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Fish and Seafood Recipes
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redzed » Sun Aug 16, 2015 18:12
Most of us here are aware of the vast number of traditional sausage recipes found on our sister site, Stanley Marianski's but many may not know that a dozens of fish and seafood recipes have also been added to the collection. They can be found here If you would like a hard copy of the recipes and a...
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Last post by redzed
Sun Aug 16, 2015 18:12
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Salmon Snack Sticks
Replies: 4
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redzed » Thu Feb 06, 2020 04:24
First post
Although not sold universally, salmon snack sticks are not uncommon. I have seen them in stores in Alaska and Europe, and they are available from internet retailers. Trying to get a recipe is a different kettle of fish, and I could not find any credible formulations and instructions. Instead, I...
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I think they would be great with the maple
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Last post by Scogar
Fri Feb 07, 2020 17:05
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Gravlax - weight it down or not?
Replies: 3
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AndyPandy » Fri Dec 21, 2018 15:07
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I have done Gravlax many times, covering the salmon fillet with a mix of salt,brown sugar and dill and then putting some weight on it. It always came out well, but sometimes a bit too salty. So now I will try an equilibrium cure.
Any suggestions for the quantity of sugar and salt? I am also not...
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I actually use Akvavit. I guess just a personal preference. I will try the equilibrium cure with 2% salt. Thanks.
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Last post by AndyPandy
Mon Dec 24, 2018 12:56
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Salmon Burgers
Replies: 3
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redzed » Wed Aug 01, 2018 06:20
First post
Salmon Burgers
I have a good supply of this year's Chinooks and a few Coho in the freezer and have been preparing salmon many different ways. I also have been researching salmon burgers and testing different ways to make a tasty burger. A little while ago I ate a salmon burger at a popular...
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That looks pretty darn good. Never heard of making that. Would be terribly expensive here though.
Come on up and we'll eat salmon every day! :lol:
Look interesting. What is that sheet you are grilling them on?
Works like a charm and beats tin foil. You still get grill marks and perfect for...
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Last post by redzed
Wed Aug 01, 2018 16:31
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Halibut
Replies: 5
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redzed » Wed Jun 20, 2018 18:24
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Spent a few days fishing on the west coast of Vancouver Island. Weather not that great, rain and high swells, and only managed to hook three Chinooks, nothing for size. On our last day we managed to pull in a couple of halibut. One we could not keep because it was too big, over 115cm and this...
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Wow! Just plain WOW! Great catch.
Thank you! :grin:
That's just what I said WOW !!!!!! What a catch But why did you have to throw the other one back ?
The other one was approx. 142cm long (weighing approx. 65lbs). The current size limit in the area where we were fishing is 115cm. Last year it...
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Last post by redzed
Thu Jun 21, 2018 18:42
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Shotgun Red's Pickled Fish
Replies: 20
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Butterbean » Tue May 15, 2018 22:41
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I stumbled on this recipe while watching YouTube. Shotgun Red claims its the best in the world. I don't know if this is true or not but I will admit its the best I've ever tasted and it so easy to make.
To make, just get nearly a gallon of fish fillets and layer them in a gallon container...
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MatterOne, I can't wait to hear your review. I hope you like it.
At first, I wasn't really impressed, but it's grown on me. Kind of addictive. And definitely better than the pickled herring from the deli.
It is addictive isn't it!? I've had several people asking for more. One guy liked it so...
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Last post by Butterbean
Tue May 29, 2018 15:55
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Smoked Salmon
Replies: 3
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Butterbean » Thu Mar 29, 2018 02:13
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Salmon are not native here and its rare that I eat it so I was pleased when one of my friends shipped me some Coho salmon. Since another friend traded me some maple syrup for some real cane syrup I thought this recipe might do both ingredients justice.
Using Hank Shaw's recipe and procedure....
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Salmon looks good and coho is one of my favourites. Your post reminded me that I'm out of the smoked variety. Still have enough frozen Chinook (King) fillets to last until the next fishing trip I live in salmon country and everyone here has their own smoked salmon recipe.
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Last post by redzed
Fri Mar 30, 2018 14:32
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Nanoose Bay Salmon and Prawn Sausage
Replies: 2
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redzed » Wed Dec 20, 2017 18:58
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Making a fish sausage has been on my mind for a long time and finally last week I crafted a variation. I had a bunch of salmon from last summer to smoke and decided at the last moment to make a sausage out of the tails and bellies. The recipe is mine, but I was guided by fish recipes in the French...
