Cooking Your Catch???

[williesteal17]

Anybody have any totally excellent ways to cook there fish of the day?? Salmon-Trout-Steelhead??

[Chinook SSSF]

I do have a few good ones, I will try to post them asap

[Mr. R & B]

rolled in egg and milk, covered in italian bread crumbs and deep fried.

I am gonna try rolling in crushed cheez-its next time.

RB

[worm slayer]

or smoking sometimes the best way to go all you need is soy sauce and brown sugar you can alway add any of the following garlic ginger orange or pineapple juice chilli flakes onion powder sesame oil there are many others but make thin cuts any leave for several days the longer the better cuase then it smokes quick and lasts longer after being smoked hubby can take it with him for the whole day but if you want it for dinner as long as your talkin' fish then sprinkling some dried dill on top is always good and here is a list of ingredients for a stuffing that can be put in a whole fish you crush 2 stacks of saltines add the juice of one lemon and a stick of butter(melted) then a 16 or so oz. tub of sour cream stir together well your may need to adjust a little for consistancy but you should be able to make a ball out of it that wont fall apart or lose shape when left to sit pack as much as you can in that fish and cook as normal just takes a little longer to warm the stuffing through but you can eat it raw so if the center is a little cool it is ok because there isnt anything in it that will make you sick from not being cooked all the way you can also just place it on top of a filet. Enjoy.

[Goldenstone]

I say just do as Bear Grills does, take a bite out of it and say boy thats good!!!

:eek:

[mikebraun]

This is about the easiest way of cooking fish I've done and it tastes great.
Take a fillet and lay it on a piece of heavy duty foil a little more than twice as long as your fillet. Put it about 2-3 inches from one end and pour a generous amount of salsa on the top. Fold over the foil and seal the three remaining sides by folding 1/2 inch at a time. After each fold slide your finger along and make sure the fold is tight, three folds per side is good. Place on a cookie sheet in center of oven on 425, cooking time varies on thickness of fish. The foil will puff up like a pillow and becomes a mini presure cooker. When you see it puff up give it 5-10 more min depending on thickness. Open and enjoy, clean up is easy just throw the foil away.

[Chinook SSSF]

Teriyaki [Yoshida] BBQ Salmon

One of my favorites is to soak the salmon or steelhead for 12 to 24 hours in "Yoshida" teryaki gourmet sauce, AND ONLY THAT KIND OR IT WILL NOT BE EVEN CLOSE!.....lol .. For even more sweet flavor consider steaking the fish for 2 sides of flavor.

Then you can either bake in a slightly vented foil shell at a low temp [325] until fully cooked or BBQ the fish.

THE SECRET to this recipe beyond using only Yoshida is simply to put real butter on top of the fish so that the teriyaki can not dry out. Keep it wey with butter till its done. If you are using a BBQ, flip the steaks and butter a time or 2..The butter also helps as a non stick. When you eat this you will say :eek: I promis. A little more prep time but well worth it.

Seems to serve well with a boiled radiator or rotini pasta sprinkled with romano, even though no geographical coralation.

But then it also goes really good with ribs and cold coke!:D

[Arctic]

I say just do as Bear Grills does, take a bite out of it and say boy thats good!!!

:eek:

Hahaha, I might do it if we were whackin salty Salmon, but if the thing even pulled brackish water through its gills you would probably get a disease from doing it before anything else! Bear Grylls, what a character!

Does anyone else think that cooking fish in foil is a bad idea? It offgasses like crazy, and probably not so great for your longevity, but propane burning grills are probably just as bad... Hmmm. I dunno, just thinkin out loud i guess. But smoking it, with ginger, garlic, lemon pep, onion, lemon, and b sugar is pretty easy, and damn tasty...If you use a little bit of the Yellow Label Yoshidas it makes it even better.

