How are you all cooking your eel pout?

[da man cave shack]

  Poor man's lobster. A pot of boiling 7 UP and some salt, throw it in when it comes back to the top, it is ready for the plate and dipping in the butter.

This sounds like a great way to cook any fish. I will have to give that a try this year.

[beerduck]

I don't have them in pa is it like pour mans lobster?

[IceRaider]

If eelpout is unavailable, check your seafood dept. for monkfish. The taste is very similar.

[EssoxHunter]

I've seen burnout at Walmart and martins.

[wadwerth]

Just made a "Cajun cusk chowder" last night. It was on of my best so far. I'll post the recipe if anyone is interested. This is officially my first post.

[Nightbird]

Just made a "Cajun cusk chowder" last night. It was on of my best so far. I'll post the recipe if anyone is interested. This is officially my first post.

Let's have it , please!  Can always use another chowder recipe. Love the stuff!

[Chris Raymond]

Just made a "Cajun cusk chowder" last night. It was on of my best so far. I'll post the recipe if anyone is interested. This is officially my first post.

What the heck would a Cajun know about cusk?  Don't know that I would listen to them about those kind of fish.  Just saying.  ;-)

[wadwerth]

Sorry I took so long to answer buy the fishing has been GOOD.

 OK the recipe for Cajun cusk chowder is as follows:

 3 pounds of cusk is ideal
Louisiana pure hot sauce
Two big onions
One pound of bacon
One can evaporated milk
One half gallon whole milk
Two cans of diced potatoes
One can of cream shrimp
One stick of butter
Creole
Old bay seasoning
Black pepper
Salt
Garlic powder
Coriander


 Cook the bacon in the pot and when its almost done throw in the two chopped onions. When they are caramelized throw in the butter and the potatoes, can of shrimp, evaporated milk and 1/2 gallon of whole milk. Then throw in the cusk that is cut up. Your on your own with the seasoning, I put in alot of everything and its hot. This is a personal preference. Some folks like fish chowder to taste like fish, I like it hot. Bring it all to 180 degrees and hold it there on simmer for two hours. It is ready to eat. I have also thrown in a can of chopped clams and it was pretty good.