Hey y’all! I was pawing through the freezer and have some random piece of fish. Lingcod, swordfish, tuna. What are your thoughts on mincing them together to create a sort of fish cake? You know, like a traditional crab cake?
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We ate Choupique (shoe-pick) patties back home. Form it, fry it, eat it.
Properly called bowfin, the fish carries more aliases than John - trout, cotton fish and in South Louisiana, choupique (pronounced shoe-pick). Like gars, bowfin are bimodal breathers which means they have the capacity to breathe both water and air. Bowfin are considered a 'trash fish' by many, but are treasured table fare to some, who find them quite palatable if cleaned promptly. Preparation can be fried, blackened, used in courtbouillion, or in fishballs or cakes.
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I'd also consider cioppino if you've never made it. It's my fave as far as mixed fish goes. An Italian seafood stew that can be made with anything and everything, and is simple to make.
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I hope you try it and let us know how it turns out. I always have plenty of fish on hand and some walleye cakes might be nice.
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cruiseplanner1 “I always have fish on hand” (referring to walleye) and SheilaAnn be like, Nyah Nyah Nyah Nyah Nyah……
Because she is so jealous that she doesn’t have walleye….. 😞
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So then anyways, I looked up cioppino recipes….. not tonight. I would have had to make a grocery run, prepare fumet, prep everything…. And it was already after 4pm. Maybe cioppino Should be my team co………
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Fish cakes are good but I sometimes make a fish casserole like I had in New England once: dice the fish, put into a casserole dish, S&P to taste, add some butter and cream and top with toasted bread crumbs, bake until done.
In New England they used three fish: two mild and some salmon. Simple and Delish!
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Thanks for the suggestions! I ended up with the “fish cakes”. And skipped the pics. Same presentation as my crab cakes and arugula salad. They were pretty tasty!
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