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Wow that surely different and looks great! If its firm enough to be sliced into strips would make a fine addition to Sushi rolls.
Very firm! The milk powder did its trick. :grin:
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Last post by redzed
Wed Dec 20, 2017 20:45
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Cold smoke rainbow trout.
Replies: 6
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Butterbean » Tue Nov 08, 2016 15:29
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Took the opportunity to take my boys trout fishing. Can't say we slayed them be we did alright I guess. Had a great time anyway and the scenery was beautiful.
Nothing like a good meal by the river after a long day fishing.
Decided to cold smoke the remaining trout along with some...
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Hey BB, a couple of questions? First, how did that trout stay on those bacon hooks during the smoking session? I skewered some small pink salmon the same way and most of them fell off because the skin ripped when I have the fillets some heat. :???: :shock: And second, are the wild pigs in your area...
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Last post by redzed
Fri Nov 11, 2016 03:55
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cure for salmon/fish
Replies: 12
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bmeyer50 » Wed Oct 01, 2014 20:46
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I'm curious why people don't use the instacure more for fish?
Also, there seems to be so much variation on recipes and amounts of ingredients.
Since I'm new to doing this, I'm looking for a simple cure/brine and want to use the instacure since I'd rather not poison someone accidentally!
I'll be...
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Hmm, minimally processed can mean a many different processes, including freezing. But obviously you bought farmed salmon and the texture and flavour of it depend a lot on what it was fed. And fish spoils very fast, so it might have been a few days from the time that the fish was filetted, packed...
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Last post by redzed
Mon Jun 08, 2015 01:52
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Paprykarz Szczecinski\ hot fish salad
Replies: 2
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StefanS » Mon Mar 30, 2015 21:45
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Culinary hit around Europe, made in Poland, imported to 32 countries in mid '60 to '90. Actually in production by small companies but.... is not same as before.
Thanks for our members from WD polish site for restore practically original recipe.
During my last week freezer inventory I have found...
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Redzed it is taste from my past, I used to eat it very often when I ve been student and lived in dorm. As you saw in my post - I 've made a inventory in my freezer so I used what I had. Last year I made some experimental smoking of example -bluefish, sea bass, fluke or porgy then leftovers used to...
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Last post by StefanS
Tue Mar 31, 2015 13:09
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Cold Smoked Salmon Brine Time?
Replies: 3
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Chief » Sun Mar 08, 2015 18:30
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Am hoping folks here can help clarify the guidelines in Marianski's book regarding brine times for cold smoked salmon. In Chapter 26, on page 597, he says to brine salmon fillets for 6-12 hours, depending on the size of the fillet. But on page 584, he says to brine 1-1.5 fillets for 1-2 hours if...
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Hello Chief, welcome to the group. I looked at the pages you mentioned in the Marianski book and you are right, it is somewhat contradictory and confusing. The only thing that I can think of is on p. 584 the instructions are for fillets from smaller fish other than salmon and on p. 597 for larger...
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Last post by redzed
Mon Mar 09, 2015 15:33
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Wahoo Dry Cure & Cold Smoke?
Replies: 2
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Tatoosh » Tue Feb 24, 2015 03:00
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I am looking to do a gravlax style dry cure for local fresh caught Wahoo and then a cold smoke with cherry or maple pellets. My initial plan, once I get the ingredients assembled, is to cure the Wahoo in a refrigerator for 8 to 12 hours (overnight) - then rinse off, dry, and allow to form a...
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Mabuhay Redzed! Yes, I am in Baguio City. It is a bit polluted and the gridlock during rush hour is secondary only to Manila. But I love the place dearly. Cool breezes, good schools (by Philippine standards), and the frequent rain storms that remind me of Oregon make me feel quite at home here.
I...
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Last post by Tatoosh
Fri Feb 27, 2015 20:59
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Cold smoked sockeye
Replies: 5
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redzed » Thu Oct 30, 2014 17:42
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I cold smoked 51/2 sockeye yesterday. Ended up with 16lbs of finished product. Had them frozen since July but never got around to smoking them and the weather was a bit too warm during the summer. Turned out fantastic!
Brine
4 litres of water
200g non-iodized salt
100g sugar
3 cloves smashed...
