"Kala soppa." Cory suomennatko, voisi tulla vaikka hitti kir

We do not support being cruel to any animal , however sometimes termination is the only real solution.Before that's the case we work with zoo's , hobbyist, pet stores, anyone to find a use for those much too big exotics.When all else fails we recomend a fish fry of sorts.

The following are basic fish recipes using Oscar and Tilapia as the Catch du Jour. The meat of these fish is white and flakey, with a mild flavor making them excellant for these or your own favorite fish recipe. So don't throw those exotics back, put em on ice and cook em up for dinner.

Unfortunately there is a caveat to this. Many places, including the Florida Everglades where many exotics live, have high levels of mercury in the water, making the fish from these areas unsuitable for eating. Please contact your local officials for information of your area and heed any posted warning signs.

Bon appétit.

Baked Oscar
2-3 lbs. fresh wild caught Oscar, dressed
1 tsp. salt (optional)
½ tsp. pepper
additional seasoning as desired
4 tbsp. butter, melted
3 slices bacon (optional)
Rub the cleaned and washed fish inside and out with salt, pepper and seasoning. Place in a greased baking pan and brush with butter. Lay bacon slices over top. Bake in oven on moderate heat, basting occassionally, for about 15 to 20 min. or until the fish flakes easily with a fork. Serves 4.

Beer Batter Fried Tilapia
2 lbs. fresh wild caught Tilapia
1 tsp. salt (optional)
dash of pepper
2 tbsp. butter or canola oil
1 egg
2 tbsp. of your favorite beer
1 c. cracker crumbs or cornmeal
Season both sides of the fillets with salt and pepper. Beat egg and blend with beer. Dip fish in batter and roll in crumbs. Melt butter in a deep fry pan, hot but not smoking. Place fish in pan on moderate heat and cook to a golden brown on both sides for 5 to 10 min. depending on the thickness of the fish.

Broiled Oscar Au Gratin
2-3 lbs. fresh wild caught Oscar fillets
2 lbs. fresh broccoli
1 tbsp. chopped onion
Juice of one half lemon
2 tbsp. butter
½ c. milk
½ c. grated sharp cheddar cheese
Preheat broiler for 10 min. Cook broccoli until tender but crisp. Arrange fillets side by side in a greased baking pan. Sprinkle with lemon juice and dot with softened butter. Broil 2 inches below below heat, without turing 8 min. or until flaked with fork but still moist.
Gradually heat milk and fold in cheese and onion until creamy. Transfer fish into 12" x 8" x 2" baking dish. Add broccoli and pour cheese sauce over it. Place in oven and broil until golden brown. Serves 4.

Kedgeree
1 lb. cold flaked wild caught Oscar or Tipilapia
2 tbsp. butter
1 cup boiled wild rice
2 eggs, hard boiled
salt and pepper to taste, additional seasonings as desired
fresh chopped parsley
Melt butter in pan; stir in fish, rice, chopped eggs and seasoning. Stir until heated thoroughly. Pile onto warmed platter and sprinkle with parsley. Serves 4.

Oscar Salad with Cucumber Dill Sauce
2 lbs. cold flaked fresh caught wild Oscar
2 c. mixed salad greens
1 c. fat free Yogurt
½ tsp. salt
1 tbsp. fresh chopped dill or 1 tsp. dill seed
1/8 tsp. cayenne
¼ tsp. onion juice
2 tbsp. lemon juice
1 cucumber, chopped
Beat yogurt until creamy and add salt, cayenne, gradually adding lemon juice. Fold in cucumber, dill, and onion juice. On a platter arrange salad greens and sprinkle with flaked Oscar. Pour sauce over top and serve cold. A great summer dish. Serves 2 to 4.

Marinated Fried Asian Freshwater Eel
2½ lbs. fresh wild caught Asian Swamp Eel cleaned and skinned
6 tbsp. extra virgin olive oil
1 c. flour
2 tsp. fresh chopped rosemary
salt and pepper to taste
Marinade

¾ c. wine or balsamic vinegar
¾ c. water
2 smashed garlic cloves
1 large onion, sliced
1 bay leaf
pinch of rosemary
salt and pepper to taste
Cut eel crosswise in 3" sections, dry and roll in flour. Sprinkle with rosemary and fry in oil over medium heat until golden brown on both sides. Remove from heat and set aside. For the marinade, strain