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Recommended
for Coho and Chinook Salmon
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SALMON PATTIES |
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1 pint lean salmon
1 pkg. Saltine cracker crumbs
3 eggs
1 medium onion/chopped fine
1/2 green pepper/chopped fine
1 can cream of mushroom soup
Place
salmon in bowl, salt and pepper to taste.
Mix in crackers, eggs, onion, and green pepper.
Shape into patties. Fry
both sides until golden brown. Pour
mushroom soup over patties and simmer for 45 minutes.
Serve with baked potato and vegetable.
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CANNED SALMON |
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Fillet
fish (remove skin) and cut into pieces.
Pack in jars 1 inch from the top.
Add teaspoon salt and 1 tablespoon tomato juice.
Put on lids and pressure cook for 110 minutes at 10 lbs. pressure.
An 8 qt. cooker will hold 5 wide mouth jars-pint size.
1 1/2 qts. of water should be used in the cooker.
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FISH DIP |
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2 cups flaked canned salmon
1 1/2 cup mayonnaise
1 teaspoon salt
1/2 cup finely minced celery
1/2 cup finely minced onion
2 tablespoons lemon juice
Pepper
fish to taste. Mix all
ingredients well and let sit 6 hours in refrigerator prior to serving.
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Recommended for Coho/Chinook Salmon and Rainbow
Trout
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ON THE GRILL |
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2 large fillets/skin removed
2 medium onions/sliced
2 cups Bulls Eye barbecue
sauce
8 slices bacon
1/2 cup water
2 tsp. butter
1 green pepper/diced (optional)
1/2 cup fresh mushrooms (optional)
Place
fish on large piece of double aluminum foil.
Salt and pepper fish to taste.
Place 2 strips of bacon on each side of fillet.
Add sliced onions, butter, and barbecue sauce (thinned with water). Add green pepper and mushrooms if desired.
Cover with piece of double aluminum foil and wrap tightly.
Place foil package on hot cooking grill, 15 to 20 minutes on each
side. Serve with baked potato
or wild rice and warm garlic bread.
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DEEP FRYING |
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Fillet
fish (remove skin) and cut into strips 1/2 inch wide. Moisten fish in milk and coat with Fryin Magic.
Deep fry at 350
F for 4-6 minutes.
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Recommended
for any of the fish you may catch while fishing aboard the Seahawk
(Coho/Chinook Salmon, Rainbow/Brown/Lake Trout) |
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FISH BOIL |
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12 small potatoes
6 small onions
6 carrots (cut into 2 inch pieces)
1/4 box pickling spices placed in pouch
1/4 cup salt
4 lbs. filleted fish, skin removed
Drawn butter, parsley, and lemon
Heat
5 quarts of water in a large kettle.
Put potatoes, carrots, onions, salt, and pickling spices in kettle
and boil for 10 minutes. Add
basket of fish an bring back to boil for an additional 15 minutes.
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SMOKED FISH |
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BRINE:
1 gallon water
1 1/4 cup canning salt
1/2 cup brown sugar
1/2
cup lemon juice
1
tablespoon onion salt
1
tablespoon garlic salt
Fillet
fish (skin removed) and cut into chunks 1 1/2 inches wide.
Soak in brine 12 hours. Remove
and rinse thoroughly with cold water.
Pat dry with paper toweling and place on pan for baking. Melt butter (oleo) and some brown sugar making a thick syrup.
Brush on fish pieces and place in pre-heated oven. Bake
at 325F for 20 minutes. Remove
and place in smoker for 4-5 hours.
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FISH CHOWDER |
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1 pint lean fish
2 cups water
2 large onions/finely chopped
2 cups raw potatoes/cubed
3 cups hot milk
1 two inch cube/salt pork diced into very thin cubes
3 tbsp. butter
2 tbsp. flour
Fillet
and remove skin from fish. Simmer
fish in water for 15 minutes or until fish is tender.
Drain and flake fish. Sauté
onions and salt port until golden brown.
Add potatoes, two cups water and cook until potatoes are tender.
Add fish, melt butter, and stir in flour.
Gradually add milk and cook over low flame.
Salt and pepper to taste. Stir
constantly until mixture is slightly thickened.
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