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Red - perfect. We'd drive out for a taste but are enjoying ours :grin: WE have one of the largest sockeye returns to the Adams river ever. A frien is a professional photographer and had a permit to go under water with them:
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Last post by Shuswap
Fri Oct 31, 2014 15:14
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[USA] Quick Draw Texan Ceviche
Replies: 5
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el Ducko » Wed Jul 30, 2014 07:22
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Ceviche Recipe
After a hard day on the trail, or seeing the sights, or just idly sitting around translating Latin, you could probably use a refreshing snack. What better than ceviche ( Say-Vee-Chay ) and a cold beer? After all, ducks LOVE fish. ...and beer.
The ideal place is the Pacific port of...
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...as we found most of the Colombian fare lacking in spices of any kind. You are right. Most Colombians seem happy with their rice, plantains, and beans. However, if you look for it, tasty food is available. (...but as always, it'll cost you!)
Let's go back! ...fascinating place.
:mrgreen:
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Last post by el Ducko
Sat Aug 02, 2014 18:01
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Experimental Fish Sausage
Replies: 13
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el Ducko » Tue Jun 17, 2014 22:40
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...any chance of getting a traditional Japanese sausage recipe or two from you? I suspect that you guys do interesting things with fish bits. (Although we non-Japanese don't always find them appealing, we always find it fun to explore.)
:mrgreen:
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I have knife minced fresh salmon and shrimp into the equivalent of grinding through a 1/4 inch plate and used it to stuff mushrooms. By the time it is mixed for a few minutes it is pretty sticky.
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Last post by ssorllih
Fri Jun 20, 2014 04:18
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Smokin' Salmon
Replies: 4
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sawhorseray » Fri Apr 11, 2014 19:53
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Took the big fish and cut it into easy-to-fillet pieces
Really great color on the fillets, the salmons stomach was stuffed with anchovies
Trying out a new brine recipe, similar to the one my fishing partner and I have always used
1 cup canning salt
2 cups brown sugar
3 cups Yoshida teriyaki...
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Superb Ray, Thanks for sharing the info. VERY helpful for future smoking fish. I never used cure, will next week. Thanks, Fred :cool:
I'd never used Instacure #1 for salmon before either. We detected no salty flavor and had more confidence in what was coming off the smoker than ever before. With...
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Last post by sawhorseray
Sat Apr 12, 2014 06:23
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Whitting filets
Replies: 5
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ssorllih » Tue Jan 07, 2014 03:04
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I bought some frozen whiting today and salted and cured 6 ounces and put them in the smoker after they had time to soak up the salt and dry and smoked them over apple for about 5 hours and brought them in and baked them at 250°F until they flaked easily. They are as good as smoked trout.
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It is 16°F outside and I have some whitting filets of the smoker I hope that if I make a strong enough fire I can get above freezing in the smoker.
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Last post by ssorllih
Fri Jan 24, 2014 18:51
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Smoked Lake Trout
Replies: 8
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Dumoine » Mon Jun 17, 2013 06:20
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I live close to Lake Michigan`s Grand Traverse Bay. The other night, my son came home with four nice looking lake trout that he and a buddy caught trolling on the bay.
It was kind of late so I just filleted the fish and put them in the fridge and then went to bed. The next morning I made a...
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That is a long standing debate among people who smoke fish. In fact, I believe most people who smoke salmon around here don't use nitrite. And most recipes don't include it. But there are risks and for that reason I personally use it. I give away a lot of my smoked salmon to family and friends and...
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Last post by redzed
Sun Sep 22, 2013 19:48
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Smoking Tuna?
Replies: 11
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JerBear » Wed Oct 19, 2011 04:19
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As most of you are aware I'm about to finish up my smoker construction project and the uncle who helped me put the smoker together has volunteered a tuna loin for experimentation. I noticed the prior posts all suggest some level of brining, is this a requirement or mostly for freshwater fish? Also,...
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Spam (from Pakistan) removed from this forum. 6/9/13 @22:55 CW
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Last post by Chuckwagon
Mon Jun 10, 2013 05:56
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The combination
Replies: 8
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ssorllih » Sun Jan 06, 2013 19:23
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Smoked salmon and fresh bread.
We had the coffee/social hour after church and about 30 people brought a plate,platter or bowl of food. The gang devoured it like a swarm of locusts. One pound of salmon and three small loaves of bread were well received with no leftovers.
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In the fish I was just farmed Atlantic salmon. In the bread it was rolled thin and flat ,then rolled as a log.
