In TN there was a guy who sold catfish for breakfast, and I loved it!
So did he. His wife thought he was crazy.

John Kuthe...

On Oct 31, 10:35*am, John Kuthe > wrote:
> In TN there was a guy who sold catfish for breakfast, and I loved it!
> So did he. His wife thought he was crazy.
>

Fish is a common breakfast in Asia, and salt fish is a common
breakfast in the UK.

On Oct 31, 10:35*am, John Kuthe > wrote:
> In TN there was a guy who sold catfish for breakfast, and I loved it!
> So did he. His wife thought he was crazy.
>
> John Kuthe...

My folks and I ate a lot of freshwater fish we caught when I lived in
Nebraska. Bass, trout, walleye, crappie, bullhead, catfish. It was
very common to have fish for breakfast.

On 10/31/2011 1:49 PM, spamtrap1888 wrote:
> On Oct 31, 10:35 am, John > wrote:
>> In TN there was a guy who sold catfish for breakfast, and I loved it!
>> So did he. His wife thought he was crazy.
>>
>
> Fish is a common breakfast in Asia, and salt fish is a common
> breakfast in the UK.
>
All I remember of British fish breakfasts in my childhood is Finnan
Haddie (smoked haddock) and kippers. I can't say I really liked either
in the morning. I believe salt cod was common before refrigeration but
I mainly associate it with Portugal: Bacalao, I think. Salted herring
was eaten too in Britain I can't remember any salt fish at all at
breakfast.

--


James Silverton, Potomac

I'm *not*

On Oct 31, 11:04*am, Chemo the Clown > wrote:
> On Oct 31, 10:35*am, John Kuthe > wrote:
>
> > In TN there was a guy who sold catfish for breakfast, and I loved it!
> > So did he. His wife thought he was crazy.
>
> > John Kuthe...
>
> My folks and I ate a lot of freshwater fish we caught when I lived in
> Nebraska. Bass, trout, walleye, crappie, bullhead, catfish. It was
> very common to have fish for breakfast.

The best camping breakfast is trout straight out of the stream and
into the frying pan.

In old school places in Hawaii, you can get fish and eggs.

Susan B.

On Oct 31, 11:48*am, James Silverton >
wrote:
> On 10/31/2011 1:49 PM, spamtrap1888 wrote:> On Oct 31, 10:35 am, John > *wrote:
> >> In TN there was a guy who sold catfish for breakfast, and I loved it!
> >> So did he. His wife thought he was crazy.
>
> > Fish is a common breakfast in Asia, and salt fish is a common
> > breakfast in the UK.
>
> All I remember of British fish breakfasts in my childhood is Finnan
> Haddie (smoked haddock) and kippers. I can't say I really liked either
> in the morning. *I believe salt cod was common before refrigeration but
> I mainly associate it with Portugal: Bacalao, I think. Salted herring
> was eaten too in Britain *I can't remember any salt fish at all at
> breakfast.
>

Huh?

Finnan haddie is prepared by brining and smoking, as are kippers. The
fish absorb salt from the brine -- voila salt fish.

http://www.delmarlearning.com/compan...n%20Haddie.pdf

http://forum.sausagemaking.org/viewtopic.php?t=1700

On 10/31/2011 3:06 PM, spamtrap1888 wrote:
> On Oct 31, 11:48 am, James >
> wrote:
>> On 10/31/2011 1:49 PM, spamtrap1888 wrote:> On Oct 31, 10:35 am, John > wrote:
>>>> In TN there was a guy who sold catfish for breakfast, and I loved it!
>>>> So did he. His wife thought he was crazy.
>>
>>> Fish is a common breakfast in Asia, and salt fish is a common
>>> breakfast in the UK.
>>
>> All I remember of British fish breakfasts in my childhood is Finnan
>> Haddie (smoked haddock) and kippers. I can't say I really liked either
>> in the morning. I believe salt cod was common before refrigeration but
>> I mainly associate it with Portugal: Bacalao, I think. Salted herring
>> was eaten too in Britain I can't remember any salt fish at all at
>> breakfast.
>>
>
> Huh?
>
> Finnan haddie is prepared by brining and smoking, as are kippers. The
> fish absorb salt from the brine -- voila salt fish.
>
> http://www.delmarlearning.com/compan...n%20Haddie.pdf
>
> http://forum.sausagemaking.org/viewtopic.php?t=1700

I don't recall either being very salty and I'm pretty sure Finnan Haddie
is not salted.
--


James Silverton, Potomac

I'm *not*

On Mon, 31 Oct 2011 10:35:35 -0700 (PDT), John Kuthe
> wrote:

> In TN there was a guy who sold catfish for breakfast, and I loved it!
> So did he. His wife thought he was crazy.
>

<suspicious look> Was it fried?