[RollinontheRvr]

My wonderful wife bought me a Chargriller brand smoker/griller for Father's Day a couple of years ago. I thought I was doing pretty good as a smoker/griller until I found Lump Charcoal. That stuff really opened my eyes to cooking over charcoal. It burns hotter, cleaner and gives a great taste to anything being grilled either directly/indirectly or smoking and doesn't give the chemical smell that briquettes give off sometimes. It also lights so much easier than briquettes and if your food is done you can push unused lump out of the fire and use it another time.....:D

[Arctic]

Lump charcoal...Is this something we, as a backyard brewer could produce, or is there some special, proprietary process involved other than fire? If it is home-stewable, it might be fun to screw around with different species, and pre-fire moisture contents.

[Chinook SSSF]

I dont use foil often, and never with salmon or steelhead steaks....I dd not know it was harmful though, thanks for the note...


What is it your brewin up? A fine cup of ale?

[Osmosis]

AA and I have talked about that before haha, I avoid foil too.

Two days ago I cooked steelhead like this: Ginger, garlic, onion, salt and lemon pepper on top of the fish. Treager'd it at 120 for 1hr - brushed on the yellow label yoshidas teriyaki and crank up to 275 for the last 20 minutes.

[Chinook SSSF]

Alan call me, I just called you ....12:45

[Arctic]

What is it your brewin up? A fine cup of ale?

Haha, nah, I don't drink very often...At all these days... But I am a backyard scientist...I was just seeing if this lump charcoal was easily producable, and if so I would like to try a few diff'rent species...Not at all science, or brewing..unless you count brewing as the ideas in me skull.

And thanks to Osmosis for the turn on to the Yellow Label crap...Stuff is so effin good when you cook up ribbons in butter, and spices...MMM

[mikebraun]

Another tasty delite thats ooooh soooo goood. Take a skinless fillet and cut into strips about 1/2-3/4 inch wide. Mix "Pride of the West" with beer and maybe a little spice to kick it up a notch. Dip your strips and drop in hot oil till they turn golden. Take out of oil and drain on paper towels for a couple min. Serve with tartar sauce and enjoy, it will be the best you ever had.:D

[RollinontheRvr]

Lump charcoal...Is this something we, as a backyard brewer could produce, or is there some special, proprietary process involved other than fire? If it is home-stewable, it might be fun to screw around with different species, and pre-fire moisture contents.


Lump charcoal is fired at I think 1000 degree's in a furnace, so no, it's not for the backyard BBQ'er. I know it comes in different woods types. Supposedly Home Depot and Lowes has it at a pretty decent price but I have not gone and checked for myself yet. I bought a 20 lb bag of Big Green Egg brand at the Gas Connection on 82nd & Otty south of Johnson Creek Blvd here in Portland. Cost me 20 bucks but it lasted quite a while for me, in the season I BBQ alot....:eek:

[Arctic]

Ah, damm. I always like screwin around with something, anyting! But thanks for the info. A buck per, is not a bad price if it does last quite a while...My interest is piqued. Better get on the Lump Charcoal mission. I bet some hardwoods may even last longer, but then again the price may be slightly higher. Anyways, thank for the response. It sounds like a great alternative to traditional bagged charcoal.

[seamslayer]

Lump charcoal...Is this something we, as a backyard brewer could produce, or is there some special, proprietary process involved other than fire? If it is home-stewable, it might be fun to screw around with different species, and pre-fire moisture contents.

It is really the only way to go. Yes you can make it, and I have with good results. Hardwood only, because even after the burning process some resins remain in the wood. There are a number of ways to do it. The complicated and more elaborate methods would require a few pages of text to explain. I would re-search online and you will find an explanation. At the same time, you can produce small quantities by building a hot and compact hardwood fire (think madrona, maple, oak, or fruitwood) and moniter the blaze carefully. You want the pieces to be compleatly burning, and after a while they will change over to being mostly glowing ember. Remove these from the fire and quench in water. Dry out your charcoal and it is ready to use.

It is easy to light, very clean, extreemly hot, and easily made. In addition it imparts good smoke flavor and dosn't have odd bindors like brickets do (cornstartch and other unwanted things:eek:).

