waste. Try both methods side by side and see how much less oil you use. I just got off a trip where we had fried fish for 2 people for 2 nights, plus a few other miscelleneous uses of the oil. I used less than a cup of oil total on the trip. Add in the half a cup of squeeze margarine and it's still less than most would use for a single fish fry using breading.
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Posted by: Kitchen_Sink - Ex Member
Posted on: May 18th, 2004 at 5:38pm
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Anyone ever tried pancake batter? I haven't but I've heard some say it's the best...
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Posted by: Wishin_for_fishin
Posted on: May 17th, 2004 at 2:25pm
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At home it is usually some form of beer batter with Ritz or Cornflakes.
On the trail I use a mix of regular shore luch and cajun shore lunch with some crushed corn flakes. We usually just throw semi damp fillets and cheeks in a zip lock with the batter mix and shake it up then dump in some hot peanut oil.
can't wait 11 days and counting.
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Posted by: quetico_vet
Posted on: May 15th, 2004 at 11:29am
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Always make our own. 3 equal parts of yellow corn meal, fryin' magic and corn flake crumbs. Seasoned any way you like or as is, but I usually toss in some lawry's, garlic salt and fresh cracked black pepper. We also take a few seasonings with like cajun and seasoned pepper, lemon pepper, etc. This year we're taking one of those 2 sided mesh racks for grilling fish over a fire and that won't use the breading, just a little squeeze butter and some seasoning. Yum!
Cheers,
q_v
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