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	<title><![CDATA[Recipes]]></title>
	<link><![CDATA[https://fishingstatus.com/fishing/tools/recipes/rss/1/CategoryId/1199]]></link>
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	<language>en-us</language>
	<copyright><![CDATA[Copyright 2017 Fishing Status All Rights Reserved.]]></copyright>
	<lastBuildDate>Sat, 09 May 2026 18:19:25 GMT</lastBuildDate>
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			<title><![CDATA[August 19th Guntersville bass fishing report]]></title>
			<link><![CDATA[https://fishingstatus.com/fishing/details/indexId/2306028]]></link>
			<description><![CDATA[ Wow!!! The big fish showed up this week. One of my trips had a best 5 over 24 pounds and everyday the fishing seemed to improve. Rain,shorter days and cool nights have the bass at guntersville feeding agressively. This fall is setting up to be one to remember. We are catching 30 plus fish on half day trips and the increased current flow this week yielded some big fish catches. The key is locating bait and you will find feeding largemouth bass. Our best baits have been a whopper plopper before the sun gets up and then a crankbait as the fish drop lower in the water column. If you are interested in fishing with a USCG licensed guide call 256-744-5185.  ]]></description>
			<geo:lat>34.65388</geo:lat>
			<geo:long>-85.97056</geo:long>
			<pubDate>Mon, 19 Aug 2024 14:33:42 GMT</pubDate>
			<guid>https://fishingstatus.com/fishing/details/indexId/2306028</guid>
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			<title><![CDATA[Beer Batter Fried Fish and Shrimp]]></title>
			<link><![CDATA[https://fishingstatus.com/fishing/details/indexId/1078033]]></link>
			<description><![CDATA[ Ingredients 2 cups all purpose flour 1 tablespoon baking powder 1 tablespoon Old Bay seasoning 1 tablespoon garlic 1/2 teaspoon kosher salt (1 tablespoon iodized) 1/2 teaspoon cayenne pepper 1 bottle brown beer 2 pounds of fish and/or shrimp Corn starch for coating Instructions Mix dry ingredients together. Then slowly mix in beer. Once smooth and lump free, set in fridge until oil is ready. Heat enough oil in pot/fryer to completely submerge fish and shrimp. I prefer peanut oil. Once oil is 350 degrees, coat fish or shrimp in corn starch before dipping into the batter. Depending on size of shrimp or fish, fry till golden brown (around 3 minutes). Flip pieces to evenly brown each side. ]]></description>
			<geo:lat>190.00000</geo:lat>
			<geo:long>190.00000</geo:long>
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			<pubDate>Sat, 21 Feb 2015 00:37:25 GMT</pubDate>
			<guid>https://fishingstatus.com/fishing/details/indexId/1078033</guid>
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			<title><![CDATA[Canned King Mackerel]]></title>
			<link><![CDATA[https://fishingstatus.com/fishing/details/indexId/1217289]]></link>
			<description><![CDATA[ Fill jars with fish, seasoning (salt and pepper), and water. Seal them and boil the jars for 1 hour.]]></description>
			<pubDate>Tue, 20 Dec 2016 03:19:30 GMT</pubDate>
			<guid>https://fishingstatus.com/fishing/details/indexId/1217289</guid>
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			<title><![CDATA[Grilled Mako Shark with Pineapple Salsa]]></title>
			<link><![CDATA[https://fishingstatus.com/fishing/details/indexId/959283]]></link>
			<description><![CDATA[ Ingredients: 4 fillets of Mako Shark about 1 inch thick 1 cup of pineapple chunks 1 small red onion diced 1 tablespoon of fresh cilantro 1 tablespoon of orange juice 1 teaspoon lime juice. 1 jalapeno pepper diced 1/2 tablespoon garlic salt and pepper Instructions: In a hot skillet heat up the pineapple for a couple of minutes. Drop in all ingredients except fillets and app a pinch of salt and pepper. Cook for a few minutes and set aside. Brush olive oil on each fillet and add salt and pepper. Cook on the grill over medium heat for 3-4 minutes per side. Serve on plate topped with pineapple salsa.]]></description>