[RollinontheRvr]

Yes you can make it, and I have with good results.


You made it yourself??? That's cool, the article I read on it must have been inaccurate. The way the process was described, a guy would need a big oven that cooks at a 1000 degree's or better in order to achieve the end result. Maybe I should give it a try...:)

[seamslayer]

Yeah the production techniques bring on words and equipment I don't even want to think about. There are however many ways to gp about it with out the need for ovens and a wheel-barrow of cash. It sure is fun making your own.

Oh, on a side note last summer I got into the habbit of taking some charcoal along with me when I was fly fishing for trout. I mad a grill of sorts out of a metal coffe can with some air vents. People always talk about fish being best when it was caught only hours before, but for me I like it minutes befor on the banks of a favorite river.

[seamslayer]

A must try after a sucessfull steel catch. After enjoying a fillet of steelhead tw nights ago, I wonderd how I could change it up for last night. Then it hit me. After a horrible experience with salmon fettuchini in a resturrant, why not make it the way I really wanted it. It is simple and healthy. OK maybe not healthy but really good and simple:

In a small sauce pan combine a cup of heavy cream (healthy remember:p), with a half stcik of butter, one clove of garlick, pinch of fresh thyme, S&P, and a wee pich of nutmeg. Bring the cream mixture up to temp. on Med. Low heat untill the butter melts. Then add 1/2 c. grated parmesan cheese and continue to cook over Med. Low heat untill sauce thikens and you are thuroughly intoxicated by the smells in the kitchen. Thurn the bunner to Lo and allow the sauce to hold (don't let it cool as it will break when re-heated).
Mean while cook 1lb. of fettuchinni, and while the pasta cooks flake the fillet of steelhead (I remove the pin-bones on all fillets but if you haven't take the out now; just a reminder). Once the pasta is done, drain and return to the pan. Add cream sauce and gingerly fold in the luscious chunks of fish. Place the heavenly goodness in a suitable casserole and top with buttered bread crumbs and a little more paresan. Bake at 350 for 20 or so minutes untill steelhead is hot and bread crumbs/chese is golden brown.

Now eat, but make sure some one is there to help finish it off, unless you are hungry enough, because the sauce will sepparate and break if you try to re-heat the next day.:D

[Chinook SSSF]

That sounds so very good! IM going to try that being a big sucker for Fett...Thanks for puttin that one up.

[giggsy70]

For the marinade you put some worchestire sauce and three lemons in blender. For the lemons just cut into wedges and then in half. blend up until you have a nice past. Lay the salmon/steelhead skin down in a dish and pour the puree over the top and let it sit usually overnite but doesn't have to. When getting the grill ready soak some mesquite chips and throw them onto the coals. Lay your fish on the grill as it cooks take a pepper grinder and apply pepper with a glazing of honey. Glaze a few times, the more mesquite the smoker taste comes around. I usually serve with a chipotle corn and seasoned potatoes. Then the next day goes well with a buttery cracker or better yet take mayonaisse and add Sweet Thai Chili sauce 60/40 thai sauce and have it on a sandwich.

Another way I enjoy it is to have a 6-8 oz piece of fish atop golden yukon mashed potatoes with a nice pile of crab on top. Dress it with a Burnaisse sauce for what is called Steelhead Oscar.

Potatoe Crusted Halibut- Take your halibut roll it in melted garlic butter. Take sour cream and chive flavored chips and crumple them up forming a good layer over the top about a 1/8th" thick place on cookie sheet and place in oven around 350-380ish. While that is in th oven take some white wine a buttery chard or sweeter gertz/reisling mix with heavy whipping cream a bit of butter, couple of garlic cloves, and some shallots. Heat and stir until you get a little structure to it. Pour sauce on plate and present halibut on top with a touch of parsley for color. You can also roll the halibut in a mayonaise lemon sauce. Then roll it in any flavor of potatoe chips and bake in the oven. I ahve found that I prefer sour cream chive, but reg or bbq work too