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!

Grill 'em. Piece of foil large enough to envelope them. Seasoning options:
1. Sprinkle with lemon pepper and put 1T of lemon juice in the packet. Steam on the grill.
2. Use any marinade you like. Add 1T water and steam it. (a little teriyaki is fabulous)
3. Grill 'em plain.
4. Roll in a little cornmeal and bake with a little lemon juice in the pan.

This is our new favorite marinade: 1T soy sauce, 1T minced ginger, 3 cloves minced garlic, 1/4c chicken broth makes a great marinade for ANY kind of animal protein

Gardnr:

I especially like suggestion 1. It is the kind of simple idea I like!

I love this recipe that I found on Mccormic's ground ginger spice: http://www.mccormick.com/Recipes/Mai...-Glazed-Salmon

It is fairly straight-forward and really tasty. I've substituted lemon for the orange and tried it on other fish, too. Awesome on pork chops, too

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Originally Posted by merince

I love this recipe that I found on Mccormic's ground ginger spice: http://www.mccormick.com/Recipes/Mai...-Glazed-Salmon

It is fairly straight-forward and really tasty. I've substituted lemon for the orange and tried it on other fish, too. Awesome on pork chops, too

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Oooh! Sounds good. :)

I bake or broil with butter, lemon, herbs (always varied), minced garlic, onion slivers, and toss some lemon slices and almond slices. Bake or broil till done.

I also stuff whole ones with lemon, herbs, butter, garlic and toss on the grill.

Probably the best way I ever ate little brook trout was backpacking in Colorado. We'd catch our limit and gut then stick the whole little trout on a sharpened stick, sprinkle with a jar of herb mix and roasted over the fire. Just pick and eat.

http://farm5.static.flickr.com/4095/...e5eac0ecb0.jpg

This is what I am going to make with the catfish I caught in Logan Lake yesterday! "Fish boats!"

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Originally Posted by Float On

I bake or broil with butter, lemon, herbs (always varied), minced garlic, onion slivers, and toss some lemon slices and almond slices. Bake or broil till done.

I also stuff whole ones with lemon, herbs, butter, garlic and toss on the grill.

Probably the best way I ever ate little brook trout was backpacking in Colorado. We'd catch our limit and gut then stick the whole little trout on a sharpened stick, sprinkle with a jar of herb mix and roasted over the fire. Just pick and eat.

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Brookies on skewer by the campfire?! Now that sounds delicious. :)

I used to smoke a lot of trout and salmon, but don't know how well it would work for the warm water fishes. Simple homemade smoker plans are probably on the web and I've used a couple homemade versions, but eventually gravitated to a small commercial smoker. I do like fish soups, but like some of the cioppinno style stews over chowders. I recently was looking up some oriental fish recipes. There are many Thai recipes that used light flavored white fish. Fish makes a nice compliment to coconut milk. Stir fry?

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Originally Posted by Rogar

I used to smoke a lot of trout and salmon, but don't know how well it would work for the warm water fishes. Simple homemade smoker plans are probably on the web and I've used a couple homemade versions, but eventually gravitated to a small commercial smoker. I do like fish soups, but like some of the cioppinno style stews over chowders. I recently was looking up some oriental fish recipes. There are many Thai recipes that used light flavored white fish. Fish makes a nice compliment to coconut milk. Stir fry?

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Rogar:

I catch small (but totally legal) trout in a nearby lake. After ice-out I can catch my 5 trout limit in about 20 minutes every day for weeks. I thought about getting a little smoker. Smoked is the only way I really like trout.

As for warm water fish, I have had smoked catfish and smoked carp. I did not like the catfish. It was tough and dry. The carp was quite good and had something like a ham flavor! Pick around the bones though. The "backstrap" cut of smoked carp is really good and no bones! No one believes me when I tell them about smoked carp. haha

Overall, how much do you use your smoker? Is it more of a social thing -- you and friends catch a haul and then smoke them? Or is it truly a part of your regular diet?

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Originally Posted by UltraliteAngler

Rogar: Overall, how much do you use your smoker? Is it more of a social thing -- you and friends catch a haul and then smoke them? Or is it truly a part of your regular diet?

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Anymore I fish mostly in catch and release type waters and rarely eat my catch and I got rid of the smoker. Back in the day I used it a several times a year. I would wait until I got a full smoker load which would made a decent amount of smoked fish. At least for me smoked fish is pretty rich and not something you do for a main course so it goes a long ways, but it's a great treat. Aside from personal use, it's a crowd pleaser for company. I have smoked northern pike and the meat is good, but the process doesn't get rid of the bones. There is a little science behind smoking fish correctly and I am a believer in a cooler smoking temperature than the little commercial smokers are capable of, but they are mighty convenient.

I have talked with carp aficionados who claim that canning or pickling them is the way to go. Apparently the process softens or dissolves all the little bones. I've baked carp once or twice and the flavor isn't so bad. I think canning other varieties of fish is a tradition in some regions, but I've never dabbled in it.

Your picture above makes me hungry!
We buy smoked trout from Trader Joe's and it is delicious in salads.
We pretty much eat ocean fish, so I don't know how well this translates, but you speak of mild white flaky fish, and we eat lots of haddock and cod. DH often cooks it in a saute pan with risotto and spinach, or bakes it with lemon, butter & bread crumbs. We're big fans of fish chowder (the milk based variety). Fennel is really nice in a haddock or cod fish chowder.(I don't like onions).
Happy eating - seafood is my favorite source of protein!

