Fishing Forum

If there is one savvy side item that you can't live without when you're eatting your favorite fishy table fare, what would it be?
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[font "Times New Roman"][#ff4040][size 3]Gotta have the wasabi with my sushi![cool][/size][/#ff4040][/font]
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Although my favorite selection wasn't on the list, I came up with a second place choice. I chose the cocktail sauce because I can doctor it up with some of my Dave's Insanity sauce.

I also go for the fresh Wasabi with my sushi.[cool]
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beer battered morning catch blue gill fillets
katchup
strosh beer
and Tigher baseball....

what a way to spend a sunday afternoon.....
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[font "Times New Roman"][#ff4040][size 3]I like to think that anything that involves beer is a good thing.[/size][/#ff4040][/font]
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BEER, it's more than a breakfast drink. []
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Sorry I forgot about the Wasabi guys, I also need my wasabi with my sushi. That and soy sauce to roll it in. Mmmmm And nothing compliments Sashimi or eel and cucumber rolls like a cold Asahi beer. If you haven't tried one, that should be your next beverage mission. Tastey. [cool]
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my first choice wasnt on the list,which would have been lemon,so i voted for the second tarter sauce
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Your right Tomc, I too use lemon more than tarter. Is this a New England thing, or do you boys down south use it? Or our'er pinky fingers starting to go up? []
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LOL, nah, it flows down south as well. I use lemon in the cooking process though. I started soaking the fish in Milk for a couple of hours, that works well for taking out the fishy taste. A little lemon before it hits the pan or oven, and that finish off any other strong flavors. I like my tarter sauce though, like Emeril says, it makes the fish "happy." [cool]
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i bake my blues in the milk,takes away from that strong flavor,then add the lemon juice when it on the plate,Tarpon emril says "BAM" first . LOL
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I like a little Texas Pete or some of those small southern hot sauces - not too much, tho, don't want to hide the flavor of my catch!

I have to take exception to one thing, T4, Asahi beer... What about all the excellent beers made right here at home by our brothers and sisters? There are better beers made in the USA than anywhere in the world! Buy American - Employ Americans!
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Well, Asahi is my sushi beer. I guess my time over seas kinda spoiled my dinner preferences. That's like when I eat a true italian style meal, I like to drink an italian red wine, like a bottle of [#000033]della Madre. [/#000033]My prefered brew is Yeighlings(I think I spelled that right), which is made right here in the US of A. Yeighlings Light actually, as i'm trying to watch my girlish figure LMAO[sly]

I love texas pete on fried catfish. That's like peanut butter and jelly. Flathead catfish only, I don't eat the other kinds of cats. I saw this kind of hot sauce at bass pro shops and would've bought it if it wasn't so expensive, this is what it was called, no kidding:

"Ass-Kicking hot sauce"

LOL, it had a picture of a donkey on the front, and it's suppose to be really hot. You ever try that?
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No I haven't tried the Ass-Kicking Hot Sauce, but I'll keep my eyes open for it. I like a little hot sauce to enhance the flavor of my fish (not so much on snook, tho, it's hard to improve on that!), but I don't go overboard with it...

Yuengling is a great choice! They bought the old Stroh's brewery in Tampa a number of years ago and make it here and in PA. "America's oldest brewery!" Yum!
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This is starting to sound like a brew review. [ Don't get me started on that again. Where's Archie? ]
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Ah yes. Now its brew time. I could go for a New Casltle Brown Ale right now with a side of Lobster, Unagi and Tako sushi. Ohhhh and the lemon is all over the West coast too.

Out here, we even make Ceviche. That's when you take your favorite delicate fillets and drown them in pure lemon juice for a couple of hours. The acidity cooks the fish. It's kind of like a Mexican version of Sushi only cooked.

Now you got me started.

Per 1lb fish fillets soaked in lemon, add:

1/4 cup chopped onion
4 sprigs of cilantro (finely minced)
1/2 medium tomatoe (finely diced)
1/2 green chile pepper (Serrano or Jalapeno) (More if desired)

After fish has soaked for 2hrs, mix remaining ingredients in and stir until thoroughly mixed.

Serve on Crackers, Tostadas or Melba Toast. This recipe also works well on the Garlic Trisquit Crackers. Yummmmmmmy![cool]

****Forgot the side dish******

Must be accompanied with a nice Saporro, Asahi or Kirin Beer.
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Another Asahi fan, i'm glad i'm not the only one. [cool]

My question is this:

Can you use any type of flakey-fleshed fish for the Ceviche? I actually saw that made on a TV show on Saltwater sunday. LOL It was the one that they are in the big yaucht, travelling around the worlds oceans fishing, it was the gormet galley portion of the show. I believe they used a Mutton Snapper for it on the show. It looked really tastey.
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I think your talking about the galloping gormettie... I aint seen him ni on 30 years.... naw, yer diggin up bones...

I think he always had a swig of cheri and a lit match for a bit of flash...

all this talk of fish and chips and beer.... you guys gone and dun it, I had to go out and pick up me a case of stroh's. do guys realize the last time I bought a case of stroh's? I will tell ya, the last time I bought a case of stroh's was the last time the tigers won the world series.

time to dust off the worms and head out to the fishing hole to pick up me a batch of fritters.

another item missed on the list is cheyann pepper. I always add a dash of that and some times a dash of onion salt. sure makes them fritter taist like candy. hard to beleive that pepper would make fish taist sweet. but that is the way them gill are...serve them up that way and the only thing a man needs is a loving gal to fill the platter again and bring ya another beer.... and a kid to ajust the antini so we can see the bird watching airplanes fly over pitchers mound.[sly]
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[font "Times New Roman"][#ff4040][size 3]Ah....ceviche yummy! Out here in UT I like to make it with walleyes.[/size][/#ff4040][/font]
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I with tubeN2..Cocktail sauce...you can spice it up.
My second choice is Lemon & Tartar sauce .
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