When I was a kid we used to go to the
Jerseyshort for vacation. We would camp at acampground near the beach. I like tospend my time playing in the waves and looking for seashells.
One of the things I especially liked to do was go fishing onthe ocean . . . not for the big game fish but for the little fish like flounderand fluke. We’d catch ‘em and fry ‘em up over our campfire. NOM!
Quick factoid . . . flukehas eyes on RIGHT side (tale fin to mouth) and flounder eyes has on LEFT side(tale fin to mouth).
One time when we were out fishing I got a tug on my line andI started reeling it in. It was afighter, that fish, but I got him. However,what popped out of the water was no flounder . . . it was big and ugly andscary AND it was screaming.
It screamed, I screamed . . . I dropped my pole and headedfor cover. I was just a little kid andit scared the bajoopies out of me! It was,I found out after I had recovered a sea robin. A nasty critter.
I don’t think it was long after that that I stopped eatingfish. Too scary.
2 Tablespoons Butter
2 Tablespoons All-Purpose Flour
4 Cups Giblet Stock
Chicken or turkey Giblets
1/2 Teaspoon Ground Black Pepper
Salt to Taste
Rinse the giblets and neck and simmer in salted water about2 to 2 1/2 hours or until tender, adding the liver the last 30 minutes. Savethe broth. Remove the meat from the neck and chop fine along with giblets touse in making the gravy.
Melt butter in a large skillet over medium heat; graduallyadd flour and stir until golden brown.