{"id":122460,"date":"2022-02-03T13:30:18","date_gmt":"2022-02-03T18:30:18","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=122460"},"modified":"2022-02-03T13:05:06","modified_gmt":"2022-02-03T18:05:06","slug":"thursdays-are-for-cooking-156","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=122460","title":{"rendered":"Thursdays Are For Cooking…."},"content":{"rendered":"

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\nSince it’s ice fishing time, and more people are out doing that now, parking themselves and their younglings in colorful fishing huts on the nearest lake (which just happens to have large stocks of fish), I thought I’ve give you all a little hint on what to do with the fish you catch…. if you go fishing, that is.<\/p>\n

This particular lake has lake trout, northern pike, perch, bass, and a few crappies. When I went up there last week, about 5 miles north of me, whole families were out there with those fishing huts, having a fine time on the ice. Since all the lakes in my area are stocked early in the Spring, the fishing birds like mergansers will show up to get their fair share, too. But in the winter? Those feather flockers just head south and leave the rest of the schools of fish to us lowly humans.<\/p>\n

Note: this recipe comes from Rachel Ray, and if you bring in a big catch of fish, you know you can prep it for the freezer to keep it on hand. In my photo, the top piece of fish is salmon and the other piece is lake trout.<\/p>\n

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Ingredients<\/h2>\n<\/div>\n
\nIngredient Checklist<\/legend>\n