[Magdalen] Winter Boredom

[Lynn Ronkainen]

I grew up in Michigan and ate fresh water fish all my life... caught by us 
or bought in the store.  My dad loved 'pan fish' (Blue Gills, Bass, Perch) 
and taught me how to clean (gut) and remove the head and scales, dust with 
flour then cook them whole in the pan (then on the plate we gently ran a 
knife up backbone, peeling back one side  like opening a book, and then 
removed the bones in one gentle tug).  I loved Superior Whitefish when in 
college in the UP and also fresh water herring - so delicious gently baked 
with butter in a 400 oven *briefly*.  And Walleye Pike.... oh, I do miss 
freshwater fish.
Lynn

ps. a friend told me recently of a restaurant in St. Ignace that served 
fried whitefish livers and that they were delicious - anyone ever have 
those??

Lynn

My email has changed to: houstonKLR at gmail.com

website: www.ichthysdesigns.com

When I stand before God at the end of my life I would hope that I have not a 
single bit of talent left and could say, "I used everything You gave me." 
attributed to Erma Bombeck

--------------------------------------------------
From: "Cantor03--- via Magdalen" <magdalen at herberthouse.org>
Sent: Friday, January 30, 2015 1:24 PM
To: <magdalen at herberthouse.org>
Subject: Re: [Magdalen] Winter Boredom

>
>
> In a message dated 1/30/2015 1:13:39 P.M. Eastern Standard Time,
> fleenerj at gmail.com writes:
>
> Whitefish from
> Lake Michigan, carefully baked or broiled, never  dried out.>>>
>
> My mother, who was generally a very good cook, literally murdered
> the seafood we had available in the Upper Midwest of the 1940's and
> 1950's.  Shellfish, and the common fish filets now available  were
> not yet on the horizon in the 1940's there.
>
> We lived on one of the innumerable lakes, and relatives and friends
> would bring us tons of freshwater lake fisn - Crappies, Sunfish,  etc.,
> and always  not cleaned - providing an unpleasant task for us  kids.
>
> Mother fried the hell out of these fish and they came out tough and
> bony.  I did not like fish as a result.
>
> Enter my Uncle Utz and Aunt Alma.  They lived at the edge of  Lake
> Superior, and had the good stuff available, especially Lake Superior
> Whitefish.  And Aunt Alma knew how to prepare it.  It was  wonderful,
> and restored my faith in sea (lake) food.
>
>
> David Strang.