Took advantage of a gorgeous afternoon break to get a couple of hours on the engine. Kerri On is one solid smooth running boat. Calm waters for a harbour tour, and aquainting myself with the operation of the boat and systems. Thanks Triton for a quiet rattle free boat. George
SO WHAT DID YOU DO WITH OR ON YOUR C-DORY TODAY??
- Thread starter TyBoo
- Start date
starcrafttom
Active member
Roger last i looked in the regs it was illegal to keep or kill dog fish. they started that about two years ago.
starcrafttom":3te7fk2w said:
Nope - not what I see in the regs. It's illegal to kill/maim them and return them to the water (a practice a lot of salmon fishermen used to engage in) but it is legal to retain them for food. All species of sharks are classified as bottom fish and may be retained like any other bottom fish (with the exception of the 6-gilled shark which may not be retained). So you can keep any shark other than a 6-gill. Now the real question is how do they taste? I'll know soon but in England dogfish shark is the dominant source of fish in fish and chips these days. Given that I've had fish and chip in England and thought it was pretty good, I'm betting the dogfish tastes OK.
Way back when, wifey worked at a dogfish processing plant in Ferndale, not too far from where the C-Dory factory is now. Besides the fact that she came home reeking (they eliminate waste through their skin), she noted that the product all went to Canada, and to the UK. Reportedly, the heavy metal concentrations were too high to pass USDA inspections. If you eat them, eat the young ones.
jd
jd
starcrafttom
Active member
Roger I went thru the regs and I think your right. We had wdfw officer at one of the cca meetings telling us you could not kill one, I assumed you have to kill one to cook it??? but after looking at the regs again i think your right.
let me know how it taste. Carp is a fish that most americans will not even think about eating but it cooked right it is wonderful.
let me know how it taste. Carp is a fish that most americans will not even think about eating but it cooked right it is wonderful.
I've had shark filet back home. What shark specifically, I have no idea. :| However, they were large filets, not unlike swordfish or halibut in size/thickness & appearance etc. Tasted fine broiled; firm white meat with no noticable "gameyness". It wasn't exactly delicate like Mahi Mahi, but it wasn't nasty like cat-fish either.
Our experience with sharks (several variety) has been if you bleed them out immediately, and eat them that day, they are great. If you freeze them, at least in our freezer--may not be as fast as some--you get the amonia taste in the background. There may be some trick that the commercial plants use. But they do excreate the urea thru the skin. Some folks say that you need to skin the shark to prevent the taste.
starcrafttom
Active member
whats wrong with cat fish?? I love cat fish. like all fish it just depends on how you handle the fish after catching it and how you cook it. A lot also had to do with what the fish has been eating. catfish as an example, can be really dark and muddy tasting but it caught in clear cold water lakes, like in the Sierras, it can be white, light tasting and full of flavor. almost like ling-cod, almost.
Pat Anderson
New member
Tom, you kind of got my interest up here...so how do you cook carp "right"? We chased the elusive striper and small mouth bass at Lake Powell while carp were swimming right beside the boat, and of course never gave them a second thought...
starcrafttom":2iuv2v42 said:
Best way to cook carp is to bake it with lots of lemon and spices on a cedar plank. When done, toss the carp and eat the plank. Just kidding. Lots of folks in the willamette valley eat carp regularly. We have a large russian population and they put a lot of effort into catching them. Carp are a blast on light gear. Make a bread ball out of wheat or whole grain bread and they will go after it. But I have caught them on lures while fishing for bass. A 25 lb carp will pull a small boat around for a few minutes. They are really tough.
starcrafttom
Active member
I have never cooked carp myself but was asked to dinner by a co worker, lived next to me in base housing, that cooked it a lot. his wife was korean and cooked it a lot. it was great. baked or steamed it was good eating served with rice.
here is a link to 30 ways to cook carp.http://www.cooks.com/rec/search/0,1-0,carp,FF.html
here is a link to 30 ways to cook carp.http://www.cooks.com/rec/search/0,1-0,carp,FF.html
starcrafttom
Active member
mark where did you get your cat fish? like any fish you have to care for it from the time it comes in the boat. With cat fish or trout you have to keep it cool. throw away the stringer and get a ice chest. If you are getting cat fish from a mud pond or brown river then get a cold bucket or water and keep them alive for 3 days. change the water out twice a day and add a aerator. this will clean the fish up a little. I prefer to only take cats from cold water clear lakes.
I had some of the dogfish tonight. My friend dropped a couple of fillets off on Thurs (vacuum packed and frozen). He had skinned it and previously had soaked it overnight in some water and lemon juice.
I thawed it out in a milk bath (recommended by others). Then I dipped it in a beaten egg and dunked it in some seasoned bread crumbs and fried it in a pan with some olive oil. The meat was nice and white, with a fairly light flavor (e.g. not too "fishy"). The texture was a little soft but I think it would have been firmer if I cooked it a bit longer (I was only in the oil for 3-4 minutes on a side and the fillet was about 1" thick). So, bottom line, I think it's a fish worth keeping but it does take a bit of effort to clean it.
I thawed it out in a milk bath (recommended by others). Then I dipped it in a beaten egg and dunked it in some seasoned bread crumbs and fried it in a pan with some olive oil. The meat was nice and white, with a fairly light flavor (e.g. not too "fishy"). The texture was a little soft but I think it would have been firmer if I cooked it a bit longer (I was only in the oil for 3-4 minutes on a side and the fillet was about 1" thick). So, bottom line, I think it's a fish worth keeping but it does take a bit of effort to clean it.
Darn - too late to edit. Of course, the sentence should have read "It (e.g. the fish) was only in the oil...." Good catch (and comment Dave). As an aside, don't cook fried fish or bacon naked (at least that's what Dave told me). :wink:DaveS":3skedfkc said:rogerbum":3skedfkc said:
Roger, that is truly an interesting and kinky way to cook fish, but if it makes the fish more palatable then I guess it is worth a try.
Roger, after I posted my comment I realized that you still had time "on the meter" to make the change, but then I noticed that you had logged off the site.
Not often does the good Dr. make a typographical error. Obviously, I knew what you meant, but just couldn't resist the opportunity to have a bit of fun with your post. :lol:
Not often does the good Dr. make a typographical error. Obviously, I knew what you meant, but just couldn't resist the opportunity to have a bit of fun with your post. :lol:
We went out in my friends new /old 02 World cat what a ride 2-3 ft at 30mph no problems .We went around Marco island then to Goodland for Lunch Great day .
The next day took out my cc23 in similar conditions no problem just a lot slower just put tabs down and ran about 3600rpm about 14mph I love these boats. perfect weather for Boating sunny high 70s water temp about 69
The next day took out my cc23 in similar conditions no problem just a lot slower just put tabs down and ran about 3600rpm about 14mph I love these boats. perfect weather for Boating sunny high 70s water temp about 69