--
All you need is love. But a little chocolate now and then doesn't hurt.

On Mon, 31 Oct 2011 11:04:04 -0700 (PDT), Chemo the Clown
> wrote:

> On Oct 31, 10:35*am, John Kuthe > wrote:
> > In TN there was a guy who sold catfish for breakfast, and I loved it!
> > So did he. His wife thought he was crazy.
> >
> > John Kuthe...
>
> My folks and I ate a lot of freshwater fish we caught when I lived in
> Nebraska. Bass, trout, walleye, crappie, bullhead, catfish. It was
> very common to have fish for breakfast.

You just reminded me that trout for breakfast used to be a big deal
camping. Whatever happened to trout in the grocery store? I remember
being able to buy rainbow trout. Husband loved trout, me not so
much... too bony for me.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 10/31/2011 1:06 PM, spamtrap1888 wrote:
> Finnan haddie is prepared by brining and smoking, as are kippers. The
> fish absorb salt from the brine -- voila salt fish.
>
> http://www.delmarlearning.com/compan...n%20Haddie.pdf
>
> http://forum.sausagemaking.org/viewtopic.php?t=1700


Brining and salting are not the same thing. When something is "salted
away," it is packed in salt and put up to dehydrate. It will thus be
preserved. That is salting. Brining is just a seasoning trick, not meant
as a method of preservation.

On Mon, 31 Oct 2011 12:22:06 -0700, sf > wrote:

>On Mon, 31 Oct 2011 11:04:04 -0700 (PDT), Chemo the Clown
> wrote:
>
>> On Oct 31, 10:35*am, John Kuthe > wrote:
>> > In TN there was a guy who sold catfish for breakfast, and I loved it!
>> > So did he. His wife thought he was crazy.
>> >
>> > John Kuthe...
>>
>> My folks and I ate a lot of freshwater fish we caught when I lived in
>> Nebraska. Bass, trout, walleye, crappie, bullhead, catfish. It was
>> very common to have fish for breakfast.
>
>You just reminded me that trout for breakfast used to be a big deal
>camping. Whatever happened to trout in the grocery store? I remember
>being able to buy rainbow trout. Husband loved trout, me not so
>much... too bony for me.

It's just beginning to show up here. I live in the state that has the
largest trout farms in the country and you would think we would be
able to get them all year long. We used to be able to. But recently
Costco tells me they only carry them in the winter and I notice that
Winco doesn't carry them during the summer.
Janet US

On 31/10/2011 3:11 PM, James Silverton wrote:

>> Finnan haddie is prepared by brining and smoking, as are kippers. The
>> fish absorb salt from the brine -- voila salt fish.
>>
>> http://www.delmarlearning.com/compan...n%20Haddie.pdf
>>
>>
>> http://forum.sausagemaking.org/viewtopic.php?t=1700
>
> I don't recall either being very salty and I'm pretty sure Finnan Haddie
> is not salted.

I believe they are salted and then smoked.

On Mon, 31 Oct 2011 13:44:53 -0600, Janet Bostwick
> wrote:

> It's just beginning to show up here. I live in the state that has the
> largest trout farms in the country and you would think we would be
> able to get them all year long. We used to be able to. But recently
> Costco tells me they only carry them in the winter and I notice that
> Winco doesn't carry them during the summer.

Trout used to be a popular item on restaurant menus too. My husband
mostly got it when we ate out... he flip flopped between sand dabs and
trout. That was back in the days when the waiters boned your fish at
the table, but I doubt anyone would know how to do it these days.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 31/10/2011 3:22 PM, sf wrote:

> You just reminded me that trout for breakfast used to be a big deal
> camping. Whatever happened to trout in the grocery store?

