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    We returned 3 recipes for...

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    Recipe #306774

    Baked Pickerel
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    The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter...

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    Baked Pickerel
    By Molly53 on June 2, 2008

    Recipe #306774

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    "The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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    Ingredients: salt and pepper, pickerel...

    Rating: 100.00%;

    1 Reviews

    Prep Time:10 mins

    Total Time: 30 mins

    Recipe #328590

    Croatian Slavonian Fish Stew (�fi��)
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    This is typical Slavonian meal. Use only freshwater fish. It is important to mix various fish, and it is important to put a lot of hot paprika in it....

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    Croatian Slavonian Fish Stew (�fi��)
    By nitko on October 2, 2008

    Recipe #328590

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    "This is typical Slavonian meal. Use only freshwater fish. It is important to mix various fish, and it is important to put a lot of hot paprika in it. These is one of the ways of making Fish paprikash, and believe me there are almost 1 million ways or, better, all adult Slovenians have their own way of making �Fish�, as they call it."
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    Ingredients: red paprika, carp, catfish...

    Rating: 100.00%;

    1 Reviews

    Prep Time:30 mins

    Total Time: 1 hrs 20 mins

    Recipe #227628

    Baked Muskellunge - Muskie - Musky
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    Muskellunge (also known as muskie or musky) are large freshwater fish of North America. They are the largest member of the pike family, and are primarily...

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    Baked Muskellunge - Muskie - Musky
    By Molly53 on May 12, 2007

    Recipe #227628

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    "Muskellunge (also known as muskie or musky) are large freshwater fish of North America. They are the largest member of the pike family, and are primarily found in the Great Lakes Region. Cooking time is approximate based on the size of the fish. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago,..."
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    Ingredients: salt and pepper, Muskellunge...

    Rating: 0.00%;

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    Prep Time:10 mins

    Total Time: 55 mins

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