Fish recipe suggestions?

Hi, I am an avid fisherman and fish is one of my main sources of protein. I don't eat red meats (except the occasional venison) and I just stopped eating poultry (though I would go duck hunting with a friend if asked).

I decided to quit poultry because I catch enough fish to nourish myself and it is all local, free-swimming, and ethically harvested (by me!). And because I watched Cowspiracy.

But beer-battering/deep frying and even pan frying can get old (and unhealthy).

Any suggestions for recipes for catfish, crappie (speckled bass), or bluegill?

Thanks!

-Jake

This works for any kind of fish: put it in a sauce and serve over rice. We use a tomato based sauce.

The basic process:

1) Using a frying pan, saute onions and garlic
2) Add in canned or fresh tomatoes and cook it down a bit to reduce liquid
3) Add chunks of the fish, cut into 2" pieces. Cook that for a few minutes
4) Add some chopped green vegetables, whatever we've got in the garden--chard, zucchini, peppers work for this
5) cook for a few minutes until juices are cooked down

Serve it over rice.

I'm not good at cooking fish becuase it cooks so quickly, so I have to watch it carefully and not over cook it.

I would think that a fish soup, some kind of gumbo, would be good and easy to make, too, a one pot dish.

Excellent suggestions! Thank you. :)

Growing up, we ate a lot of freshwater fish, especially catfish and bass, and fishing was something we did as a family. But now, I avoid it due to the farm-related chemicals found in the ponds, lakes, and rivers, and the concentrations of those chemicals in the fish. It's similar to mercury found in tuna/salmon/mackerel, etc. It's also in our drinking water, and we've distilled our drinking water for 30-years. I prefer to reduce the amount of ALL meat/fish we consume, and use a number of meat substitutes for protein, and enjoy more vegetarian meals, while still getting 2 servings of complete protein per day per person. My meat budget (I include fish as "meat") for 2 adults is $10 per week.

Have you thought about making a trip to your local public library and browse through cookbooks? I know our little library has books dedicated exclusively to fish recipes.

When it comes to choosing fish that have a low danger level for mercury content, choose things like sardines and anchovies - which reproduce quickly - and are lower on the food chain.

lessisbest:

I have checked out some recipe books from the library. I have tried a few of the recipes too, and they were decent but a bit complex. I thought maybe a few simple recipes verified by simple living folks would be a good second source of info -- and provide something tried and true.

I totally agree about the chemicals and pollutants in fish I catch. It is quite heartbreaking to know that the lakes across the nation are in trouble. That blue-green algae is frightening.

I do dabble in sardines. Since my dad was a hardcore survivalist I practically grew up on them and acquired the taste for them early.

Also: The vast majority of my meals are vegetarian. I stay very much plant-based. I think it is easier and simpler to prepare a peanut butter and jelly sandwich than to prepare a cheeseburger. haha

Here in the house I live in we have an RO filtration system that my housemate installed. This has been helpful since Columbus, OH has recently had a major problem with nitrate levels in the water. :(

Thanks for the insights!

-Jake

Fish tacos are good with cabbage slaw. I also like to make a fish and potato chowder. You could also use fish chunks in a bowl recipe like the ones shown here:
http://theeverygirl.com/10-in-20-healthy-lunch-bowls

Cabbage slaw! I like that idea.

If you can keep some of the fish frozen till colder weather, fish soups and chowders would be a change of pace. Chowders don't always have to be made with shellfish. You might consider stir-fries with fish chunks, but you need a pretty firm fish to make those work. If the bluegill you mention is like the bluefish I ate as a child on Long Island, it's a pretty oily fish, so it may not be suitable for very delicate recipes. Another option if you're into a lot of fish (and a little work) is to grind a few varieties together and make fish loaves (like meat loaf), fish patties, or other shapes. These could then be served sandwich-style or by themselves with vegetables or even put in soups like dumplings.

I am digging the chowder idea, a lot. I usually fish until Nov. 1st, so I can do cold weather dishes such as chowders.

Bluegill is like chicken of the lake -- very lean, white, flaky. Crappie (sometimes called specks) are also lean, white, and flaky.

I catch trout in March and April, so I bet those could be easy fish patties. Good ideas!