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Last post by ssorllih
Wed Jan 09, 2013 01:32
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Using leftovers and trimmings
Replies: 4
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ssorllih » Wed Dec 19, 2012 19:15
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Sunday night we had friends over for dinner and I served fresh salmon with tarrigon butter. I bought more fish than I needed so that I could get neat looking portions. the result was some trimmings which I brined , dried and am smoking today. I find the little smoked pieces are just as pleasing as...
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Jan try them cold smoked and sliced into a quiche. Make the crust with animal or poultry fat. I am sure that you will make them twice.
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Last post by ssorllih
Thu Dec 20, 2012 05:29
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A nicely formed pelicle
Replies: 5
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ssorllih » Sat Dec 15, 2012 16:54
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36 hours out of the brine and drying in the fridge gave me this result.
I am smoking amother filletbecause I have a demand for more. Great day for it only about 45°F
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Jan , The smoke was very good. We tried it after six hours and decided that it needed more smoke and time. eight was good.
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Last post by ssorllih
Sun Dec 16, 2012 14:39
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Flying Carp?
Replies: 1
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crustyo44 » Fri Dec 14, 2012 22:31
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Vietnamese catfish is cheap here but taste like crap. No wonder!!!,it feeds on Mekong floaters and/or steamers. Yet, they sell sh-t loads of of it.
Jan.
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Nothing against anyone who eats anything fro SE Asia but I wouldn't. Seen some videos on the ponds they were raised in. Overflowing sewage, etc. Not for me. Only posting this because we take care of each other here.
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Last post by nuynai
Fri Dec 14, 2012 23:27
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Brining from frozen
Replies: 1
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Somanytoes » Sun Nov 25, 2012 14:08
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When brining fish from frozen, should you increase or decrease the brine time?
From the main site, I understand the freezing cause the cells in the protein to rupture and hence making it easier for salt to navigate into the flesh. but would the ice prevent the salt from penetrating, and thus...
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Obviously the fish must thaw before the water is active in moving the salt in the brine but it should not take very much time for the fish to thaw when it is in the brine. You can check with your hand to feel when it is soft. The amount of water used to coat the frozen fish is small and of little...
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Last post by ssorllih
Sun Nov 25, 2012 18:07
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indian candy recipe
Replies: 21
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ajwillsnet » Mon Dec 19, 2011 21:15
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Hello to all out there! I have some nice salmon pieces that I want to make into Indian Candy. When I look around various forums, I see that most recipes do not call for the use of Prague powder or Cure # 1. Can anyone suggest a dry brine recipe that does use a curing agent such as cure # 1.
Thanks...
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No problem, I'm easy. Having guests always presents an excuse to drink more. If anyone would throw you out it would be my wife. She strictly enforces the 3 day rule with guests. :lol:
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Last post by redzed
Tue Nov 06, 2012 21:10
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Just had to try this/trout-or-salmon-omelet
Replies: 12
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Devo » Mon Sep 24, 2012 15:57
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Got the boy up for school this morning and fed him breakfast. Sent him off to get smarter :)
Saw this the other day and said hey I can do that. So I got out my players and went to work on making some breakfast for myself.
THE PLAYERS
EVERYONE IN THE POOL
ALL COOKED
AND THE TEST PIECE...
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As long as you can call it good , nothing else matters!!!
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Last post by Baconologist
Fri Sep 28, 2012 02:01
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Decided to smoke some Coho
Replies: 26
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redzed » Tue Jul 10, 2012 20:46
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Got a hold of three 6-7 lb coho yesterday and decided to smoke them. Brined in a 40% salt solution with brown sugar, garlic, cracked black pepper as well as fresh thyme, oregano and rosemary from the garden. The salmon was brined for 13 hours and is just about ready for the smoker. Tasted a raw...
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I spent 8 days standing waist deep in cold water trying to hook coho salmon. In the end I caught 5, however two were wild and had to be released, one was a jack weighing less than 3 lbs. Two were nice hatchery marked fish. One of them is in the pic below, weighing just under 10 lbs. My other coho...
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Last post by redzed
Tue Sep 25, 2012 05:03
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Tartar Sauce Recipe Needed
Replies: 11
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sawhorseray » Thu Sep 06, 2012 06:09
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A couple of decades back I tried making my own and things just didn't live up to expectations, way too eggey . I eat a lot of lingcod and snapper, egg-washed, dipped in panko or bread crumbs, fried in olive oil and butter, couple of minutes a side at most. Hoping to find a good recipe here that's...
