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(Yahoo)   Thousands of fish die as Midwest streams heat up. In related news the Midwest is facing a severe tartar sauce shortage   (news.yahoo.com) divider line 105
    More: Scary, Midwest, Iowa Department of Natural Resources, Illinois Department of Natural Resources, Minnesota Department of Natural Resources, Asian carps, Missouri River, U.S. Drought Monitor, sauces  
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5681 clicks; posted to Main » on 06 Aug 2012 at 2:50 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-08-06 03:45:51 PM  

squegeebooo: After that joke I always clarify that I'm just joking,I do not know how much tartar I have. I believe it's the average amount.


/obscure?


no way that's obscure on Fark

/"I don't have to dip my fish sticks in shiat!" "I still have tartar, but now it's under control."
 
2012-08-06 03:48:44 PM  

snocone: Yup, sure gonna miss all of those carp.
carps?


Carpi.

www.realbodywork.com
 
2012-08-06 03:50:10 PM  
This must be God's will, since global warming is fake.
 
2012-08-06 03:55:23 PM  

Gyrfalcon: So is this global warming, global cooling, or someone really hungry for a good fish fry?


D) All the above.
 
2012-08-06 03:59:03 PM  
But the Republicans said warming would be a good thing! And their unbiased opinions, based only on hard scientific reasoning and empirical evidence, and confirmed by a vast majority of relevant scientists, are always correct!
 
2012-08-06 03:59:29 PM  

Oldiron_79: probesport: Ow! That was my feelings!: Tartar sauce on fish is equivalent to ketchup on a steak. You are doing it wrong.

How about Ketchup on fish?

.

ketchup is the proper condiment for breaded fried fish, Tartar sauce is the proper condiment for grilled fish.


kinialohaguy.files.wordpress.com
 
2012-08-06 04:07:24 PM  

BigLuca: hammettman: It's a midwest message. The fish sleep with Luca Brasi.

I just woke up from a nap, so getting a kick, etc...


A heads up, don't accept any invites to meet with Virgil Sollozzo.
 
2012-08-06 04:07:52 PM  
Tartar sauce, white bread's answer to remoulade sauce.
Midwesterners' taste is all in their mouths. Their bitter, gunclinging, bible thumping mouths.
Go eat some fried dough.
 
2012-08-06 04:10:36 PM  

vudukungfu: Tartar sauce, white bread's answer to remoulade sauce.
Midwesterners' taste is all in their mouths. Their bitter, gunclinging, bible thumping mouths.
Go eat some fried dough.


I love fried dough. Funnel cake here I come.
 
2012-08-06 04:22:43 PM  

vudukungfu: Tartar sauce, white bread's answer to remoulade sauce.
Midwesterners' taste is all in their mouths. Their bitter, gunclinging, bible thumping mouths.
Go eat some fried dough.


Well, I guess some trollin in a thread about fish is only proper...
 
2012-08-06 04:23:34 PM  
It was not my intention to come in this thread and bash anyone that likes breaded and fried fish. I, too, enjoy some types of fish that way, catfish in particular. But, I fish on a regular basis with some cousins of mine and the only way they will eat what they catch is if it is breaded and fried. Fine for catfish, but you keep your farking corn starch the hell away from my Pike and Trout and Bass and Kokanee. Geezus, I love those guys, but when it comes to eating their catch they are a bunch of 4th graders looking for fish sticks.

Ow: "Hey guys, let's take these trout, stuff them with bacon and rosemary and throw them in my smoker for an hour?" Cousins: "What are you a commie? Where's the corn oil?"

*sigh*
 
2012-08-06 04:27:07 PM  

Sultan Of Herf: Well, I guess some trollin in a thread about fish is only proper...


You call that trollin?

Hell, I been out to sea on a three stage dragger long enough to lose my land legs and crave the taste of mud in my mouth.
Lubbers don't appreciate a good meal. They never had one sink on em.
 
2012-08-06 04:29:19 PM  
We're all going to die.
 
2012-08-06 04:29:56 PM  

Ow! That was my feelings!: It was not my intention to come in this thread and bash anyone that likes breaded and fried fish. I, too, enjoy some types of fish that way, catfish in particular. But, I fish on a regular basis with some cousins of mine and the only way they will eat what they catch is if it is breaded and fried. Fine for catfish, but you keep your farking corn starch the hell away from my Pike and Trout and Bass and Kokanee. Geezus, I love those guys, but when it comes to eating their catch they are a bunch of 4th graders looking for fish sticks.

Ow: "Hey guys, let's take these trout, stuff them with bacon and rosemary and throw them in my smoker for an hour?" Cousins: "What are you a commie? Where's the corn oil?"

