Northwest Fishing Reports

:bounce: OK, I realize that I am completley over board here on excitement. But I had such a nice time on the lake with Bodofish today, and I sought (sp?) out a nice recipe for these cutts. so I am positing a picture and recipe.

If you haven't ever used this website, go to epicurious.com it is Bon Appetite's webisite,, it rocks.
Looks like entrails, but tastes awesome.

http://www.epicurious.com/recipes/food/ ... ger-239824

i wold have cold smoked it first for a couple hours then cooked it

Nice to see that you got into some fish! That recipe looks great for fish that are a bit drier. The cutts seem to be a very moist fish and are loaded with oil. I've found that putting them on the grill, smoking or baking them uncovered gives me the results the family prefers.

Fine day......... =) we were look 'in for ya G.

Did you check your Lk Wa cutties with a Geiger counter? Both before and after cooking?

racfish wrote:Did you check your Lk Wa cutties with a Geiger counter? Both before and after cooking?

LOL, Rac. you only live once.:bounce:

One of the reasons I fillet my cutts from Lake Washington is to trim off the fat and areas where the toxins would concentrate in the fish. Just so you all know, a fish is placed whole, in blender and a sample from the "shake" is tested. If one were to just test the flesh, the levels are reduced quite a bit. OK, who just had the vision of Dan Aykroyd on speed doing the SUPER BASS-O-MATIC `76 commercial?

G-Man wrote:Just so you all know, a fish is placed whole, in blender and a sample from the "shake" is tested.

:chef: :chef: Yum Yum... entrails and all.