Tomato juice

ddsack · 4 Weeks Ago

Having eaten a lot of walleye, perch, sunfish and crappies over the years, I would say that eyolf is right on. Coming out of clean water and cleaned properly, there is very little difference once fried up. I think walleye gets it's reputation partly because there is less chance to screw up on cleaning the larger fillets and you have more meat left per fish. My son is an expert at filleting the smaller panfish, but without a delicate touch, the average fisherman will have not much to show per fish. The alternative is to cook them whole (as I grew up eating them) and each person picks out their own fishbones but few have patience for that these days. Momma just gutted and scraped off the scales, battered and pan fried them whole. I was always grossed out by the cooked eyes staring back at me. After eating up the top side, it was a fun challenge to see if you could lift the spine in one piece with the ribs attached to have a clean flip side to eat. If cleaned properly and the Y bones removed, small to med Northern pike are just as good as well, plus they have a firmer texture more like sea fish than walleye. They have a stinky outer odor when catch them, but the flesh is fine. My husband refuses to clean them, so I only get some from my son on the rare occasion that he keeps one.

Gardening related -- my tomatoes are past ready to go in the ground, but we had a couple of inches of rain a few days ago and the ground is cold and wet. Was down to 37F at night just a night ago. I will get my broccoli plants in the ground today, and work on figuring out how to move some of the tomato beds around to move my bean tower elsewhere. I like home made cream of fresh tomato soup. Got this easy recipe from a friend on another board,

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Creamy Tomato Soup

Melt 3 tbsp. butter in a pot

Add 2 tsp. flour, stir and brown slightly

Add 2 c. fresh tomatoes, skinned & crushed

Cook a few minutes and then add:

¼ tsp. baking soda

1 tsp. salt

1-2 cups whole milk or to taste

Use an immersion blended to break up tomato chunks.
Heat thoroughly but do not boil.
***

I add garlic and onions to the butter browning before adding the flour, and also basil and oregano to the hot liquid.

4 Weeks Ago	#1
ddsack Tomatovillian™ Join Date: Jan 2006 Location: Northern Minnesota - zone 3 Posts: 3,226	Having eaten a lot of walleye, perch, sunfish and crappies over the years, I would say that eyolf is right on. Coming out of clean water and cleaned properly, there is very little difference once fried up. I think walleye gets it's reputation partly because there is less chance to screw up on cleaning the larger fillets and you have more meat left per fish. My son is an expert at filleting the smaller panfish, but without a delicate touch, the average fisherman will have not much to show per fish. The alternative is to cook them whole (as I grew up eating them) and each person picks out their own fishbones but few have patience for that these days. Momma just gutted and scraped off the scales, battered and pan fried them whole. I was always grossed out by the cooked eyes staring back at me. After eating up the top side, it was a fun challenge to see if you could lift the spine in one piece with the ribs attached to have a clean flip side to eat. If cleaned properly and the Y bones removed, small to med Northern pike are just as good as well, plus they have a firmer texture more like sea fish than walleye. They have a stinky outer odor when catch them, but the flesh is fine. My husband refuses to clean them, so I only get some from my son on the rare occasion that he keeps one. Gardening related -- my tomatoes are past ready to go in the ground, but we had a couple of inches of rain a few days ago and the ground is cold and wet. Was down to 37F at night just a night ago. I will get my broccoli plants in the ground today, and work on figuring out how to move some of the tomato beds around to move my bean tower elsewhere. I like home made cream of fresh tomato soup. Got this easy recipe from a friend on another board, * Creamy Tomato Soup Melt 3 tbsp. butter in a pot Add 2 tsp. flour, stir and brown slightly Add 2 c. fresh tomatoes, skinned & crushed Cook a few minutes and then add: ¼ tsp. baking soda 1 tsp. salt 1-2 cups whole milk or to taste Use an immersion blended to break up tomato chunks. Heat thoroughly but do not boil. * I add garlic and onions to the butter browning before adding the flour, and also basil and oregano to the hot liquid. __________________ Dee **************