I remember years ago being able to buy boxes of small frozen rainbow
trout. I haven't seen them in years. I can now buy them fresh, but they
are a lot bigger and are sold either whole or filleted.

> I remember
> being able to buy rainbow trout. Husband loved trout, me not so
> much... too bony for me.
>

Trout..... bony? Not in my experience. Once cooked the flesh usually
slides easily off the bone.

On 31/10/2011 3:28 PM, Pennyaline wrote:
> On 10/31/2011 1:06 PM, spamtrap1888 wrote:
>> Finnan haddie is prepared by brining and smoking, as are kippers. The
>> fish absorb salt from the brine -- voila salt fish.
>>
>> http://www.delmarlearning.com/compan...n%20Haddie.pdf
>>
>>
>> http://forum.sausagemaking.org/viewtopic.php?t=1700
>
>
> Brining and salting are not the same thing. When something is "salted
> away," it is packed in salt and put up to dehydrate. It will thus be
> preserved. That is salting. Brining is just a seasoning trick, not meant
> as a method of preservation.

Smoked fish is usually salted and brined before smoking.

On 31/10/2011 3:44 PM, Janet Bostwick wrote:

> It's just beginning to show up here. I live in the state that has the
> largest trout farms in the country and you would think we would be
> able to get them all year long. We used to be able to. But recently
> Costco tells me they only carry them in the winter and I notice that
> Winco doesn't carry them during the summer.


IMO, trout tastes better when it comes from cold water. I usually notice
a muddy taste in trout from warm water.

On Mon, 31 Oct 2011 16:37:16 -0400, Dave Smith
> wrote:

> On 31/10/2011 3:22 PM, sf wrote:
>
> > You just reminded me that trout for breakfast used to be a big deal
> > camping. Whatever happened to trout in the grocery store?
>
> I remember years ago being able to buy boxes of small frozen rainbow
> trout. I haven't seen them in years. I can now buy them fresh, but they
> are a lot bigger and are sold either whole or filleted.
>
> > I remember
> > being able to buy rainbow trout. Husband loved trout, me not so
> > much... too bony for me.
> >
>
> Trout..... bony? Not in my experience. Once cooked the flesh usually
> slides easily off the bone.

If it still has the spine when it's cooked, it's bony and there's
always the one that gets away. Bony. Good fish for Halloween though.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 10/31/2011 2:37 PM, Dave Smith wrote:
> On 31/10/2011 3:28 PM, Pennyaline wrote:
>> On 10/31/2011 1:06 PM, spamtrap1888 wrote:
>>> Finnan haddie is prepared by brining and smoking, as are kippers. The
>>> fish absorb salt from the brine -- voila salt fish.
>>>
>>> http://www.delmarlearning.com/compan...n%20Haddie.pdf
>>>
>>>
>>>
>>> http://forum.sausagemaking.org/viewtopic.php?t=1700
>>
>>
>> Brining and salting are not the same thing. When something is "salted
>> away," it is packed in salt and put up to dehydrate. It will thus be
>> preserved. That is salting. Brining is just a seasoning trick, not meant
>> as a method of preservation.
>
> Smoked fish is usually salted and brined before smoking.


They are seasoned with salt or brine, but not salt packed.

On 31/10/2011 4:42 PM, sf wrote:

>>
>> Trout..... bony? Not in my experience. Once cooked the flesh usually
>> slides easily off the bone.
>
> If it still has the spine when it's cooked, it's bony and there's
> always the one that gets away. Bony. Good fish for Halloween though.
>

I find that if I use a fork along the lateral line to hold the fish
steady and use a knife to slide the flesh away from the spine, it slips
away with no bones at all in the flesh. It is a lot easier to deal with
than salmon steaks.

On Oct 31, 12:28*pm, Pennyaline >
wrote:
> On 10/31/2011 1:06 PM, spamtrap1888 wrote:
>
> > Finnan haddie is prepared by brining and smoking, as are kippers. The
> > fish absorb salt from the brine -- voila salt fish.
>
> >http://www.delmarlearning.com/compan...9654/student/R...
>
> >http://forum.sausagemaking.org/viewtopic.php?t=1700
>
> Brining and salting are not the same thing. When something is "salted
> away," it is packed in salt and put up to dehydrate. It will thus be
> preserved. That is salting. Brining is just a seasoning trick, not meant
> as a method of preservation.

