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Old 05-14-2011, 05:02 AM   #41
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RE: Putting your boat to work

One of George Beuhlers sailboats ended up as a roving dental office in Alaska somewhere.
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Old 05-14-2011, 06:14 AM   #42
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RE: Putting your boat to work

Last summerr*we saw cruising dental and*vet care in Thorne Bay Alaska, cruisng missionaries in Wrangell and a cruising bakery in Montague Harbor BC.
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Old 05-16-2011, 09:05 AM   #43
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Putting your boat to work

MY little Commercial fishing trip went off as a perfect weekend that was all paid for by the shrimp I was able to catch.

We took a total of 110 pounds of Alaskan Spot shrimp. pulling the pots 3 times.

*


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Old 05-16-2011, 02:33 PM   #44
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RE: Putting your boat to work

Chow time!

*

Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.

*

- Bubba
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Old 05-16-2011, 02:52 PM   #45
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RE: Putting your boat to work

OK Bubba.

*

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Old 05-16-2011, 03:17 PM   #46
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RE: Putting your boat to work

Quote:
BaltimoreLurker wrote:
Chow time!

*

Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.

*

- Bubba
*Bubba, how 'bout shrimp bisque?
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Old 05-16-2011, 03:32 PM   #47
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RE: Putting your boat to work

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Moonstruck wrote:*Bubba, how 'bout shrimp bisque?
Bubba didn't make it out of the Mekong Delta.* I'll check with Forest. *
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Old 05-16-2011, 03:38 PM   #48
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RE: Putting your boat to work

One of my favorite shrimp dishes is a salad mainly composed of cooked&peeled shrimp, watermelon, and avocado.* Other incredients are sliced red onion and finely-chopped jalapeno pepper for some zing.* Add some salt and pepper, and dress with a fresh lemon juice and olive oil.* Whenever I've made it, I get requests for repeat performances.
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Old 05-16-2011, 03:41 PM   #49
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RE: Putting your boat to work

Quote:
markpierce wrote:
One of my favorite shrimp dishes is a salad mainly composed of cooked&peeled shrimp, watermelon, and avocado.* Other incredients are sliced red onion and finely-chopped jalapeno pepper for some zing.* Add some salt and pepper, and dress with a fresh lemon juice and olive oil.* Whenever I've made it, I get requests for repeat performances.
*Mark that sounds really good.* This thread was drifting somewhat, so I started a new one for recipes and dishes.
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Old 05-16-2011, 03:44 PM   #50
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RE: Putting your boat to work

Quote:
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Bubba didn't make it out of the Mekong Delta.* I'll check with Forest. *
Bubba: Have you ever been on a real shrimp boat?*
Forrest (with two r's) Gump:*No, but I've been on a real big boat.
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Old 05-16-2011, 07:46 PM   #51
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RE: Putting your boat to work

SD:

In BC we call them Spot Prawns, but they are the same species (Pandalus platyceros) and we frequently catch them as big or biger than the ones in your pictures. Our commercial season is early summer, so it sometimes impacts on the sport fishing, as the recovery of the prawns in Desolation Sound (where I like to fish them) is sometimes not adequate by the end of July when I arrive, but is usually better before I have to leave. they are the sweetest seafood I know of, so sweet in fact that I was disgusted at the taste of shrimp caught off the Mexican coast. I wasn't prepared for the bitterness so diecided to save my prawn enjoyment for the real thing.
In BC waters we also get ghost shrimp from time to time. these are also caught commercially, and (so I was told by a commercial fisherman from who I bought some) the shrimp are vegetarian and the prawns are carnivores. The shrimp will go mushy if you overcook them, and the Prawns will go hard and rubbery if overcooked. In both cases, when they lose the transparency, they are done. That shouldn't ever take more than 2 minutes, if sautéing.
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