Quinte Fishing

Anybody have directions for Poor Man's Lobster? The intentions are to use sheephead.
GHoroky

I have heard this term relating to crayfish, but not sheepshead. With crayfish, I have had it in a type of soup (in Georgia), and never tried sheepshead (now I am curious).

Don Stokes

Im not sure if this is what your looking for but i have cooked pike and had it taste just like shrimp. I cut the pike into bite size pieces and then steam it for only about 3 minutes, dont remember the exact time, then immediately put it in a bowl. Put the bowl with the fish in a bowl of ice so the bowl and fish gets cooled quickly. It was excellent. Hope this is what your looking for. Let me know how it works please.

I have seen sheephead cooked the way Howard has posted the guys who were eating it said it tasted lot like lobster.

I've seen articles in the past and it looks like a big fish boil. This was what I was looking for.
Thanks
Greg

I make up what we call poor man's shrimp.

Take a 2 quart pot and fill half full with water, bring to a boil and start pouring the salt to it, enough salt to the point where it will float an egg or the salt no longer disolves( I do the later of the 2). Cut perch fillets into 1/2" strips. Boil in water for 2- 3 minutes, rinse under cold water. Dip in seafood sauce and I defy you to taste the difference from the real thing.

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Live life as an exclamation! Not as an explanation.

Isn't poor man lobster "ling". That's what they use up north???

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walleye hunter

Hey Greg, how long did it take you and Jeff to clean all those Perch from the weekend?
It was a pleasure to meet and fish with both you and Jeff and thanks for not hitting me on Saturday! I don't know if I could have held back!!!
Joe (aka There'sOne!)

Joe
Good to meet you, this is the first time I've had to check the board since you posted. No hard feelings. Jeff sure did an a** kickin' on Sunday. The fish cleaned up quick with the tumbler. I noticed that the flesh seemed a little soft. Do you find the same from Simcoe? Locally our fish are generally hard fleshed with the exception of the jumbo females that stretch out the bellies. Come to think of it most of the fish were females.
I tried to get Tom to dial up a website called rathergood.com but his dial up was too slow to retrieve it. Take a look at the alcomonkeys it's good for a laugh, but the tune sticks in your head for weeks.
Greg

Hi Greg, ya I've noticed that the flesh can be mushy, my guess would be the fact that they are converting their body weight into eggs? They seem to get even more mushy as the season progresses. I find it can also affect the taste. Did you notice that as well? Also, I find perch taste better when you leave the skin on, any thoughts?
Hope to meet up with you guys again this year, perhaps I can talk Tom into going down to the "flat land" (your neck of the woods) for some perch, walleyes, bass... what ever!
Joe

Joe
We use a tumbler to scale all of our perch and small walleye to leave the skin on. It also allow use to clean fish as small as 5 inches. There is also no waste of flesh.
Tom was saying he wanted to come down and fish the Detroit River in a couple of weeks. Even though I hate the river it can still be fun. Our lake opens 14May this year and we will be into walleye all the way through September, the perch bite will start when ever the harbours clean out which should be about 10 days max.
Any time you want to make the run just give me call. My e-mail is gjhoroky@excite.com.
Greg

Thanks Greg, sound like fun. I'm thinkin later in the season to try and get out, I'll coordinate with Tom Is there a Manderin restaurant near by?
Joe

We would half to go stateside, Hope you don't have anything hidden in your closet.
lol

Correction "We would have to go stateside."
Greg

I think the fish that most resemles the taste of lobster is Monkfish. It used to be a cheap fish to buy (it's a saltwater fish) but now it costs almost as much as lobster but you get all meat. My girlfriend used to take lingcod (lived in Vancouver at the time) and she would cook it in Cambells shrimp soup. It would come out tasting much like shrimp but it was a roundabout way to get the taste there and in truth Lingcod tastes fantastic as itself, it doesn't need to be modified. For me a Sheepshead would require lots of doctoring to make it paletable not the least of which would be not telling me it was sheepshead to begin with.LOL Snidley