Sweeten The Catch Recipes

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SWEETEN THE CATCH



Sweeten the Catch image

Great way of removing gaminess and oily taste from fish (trout, salmon etc.) This method is supposedly a common technique in restaurants to produce a sweeter and fresher taste. All I know is it works on trout and kokonee salmon. Got this "sweetening" recipe from Field And Stream Magazine in the mid 80's. Works great on fillets and pan dressed fish.

Provided by MTDavids

Categories     Very Low Carbs

Time 6h5m

Yield 2-4 fish

Number Of Ingredients 3

3 tablespoons salt
2 teaspoons baking soda
1 gallon cold water

Steps:

  • Mix ingredients well until dissolved.
  • Submerge fish in the solution by weighing down with a heavy plate.
  • Refrigerate overnight, or a minimum of 6 hours.
  • Discard solution and rinse fish under cold water.
  • Dry on paper towels and cook or freeze for later use.

Nutrition Facts : Sodium 11761.1

BUBBA GUMP SHRIMP CO. FORREST'S NET CATCH



Bubba Gump Shrimp Co. Forrest's Net Catch image

When we went to New Orleans is 2004 we ate at Bubba Gump's. I have to tell you Oh My Goodness, this is the BEST! A couple of nights later my husband was craving this, so we had ordered "take out". I found this recipe online, I changed it very little.

Provided by Cooking in Missouri

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs medium shrimp, deveined
4 red potatoes, cooked and quartered
12 pieces carrots, cut into 6 inch strips
12 pieces celery, cut into 6 inch strips
2 lemons, cut into wedges
4 ounces melted butter
2 fresh corn on the cob, broken in halves
2 tablespoons cajun seasoning
1 tablespoon minced garlic
1 dash liquid smoke (optional)
1 gallon water
1/4 cup hot sauce (Durkee's sauce preferred)
4 bay leaves
1 tablespoon seafood boil, spice
1/4 cup beer

Steps:

  • Combine all poaching liquid ingredients and then bring to boil, then reduce to a medium simmer.
  • Add shrimp, vegetables, corn, potatoes and the lemon wedges from 1 lemon and cook until shrimp is completely done.
  • Remove from poaching liquid, strain and place in stainless steel bowl.
  • Add butter, cajun spice, garlic and liquid smoke and toss together.
  • Serve on large platter with the extra lemon wedges.

Nutrition Facts : Calories 681, Fat 27.9, SaturatedFat 15.5, Cholesterol 406.6, Sodium 909.7, Carbohydrate 57.9, Fiber 8, Sugar 4.7, Protein 53.4

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