These recipes are wonderful and they are old family recpies.
Armenian Baked Fish
3 lbs. whitefish-in the white fleshed bland fish may be substituted
3 fresh tomatoes or one small canned tomatoes
1 cloves garlic mashed
1 tbsp. flour
1 c. water
4 tbsp. minced parsley
1/2 cup olive oil
juice of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper
fillet and rinse fish. Spread the fillets skin side down in a buttered baking pan. Cover fish with tomatoes garlic and the flour mixed with water. Spread with parsley. Seasoned with salt and pepper. Pour oil and lemon juice all around fish. Bake at 325 after 420 to 40 minutes depending on the thickness of the fish. Spoon pan juices over the fish several times while baking. May be served hot or cold. Garnish with sliced lemon. Serves six.
Pine smoked trout
Use a wire holder to get a smoky flavor when cooking trout. The idea is to be able to turn the meat over like the type made to hold hot dogs or hamburgers.
Cut server pine boughs and place them on your campfire. Lay the holder with your trout directly on top. Light the pine boughs, then the fire will sear, cook, and smoke your trout in about a minute before burning out. Just turn the holder over to sear the other side – repeat the process. A couple of boughs and less than a minute for each side is perfect for a half-pound trout.
Use only a stainless steel pan for good taste.
Cut fish into small pieces – you will need about 5 cups of fish. Soak in a quart of water and one cup of salt for 2 days. Rinse fish in cold water and drain. Then pour two cups of white vinegar over the fish and put it in the fridge for another 2 days. Pour it off.
Next, cook the following mix for five minutes and let cool
2 cups white vinegar
1 ½ cups sugar
1 tsp. mustard seed
1 tsp. whole black pepper
1 tsp. whole allspice
1 tsp. whole cloves
4 bay leaves
After it cools pour it over the fish, and place slices of lemon and onions on top. Refrigerate for 5 days, then remove the spices and pack into jars. It makes three pints.
Once you have skinned and filleted the Sunfish, try this recipe.
1 lb. sunfish fillets
2 scallionis sliced thin
1 green pepper sliced thin
1 small jar of spaghetti sauce
1 chopped tomato
½ cup water
½ cup white wine
Combine scallions, pepper and sauce. Cover and simmer for r10 minutes. Add fish, salt, tomato nad wine. Simmer, covered, for six minutes. Ladle over rice and rim with parsley.
When you are all done skimming and filleting your sunfish, plant the carcasses deep in your tomato patch or rose bed. They make excellent fertilizer.
After you fillet your fish, don’t throw away the bones. There is still meat attached to them, and you can make a tasty dish with the leftovers. Begin by either baking the backbone scrapings in a 350 degree Fahrenheit oven or steaming them over boiling water until they are cooked. While the fish is cooking, gather the following ingredients:
1 cup toasted break cubes
1 small onion, diced
2 stalks celery, diced
1 tsp. salt
1 egg, beaten
½ cup tomato sauce
¾ cup grated cheddar cheese
1 ¼ cups cooked, flaked fish (from the scrapings)
Mix all ingredients except paprika and one-quarter cup of the grated cheese in a large bowl. Work in the flaked fish until a uniform texture is attained. Spoon the mixture into a 9X5-inch bread pan and shape it into a loaf. Spread the remaining grated cheese over the loaf and sprinkle paprika on top. Bake the loaf at 350 degrees Fahrenheit for one hour. Let it cool five to 10 minutes before cutting.
Add chili peppers or hot pepper sauce as desired.
10 ciscoes, filleted
1 ½ tbsps. Lemon juice
2 cups heavy cream
1 cup light cream
1 ½ tsps. Flour
1 tbsp. butter
Salt and pepper
Quarter the fiillets. Place fish pieces in a buttered flat baking dish. Sprinkle with the lemon juice. Heat butter and flour in saucepan. Add the two cups heavy cream and the cup of light cream slowly. Bring to boiling point, stirring constantly. Pour sauce over fish and sp rinkle with salt and pepper. Bake at 325 degrees Fahrenheit for about one hour. Serve fish and sauce on (or with) buttered toast.
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