For over 20 years, I spent a month or more at a time chasing winter steelhead on the Oregon Coast, taking outdoor writers, fishing tackle buyers and industry VIP’s fishing. Since I worked for a fishing tackle company that made smokers designed for fish and game, I went out of my way to have fresh smoked fish available during our fishing adventures. The method that enabled me to fish friends and business associates each and every day and share fresh smoked fish too was the following:
One of my favorite is called “Hot-water Cornbread!” Made with cornmeal butter and hot water. Traditionally! Louisiana Soul Food.
Followed by shaping into 1 inch or smaller thick patties ( my average patty is about 3 to 4 inches - still being around 1 inch in thickness ) fried lightly in your choice of healthy cooking oils - personally I like real 100% ghee made by @tinstarfoods aka #yum ( additionally it’s only made with those several ingredients I named above ) But one day I thought to myself why...
Today I’m starting out by using fresh Dungeness crab 🦀 outta my home waters of Puget Sound located in Western Washington that I steamed for 12 minutes 😁 followed by cooling in a ice and water bath ( yeah Baby )
Prior I started my Louisiana Creole style rice.
1. 2 cups of rice - soaked then rinsed.
2. Sautéed in real butter, garlic, celery and bell pepper - I like 4 oz. of butter for this super tasty recipe (go big here - real butter absolutely is awesome) f...
There are many ways to make a great Salmon Spread. I make a lot of difference styles of smoke salmon spreads for my family & close friends - so my personal advice is to start out by substituting the type of tuna you would use for your favorite tuna spread with smoke salmon just to start out with.
My wife and kids love having celery, clive’s, green onion, dill pickles ( or sweet pickles for those who like them ) plus boiled eggs added in their mix as well 😄 Just like with tuna spread I add...
This is one of our favorite salmon recipes, and works with steelhead too.
The first thing you will need is two to three pounds of boneless, skinless fillets; we like these cut in strips about 6 to 8 inches long (so they will fit in a baking pan). Your fillets should be no more than an inch or so thick.
This is one of our favorite ways to prepare salmon but works with any medium to large size fish, say of seven pounds or more. The best cut for this is a side fillet taken from the tail section/half of the fish because this area is fairly thin and, once filleted, has no bones.
To make clean up easy, place a section of aluminum foil over your broil pan and place your fillet onto it and under your broiler for 8 to 10 minutes; the exact timing will depend on the thickness of your fillet. The goal here is...
Since this is the time of year when we are clearing out our remaining freezer stores here is a tasty suggestion. Any walleye, bass, or ocean caught fish like halibut, cod, rockfish, etc. that you remove from the freezer should be thawed in cold water, then soaked in either milk or 7 UP soft drink for at least an hour to remove off taste. This really helps!
Use white meat fish in chowders or turn thicker fillets into Mock Lobster. (see below)