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What an amazingly narrow viewpoint.
There are so many good freshwater fish. The key is to eat them fresh and cooked right. I’ve caught smallmouth bass and perch that rivals near anything. Arctic char from the fishmonger has been our favourite of late.
I really don't care much for fresh water fish, which is kind of funny considering I grew up living on lake Superior and had a cabin on an inland lake.
I don't know if I have ever been offered bass for a meal before.
Mmmm... perch. I do love a good perch fish-fry. Along with a mess of bluegill.
And I don't really like fish much.
Wish I knew how to cook more freshwater fish. Seems all I run across is trout of some kind, which is a bit ironic considering the only trout you catch around here are stocked.
Would be down to try a large/smallmouth bass. Or chain pickerel, or perch, or sunfish.
Pan-fried in a light cornmeal/seasoned dusting for perch and sunfish. No other way to eat them, IMO.
Pan Fried Sunfish
Growing up in what is called "The Brainerd Lakes Area," I really had no idea how spoiled I was when it came to the ease of obtaining a meal ...
daringbakerduluth.blogspot.com
Render a few pounds of Beef fat. Heat the rendered fat to 350. Take some Perch Fillets and make sure you get all the bones out. Salt and pepper the fillets. Dip in AP Flour. Dip in Eggs. Dip in unseasoned bread crumbs. Fry at 350 for 10 minutes or until the fillets are golden brown.
Gonna have to try that. I remember catching a mess of bluegill when I was a wee one and insisting my grandfather bring them home. Never knew what happened to them until he died and we found 30 year old bluegill tucked away in the freezer.Pan-fried in a light cornmeal/seasoned dusting for perch and sunfish. No other way to eat them, IMO.
Pan Fried Sunfish
Growing up in what is called "The Brainerd Lakes Area," I really had no idea how spoiled I was when it came to the ease of obtaining a meal ...
So he's frying the skin in cornmeal, and then removing the skin? That seams kind of pointless?Pan-fried in a light cornmeal/seasoned dusting for perch and sunfish. No other way to eat them, IMO.
Pan Fried Sunfish
Growing up in what is called "The Brainerd Lakes Area," I really had no idea how spoiled I was when it came to the ease of obtaining a meal ...
This is a very good way and is mostly how I do mine. Sometimes without the bread crumbs, sometimes just oil. From lake to plate in less than an hour is amazing.
Damn... that's a lunker.
Around here we have to let go of Bass. I am not sure why? Some of those fuckers can give up a fight. I don't like to fish by docks. So it is not a issue.
I lacked peanuts, otherwise home made Chocotaco was a success. Need to work out the waffle size.
That's a lot of everything going on right there.
Talia's.
He’s handicapped because he smokes the CRIPPLER
They named it after me. I am not sure why. For the most part I am a Pizza minimalist. I don't like meatballs on Pizza either. Unless I am in Chicago.
Disturbing new trend here. Clams on Pizza. Its like Boogers if they are raw. Erasers if they are steamed. Olives too. Makes everything to salty...At least it doesn't have olives.
Frank Pepe's white clam pizza with bacon, from the OG New Haven location, is the best pizza on the planet. Fight me.
Sounds more like chowder on toast
I agree it is good. The New Haven location is a pain in the ass however. Takes at least 3 hours of wait to get your Pizza. The staff is rude and you're guarantied to get a Parking ticket or Towed if you have out of State plates on your car. New Haven just sucks. However having a 900 deg. Coal oven cooks the Clams to perfection. The best we can do here is wood fired ovens. Even with Gas assist you're maxing out at 700 deg. Just a few miles down 95 you can go to Salernos in Bridgeport. Bridgeport sucks just as bad as New Haven. But the staff is friendly and you take the train from NYC to get there.
I've never had a white clam & bacon pizza. 
No argument that it's a pain in the ass but yes, the oven is a big part of it. I moved away from the East Coast in '96 and don't get back much. Doubt I'll have much reason to get to Bridgeport but if so, I'll have to check out Salernos.
You can order one from GoodBelly. Its expensive but the Lowboy cooler box it comes in makes up for the price a little. I recycled it and use it to transport food with. If you have access to a good oven and some extra cash on hand to splurge. Go for it. I reheated mine on the Weber on a Calphalon Tray without the lid. Came out fine.I've never had a white clam & bacon pizza.
Been there, had it. Is good. Best?
I'd say tied with a few others, at least for me.
Not exactly a shortage of really good pizza up here in the belt.
The one here in Douchebury is not quite up to the filthy old building standards of the New Haven location, but it's still pretty good.
My fav local place does a roast cauliflower white pie. 2nd place from a different place is a chicken Marsala pie. Blasphemy, I know, but delicious blasphemy.
Coalhouse Pizza down in Stamford is pretty damn tasty as well. With quite a large on-tap menu.