Fried catfish or bluegill fresh from the lake

That's my choice, but technically wouldn't that be lakefood or riverfood instead of seafood?

Yeah, I never really cared for fish from the lake, river or what is called fresh water fish. But summer 2012 I was asked to make catfish. I thought "ugh." But I took a taste and loved it. It's very mlld. Still queasy about fish that is not ocean fish though.

I forgot two more that I also like very much: flounder and filet of sole.

The salmon I like is Scottish.

There's also octopus and squid. My dad LOVED squid. That's not a shellfish.

I had some octopus in my paella in Spain. Wasn't bad.

I've had octopus a few times, the best I've had was pressure cooked and then placed in a stew of some sort at the Wynn.

If it isn't pressure cooke or slow cooked it can be a little rubbery.

Most of the freshwater fish our family eats, we catch from pasture ponds on my great-aunt's property in rural Kansas.

We go fishing as part of the 4th of July festivities, then dress and pack them pondside.

A little cornmeal and old bay later in the year.

GOOD EATS!!

Yeah, i heard it could be rubbery. I saw pieces of tentacles in my paella and of course that is made with a broth or sauce with tomatoes and aromatic seasonings. That braises. I think that's pretty close to what you're saying. Mine wasn't rubbery at all.

I used to fish growing up on a pond in New Hampshire where my mom's family had summer cottages. I never ate it though. I had to always throw the fish back in.

Pretty-much whatever the sushi chef makes I like. So I know when I go, I especially like to sit at the bar and have the chef make me whatever he thinks is awesome. Now, at my hometown sushi place it means a lot of the same things (they remember what you've said wasn't overly awesome for your taste), but on the road it makes for some interesting experiences.

According to Alton Brown, if you braise it long enough, it gets tender again. Never tried it though.

What's for dinner? Here's mine... (Part 2)
 

Chicken cordon bleu with a buttery white wine caper sauce and roasted Brussels sprouts

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Cast iron style bro

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Did everybody disappear? I made some killer dinner last night and not a single **** was given lol.


Anyways I might make shrimp étouffée on Saturday. I want to try food wishes recipe on YouTube. Does anybody have an authentic recipe that's not too crazy with ingredients?

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Just kidding. It looks good, man. I'm not a huge caper fan, but that looks tasty.

Étouffée is killer. I'll ask a couple of my Louisiana friends if they have a recipe.

Awesome I would really appreciate it. Not sure why some recipes don't start out with that dark chocolate roux. I would think that's how they would make it back in Louisiana.


Cast iron Brussels sprouts were amazing though.