You thought I meant baccala. I did not mean baccala. I meant unfresh
fish; fish preserved with salt.

On Oct 31, 3:39*pm, Dave Smith > wrote:
> On 31/10/2011 3:44 PM, Janet Bostwick wrote:
>
> > It's just beginning to show up here. *I live in the state that has the
> > largest trout farms in the country and you would think we would be
> > able to get them all year long. *We used to be able to. *But recently
> > Costco tells me they only carry them in the winter and I notice that
> > Winco doesn't carry them during the summer.
>
> IMO, trout tastes better when it comes from cold water. I usually notice
> a muddy taste in trout from warm water.

I wasn't aware that trout could even survive in warm water.

--Bryan

On 31/10/2011 5:16 PM, Pennyaline wrote:

>>>
>>> Brining and salting are not the same thing. When something is "salted
>>> away," it is packed in salt and put up to dehydrate. It will thus be
>>> preserved. That is salting. Brining is just a seasoning trick, not meant
>>> as a method of preservation.
>>
>> Smoked fish is usually salted and brined before smoking.
>
>
> They are seasoned with salt or brine, but not salt packed.


They are not just seasoned with salt or brine. The cold smoking process
generally calls for fish to be packed in coarse salt and sugar for about
12 hours. It is then soaked in a saturated brine solution for another 12
hours. Then it is smoked.

On 10/31/2011 5:26 PM, Dave Smith wrote:
> On 31/10/2011 5:16 PM, Pennyaline wrote:
>
>>>>
>>>> Brining and salting are not the same thing. When something is "salted
>>>> away," it is packed in salt and put up to dehydrate. It will thus be
>>>> preserved. That is salting. Brining is just a seasoning trick, not
>>>> meant
>>>> as a method of preservation.
>>>
>>> Smoked fish is usually salted and brined before smoking.
>>
>>
>> They are seasoned with salt or brine, but not salt packed.
>
>
> They are not just seasoned with salt or brine. The cold smoking process
> generally calls for fish to be packed in coarse salt and sugar for about
> 12 hours. It is then soaked in a saturated brine solution for another 12
> hours. Then it is smoked.


Isn't that more like brining than salting, though? A salted turkey works
the same way, but is analogous to brining.

On 31/10/2011 7:30 PM, Pennyaline wrote:


>>>>> Brining and salting are not the same thing. When something is "salted
>>>>> away," it is packed in salt and put up to dehydrate. It will thus be
>>>>> preserved. That is salting. Brining is just a seasoning trick, not
>>>>> meant
>>>>> as a method of preservation.
>>>>
>>>> Smoked fish is usually salted and brined before smoking.
>>>
>>>
>>> They are seasoned with salt or brine, but not salt packed.
>>
>>
>> They are not just seasoned with salt or brine. The cold smoking process
>> generally calls for fish to be packed in coarse salt and sugar for about
>> 12 hours. It is then soaked in a saturated brine solution for another 12
>> hours. Then it is smoked.
>
>
> Isn't that more like brining than salting, though? A salted turkey works
> the same way, but is analogous to brining.


Let`s look at it this way.... I said that it is salted and brined before
smoking. You said that that it is `seasoned with salt or brine, but not
salt packed".

I then described the process, which I have done a number of times,
whereby fresh fish is packed with a salt and some sugar for 12 hours.
Then it is soaked in a brine for another 12 hours.

Does that sound more like it has been salted or that is was just
seasoned with salt?

On Oct 31, 2:00*pm, sueb > wrote:
> On Oct 31, 11:04*am, Chemo the Clown > wrote:
>
> > On Oct 31, 10:35*am, John Kuthe > wrote:
>
> > > In TN there was a guy who sold catfish for breakfast, and I loved it!
> > > So did he. His wife thought he was crazy.
>
> > > John Kuthe...
>
> > My folks and I ate a lot of freshwater fish we caught when I lived in
> > Nebraska. Bass, trout, walleye, crappie, bullhead, catfish. It was
> > very common to have fish for breakfast.
>
> The best camping breakfast is trout straight out of the stream and
> into the frying pan.

