Are you good at cooking fish, or are you a crumy chef?

[lightbulb27]

This guy, George Crum, was called out in a New York paper in 1889 as the best chef in the country. One of his dishes was lake bass.. yum!.. unless you are a lake bass. It's quite an honor in such a big city to be called out, as the Best Chef!

https://www.history.com/news/who-invented-potato-chip-saratoga

There's some history that says he was the inventor of the potato chip. Not sure that is fact, but he was certainly noted as an exceptional chef! He died in Malta NY at the age of 90.

Here's the story on the potato chip.

https://www.thefamouspeople.com/profiles/george-crum-19370.php

Anyone have that lake bass recipe by chance?

I'm good at cookin' lake bass

I got the recipe, send me some bitcoins and we can talk...

I can only heat up water

This is a crumy post.

[purplepoppy]

I'm a keen bass angler but we only get European sea bass here and I've grown pretty good at cooking it and other types of fish. Bigger fish like bass I'll often stuff and bake while small ones like dabs often get smothered in butter and grilled or pan-fried whole. I think when it comes to cooking fish the less you add to it the better.

[lightbulb27]

that's a good point about less is more, that's no fish tale.

[lightbulb27]

whom taught you to catch bass?

[purplepoppy]

My dad originally but these days I tend to fish with friends

[GuyAnswersGirls123]

I'm used to cooking a variety of fish here in Japan (as well as cleaning and gutting, but only small ones; never cleaned/gutted something huge) but I don't think I ever tried lake bass. I might be able to figure it out though.

I have some experience cooking fish as well as seafood in general; I'm so-so. My wife is better than me and might already know how to cook lake bass. My go-to is salmon, tilapia, mackerel, shishamo, and yellowtail.

[lightbulb27]

Awsome!. I agree on salmon, easy to cook and make good.
I make some good fish...

[GuyAnswersGirls123]

Salmon is awesome! I like shishamo (smelt) which is about the easiest thing to cook and don't need to bother cleaning/gutting, since we eat head to tail:

[lightbulb27]

my ancestors enjoyed those smelts. I had some in france, taste like french fries.

[GuyAnswersGirls123]

I love them very much. I never thought of them tasting like french fries although I wonder if there's a difference with the breed and preparation. Here they have a fairly strong fishy flavor although I like it.

[lightbulb27]

ah might be a bit diff then, the ones I had came out of a stream.

[GuyAnswersGirls123]

Now I want to try that one too! Mild-tasting fish are some of my favorite, like Tilapia. I like very strong fishy taste sometimes, but I have to be in a certain mood.

[lightbulb27]

time to take a trip to France:)!!

[lightbulb27]

we are visiting Japan this year, never been there.

[GuyAnswersGirls123]

Maybe we can try some smelt in the other respective countries. France is definitely one of the places I'd love to visit in the near future. My wife and I both love French cuisine. For Shishamo (smelt popular here in Japan), it is popular at almost every Izakaya, including traditional red lantern ones like this:
jw-webmagazine.com/.../...7f249c2d87.14657341.jpeg
I recommend trying at least once!

[exitseven]

I make my own breadcrumbs from stale bread, crackers, pretzels or anything else that otherwise would be fed to the squirrels. I give them a good coating before putting them in the fryolator.

[exitseven]

Thanks for the MHO😎

[NathanDavis]

not really experienced with fish, as we don't consume that much around here

[Jerre]

I’m good at cooking all fish. Usually breaded and fried.

[Jerre]

@lightbulb27 Thank you for the Like

[OtterMan68]

some ocean perch cooked in olive oil with lime juice and black pepper? Served over black rice?

[ab2shifty]

I can’t cook in general 💀