Friday Favorite : Dot’s pick

Happy Friday ! And Dots pick this week and it’s a subject that is a favorite : Fish !

Go Fishing Day :

From our lakes and marshes to the deep blue waters of the Gulf of Mexico, enjoy Louisiana’s world-class fishing and learn firsthand why we’re called Sportsman’s Paradise.

In Louisiana, fishing isn’t a pastime or a hobby. It’s a way of life, as intertwined with our culture as Cajun music and gumbo. Pick a place on the map and you’re almost guaranteed to find a spot where folks are making memories and reeling in a fresh catch. From the pier to the plate, Louisiana is an angler’s dream destination.

That may sound boastful, but it’s true. What do you expect from a state — nicknamed Sportsman’s Paradise — that has 77,000 miles of coastline (more than just about any other state), the largest manmade lake in the South, and uniquely Louisiana menu items like catfish po-boys and crawfish étouffée?

Besides its importance to Louisiana’s economy and culture, fishing is also one of visitors’ favorite ways to enjoy the state. Novice anglers and pro’s alike can find somewhere to cast a line, from northern Louisiana’s state parks to Atchafalaya bayous and, perhaps most notably, the rich Gulf of Mexico waters that made Louisiana one of the nation’s — if not the world’s — top charter fishing spots.

Sushi day

Today is National Sushi day celebrate by eating some . Homemade or bought. Need a recipe https://www.gimmesomeoven.com/how-to-make-sushi-at-home/

Commonly used fish are tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). The most valued sushi ingredient is toro, the fatty cut of the fish.

Sushi Basics

The most common misconception about sushi is that it is simply raw fish, or that raw fish is an integral part of sushi. When raw fish is served by itself it is called sashimi. Although sushi originally included raw fish, it can be made with a variety of ingredients

From our Favorite restaurant

Fish Cat treats : ( Dot approved)

  • Salmon
  • Egg
  • Flour
  1. Place the canned salmon, undrained, in a food processor.
  2. Pulse the salmon to chop finely.
  3. Combine the chopped salmon, egg, and flour in a stand mixer until it forms a dough.
  4. Roll out 1/4-inch thickness on a floured surface and cut into shapes.
  5. Bake until lightly browned and crispy: about 20 minutes.

I roll out and cut with a pizza cutter but you can use a cute cookie cutters that you can purchase.

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