Dan, you haven't lived until you have dined on a meal made with half the water and twice the Jello. Use that to stuff the baked muskie and boom et voila, poisson du jour. Granted, Escoffier might have suggested improvements, but we're big idea guys for whom details are things to be ignored. Save time. Make the muskie from yellowish Jello and you'll never go back. Pfffut to Auguste. BM