*sigh*


Seriously? Breading on trout? Philistines!
Trout, imo, is best in my opinion when slow smoked over a few days, and paired with a nice moderately strong cheese (a strong brie or mild blue goes really well).
 
2012-08-06 04:30:56 PM  
A year or so ago, the Urban Lake in my community had a mass-die-off of the fish - the theory is that the abnormal temperatures enabled a certain type of algae or water plant to grow, creating conditions that created the carp rapture....
 
2012-08-06 04:32:40 PM  

Oldiron_79: ketchup is the proper condiment for breaded fried fish, Tartar sauce is the proper condiment for grilled fish.


I preferred my grilled fish with a little japapeno, green pepper, fresh cilantro and scallions fried in a little lime juice and olive oil garnished overtop.
 
2012-08-06 04:33:57 PM  
Mixed up some tartar sauce last month to go with fish cakes (like crab cakes, but won't kill my shellfish-intolerant mother-in-law) made from striper I caught in the Chesapeake.

The secret: draining and dicing a bunch of capers to throw in the sauce. Grill corn from the roadside stand next to the railroad tracks 'til the husk turns black, squeeze some lemon on the fish and the rest in your whiskey sour, and you've got yourself a meal.
 
2012-08-06 04:34:28 PM  

Ow! That was my feelings!: Tartar sauce on fish is equivalent to ketchup on a steak. You are doing it wrong.


You are doing it wrong. Stuck within the parameters foodie culture deems appropriate. Be your own person. Eat what you like, let others do the same.
 
2012-08-06 04:44:29 PM  

Ow! That was my feelings!: It was not my intention to come in this thread and bash anyone that likes breaded and fried fish. I, too, enjoy some types of fish that way, catfish in particular. But, I fish on a regular basis with some cousins of mine and the only way they will eat what they catch is if it is breaded and fried. Fine for catfish, but you keep your farking corn starch the hell away from my Pike and Trout and Bass and Kokanee. Geezus, I love those guys, but when it comes to eating their catch they are a bunch of 4th graders looking for fish sticks.

Ow: "Hey guys, let's take these trout, stuff them with bacon and rosemary and throw them in my smoker for an hour?" Cousins: "What are you a commie? Where's the corn oil?"

*sigh*


There should definitely be a premium fish stick with pieces of fish and a whole lot less "batter/coating". I really like to order "fish and chips" when I'm at a restaurant, but that stuff in the frozen aisle isn't any good. Maybe the thing I'm talking about wouldn't survive the packaging, travel and handling...

/had grill pan cod last night
 
2012-08-06 04:46:49 PM  

scubamage: Ow! That was my feelings!: It was not my intention to come in this thread and bash anyone that likes breaded and fried fish. I, too, enjoy some types of fish that way, catfish in particular. But, I fish on a regular basis with some cousins of mine and the only way they will eat what they catch is if it is breaded and fried. Fine for catfish, but you keep your farking corn starch the hell away from my Pike and Trout and Bass and Kokanee. Geezus, I love those guys, but when it comes to eating their catch they are a bunch of 4th graders looking for fish sticks.

Ow: "Hey guys, let's take these trout, stuff them with bacon and rosemary and throw them in my smoker for an hour?" Cousins: "What are you a commie? Where's the corn oil?"

*sigh*

Seriously? Breading on trout? Philistines!
Trout, imo, is best in my opinion when slow smoked over a few days, and paired with a nice moderately strong cheese (a strong brie or mild blue goes really well).


Well, I certainly agree to slow cooking trout. The rule I was taught was it might be cooked in 20 minutes, but it's not done for 2 hours. Slow cooking is a MUST for trout. The problem being how to keep it moist. The solution? Stuff it with bacon.
 
2012-08-06 04:52:29 PM  
Trout makes good cat food.
 
2012-08-06 04:57:53 PM  

Ow! That was my feelings!: scubamage: Ow! That was my feelings!: It was not my intention to come in this thread and bash anyone that likes breaded and fried fish. I, too, enjoy some types of fish that way, catfish in particular. But, I fish on a regular basis with some cousins of mine and the only way they will eat what they catch is if it is breaded and fried. Fine for catfish, but you keep your farking corn starch the hell away from my Pike and Trout and Bass and Kokanee. Geezus, I love those guys, but when it comes to eating their catch they are a bunch of 4th graders looking for fish sticks.

Ow: "Hey guys, let's take these trout, stuff them with bacon and rosemary and throw them in my smoker for an hour?" Cousins: "What are you a commie? Where's the corn oil?"

