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Originally Posted by exitspeed
We do that in Wisconsin all the time. Catch a gang of blue gills, scale'em and clean'em an hr later. Lightly batter in floor with a lil seasoning and pan fry. OH SNAP! That makes my mouth juicy...  |
Thats the best in general, fresh fish. But I'm speaking literally still warm off the fish raw....
s14, come down to Sarasota sometime if you are in Tampa to eat/drink up after going to Bradenton Motorsports park for some draggin. The two sushi chefs of the place I worked at are opening there own places now. My former boss is opening a small place by himself that will specialise more lunch I believe and his former partner is opening a sake bar with all sorts of wild traditional and modern Japanese tid bits. He is going to make the rolls really small and cheaper so that way you can get more of a variety