I realize now that I’m basically writing about myself.Are you listening Morgan Menke?

Audible book. Maybe it makes the recipe more special. I know she was there, though, because I got this picture in my inbox a couple weeks ago:She not only reeled it in successfully, but she held it for a picture.

Sew up the fish and place it on a foil lined baking sheet. / A Blast from the Past: Baked and Stuffed Northern Pike. Carol Feck, to be exact. Since you are looking at it and it is the size of a postage stamp, you will have realized that I was unsuccessful.] Then I got word that we were having it baked and stuffed over the fourth of July.

The recipe apparently came, not from my grandma, but from an old neighbor of my parents. I don't use the sauce though but I will try that next time. It tasted more like lobster than fish.

www.northernontario.travel/.../the-best-recipe-ever-for-your-northern-ontario-pike I wasn’t much of a fish lover as a kid.

I wasn't enamored of the writing and -- maybe it's just me -- but the secrets!?

But that’s what my parents say and that’s also what all the discussions on the internet say.

Why? Like HER memory is all perfect. I have never seen her fish. Place slices of butter topped with a slice of lemon randomly on the strips of fish.

I really do wish my mom would stop correcting my memory every time I try to tell a compelling and nostalgic story. I understand that you have to be willing to swallow a fair amount of incredulity when enjoying a lot of fiction, ... I did love shrimp, crab and lobster — much to my dad’s displeasure — and I tried to order it every time we were out for dinner.Remember Mr. Steak? I immediately shared the good news with Dave, who was completely baffled since he had never had it — or even heard of it — prepared this way.I always thought the recipe was handed down lovingly on my dad’s side by my Grandma Esther. [It was also the most expensive thing on the menu.] My parents also neglected to ever write the recipe down.We found a very close version of what they remembered the recipe to be in a very old forum discussion and went from there. Started out strong and dwindled off for me.

It’s in the Yes, yes. Crazy times. 13. https://primallywild.com/2017/02/14/oven-baked-northern-pike/. Bake for about 15 minutes. Of course, I didn’t TOUCH the disgusting pile of stuffing baked under it. Salt the cavity of the fish. Stuff the pike … July 12, 2015 . 1 tsp celery seed or celery salt (Use less salt if using celery salt) 2 tsp salt, or to taste. She was a bit of a renegade (and illegal poacher) and larger than life in my memory. Be careful not to overdo it here, you don't want these tasting like a mouth full of spices. A Blast from the Past: Baked and Stuffed Northern Pike. Salt the fish inside lightly. In fact, I was saying this very thing to Dave while my mom was within earshot and she nearly jumped down my throat, saying “That wasn’t Grandma Esther’s recipe!” [The printed word can’t actually convey how strongly she objected to this startling bit of apparent misinformation.] The fish should be flaky and opaque and lift away from the bones without much effort. Basically you don’t try to Y-bone it or fillet it — just gut and scale.Make your preferred stuffing recipe. However, it's been several years since I last read one and I was -- once again -- astounded by his writing style and voice. Stuff with the dressing. Serve the fish with lots of lemon wedges and melted butter.I can say with certainty that it satisfied this group of Namekagon River tubers: I just don’t know so stop asking.Don’t fillet the fish. Do not fillet but scale and gut. Pretty good action and twists. What has me scratching my head, though, is that he is actually Is Dave boating around the corner and napping, rather than fishing?Anyway, somehow Stan even got my mom into the fishing boat, which I am trying hard to even picture.

JavaScript is disabled. Pike Chili. Saying “That’s not how it happened.” Or, “You didn’t even live in that house then — you were only 5.” Blah blah blah.

Remove the pieces of fish to a serving platter leaving the bones in place.You will be left with the fish skeleton over the dressing. Like 27″ or more. My parents also neglected to ever write the recipe down. More?So: my mom and dad have had a dear friend staying with them in Hayward and… he LOVES to fish. ½ cup red pepper, diced. Lay the strips on a baking dish. 2 tsp lemon Pepper, or to taste. 2 lbs Fresh Pike, or any white Fish. 1/4 cup cashew milk, regular milk will work too. How to Patch Large & Small Holes in Drywall, Build & Finish Drywall Arches, Tape & Finish Corners and Joints, How to Texture and Repair Texture in Drywallthat's the same way I stuff a haddock or salmon. Actually, her memory is pretty good.