Fresh Water Tuna Fish

[ladyfish]

Lately, I have been cooking up some fillets(mainly gills).  I have been putting the in water with a little Old Bay Seasoning.  Once they are cooked, I chill them.  Then I flake them up and add anything that I would use when making tuna fish, onions, celery, mayo or whatever else you want.  Turns out maybe a little sweeter than tuna fish does but tastes real good.  Use it as a dip or as a sandwich filler.

[Scientist]

Canned tuna mostly gets its distinct flavor from vegetable broth. Even thought the can says packed in water the fish was “cooked” in vegetable broth. If you want to get a similar taste try cooking the fillets in a 2 cups of water that has 3 low salt vegetable bouillon cubes. The texture will not be the same as tuna but the taste will be close. 

[ladyfish]

Didn't really want it to taste like tuna, just wanted something else to do with
the gills. Thought I would share my adventure.     We also make a fish Italian sausage out of gills and pickerel.  Sometimes I throw in other fish if I don't have a lot of the other fish(perch, crappie).  Tastes just like Italin sausage.

[Pail Rider]

I tried the tuna thing with some leftover brookies I had...it was NASTY!!  I imagine it may be a little better with pannies instead...

[Scientist]

I tried the tuna thing with some leftover brookies I had...it was NASTY!!  I imagine it may be a little better with pannies instead...

I know what you mean, for some reason cold trout and mayo do not mix. It gets like a funky fishy taste no matter how many onions you put in it.  The best thing I have found for leftover trout is to use the flaked meat and make fish cakes. Fry one medium onion, 3 cloves of garlic, and one small red pepper until soft. Let it cool to room temp and add fish and 1 slightly beaten egg. Add enough bread crumbs until you can form a patty once you have a patty coat with additional bread crumbs and fry in oil until golden brown. I like to eat the fish cakes with cocktail sauce mixed with some wasabi, to give a little extra kick.

[Jim_R]

Use flaked leftover trout in scrambled eggs.  Particularly good if it's smoked.

[WANNAKETCHUM]

I have tried  the "tunafish" thing with several types of fish...and the white (sweet) fleshed fish are the best. Trout were O.K....but not as good as Gills ,Crappie or Perch and Pickerel is good also. I usually parboil the (boneless) filets...about 2-3 cups worth in a tablespoon of sea salt. Use enough water, about 2 cups per every cup of filets or at least enough to cover them well and bring to a boil and simmer for about 6-8 min. Then rinse well with cold water in a colander and dump the filets in a bowl, cover with a plate or saran wrap and let stand in the fridge until chilled well and fix just as you like to fix canned tuna...Yummy... ...WK

[icy mike]

Also, when you have left over fish (I mostly use salmon) you can flake it, add some chopped onion and celery, bread crumbs, couple of eggs, and a bit of Old Bay.  Form into patties and fry, broil, bake, grill...  put them on a kaiser roll with romaine lettuce, red onion, tomato, mayo, and freshly ground black pepper.  Mmmmmmm, mmmmmm, good!