*sigh*

Seriously? Breading on trout? Philistines!
Trout, imo, is best in my opinion when slow smoked over a few days, and paired with a nice moderately strong cheese (a strong brie or mild blue goes really well).

Well, I certainly agree to slow cooking trout. The rule I was taught was it might be cooked in 20 minutes, but it's not done for 2 hours. Slow cooking is a MUST for trout. The problem being how to keep it moist. The solution? Stuff it with bacon.



I release most fish I catch, but my favourite way to eat rainbow trout is to freeze it with liquid nitrogen then make sushi with it the next day. I've made sushi right in the boat too, but there is a chance of getting a parasitic worm that eats your brain if you don't freeze it properly (or cook it). Other than that I only eat salmon. Usually gravlax.
 
2012-08-06 05:01:13 PM  
Those fish are all liberal plants that are trying to make conservatives look bad. I'll bet if you looked at their emails you'd find that they are all lying about being dead.
 
2012-08-06 05:02:33 PM  

Walt_Jizzney: A year or so ago, the Urban Lake in my community had a mass-die-off of the fish - the theory is that the abnormal temperatures enabled a certain type of algae or water plant to grow, creating conditions that created the carp rapture....


The algae suck all the oxygen out of the water and the fish suffocate.
 
2012-08-06 05:04:31 PM  

towatchoverme: Nothing here that more shopping couldn't solve, amirite?


If that doesn't work invading some middle east country that poses no threat but just happens to be sitting on top of a shiat load of oil probably will.
 
2012-08-06 05:07:37 PM  

SumoJeb: Ow! That was my feelings!: scubamage: Ow! That was my feelings!: It was not my intention to come in this thread and bash anyone that likes breaded and fried fish. I, too, enjoy some types of fish that way, catfish in particular. But, I fish on a regular basis with some cousins of mine and the only way they will eat what they catch is if it is breaded and fried. Fine for catfish, but you keep your farking corn starch the hell away from my Pike and Trout and Bass and Kokanee. Geezus, I love those guys, but when it comes to eating their catch they are a bunch of 4th graders looking for fish sticks.

Ow: "Hey guys, let's take these trout, stuff them with bacon and rosemary and throw them in my smoker for an hour?" Cousins: "What are you a commie? Where's the corn oil?"

*sigh*

Seriously? Breading on trout? Philistines!
Trout, imo, is best in my opinion when slow smoked over a few days, and paired with a nice moderately strong cheese (a strong brie or mild blue goes really well).

Well, I certainly agree to slow cooking trout. The rule I was taught was it might be cooked in 20 minutes, but it's not done for 2 hours. Slow cooking is a MUST for trout. The problem being how to keep it moist. The solution? Stuff it with bacon.


I release most fish I catch, but my favourite way to eat rainbow trout is to freeze it with liquid nitrogen then make sushi with it the next day. I've made sushi right in the boat too, but there is a chance of getting a parasitic worm that eats your brain if you don't freeze it properly (or cook it). Other than that I only eat salmon. Usually gravlax.


That's not gonna protect you from the mercury. On the other hand you'll always know what the temperature is ( right before you die a horrible death ).
 
2012-08-06 05:08:00 PM  
Regarding the carp problem, how come no one's had the idea to fish them en masse and either eat them or send them to become cat food or fertilizer or something?
 
2012-08-06 05:13:09 PM  

Bob16: towatchoverme: Nothing here that more shopping couldn't solve, amirite?

If that doesn't work invading some middle east country that poses no threat but just happens to be sitting on top of a shiat load of oil probably will.


The public is weary with wars in the middle east, how about Venezuela instead? They already think we're out to get them,
 
2012-08-06 05:25:43 PM  
Ummm, can't they just pray for rain, turn up the AC, and open-up their windows?
 
2012-08-06 05:26:52 PM  

Keizer_Ghidorah: Regarding the carp problem, how come no one's had the idea to fish them en masse and either eat them or send them to become cat food or fertilizer or something?


They've got a bunch of small bones in their flesh, impossible to really remove. I've had a bunch of carp - always fried, you put slits in the flesh and the frying oil takes care of the small bones. Can be very tasty, for fried fish. When I was a kid I lived for a while on a farm on the Platte River, when the river got low the carp would expose themselves running over sandbars. You could just stand there with a hundred fish slithering around you and take your pick, stun it with a tire billy and take it to shore where the wimmin folk would clean and cook it. My uncle like to bowfish them going over the bars.

Carp is stigmatized as a poor person's fish and if you're going to any trouble to farm, may as well be catfish.
 