Many years ago, a buddy and I went camping at a State Park that has a
hatchery. It was Saturday night, and back then (when John Ashcroft
was our governor), you couldn't buy beer on Sundays. Some out of
staters arrived late, and asked where they could buy beer. We had to
tell them, "Nowhere." We invited them to come over to our campsite
and drink with us, and refused to take any money. The next morning
they showed their appreciation by bringing us a nice big trout,
already cleaned and with butter in the body cavity, wrapped in foil.
We cooked it for breakfast. It was a win-win.
>
> Susan B.

--Bryan

On 10/31/2011 5:43 PM, Dave Smith wrote:
> On 31/10/2011 7:30 PM, Pennyaline wrote:
>
>
>>>>>> Brining and salting are not the same thing. When something is "salted
>>>>>> away," it is packed in salt and put up to dehydrate. It will thus be
>>>>>> preserved. That is salting. Brining is just a seasoning trick, not
>>>>>> meant
>>>>>> as a method of preservation.
>>>>>
>>>>> Smoked fish is usually salted and brined before smoking.
>>>>
>>>>
>>>> They are seasoned with salt or brine, but not salt packed.
>>>
>>>
>>> They are not just seasoned with salt or brine. The cold smoking process
>>> generally calls for fish to be packed in coarse salt and sugar for about
>>> 12 hours. It is then soaked in a saturated brine solution for another 12
>>> hours. Then it is smoked.
>>
>>
>> Isn't that more like brining than salting, though? A salted turkey works
>> the same way, but is analogous to brining.
>
>
> Let`s look at it this way.... I said that it is salted and brined before
> smoking. You said that that it is `seasoned with salt or brine, but not
> salt packed".
>
> I then described the process, which I have done a number of times,
> whereby fresh fish is packed with a salt and some sugar for 12 hours.
> Then it is soaked in a brine for another 12 hours.
>
> Does that sound more like it has been salted or that is was just
> seasoned with salt?


It sounds seasoned to me.

On Nov 1, 2:20*am, sf > wrote:
> On Mon, 31 Oct 2011 10:35:35 -0700 (PDT), John Kuthe
>
> > wrote:
> > In TN there was a guy who sold catfish for breakfast, and I loved it!
> > So did he. His wife thought he was crazy.
>
> <suspicious look> *Was it fried?
>
> --
> All you need is love. But a little chocolate now and then doesn't hurt.

This was in Tennessee, what do YOU think? ;-)

John Kuthe...

On 31/10/2011 8:06 PM, Pennyaline wrote:

>> Let`s look at it this way.... I said that it is salted and brined before
>> smoking. You said that that it is `seasoned with salt or brine, but not
>> salt packed".
>>
>> I then described the process, which I have done a number of times,
>> whereby fresh fish is packed with a salt and some sugar for 12 hours.
>> Then it is soaked in a brine for another 12 hours.
>>
>> Does that sound more like it has been salted or that is was just
>> seasoned with salt?
>
>
> It sounds seasoned to me.

So..... fish that has been packed in salt for 12 hours is just seasoned,
and not packed in salt. Are you just pretending to be that dumb?

On 10/31/2011 7:09 PM, Dave Smith wrote:
> On 31/10/2011 8:06 PM, Pennyaline wrote:
>
>>> Let`s look at it this way.... I said that it is salted and brined before
>>> smoking. You said that that it is `seasoned with salt or brine, but not
>>> salt packed".
>>>
>>> I then described the process, which I have done a number of times,
>>> whereby fresh fish is packed with a salt and some sugar for 12 hours.
>>> Then it is soaked in a brine for another 12 hours.
>>>
>>> Does that sound more like it has been salted or that is was just
>>> seasoned with salt?
>>
>>
>> It sounds seasoned to me.
>
> So..... fish that has been packed in salt for 12 hours is just seasoned,
> and not packed in salt. Are you just pretending to be that dumb?

Again, Dave? Why are you starting this again? It's a conversation about
damned fish, and it's better to not have it if you're looking for a
reason to pick my posts to pieces.

Pennyaline wrote:

> Again, Dave? Why are you starting this again? It's a conversation about
> damned fish, and it's better to not have it if you're looking for a reason
> to pick my posts to pieces.