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Lingcod and cabazon - a fine meal indeed!
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Last post by Cabonaia
Sat Sep 08, 2012 06:45
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Smoked Salmon Recipe
Replies: 23
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Blackriver » Wed Jan 18, 2012 01:20
First post
Here is one of my favorite smoked Salmon recipes. I hope everyone else likes it as much as I do.
4 pounds salmon fillets
3 quarts cold water
1 quart soy sauce
1 1/2 cups brown sugar
1 cup pickling salt
1 cup granulated sugar
1/2 cup honey
3 large cloves garlic, crushed
1 Tbs onion powder
2 Tbs...
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In the lat 60s, early 70s my grandfather used to take my dad, brother, cousin and I out of Half Moon Bay on party boats going for rock fish. We would catch 2 and 3 at a time and fill whole gunny sacks up with them. Good times! While I never landed any beautiful salmon like that, your picture with...
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Last post by sawhorseray
Tue Aug 07, 2012 14:35
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Smoking Catfish
Replies: 23
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Bubba » Fri Apr 06, 2012 02:50
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When I moved down to Alabama I made a plan to move my frozen & vacuum packed projects as well, and so I gave the Engineers at work some samples of Boerewors, Csabaii, smoked Chicken and smoked Pork Loin (Kassler).
On my last trip from Atlanta I bought some smoked Salmon as well and they loved...
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I smoke skinned catfish filets on a piece of parchment with holes made from a paper hole punch.
It makes it much easier to handle the filets without them crumbling.
Serve right on the piece of parchment.
Bob
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Last post by Baconologist
Thu Apr 26, 2012 22:49
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Sunday Nascar Salmon Platter
Replies: 8
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Devo » Sat Feb 25, 2012 19:44
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Had a request to make up a salmon platter for Nascar on Sunday. So I went with the Kummok recipe again as it has never failed me yet.
The platter is made up with smoked shrimp, salmon and lemons and strawberry's to give it some colour.
The shrimp where precooked store bought and I used 1 cup of...
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It cleared up here about an hour ago. It looks like the race will go at 7 pm. :lol: You can make another feast. :roll:
Eh....what race, pass me another beer please :razz: :razz: :razz:
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Last post by Devo
Tue Feb 28, 2012 01:50
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Smoked salmon super bowl 2012 smoked salmon platter
Replies: 3
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Devo » Sun Feb 05, 2012 01:29
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Going down the street tomorrow for the super bowl, thought I would bring something.
Air drying before the smoke
Out of the smoker (7 hours)
All plattered up and ready to travel ;) Smoked salmon, smoked cheese, grape tomatoes & smoked oysters
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Don't forget a sharp knife. I never depend on others to keep their knives sharp.
Thanks Ross, I will keep that in mind. Never know when you might need a sharp knife but I don't think anyone will let me in with my knife in my hand :lol: :lol: :lol:
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Last post by Devo
Sun Feb 05, 2012 02:22
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Kakabeka Gravlax by Devo
Replies: 4
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Chuckwagon » Fri Jan 27, 2012 04:09
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I asked our pal Devo if he had a favorite Gravlax recipe he could share with the members on this forum. He told me that Finlanders in his village of Kakabeka Falls, Ontario seem to enjoy this particular recipe. Thanks for sharing Devo.
Kakabeka Gravlax by Devo
Ingredients:
2 one lbs. center...
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Here's a recipe I got from Food Network. Vodka's not in it but can't be bad.
It never last's long enough to rest for a day or two.
Gravalax recipe
1/2 cup salt
1/2 cup sugar
2 tbls cracked wht peppercorns or ground black pepper, as it's much cheaper
2-3 lbs salmon fillets
2 bunches of fresh...
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Last post by nuynai
Sun Jan 29, 2012 19:03
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Smoked carp
Replies: 1
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nuynai » Fri Jan 20, 2012 14:30
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Anyone have any recipes they'd care to share regarding this topic. A guy on another site I use is looking for some. Have to help all the brothers that enjoy smoking things.
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Here are two recipes for hot smoking fish. When hot-smoking fish, the flesh gradually becomes cooked . Because fish begins to cook at 85°F. (30°C.), the temperature in most American cold-smoke houses is less than 85° F. (29°C.) and often much lower in order to prevent spoilage. In Russia and many...
