Chiming in for my own interest as well as to offer a suggestion. Warning: I am a novice - my advice might be detrimental! Hopefully, those with greater expertise can chime in and offer an opinion. I put in a 12 x 10 pond years ago. Did it on the cheap. I used the thickest black plastic on a roll I could find. It is not unlike painter's drop clothes only a lot thicker. Every 2-3 years I have to replace it due to it wearing out or getting holes poked in it by my kids playing around. It was $30 or so for a monstrous roll I still haven't used completely. Why not drain down the pond, muck it out, layer the pond with the cheap liner and see what happens? Full disclosure - I go to the local pet store and buy 25-cent goldfish. The sales people are usually good about letting me select a combination of different markings so my gene pool is diverse. I started with four and had it quickly grow to 40-ish fish. For a while I fed them but found out one winter I didn't have to - I was hospitalized and too infirm to care for them and they survived on the nutrients in the pond. Trees grew over the pond in time and they would muck up the bottom and clog my submersible pumps. Eventually, the shade countered the algae growth and I didn't need to replace the pumps. A small number of plants in pots that were weighted to stay submerge provided a small amount of cover. A shrub rooted near the pond and branches dangled to the ponds surface. I trimmed them but left the shrub for shade/protection. The problems were not health of the water or the fish or the plants. The problems were related to leaves filling the pond and "filling it in" substantially each fall. Until Tulsa changed the chemicals in its water supply. The 110+ degree temps and leaks in the thin-ish liner required fillings 2-3 times a week. I forgot for a week and it got really low. The water I added overwhelmed the existing water, and the chemicals wiped out the remaining dozen fish. The plants didn't seem to mind but I now have a muck-covered liner (several layers of it, actually, as I'd just add the new one on top of the other, figuring the old ones would provide some protection from roots poking through). Is that a practical solution? Buy some cheap CHEAP liner. Connect them to cover the bottom of the pond. Drain and muck out the pond, drop the liner and let it fill in. === Or...fill in a big chunk of it and create a new "wall" out of liner with rocks, backfilling with rock, soil, sand, whatever. Plant plants that don't mind wet feet and let them live in a bed next to a much more manageable pond.

Here you go, Jane. Drunken Salmon From G.I. Diet by Rick Gallop posted by Sharon CB Cooking the fish on cedar adds a smoky flavour. You can also cook it directly on the barbecue. Some of the skin may stick to the grill, but don?t worry. 1/2cup rye whiskey 1/2 cup freshly squeezed orange juice 1/4 cup soy sauce 1/3 cup olive oil 1 tbsp pepper 1 tbsp salt 2 cloves garlic, crushed 2-lb salmon fillet, skin on Soak untreated cedar plank in water for minimum 2 hours and up to 24. In 9 x 13-inch glass baking dish, whisk together whiskey, orange juice, soy sauce, olive oil, pepper, salt and garlic. Place salmon fillet in marinade, skin-side up. Cover with plastic wrap and refrigerate for 6-8 hours. Remove salmon from marinade and place on cedar plank, skin-side down. Place on preheated grill and cook over medium-high heat, with barbecue lid down, for 10-13 minutes or until salmon just flakes with a fork. Be careful not to overcook. Makes 8 servings. And here are two really good fish taco recipes that I have made and liked. I am not sure where the first one came from, I've had it quite a while. Fish Tacos with Chipotle Cream 1 lb fresh white fish (tilapia, halibut or haddock work well) 1/2 c sour cream 1 tsp chipotle in adobo, finely chopped 1/8 tsp salt 1/2 c onion, finely chopped 1/2 c chopped tomato 3 T snipped fresh cilantro 4 cloves garlic, minced 1 tsp ground cumin 1/2 tsp salt 1/2 tsp ground cinnamon 2 T butter 1 tsp finely shredded lime peel 1 T lime juice 4 9-10 inch flour tortillas, warmed Fresh lime wedges Rinse fish and pat dry with paper towels. In a small bowl, stir together sour cream, chipotle & 1/8 tsp salt. In another bowl, combine onion, tomato & cilantro. Set aside. In small bowl, stir together garlic, cumin, 1/2 tsp salt and cinnamon. Rub mixture evenly over both sides of the fish. In a 12 inch non stick skillet, melt butter over medium heat. Add fish, cook 3 minutes. Turn fish and cook 2 minutes more. Break fish into bite size pieces, sprinkle with lime peel and juice. Cook 1-2 minutes more or until fish begins to flake. Remove from heat. With slotted spoon remove fish from pan and discard liquid. To serve, fill each tortilla with 1/2 c fish mixture, and 1/4 c onion mixture. Top each with 2T of the chipotle sour cream , fold in half or roll up. Serve with lime wedges This one is exceptional, but I use flour or whoe wheat tortillas because store bought corn tortillas fall apart when picked up. Fish Tacos with Mango Salsa From Simply Recipes 1 lb of very fresh fish fillets \- (Good fish for tacos are firm fish like swordfish or shark) Salt and pepper Olive oil 1 doz corn tortillas (3 tortillas per person) Vegetable oil or butter (optional, depending on how you heat your tortillas) Salsa \- (See Mango Salsa Recipe below) 1 ripe Avocado Cabbage (or iceberg lettuce) Cider vinegar Salt 1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.) 2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later. 3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20\-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds. Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10\-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil. Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside. 4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick\-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper. 5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own. Serves four. Mango Salsa 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango) 1/2 medium red onion, finely chopped 1 Jalape�o chile, minced (include ribs and seeds for a hotter taste if desired) 1 small cucumber, peeled and diced (about 1 cup) 3 Tbsp fresh cilantro leaves, chopped 3 Tbsp fresh lime juice Salt and pepper to taste Also good with diced red bell pepper and jicama. Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado. Linda

This is reeeeaally late but I want to thank everyone who responded to my initial post! I'd completely forgotten about it obviously, and only now discovered it (in the warm season when no one's making soup)! But it's a great thread to have that perhaps we can each keep adding to over time - though there are probably several other ones out there like it! These all sound so yummy (maybe I won't be able to wait till Fall)! And I appreciate all the storage suggestions too. I feel so bad about forgetting about this thread! I need to figure out how to get email alerts when I get a response however I'm a bit jaded about using the email I regularly use because I'm worried about viruses and spam. Anyway, I see there's a "check here if you would like post replies" box now so I'll be sure to do that now!!

http://www.food.com/recipe/seared-sesame-crusted-tuna-89826?photo=170078 I fix this tuna recipe often. Super easy and delicious. I had fresh lightly fried grouper last night with homemade tarter sauce, not super healthy but oh so good when it's caught that same day. I always serve a healthy side dish with fried. We have a lot of fresh fish and I grill it with just a coating of Kraft Zesty Italian dressing. Really good and easy.