Dave's got me killfiled, so I can say anything I want and not have him
playing his little weenie games. Someday *you* might attain my honored
status, and become similarly carefree!

Bob

On Mon, 31 Oct 2011 17:39:25 -0700 (PDT), John Kuthe
> wrote:

> On Nov 1, 2:20*am, sf > wrote:
> > On Mon, 31 Oct 2011 10:35:35 -0700 (PDT), John Kuthe
> >
> > > wrote:
> > > In TN there was a guy who sold catfish for breakfast, and I loved it!
> > > So did he. His wife thought he was crazy.
> >
> > <suspicious look> *Was it fried?
> >
>
> This was in Tennessee, what do YOU think? ;-)
>
Fried.


--
All you need is love. But a little chocolate now and then doesn't hurt.

On 31/10/2011 9:23 PM, Pennyaline wrote:
>
>>>> Does that sound more like it has been salted or that is was just
>>>> seasoned with salt?
>>>
>>>
>>> It sounds seasoned to me.
>>
>> So..... fish that has been packed in salt for 12 hours is just seasoned,
>> and not packed in salt. Are you just pretending to be that dumb?
>
> Again, Dave? Why are you starting this again? It's a conversation about
> damned fish, and it's better to not have it if you're looking for a
> reason to pick my posts to pieces.

Yes it is a conversation about fish.If you follow it back you will see
that James said that he did not remember it as salt fish. spamtrap and I
pointed out that it is salted. You said that it was just seasoned with
salt. I pointed out the process of packing it in salt and then in brine
before smoking. Yet, you keep saying it is just seasoned. .... just
plain stubborn and obtuse.

On 10/31/2011 7:48 PM, Dave Smith wrote:
> On 31/10/2011 9:23 PM, Pennyaline wrote:
>>
>>>>> Does that sound more like it has been salted or that is was just
>>>>> seasoned with salt?
>>>>
>>>>
>>>> It sounds seasoned to me.
>>>
>>> So..... fish that has been packed in salt for 12 hours is just seasoned,
>>> and not packed in salt. Are you just pretending to be that dumb?
>>
>> Again, Dave? Why are you starting this again? It's a conversation about
>> damned fish, and it's better to not have it if you're looking for a
>> reason to pick my posts to pieces.
>
> Yes it is a conversation about fish.If you follow it back you will see
> that James said that he did not remember it as salt fish. spamtrap and I
> pointed out that it is salted. You said that it was just seasoned with
> salt. I pointed out the process of packing it in salt and then in brine
> before smoking. Yet, you keep saying it is just seasoned. .... just
> plain stubborn and obtuse.

Oh whatever, Dave.

So anyway, John at a Straub's trout for breakfast...

On Nov 1, 9:02*am, Pennyaline >
wrote:
> On 10/31/2011 7:48 PM, Dave Smith wrote:
>
>
>
> > On 31/10/2011 9:23 PM, Pennyaline wrote:
>
> >>>>> Does that sound more like it has been salted or that is was just
> >>>>> seasoned with salt?
>
> >>>> It sounds seasoned to me.
>
> >>> So..... fish that has been packed in salt for 12 hours is just seasoned,
> >>> and not packed in salt. Are you just pretending to be that dumb?
>
> >> Again, Dave? Why are you starting this again? It's a conversation about
> >> damned fish, and it's better to not have it if you're looking for a
> >> reason to pick my posts to pieces.
>
> > Yes it is a conversation about fish.If you follow it back you will see
> > that James said that he did not remember it as salt fish. spamtrap and I
> > pointed out that it is salted. You said that it was just seasoned with
> > salt. I pointed out the process of packing it in salt and then in brine
> > before smoking. Yet, you keep saying it is just seasoned. .... just
> > plain stubborn and obtuse.
>
> Oh whatever, Dave.
>
> So anyway, John at a Straub's trout for breakfast...

Yes I did! And it was good!! No fishy smell, cause it wasn't "off". It
was a little pricey, but it was farm raised, cleaned, filleted (no
bones) and...it was a TROUT! :-) I pan fried it in a little EVOO, and
seasoned with a little freshly ground black pepper and a little
paprika. YUM!!!

John Kuthe...