View Full Version : smoked,baked,jerky,pickled? What's your favor
mine is pickled
Feel free to share recipe, i'll give mine if someone wants it.
[ 09-07-2002, 06:17 PM: Message edited by: lund ]
ampersat
09-07-2002, 07:00 PM
i like mine on the grill, smoked with a honey mustard or bleu cheese topping.
take some mesquite chips (a whole lot of 'em) and put them into foil, enough foil to completely shield the fish from the flames of the grill. poke holes in both sides of the foil with the tip of a steak knife (not too big or the mesquite will actually catch on fire and mess up the whole thing). brush or spray the grill itself down with olive oil to keep the fish from sticking. fire up the grill, throw in the smoking pouch and wait for the first wisps of smoke. toss the filet on skin up for about six minutes, then flip it over and douse with honey mustard or river house bleu cheese dressing and whatever spices you like. grill until flakey. if you do it right, there will be a ton of smoke in your eyes. it's like smoking the fish and cooking it at the same time. to heck with buying those cedar planks; a bag of mesquite chips lasts a lot longer.
Claybear
09-07-2002, 07:33 PM
Our family Likes it just about anyway you can fix it, on the barbi, smoked, pickeld or cut thin and simmer in butter and garlic. Um, Um.
Jennie@ifish
09-07-2002, 08:21 PM
Hot fudge and nuts, please.
:smile:
Chris Sessions
09-08-2002, 09:37 AM
poached?? :smile:
cannonball
09-12-2002, 09:43 PM
say- pass on the jerky recipe. I've been aching to try some salmon or steelhead that way. I just got one of those heated dehydrators and the beef variety is excellent!
Mrdorkfish
09-12-2002, 10:07 PM
why am i up so late?? I'm fishing tomorrow....anyway, Last night, I cut up some odd pieces of salmon.....cubed it.....dipped it in a mix of egg and milk....then rolled it in Bisquick and Johnny's seafood seasoning.....deep fried it in my Big daddy fryer....Oh my....oral O...can i say that?? Anyway....yes...it's good ! Salmon is good....catch'em all !
Mrdorkfish
Louis
BBQ with a little French dressing on both sides of the fillet. If not BBQ on a wet cedar plank!
papa bear
09-13-2002, 11:55 AM
I do a lot of trout -- bows and brookies -- I keep small paper sacks handy. Take a sack, put in about 1/8 teaspoon salt, about the same amount of seasoning mix (the poultry is good for this), and 1/3 cup or a little less of 1/2 wheat flour and 1/2 cornmeal. put in 2 to 4 trout, depending on size. Shake gently. Fish should be pretty floured in a few seconds. Oil up a frying pan. Medium heat. Put in fish, sprinkle with fresh chives. Fry. Turn once. Under five minutes is often enough. While you're waiting, dice up some mushroom and potatoes with basil or cilantro and zap them in the micro. Or yellow squash, zuke, and tofu, with same. Turn out the fish, put in the vegies, stir around, turn out vegies (drain if too much oil). Make a salad with some cherry tomatoes in it and some garden fresh loose leaf lettuce. Serve.
Tried this with bass, crappies and perch, too, not bad. But the skins aren't good. I don't scale 'em, just fry 'em without the bag trick, then skin 'em out, then season 'em, maybe a bit of butter.