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ThreeRivers
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Guess that's that, unless I spend time fishing for mackerel or halibut...just gotta find a lake with them!!!! haha.
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hexnymph
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We have done it once. We had fresh limes but it was later in the trip so the limes were not very juicy. It was done to lake trout. It turned out OK but probably not a sufficient amount of juice to actually "cook" the fish. Bottled juice is probably a better way to go to ensure you have ample acid.
Hex
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Jaywalker
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Yeah, I’ve done a bit more reading on this and I’m going to pass. Not worth it to me to get a fish with round or tape worms.
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Jaywalker
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I love ceviche but have never thought of doing it in the BWCA. So the acid in the lime juice is strong enough to kill any worms in the fish? I would think the firmer the flesh the better, and would expect that to be lakers.
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sns
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Chieflonewatie: "I would not risk it with fresh water fish."
I love ceviche. One of my favorite things of all time.
But what Chieflonewatie said. Salt water fish for ceviche, and not even all of those species. Freshwater no es bueno.
That said, there's a really fantastic, fish-free (sounds crazy, doesn't it?!?) recipe for ceviche using hearts of palm instead of fish...do a google search...maybe a couple iterations to try, but goodness, worth it. New family favorite here. Have to hide it from my kids.
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ThreeRivers
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Unsure if the acid would kill parasites in the "cooking" process, I would hope so though! As Pike will be "easier" to catch than Lakers I would think small Pike might do well. I am still internally debating this, but early June is on the horizon, so more research I will do.
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Chieflonewatie
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I would not risk it with fresh water fish.
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ThreeRivers
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Thinking about trying to make some ceviche this June trip, should be simple enough, just need to bring in one of the plastic bottles of lime juice and some of the veg. But wondering which fish would be best, lakers I would guess first, but seems pike would do just as well too. The only "shellfish" I could add in would be crayfish, but that might be more time and effort than it's worth. Anyone else made ceviche in the BW/Q?
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A1t2o
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A quick google search says that ceviche does not kill parasites. If you were to attempt this recipe with freshwater fish, it is recommended that the fish is frozen at -4F or colder for 7 days. This looks like a risky recipe to me.
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