a-fishy, a-fishy, a-fishy-fish...
johnmari
14 years ago
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14 years agomahatmacat1
14 years agoRelated Discussions
Something fishy this way comes
Comments (7)Well, I've actually kind of taken the whole Circle of Life thing to a nutty --but to me, entertaining-- extreme. Here's how it's supposed to work: I take my kitchen waste and compost it in a tumbling composter. I also throw in about 50/50 green and brown waste material; mostly lawn clippings or garden cuttings and chipped wood. I make the compost and put it in a giant worm bin marketed under the snazzy name of the Worm Wigwam. The worms double in number about every two months and can consume in this bin up to 20 lbs. A DAY of kitchen scraps. Then, I take the worms and feed them to the tilapia along with some pond weed, commercial fish food, etc. Then, I take the wastes in the tilapia water and grow food like lettuce in hydroponic troughs. Lettuce and basil seem to thrive on fish waste; tomatoes may need a little more nutrients than you get in fish water. Then, I eat the lettuce and what's left over becomes kitchen waste. I take the kitchen waste and compost in a tumbling composter.... Sounds too much like a free lunch? Well, it does require that I add energy inputs to keep the system going; mostly in the form of commercial fish food. (This is fairly cheap. A 50 lb. bag costs about $33 and will last you many months.) But, you have to remember that the major energy input that keeps the system working is free: the sun. The sun grows the vegetable matter that is composted and grows the hydroponic vegetables. I also have three solar water heating panels on the roofs of two sheds next to my greenhouses. These provide the warm water for the tilapia. In fact, they're so effective that you have to regulate them with a thermostat or they'll overheat the water, even on cold days in the winter. So, like I said, kind of nutty, but entertaining. I've been doing some experiments with components of the system for a couple of years, but this will be the first winter where I try and tie it all together. So far so good. We'll see....See MoreGot my fishies
Comments (2)OMG.. no, it is just too hot to go out playing in the dirt today!! About 95 when I got home from work. Molly, the female I had who died, was black from the day she was born. I called her my stealth fish. I couldn't see her until she came to the top to eat. I only once or twice got pictures of her. I don't know if these two will be like that or will change to orange. Here's Molly and Ito.... RIP Here's another favorite. Molly is to the right of Ito. You can see just the top fin, part of the tail and her back:...See MoreFun with the fishies :)
Comments (2)thats cool.....I'm working on that right now....feeding them in the same spot and knocking on the rock next to it is beginning to get them all to come over right away. Kind of like a dinner bell. Slowly, I'm sure it'll happen....See MoreHere fishy, fishy, fishy..
Comments (16)I tend to like crunchy fish, so I like all of these. Pecan-Crusted Fish Fillets 12 ounces skinless catfish, white fish, tilapia, cod, or orange roughy fillets, ~1/2 inch thick Thaw fish, if frozen. Rinse fish and pat dry with paper towels. In a shallow dish or pie plate, stir together: 1/2 cup flour 1/2 tsp. salt and dash of pepper. In another shallow dish, stir together: 1/2 cup finely chopped pecans or walnuts mixed with 1/2 cup dry bread crumbs. In a small bowl, beat together: 1 egg plus 1 Tblsp. water Dredge fish fillets in flour, shaking off excess. Dip in egg mixture, Roll in nuts and breadcrumbs. Sauté in butter until done (use medium heat, so the nuts dont burn) OR Line a baking pan with foil. Lightly grease the foil. Place the coated fish in the prepared pan. Bake, uncovered, at 425 degrees for 20 to 25 minutes. *Notes: use your favorite fish, trout, perch, walleye...fillets work better than chunks. The nuts will get dark, but it brings out a nice rich flavor. These two are very similar, the first is Ruthanna's and the second is Lori's, I like 'em both. PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER (serves 4) TOMATO BASIL BUTTER 1 Tbs. olive oil 1 1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.) 2 tsp. minced garlic 1/2 cup sweet butter softened 2 tsp. grated lemon rind 1/2 tsp. salt 1/8 tsp. pepper 1/4 cup minced fresh basil Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish. FISH 1/2 cup flour 3/4 tsp. salt 1/2 tsp. pepper 3/4 cup dry bread crumbs 3/4 cup grated Parmesan cheese 2 eggs, beaten 1/4 cup butter 1/4 cup olive oil 1 pound flounder fillets Combine flour, salt & pepper in shallow bowl or pie tin. Mix the crumbs and cheese in another bowl or pie tin. Have the eggs ready in a third shallow dish. Since the fish needs to cook in a single layer, use one very large skillet or 2 slightly smaller ones. Heat the butter and olive oil in the skillet. Dip the fish in the seasoned flour and shake off the excess. Then dip in the egg and let the excess drip off. Finally coat completely with the Parmesan crumbs. Saute the fillets over medium heat for 2 minutes on each side, pat off any excess oil with paper towels and serve at once topped with Tomato-Basil butter. Notes: Fish fillets can be breaded and refrigerated for a couple of hours before cooking but bring to room temperature first. If you have any leftover Tomato-Basil Butter, its good on cooked green beans or grilled shrimp. Parmesan Crusted Halibut 1/2 cup flour 2 large eggs 2 tablespoons water 2 cups Panko bread crumbs 1 cup shredded Parmesan cheese Zest of 1 lemon, chopped 4 6-oz halibut fillets, skin removed 3 tablespoons olive oil Preheat oven to 400°F. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with Panko mixture. Heat olive oil in ovenproof pan (I used my LeCreuset). Saute the fillets in on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque. Finally, my favorite way to cook salmon, just toss it on the grill and brush occasionally with this Jessica's Lime Chipotle glaze: Lime-Chipotle Sauce Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus) 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. And just to make this post complete, a picture of Jessica with her very first fish, caught here in White Cloud! Annie...See Moreanntique
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14 years agojohnmari
14 years agoterezosa / terriks
14 years agojohnmari
14 years agomahatmacat1
14 years agojohnmari
14 years agoterezosa / terriks
14 years agomahatmacat1
14 years agojohnmari
14 years agoterezosa / terriks
14 years agoJamie
14 years agojohnmari
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14 years ago
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