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			<pubDate>Wed, 12 Mar 2014 18:32:17 GMT</pubDate>
			<guid>https://fishingstatus.com/fishing/details/indexId/959283</guid>
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			<title><![CDATA[Grilled Wahoo With Orange-Soy Sauce]]></title>
			<link><![CDATA[https://fishingstatus.com/fishing/details/indexId/958118]]></link>
			<description><![CDATA[ Marinade: 3 Tbs. sugar 2 oz. red wine vinegar 4 oz. orange juice 3 Tbs. soy sauce 1 tsp. ground ginger 1/4 tsp. crushed red pepper flakes 4 wahoo (or tuna or lemonfish) fillets or steaks, 8-10 oz. each, cut at least an inch thick 3 Tbs. butter 3 cups shredded cabbage 1 medium carrot, peeled and sliced into matchsticks 3 green onions, chopped fine 1 tsp. soy sauce Salt Pepper 1. Combine all the ingredients for the marinade in a wide shallow bowl. Marinate the tuna steaks for about a minute on each side, then wrap them (still dripping) with plastic wrap. Refrigerate for at least an hour. Save the remaining marinade. 2. To begin cooking, heat 2 Tbs. of the butter in a skillet and cook the cabbage, carrots, and green onion with the teaspoon of soy sauce until the vegetables wilt. Remove from the heat. 3. Heat a heavy skillet over medium-high heat with the remaining butter. Sprinkle the tuna with salt and pepper. Cook the tuna for about a minute and a half on each side. Remove the]]></description>
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			<pubDate>Sat, 08 Mar 2014 00:43:49 GMT</pubDate>
			<guid>https://fishingstatus.com/fishing/details/indexId/958118</guid>
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			<title><![CDATA[Pasta Weesie Shrimp]]></title>
			<link><![CDATA[https://fishingstatus.com/fishing/details/indexId/958119]]></link>
			<description><![CDATA[Ingredients: Pasta: 16 jumbo shrimp  1/2 cup sauteed portobella mushrooms  1 tablespoon minced garlic  2 tablespoons sliced green onions  1/2 cup lemon butter  1 cup alfredo sauce  1 cup grated romano cheese  I box of fettuccine Lemon Butter Sauce: 4 tablespoons clarified butter (you'll need about 1 stick of butter; directions follow)  4 tablespoons finely chopped yellow onions  4 tablespoons finely chopped garlic  8 tablespoons fresh lemon juice  4 tablespoons dry white wine  4 tablespoons cold butter salt and pepper Directions: Pasta: Saute the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lemon butter. In a separate pan, warm alfredo to simmer. Add cooked fettuccine and romano cheese. Plate pasta and top with shrimp mixture.  Lemon Butter Sauce: To clarify butter; Melt 1 stick of butter ove]]></description>
			<pubDate>Sat, 08 Mar 2014 01:00:22 GMT</pubDate>
			<guid>https://fishingstatus.com/fishing/details/indexId/958119</guid>
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			<title><![CDATA[Sesame Seared Tuna]]></title>
			<link><![CDATA[https://fishingstatus.com/fishing/details/indexId/1067003]]></link>
			<description><![CDATA[ 2 lb Yellowfin tuna 6 tablespoons sesame seeds 6 tablespoons black sesame seeds 3 tablespoon canola oil Salt and pepper Cut the tuna into 4 rectangular pieces. Then add salt and pepper. Mix the sesame seeds together on a plate. Press the tuna into the sesame seeds on all sides. Heat canola oil in a skillet over medium high heat. Sear the tuna for 20-30 seconds on each side, then transfer to a paper towel to drain and  cool for a couple of minutes. Slice  into ¼-thick pieces.  I like to add a soy/vinaigrette salad on the plate, then lay the 3-4 slices onto the top, and run a line of wasabi sauce and red caviar down the center.]]></description>
			<geo:lat>35.78765</geo:lat>
			<geo:long>-78.48056</geo:long>
			<pubDate>Sat, 03 Jan 2015 23:53:00 GMT</pubDate>
			<guid>https://fishingstatus.com/fishing/details/indexId/1067003</guid>
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