Comments on: Fly Fishing to Extend Your Lifespan: An Underground Primer http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/ Fly Fishing the Upper Sacramento River : Tom Chandler's Fly Fishing Life : Fly Rods are the Measure of Life Fri, 12 Mar 2010 17:07:50 -0800 http://wordpress.org/?v=2.9.2 hourly 1 By: Fly Fishing to Extend Your Lifespan: An Underground Primer http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/comment-page-1/#comment-14349 Fly Fishing to Extend Your Lifespan: An Underground Primer Sat, 29 Sep 2007 04:52:55 +0000 http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/#comment-14349 [...] at http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/ delivered by [...] [...] at http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/ delivered by [...]

]]> By: ijsouth http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/comment-page-1/#comment-8292 ijsouth Sat, 02 Jun 2007 03:09:59 +0000 http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/#comment-8292 Oh, people ate them all right, but on the local pecking order, they were way down the list. When you said redfish, you immediately thought of something like a courtbullion, or in a gumbo, etc...unlike a featured entree like flounder stuffed with crabmeat, or (speckled) trout almondine. What happened was chef Paul Prudhomme, who came up with the concept of blackening to cook redfish. Next thing you know, it's an instant nationwide craze, and the commercial types started purse-seining the crap out of the bull red population. Of course, that's the breeding stock, so it didn't take long to decimate the population. Now, they're strictly game fish in Louisiana (as they should be), a 5-fish daily limit, 16 inch minimum, only 1 can be over 27 inches; they're back better than ever now. The ironic thing is, the whole blackening thing was not a part of either traditional Creole or Cajun cuisine; Prudhomme came up with it in the mid 80s, and all the national chains have since run with it. There's nothing wrong with redfish, eating-wise, particularly when they're under 20 inches. It's just not as delicate or subtle as other fish around here. I'll give ya another example. Often, when fishing for specks, you end up with Spanish Mackerel. They're very entertaining on the end of a line, and they aren't bad eating at all...however, they are a bit on the "oily-fishy" side, and again there's better eating fish around here, so they're considered a nuisance. Oh, people ate them all right, but on the local pecking order, they were way down the list. When you said redfish, you immediately thought of something like a courtbullion, or in a gumbo, etc…unlike a featured entree like flounder stuffed with crabmeat, or (speckled) trout almondine.

What happened was chef Paul Prudhomme, who came up with the concept of blackening to cook redfish. Next thing you know, it’s an instant nationwide craze, and the commercial types started purse-seining the crap out of the bull red population. Of course, that’s the breeding stock, so it didn’t take long to decimate the population. Now, they’re strictly game fish in Louisiana (as they should be), a 5-fish daily limit, 16 inch minimum, only 1 can be over 27 inches; they’re back better than ever now.

The ironic thing is, the whole blackening thing was not a part of either traditional Creole or Cajun cuisine; Prudhomme came up with it in the mid 80s, and all the national chains have since run with it. There’s nothing wrong with redfish, eating-wise, particularly when they’re under 20 inches. It’s just not as delicate or subtle as other fish around here.

I’ll give ya another example. Often, when fishing for specks, you end up with Spanish Mackerel. They’re very entertaining on the end of a line, and they aren’t bad eating at all…however, they are a bit on the “oily-fishy” side, and again there’s better eating fish around here, so they’re considered a nuisance.

]]> By: Tom Chandler http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/comment-page-1/#comment-8267 Tom Chandler Fri, 01 Jun 2007 17:06:24 +0000 http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/#comment-8267 Dentry says the light-colored carp meat is to die for, but that the dark-colored stuff might kill you. It's interesting that some consider Redfish inedible; market fishers almost destroyed the population. Somebody was eating the things. Dentry says the light-colored carp meat is to die for, but that the dark-colored stuff might kill you.

It’s interesting that some consider Redfish inedible; market fishers almost destroyed the population. Somebody was eating the things.

]]> By: ijsouth http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/comment-page-1/#comment-8264 ijsouth Fri, 01 Jun 2007 16:44:51 +0000 http://troutunderground.com/2007/06/01/fly-fishing-to-extend-your-lifespan-an-underground-primer/#comment-8264 The only carp recipie I've heard of is the old joke about nailing the carp to a board, baking it for a few hours, then throwing away the fish and eating the board. Of course, we're "fish snobs" in Louisiana, where the value of a fish is based on its table qualities. For example, mullet is popular, smoked or fried, along most of the gulf coast; in Louisiana, it is only fit for baiting crab traps. Even redfish, among some old-timers, are considered "trash fish", compared to speckled trout or flounder. Never mind that a 6 inch redfish can outfight a 6 lb speck any day of the week and twice on Sundays. The only carp recipie I’ve heard of is the old joke about nailing the carp to a board, baking it for a few hours, then throwing away the fish and eating the board. Of course, we’re “fish snobs” in Louisiana, where the value of a fish is based on its table qualities. For example, mullet is popular, smoked or fried, along most of the gulf coast; in Louisiana, it is only fit for baiting crab traps. Even redfish, among some old-timers, are considered “trash fish”, compared to speckled trout or flounder. Never mind that a 6 inch redfish can outfight a 6 lb speck any day of the week and twice on Sundays.

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