Episode 2 Bluegills
Term: Freezer Treasure: Meat that is found in freezer with no marked date or no memory or date put in freezer
Catch Em
Basic Fishing pole
6# mono, Bobber, Sinker (Aberdeen) Hook
Live Bait: leaf worms, wax worms, crawlers
Keep Em
Cold is Best
Cooler with Ice. Keeps fish fresh, and fish expire from the cold
Cut Em
Boneless/Skinless: Slice from the gillplate to the tail, flip and slice off the skin with scales. Most Efficient
Boneless/Skin on: Scale fish with scaler or knife edge, slice the same as Boneless/Skinless method but leave skin. Semi-Efficient Added Quality
Whole Fish: Scale entire fish, start at top of shoulder (just behind the head) cut down along gill plate removing the head. Cut the belly and wipe out innerds. Semi-Efficient Added Quality
Fry Em
Dry or Wet batter
To season or not to season, its your fish.
Used Simple Dry Batter of 2:1 (flour to corn meal)
Oil needs a high smoke point for quick fry of the fish and batter. Oil temp needs to be 350*-375* F
Good: Peanut
Better: Canola
Best: Soy
Done in batches to not drop the oil temp too far
Fish is done when batter is crunchy, flesh is flaky and white
Nick’s Cautiously Spicy Tarter Sauce
Serving Size: Dinner for 2
Prep Time: 5 minutes
Calories per serving: Are you serious?!?
1C Mayo (Hellmann’s was used)
1/4C Dill Pickles (knife chopped)
1tsp Pickle Juice
1 1/4tsp Lemon Juice
3/8tsp Cayenne Pepper
Salt to Taste
Chop pickles with knife to get desired consistency
Combine: Mayo, Pickles, Pickle and Lemon Juices in a bowl, mix
Add Cayenne, small amounts at a time, mixing and tasting to desired heat.
Add Salt
Chill to allow flavors to mix, serve
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