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Originally Posted by Rogar

Anymore I fish mostly in catch and release type waters and rarely eat my catch and I got rid of the smoker. Back in the day I used it a several times a year. I would wait until I got a full smoker load which would made a decent amount of smoked fish. At least for me smoked fish is pretty rich and not something you do for a main course so it goes a long ways, but it's a great treat. Aside from personal use, it's a crowd pleaser for company. I have smoked northern pike and the meat is good, but the process doesn't get rid of the bones. There is a little science behind smoking fish correctly and I am a believer in a cooler smoking temperature than the little commercial smokers are capable of, but they are mighty convenient.

I have talked with carp aficionados who claim that canning or pickling them is the way to go. Apparently the process softens or dissolves all the little bones. I've baked carp once or twice and the flavor isn't so bad. I think canning other varieties of fish is a tradition in some regions, but I've never dabbled in it.

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You are right about smoked fish. A little goes a long way.

Now that you mention it, I bet that pickling carp would be good! Funky and strong, but probably darned good!

I make a crabmeat stuffing for trout and bake. Very good..... probably could wrap in foil and put on the grill too.

My father used to smoke carp. It was good.

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Originally Posted by frugal-one

I make a crabmeat stuffing for trout and bake.

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That sounds great! Must try.

I have tried a recipe with catfish and pepper. I just love the combination of spices like pepper with catfish. For the marinade I mixed up vinegar, lemon juice and garlic in a mixing bowl and seasoned it with salt and pepper. For the pepper I use cayenne with sliced onions saute in oil until it gets translucent. Instead of using ordinary spices, I always use fresh and finest quality herbs and spices from Horton Spice Mills in Canada. I believe that quality of the spices that we add in our dishes have great influence in the taste. So I don't usually compromise taste for anything, not even for spices.;)

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Originally Posted by lifesack

I have tried a recipe with catfish and pepper. I just love the combination of spices like pepper with catfish. For the marinade I mixed up vinegar, lemon juice and garlic in a mixing bowl and seasoned it with salt and pepper. For the pepper I use cayenne with sliced onions saute in oil until it gets translucent. Instead of using ordinary spices, I always use fresh and finest quality herbs and spices from Horton Spice Mills in Canada. I believe that quality of the spices that we add in our dishes have great influence in the taste. So I don't usually compromise taste for anything, not even for spices.;)

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I do love me some catfish! Caught a few good-sized ones last weekend in Logan Lake. This recipe sounds like The Yums!

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


Catfish is best when it's grilled and eat it with steamed rice and some slices of fresh tomatoes on the side!

i often put a type of salsa on top (tiny diced tomato, avocado, cilantro, red onion and maybe some jalapeño). i have had great salmon with tiny french lentils on the side at the fanciest restaurant. roasted brussel sprouts and tiny potatoes are great. So i wouldn't cook it different as much as really pair up some nice foods with it, i like fish but i am such a veggie lover

I also love the ideas of chowders and gumbos and other soups. That would be my first choice.

Or, how about simply putting a filet on a piece of aluminum foil with some lemon, drizzle of oil and maybe a little red onion and then fold up the aluminum into a little boat and bake at 350 for 20 minutes. Pretty foolproof, healthy and delicious.

You are lucky for sure, maybe one day I'll get a husband who fishes (I cry everytime I try to catch a fish haha). Buying seafood at the grocery store is expensive here. 40 dollars for a peice of frozen tuna! Making tuna melts is a special occasion for me. You've never lived until you've had tuna melts made from fresh tuna, it's so much better than canned tuna!

Anyways, I love making a Dill Sauce for salmon and all other fish, it's one of those recipes I can never get tired of. I just combine chopped carrots, mushrooms and onions in a pan with butter, milk and dill spice and I cook the fish with it, sometimes I leave the fish whole, or I cut it into peices to make it into stir fry, then I dump it all onto a bed of instant noodles, for a very delicious, fast and healthy meal.

Deep frying isn't the best, but pan frying is perfectly fine as long as you use healthy organic oils or healthy organic butter.

Someone taught me an ancient native american method of cooking fish and vegetables in a salt water brine. You can use fresh or fermented berries mixed with salt water or even ocean water, let the fish and vegetables cook slowly in the brine. It doesn't sound very amazing, but it certainly tastes amazing once it's done. Discard the brine, just eat the fish and vegetables that were cooked in it. It's a great alternative if you don't want to use oils or butters for cooking the fish at all. Cooking fish in salt water/berry brine was a traditional breakfast recipe hundreds of years ago. It would have been served with forest veggies, seaweeds, and cakes that are sort of like pancakes but were made of other wild ingrediants that had been ground into flour.

I especially love to eat fish raw - as in sashimi or sushi or sometimes I just eat whole fish raw, but it has to be previously frozen or sushi grade fish. Honestly, I think there is nothing better than the taste of raw fish, and I think cooking it ruins the taste.
Salmon, tuna and white fish are all very good eaten raw along with plain avacodo and sushi rice.