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Steelhead. Baked. Lemon juice squirted on top.Inspired by a couple of active threads here, I thought I'd toss this out, considering we live in a beautiful region filled with a great many ponds, lakes, streams, tributaries, rivers, and the ocean, teaming with much bounty:
Enjoy, friends.
- What are some of your favorite species from fresh and salt water sources?
- Have any delightful recipes to share?
Right. Crabs, lobsters, shrimp, and shellfish aren't kosher.Salmon. It's Kosher.
I've just had another look just to make sure, but I STILL can't find ANY mention of Dungeness crabs, lobsters, prawns etc in Deuteronomy, so, until I see that sorted out, I'll leave them to the rest of you gentiles
Dad would catch steelhead in the front yard and mom would deepfry it back in the 70'sSteelhead. Baked. Lemon juice squirted on top.
Summer steelhead caught from the Columbia down in this neighborhood, or lower, was better eating than most fall chinook! They had a ton of fat in them. Not as much as springers, but they were lacking the chinook stink/flavor. Not that there's anything WRONG with the chinook stink/flavor though. That was the old days though, before the desire for salmon/steelhead petting zoos instead of good sized catchable numbers of those delicious, North West icons.Dad would catch steelhead in the front yard and mom would deepfry it back in the 70's
Oh so good.
We make oyster runs from time to time to Netarts Bay. Found a guy with his phone # on a pole down there. It's common to get his oysters that he came of the bay with that morning. You like 'em raw? That's the kind you want. Not those that have been in a case, or cooler, for three days.If it comes from the sea it is good. Hawaiian proverb
Oysters on the half shell is my personal favorite.