2012-08-06 05:34:59 PM  

SumoJeb: Ow! That was my feelings!: scubamage: Ow! That was my feelings!: It was not my intention to come in this thread and bash anyone that likes breaded and fried fish. I, too, enjoy some types of fish that way, catfish in particular. But, I fish on a regular basis with some cousins of mine and the only way they will eat what they catch is if it is breaded and fried. Fine for catfish, but you keep your farking corn starch the hell away from my Pike and Trout and Bass and Kokanee. Geezus, I love those guys, but when it comes to eating their catch they are a bunch of 4th graders looking for fish sticks.

Ow: "Hey guys, let's take these trout, stuff them with bacon and rosemary and throw them in my smoker for an hour?" Cousins: "What are you a commie? Where's the corn oil?"

*sigh*

Seriously? Breading on trout? Philistines!
Trout, imo, is best in my opinion when slow smoked over a few days, and paired with a nice moderately strong cheese (a strong brie or mild blue goes really well).

Well, I certainly agree to slow cooking trout. The rule I was taught was it might be cooked in 20 minutes, but it's not done for 2 hours. Slow cooking is a MUST for trout. The problem being how to keep it moist. The solution? Stuff it with bacon.


I release most fish I catch, but my favourite way to eat rainbow trout is to freeze it with liquid nitrogen then make sushi with it the next day. I've made sushi right in the boat too, but there is a chance of getting a parasitic worm that eats your brain if you don't freeze it properly (or cook it). Other than that I only eat salmon. Usually gravlax.


ditto on the release part, never tried liquid nitro. I've done the shashimi thing before, but only with high altitude/close to water source fishing. If it is far enough downstream to risk human pollution, animal pollution, mining pollution, it has to be through cooked or tossed back.
 
2012-08-06 05:48:37 PM  

Walt_Jizzney: A year or so ago, the Urban Lake in my community had a mass-die-off of the fish - the theory is that the abnormal temperatures enabled a certain type of algae or water plant to grow, creating conditions that created the carp rapture....


Here in Vegas, the thing that kills the fish in the urban lakes is the bum funk. Get that funk warmed up and it is toxic.

No way in Hell would I ever eat a fish from one our urban ponds.
 
2012-08-06 05:53:45 PM  

vudukungfu: Tartar sauce, white bread's answer to remoulade sauce.
Midwesterners' taste is all in their mouths. Their bitter, gunclinging, bible thumping mouths.
Go eat some fried dough.


We get roasted green chile remoulade in about 4 days. Goes great on crabcakes and asparagus.
It's chile season, w00t!!

i865.photobucket.com
 
2012-08-06 05:58:40 PM  
Back in the seventies my little brother caught a carp in Regent Lake which was this condo's little jem. Rode home with it strung to his bicycle's handlebar, showed it off and then tossed it into a trash can. Almost a week later, it was that suburban holiday, garbage eve. Hoisting a coupla plastic bags of refuse out of the garbage can revealed the carp, still thrashing around, with, I swear, was a little smile of triumph on its face.
 
2012-08-06 06:02:44 PM  

Bob16: Those fish are all liberal plants that are trying to make conservatives look bad. I'll bet if you looked at their emails you'd find that they are all lying about being dead.


If they really are dead, they may end up in Chicago voting booths come November. At least then Chicago politics would smell like rotting fish instead of bovine excrement...
 
2012-08-06 06:03:11 PM  
That last post needed a 'wat' somewhere.

//stayed in
//my butt
 
2012-08-06 06:03:43 PM  

WhippingBoy: whither_apophis: wxboy: This could be one way of dealing with the Asian Carp problem.

but what if they are warm water tolerant?

Bring in gorillas to eat them.


and then the gorillas die from organophosphate pollution!
 
2012-08-06 06:15:03 PM  
If you can't stand the heat, get out of the river.
 
2012-08-06 06:19:45 PM  

kidsizedcoffin: probesport: In related news - how I make my tartar sauce. I don't use measurements so you'll have to adjust.

Start with Mayonnaise (or make your own)
.Chop these things up
.Yellow Onion
.Bread & Butter pickles
.Dill pickles
.Garlic

Add these spices
.Black pepper
.Oregano
.Crushed red pepper

Sometimes I will add a dash of curry powder, change teh bread and butter pickles for sweet or even add chili powder. Its an easy one to tweak.

Mix all that together, can use immed but best left in the fridge for awhile. Stop buying tartar sauce from anywhere ever.

Or just do the lazy approach and buy pickle relish and mix that with mayo.


Where's the dill???
 
2012-08-06 06:20:54 PM  

Maud Dib: vudukungfu: Tartar sauce, white bread's answer to remoulade sauce.
Midwesterners' taste is all in their mouths. Their bitter, gunclinging, bible thumping mouths.
Go eat some fried dough.

