Reel food
By BETH BENCE REINKE for Smart
Walleye, bluegills, crappies.
Funny names, but good eating, said angler Mark Cheskey of Stewartstown. A fisherman since age 12, Cheskey now takes his son fishing in York County waters.
“It’s great for kids to experience catching something and then eating it that same afternoon,” he said.
Proper handling and preparation of fish from stream to skillet is key, said Cheskey, who often catches and cooks fish for his family of four. Always keep fish cold and dry after catching it, he said. If a gutted fish sits in water, the flesh will absorb moisture and become soggy.
Whether frying, baking or grilling, try to avoid overcooking and go easy on the spices.
“Fish is a tender meat and a little seasoning goes a long way,” he said.
Nutrition experts tout fish as low in saturated fat, high in protein and full of heart-healthy omega-3 fats. With trout season in full swing, locally caught fish can be
a tasty, healthful addition to your family’s cuisine.
Is fish safe?
With all the talk about mercury and other contaminants, is fish safe to eat?
Eat sport fish in moderation, said John Arway, chief of Environmental Services Division of the Pennsylvania Fish and Boat Commission.
The 2008 Fish Consumption Advisory suggests eating one meal per week of recreationally caught sport fish from Pennsylvania waters, Arway said.
Mark Cheskey and Arway agree that cleaning and trimming fish properly removes most of the fat and skin, which is where most contaminants like PCBs collect. That means cutting away certain portions of the fish before cooking is critical to removing many toxins. Arway pointed out that trimming does not help remove mercury, which accumulates in muscle tissue of fish.
“Eat fish, but choose wisely,” Arway said. He said the limitations on eating fish were designed for children and pregnant women because they are the most sensitive to contaminants.
Fish prep tips:1) Put catch on ice in cooler immediately. With trout, keep on stringer in water.
2) Gut and clean the fish. Organic contaminants usually build in fish fat deposits and just underneath the skin. To reduce risk, before cooking:
• Remove skin
• Slice off fat belly meat along the bottom of the fish
• Cut away any fat above the fish’s backbone
• Cut away the V-shaped wedge of fat along the lateral line on each side of the fish.
(Note: Mercury builds in the muscle, so these precautions won’t affect the mercury levels.)
3) Rinse quickly with cold water.
4) Using paper towels, pat fish dry inside and out.
5) Now your fish is ready to cook. Bake or broil fish on a rake or grill so some remaining fat can drip away. Don’t eat drippings or use for cooking other foods or preparing sauces.
Source: http://www.fish.state.pa.us
Maryland Fried Panfish 12 panfish fillets (perch, bluegill or crappie) Old Bay seasoning Milk Flour or cornmeal Cooking oil Lemon juice Pour oil into skillet to depth of ¼ inch. Preheat on medium low heat. Sprinkle both sides of fillets with Old Bay. Dip each fillet in milk, then dredge in flour. Sprinkle with Old Bay again, if desired. When oil is sizzling, place fish in skillet. Fry for about 2 minutes, then flip to cook other side. When fish is golden brown, it’s done. Remove from pan and place on paper towels to drain. Drizzle with lemon juice and serve hot. Makes 4 servings.— Mark Cheskey,
StewartstownGrilled Lemon and Dill Trout
4-6 whole dressed trout
(½-¾ pound each)
Aluminum foil
Nonstick cooking spray
Milk
Flour
Lemon juice
Salt, pepper and dill to taste
Spread aluminum foil across grill and spray heavily with nonstick cooking spray. Poke about a dozen holes into the foil to let grill flavor reach fish. Sprinkle salt, pepper, dill and lemon juice on inside cavity and skin of trout. Dip fish in milk and pat flour onto outside of the trout. Grill over medium heat, flipping several times.
When meat turns opaque and skin is golden brown, it is done. The meat should separate easily from the bones. Spritz with lemon juice and serve hot.
Makes 4 servings.
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