Passport to Texas

This is Passport to Texas Food Week

When you get tired of turkey leftovers, maybe you can find a fishing hole and reel in something tasty during your Thanksgiving break. Chef Cindy Haenel says there’s nothing like catching your own dinner.

09—It’s fabulous. I know exactly how old that fish is, when it came out of the water and how long it’s been dead. And that’s important with fish especially. Fresh is always best.

Cindy is a chef instructor at Central Market in Austin. She and her husband Ken are avid anglers.

08—I love the saltwater as well as freshwater. But the saltwater you have more variety. You never know what you’re going to pull up. It’s exciting – like Christmas morning.

Immediately put your catch on ice, and if there’s a cleaning station on shore, consider doing the dirty work there. Chef Cindy says be careful not to overcook your fresh fish.

22—Most people, if they don’t like the taste of fish, it’s probably because they’ve overcooked it. And, as it cooks, and the oil of the fish starts to come out of the flesh, it burns very, very quickly. So, if you will undercook your fish, or protect that fish with either a salt crust, or even if it just has a little butter, or some kind of fat on the outside it still protecting that fish while it’s cooking.

Find game and fish recipes on the Texas Parks and Wildlife website. And, we invite you to follow us on Twitter; we’re @passporttotexas.

For Texas Parks and Wildlife…I’m Cecilia Nasti.

This entry was posted on Tuesday, November 25th, 2014 at 12:00 am and is filed under Food, Food Week, Gulf Finfish. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.