We get roasted green chile remoulade in about 4 days. Goes great on crabcakes and asparagus.
It's chile season, w00t!!


What a hideous plate
 
2012-08-06 06:23:14 PM  

probesport: Ow! That was my feelings!: Tartar sauce on fish is equivalent to ketchup on a steak. You are doing it wrong.

How about Ketchup on fish?

I do not allow ketchup on steak at my house, I don't care if you like it it's just not an option and I will take your steak from you.


Are you cooking for your own ego or for someone else's enjoyment?

If, with ketchup, is how they enjoy their steak, be happy that they're enjoying their steak!!
 
2012-08-06 07:26:34 PM  

wxboy: whither_apophis: wxboy: This could be one way of dealing with the Asian Carp problem.

but what if they are warm water tolerant?

Kill all their food and that will not be a problem.


Asian carp live on algae. Warming up the water will not do squat to stop them, quite the opposite, really.
 
2012-08-06 07:43:44 PM  

probesport: In related news - how I make my tartar sauce. I don't use measurements so you'll have to adjust.

Start with Mayonnaise (or make your own)
.Chop these things up
.Yellow Onion
.Bread & Butter pickles
.Dill pickles
.Garlic

Add these spices
.Black pepper
.Oregano
.Crushed red pepper

Sometimes I will add a dash of curry powder, change teh bread and butter pickles for sweet or even add chili powder. Its an easy one to tweak.

Mix all that together, can use immed but best left in the fridge for awhile. Stop buying tartar sauce from anywhere ever.


Our base it close, but your recipe is not quite correct....
start with mayo, I like the olive oil based. add yellow mustard, salt pepper, pour juice from dill pick jar, pour juice from jalapeno jar, add mushed up garlic, add small diced onions, squeeze in 1 lemons juice, mix well, top with red pepper and paprika.
 
2012-08-06 08:36:33 PM  

wippit: Oldiron_79: ketchup is the proper condiment for breaded fried fish, Tartar sauce is the proper condiment for grilled fish.

I preferred my grilled fish with a little japapeno, green pepper, fresh cilantro and scallions fried in a little lime juice and olive oil garnished overtop.


Anything to kill the taste of fish, eh? As far as fish is concerned, the only kind to eat is fresh caught and the best seasoning is the least. A little bit along the side is acceptable but you have to leave the diner the option of keeping it to a minimum.

/4 miles to the Lobster House fishmarket
//6 Miles to the ocean
 
2012-08-06 08:39:02 PM  

Sticky Hands: Trout makes good cat food.


Hatchery/stocked trout makes good fertilizer.
 
2012-08-06 08:58:13 PM  

CptnSpldng: Sticky Hands: Trout makes good cat food.

Hatchery/stocked trout makes good fertilizer.


Meh. All our rainbows are diploid stocks. They taste fine. But they are in the natural lakes their whole life and are just distributed to all the smaller lakes that don't have suitable spawning areas.

Very little mercury or other toxins in the lakes around here. The water is actually getting cleaner in the last decade.. most lakes now support a good caddis/sedge population which are even more sensitive to environmental disturbance than frogs!
 
2012-08-06 09:29:48 PM  

Ow! That was my feelings!: but you keep your farking corn starch the hell away from my Pike and Trout and Bass and Kokanee


All of those fish are great fried. Mind you, I'm not talking battered and deep fried, but dusted with flour seasoned however you want, and pan fried in a high quality oil or butter. I prefer grapeseed oil, but olive oil is also ok. They're also good rolled in panko and pan fried. Just about any fish is good this way, and their individual flavor will be preserved. Fresh Grouper is one of the best fish ever rolled in panko or bread crumbs and pan fried in butter.
Trout or salmon is good made this way with a little lemon dill sauce. All of them go well with seasoned potatoes or rice.
Not that I have anything against grilling or smoking, but if you don't feel like getting the grill going, or it's raining out, the above is a good and easy way to cook without covering up the taste like deep frying in batter tends to do.
 
2012-08-06 09:59:27 PM  
oops triplod.. not diploid
 
2012-08-06 10:10:25 PM  
Thousands of fish die as Midwest streams heat up. In related news the Midwest is facing a severe tartar sauce shortage starting to smell like New Jersey
 
2012-08-06 10:47:57 PM  

Gyrfalcon: wxboy: whither_apophis: wxboy: This could be one way of dealing with the Asian Carp problem.

but what if they are warm water tolerant?

Kill all their food and that will not be a problem.

Asian carp live on algae. Warming up the water will not do squat to stop them, quite the opposite, really.


Can they live without oxygen in the water?
 
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