Preparing a Artificial Head for use in a mount.Acrylic Bird Eyes Amberjack Antler Mount Bases Arawana Barracuda Bass Largemouth Bass Peacock Bass Sand Bass Smallmouth Big Eye Big Eye Short Bird Bodies Black Grouper Black Tip Shark Blue Catfish Bluefish Bonefish Bonito Little Tunny Bonnethead Shark Bowfin Grindle Bream Buffalo Fish Bull Shark Catfish Channel Catfish Char Artic Cobia (Ling) Cottonwick Cownose Ray Crappie White Croaker Atlantic Devil Ray Diving Ducks Dog Snapper Cubera Dorado Dolphin Drum Black Duck Bodies duck heads Ducks Exotic Waterfowl Heads Filefish Unicorn Fish Eyes Flathead Catfish Flounder Southern Fossils Freshwater Fish Gafftop Catfish Gar Alligator Gaugauche Geese Glass Bird Eyes Goose Bodies Grouper Hammerhead Scalloped Horns Horns & Tusks Icefish Jackfish Crevalle Killish Mud Minnow Kingfish Koi Lane Snapper Lookdown Mako Shark Mangrove Snapper Marbled Grouper Marlin Blue Miscellaneous Bird Mounting Supplies North American Duck Heads North American Goose Heads Nurse Shark Opah Moonfish Oscar Pacu Paddlefish Perch Piggy Pike Northern Pirahna Pompano African Porgy Knobbed Puddle Ducks Puffer Smooth Rabbitfish Queen Snapper Rainbow Runner Rainbow Trout Red Snapper Redfish Redfish Bodies Remora Reproduction Elephant Tusks Rockhind Grouper Sailfish Salmon King Salmon Silver Chinook Saltwater Fish Sand Shark Sargent Major Scamp Grouper scissors Scorpion Fish Shad Shark Sheephead Silk Snapper Smooth Dogfish Shark Snapper Snook Snowy Grouper Spadefish Spanish Hogfish Spanish Mackerel Speckled Trout Speckled Trout Bodies Spiny Dogfish Shark Steelhead Trout Stingray Southern Striper Striper Hybrid Surgeonfish Talapia Tarpon Tiger Shark Triggerfish Grey Triggerfish Queen Triggerfish Rough Tripletail Trout Upland Bird Bodies Upland Bird Heads Upland Birds Wahoo Walleye Warsaw Grouper Waterfowl Heads Waterfowl Mounting Kits Wrasse Puddingwife Yellow Edge Grouper Yellow Fin Grouper.(The lower water content in the evaporated milk yields a thicker, creamier sauce.) Simmer it for a few minutes while stirring or hold it over very low heat until you are ready to use it, if needed. Whisk in the mustard (I used a whole grain Dijon) and the evaporated milk. Add the garlic and shallots and stir until tender, but not brown. The bits in the pan will add flavor to the sauce. I started with the same pan I used for the fish. I browned them on each side, transferred them to an oven-safe plate, and let them finish cooking at 350⁰ while I made the sauce. I dusted them with flour and got them ready to sear in a pan over high heat with a scant amount of oil. The Snapper was already in perfect little pieces. I did find that it required a bit of additional flour, which I kneaded into the dough by hand. I never make my pasta dough in the food processor (I like to do it the traditional way and dump it all out on the counter), but this was an easy method and it definitely came together quickly.
I used a recipe from Chasing Delicious and it came out beautifully. While it might not be a complete fillet to perch itself in the center of my plate, I decided that it would be perfect over pasta.Ī bag of fresh baby spinach in the fridge sparked the idea for a big batch of spinach pasta.
They were the little tail pieces that were trimmed off of some gorgeous Queen Snapper fillets. So we had “Snapper Tips” in the case at work last week.
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