Excellent, tried-and-true family recipes passed down through the generations.
Ararat Fish in the Oven
Whitefish, in the white-fleshed, bland fish kind, weighing 3 lbs., may be used instead.
3 tomatoes (either fresh or canned)
1 crushed garlic clove
a cup of water
Parsley (4 tablespoons minced)
A Half Cup of Olive Oil
Squeeze the juice of one lemon
SALT, 1 TEASPOT
Pepper, 1/2 tsp.
Cleaning and filleting fish. Place the fillets in a baking dish, skin side down, and dot with the butter. Coat the fish with a paste made from flour, garlic, and water. Spread on some parsley. Add salt and pepper to taste. Coat the fish with the oil and lemon juice. Depending on the thickness of the fish, bake for 420-40 minutes at 325 degrees. Repeatedly basting the fish with the pan juices during baking is recommended. Serve either warm or chilled. Add lemon slices for presentation. It’s plenty for six people.
smoked trout with pine
To add a smokey taste to your fish, use a wire holder. The plan is to use a container similar to what you’d use for holding sausages or hamburger so that you can flip the meat over.
Pine branches should be cut into serving lengths and placed on the campfire. Place the trout holder on top of the table. Trout can be seared, cooked, and smoked in under a minute on a fire made from pine boughs, before the fire goes out. You can easily sear all sides by flipping the holder over. A half-pound fish cooks perfectly in a few branches for less than sixty seconds on each side.
The Bluegills I Pickled
If you care about flavor, use only a metallic pan.
It will need roughly 5 cups of chopped fish to make the dish. Soak in a solution of one tablespoon of salt to four cups of water for two days. Drain the fish after rinsing it in cool water. Two days later, remove the fish from the refrigerator and cover it with two glasses of white vinegar. Let it all out.
Next, heat the following ingredients for five minutes, then set aside to cool.
2 cups of plain old vinegar
1 1/2 quarts sugar
1 teaspoon of mustard seed
1 milligram of black pepper, whole
Allspice, whole, 1 teaspoon
Whole cloves, one teaspoon
To wit: 4 bay leaves
Once it has cooled, pour it across the fish and garnish with the lemon and onion pieces. Put in the fridge for five days. then take out the spices and put them in jars. There’ll be enough for three pints.
Try this recipe after you have cleaned and filleted a Sunfish.
1 pound of filleted sunfish
2 scallions, thinly sliced
a single green pepper, thinly sliced
a single little jar of sauce for spaghetti
Tomato, one, chopped
12 mug of water
White wine, half a cup
To taste, use a pinch of salt
Mix in the pepper and sauce with the scallions. Ten minutes at a low simmer, covered. Put in some fish, salt, tomatoes, and wine. Cover and simmer for 6 minutes. Serve over rice with a sprinkling of parsley.
Plant the sunfish carcasses deep in my tomato garden or rose bed when you’re done scooping and filleting them. The compost they produce is top-notch.
Don’t toss the fish bones once you’ve finished filleting the fish. You may still use the meat that is still on them to create a delicious meal. The scrapings off the backbone are first prepared by either baking them at 350 degrees Fahrenheit or heating them over boiling water. As the fish is in the oven, prepare the rest of the dish.
Toasted bread cubes, 1 cup
1 small sliced onion
2 diced celery stalks
A pinch of salt
1 beaten egg
1/2 a cup of tomato paste
a quarter cup of grated cheddar
1 1/4 cups of cooked fish flakes (from the leftovers).
In a large bowl, combine everything except the paprika and a quarter of a cup of the shredded cheese. Incorporate the fish flakes until the mixture is smooth. Form the dough into a loaf and place it in a 9×5-inch bread pan. Sprinkle some paprika and the leftover shredded cheese on top of the loaf. Put the bread in the oven for an hour at 350 degrees Fahrenheit. Cut it when it has cooled for at least 5-10 minutes.
Peppers or spicy sauce may be added for spice if desired.
Ciscos in the oven
10 filleted ciscoes
Lemon juice, 1.5 tablespoons
2 quarts of whole milk
Light Cream, One Cup
Ingredients: 1 1/2 teaspoons of flour
Stick of butter, one tablespoon
Pepper and salt
Bread with butter on it
Cut the fiillets in fourths. Arrange fish fillets on a flat baking dish and dot with butter. Add little lemon juice and sprinkle. In a saucepan, combine the butter and flour and let to heat through. Mix in the cup of soft cream and the two cups of heavy cream gradually. Raise temperature to boiling while stirring continuously. Sprinkle fish with a little pepper and salt before adding sauce. Bake for approximately one hour at 325 degrees Fahrenheit. Butter some bread and top it with the fish and sauce.