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Last post by Chuckwagon
Sat Jan 21, 2012 04:15
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A small treat of smoke wild salmon
Replies: 2
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Devo » Thu Nov 24, 2011 23:03
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Picked two small fillets of wild salmon yesterday, price is out of this world. Used Kummok recipe with Soy Vay Veri Veri Teriyaki.
Getting air dried under the kitchen fan for three hours to get a good pellicle/glaze to form.
Two hours of alder smoke, 5 1/2 total time and we have some good...
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Nice Devo i have around 20 lbs of rainbow i need to smoke for a few guys in the neighbourhood i think i'll give your recipe a try on few pounds.
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Last post by dti1501
Fri Nov 25, 2011 05:25
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Smoked Coho Salmon
Replies: 8
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Salmonclubber » Mon Oct 24, 2011 15:48
First post
Hello everyone
I did two coho salmon in the smoker last night they turned out great used a basic salt brine no sugar dont like sweet tasting fish we caught one of the fish on Saturday and one on Sunday great weekend oh I smoked them using hickory thats all I had at the house
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Thanks Huey. Keep up the good work!
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Last post by Chuckwagon
Wed Oct 26, 2011 03:49
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[USA] Rocky Mountain Smoked Trout
Replies: 3
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Chuckwagon » Thu Sep 01, 2011 08:08
First post
Rocky Mountain Smoked Trout
We have a few lakes so high in these mountains that sometimes astronauts just paddle their canoes to shore then step out onto the moon. Our fishing techniques used on these high lakes must seem a little peculiar or strange to the uninitiated. You see, to catch pan-size...
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CW
Your next batch of smoked kabanosy could end up smellin' and tasting like stinky sturgeon.
Thanks for the heads up. I do have a second (smaller) smoker I use just for that reason.
Wally
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Last post by uwanna61
Mon Sep 05, 2011 22:10
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Last post by ssorllih
Sat Aug 27, 2011 02:37
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Trout/salmon pate
Replies: 1
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steelchef » Sun Apr 03, 2011 06:24
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We went through the freezer again today and found some trout that was reaching 'an age.' This is what we did with them.
Smoked Trout Pâté
smoked trout (about1 pound), skinned and boned
4 tbsp butter, softened
1 tbsp lemon juice
4 tbsp cream
white pepper, to taste
½ tsp of rubbed...
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People who want to get creatine could also eat salmon or trout fish this way because
trout and salmon fishes have creatine in these.
So also have a better taste.
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Last post by Emmanu
Fri Aug 26, 2011 11:03
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Smoked Whitefish
Replies: 3
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unclebuck » Thu Feb 03, 2011 15:30
First post
This is the recipe that I use for Lake Whitefish that I get from commercial fishermen.(I go out on the lake in winter with my pickup truck to get them right from the net or wait on shore in summer for him to dock.) They do not get any fresher.
6 large or 8 medium whitefish, dressed, scaled &...
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Hey Buckster,
Your advice is once again, well taken. I have experienced the walleye jerky, (they're much like perch for fat) although not as tasty. I personally don't use canola oil after I saw my brother in law's tractor run on it, seriously. Apparently it was originally produced as an alternate...
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Last post by steelchef
Thu Feb 17, 2011 17:48
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Trosky's smoking cured fish
Replies: 4
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Chuckwagon » Sat Sep 11, 2010 01:49
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Hi Smoky Fish Lovers!
Trosky is going fishing near Niagra Falls and I'm green with envy. :sad: He made the most beautiful smoker you've ever seen. (See euipment topic) I sure don`t pretend to be a smoking expert, but the following formulas have worked for me. The Green River provides huge trout...
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Hey Tros,
I was hoping you could tell me. :roll:
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Last post by Chuckwagon
Fri Oct 01, 2010 02:07
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What kind of fish is this?
Replies: 1
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Chuckwagon » Thu Apr 15, 2010 06:38
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In the Rocky Mountains we catch all kinds of trout. I thought maybe I'd surprise my wife with an exotic fish for dinner, so I went to my local Chinese Market. There it was... a beauty with an eye the size of a basketball! His body had lots of tough scales but I could easily remove them with my...
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The are two fishes in European waters which have poisonou (but non-fatal) spines, both spines sticking upwards, and sticking sideways, Lesser weaver and greater weaver. There could be related Pacific fishes. Suggest you Google greater weaver and take it from these.
Sorry about your back problems....
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Last post by beardedwonder5
Fri Jul 16, 2010 17:55
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