Take out the gills and simmer slowly till the head nearly falls apart and crumbles.
Cool and pick out all the meat and chill over night.
Also make some boiled red potatoes peel and chill over night.
When ready to eat, make a Bechamel (cream) sauce with butter, flour, milk, salt, pepper and horseradish to taste.
Cut up potatoes and heat thoroughly in cream sauce,
When nice and hot gently fold in cod meat to avoid breaking.
Works best with the head but you could use a thick fillet if you want, just not quite the same .
Blackfish Chowder
2 lb blackfish (tautog) fillet
8 slc bacon
1 cup chopped onion
2 cup raw diced red potatoes
4 cup water
1/2 cup flour
1 cup clam juice
2 can evaporated milk - (13 oz)
6 tbl butter or margarine
2 tsp salt
1/2 tsp freshly-ground white pepper
Rinse fish and pat dry. Cut into bite sized (1/2-inch pieces) and set aside.
In a small skillet saute bacon until crisp. Remove bacon, blot excess fat with paper towels, crumble and set aside.
Discard bacon drippings except for approximately 2 tablespoons. Add onions and saute in bacon fat until tender but not brown.
Transfer onions to a deep saucepan and add potatoes and water. Cover and bring to a gentle boil. Reduce heat and simmer for 10 minutes. Add fish and simmer for about 10 more minutes or until fish and potatoes are done.
In a small bowl combine flour and clam juice and stir with a fork until smooth. Add to fish and potato mixture stirring constantly to blend flour into cooking liquid. Stir in evaporated milk, butter and salt and pepper to taste. Continue heating over medium heat until chowder thickens.
Garnish with crumbled bacon
Grilled Fish Fillets
1/3 cup soy sauce
¼ cup OJ concentrate
2 Tblsp oil
2 Tbls tomato sauce
1 tsp lemon juice
½ tsp prepared mustard
1tbls chopped onion
1 clove garlic minced
½ tsp ginger
Marinate 30- 60 min grill approx 5 min each side.
My Fish Cakes
1lb of Cod, Pollack or other white fish cut into ¼" dice
1/2 lb of shrimp cut into ¼" dice
1/2 cup each of onion, celery, and green pepper chopped
1 lge cooked potato ,grated
1 tsp red pepper seed
1 tbls old bay " optional"
1 egg
1 heaping Tbs of mayo
1 tsp of dejon mustard
1 Tbls of hot sauce
1 cup of seasoned bread crumbs
1. mix Fish, shrimp, onions, celery, green pepper, potato, red pepper seed and old bay in a big bowl.
2.In a seperate bowl mix , egg, mayo, mustard, and hot sauce.
3 Add to Fish and Veg mixture, stir, start adding the bread crumbs half a 1/3 cup at a time.
4.make the cakes about 3" by ¾" thick , coat with additional bread crumbs.
5. cook it in a cast iron frying pan with ¼ C of olive oil ,about 3 min on each side till golden. Makes about a dozen Fish Cakes serves 4-6
Fluke or Flounder Francaise
4 -6 Fillets
1 C Flour
2 eggs
4 Tbls of olive oil
4 Tbls of butter
1 Cup of wine
2 Tbls of lemon juice or to taste
1 1/2 Cups of chicken stock note* ( not necessary)
Cooking Instructions
Heat pan with oil
When hot dip fish in the flour first then into the eggs that you have beaten
Fry on both sides, don"t turn over until fish is golden brown
Once brown on both sides drain off excess oil and remove fish
Into the pan add wine let reduce or cook for a minute to evaporate alcohol
Add chicken stock* lemon juice and cook 5 minutes
Add butter and let it dissolve, sauce should thicken when you add the butter
Add salt and pepper to taste
return fillets to warm up
Crab Meat stuffing for Fish
1 pound backfin crab meat, picked over carefully
1 egg
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon dry English mustard
2 tablespoons mayonnaise
1 tablespoon melted butter
1 teaspoon chopped fresh parsley
1/3 cup fresh white bread cubed
1 teaspoon Old Bay seasoning
Hot Sauce to taste (optional
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"Last night I dreamt I lost my favorite box call...it was a horrible dream."
6 Walleye filets, skinned
1 lb. Asparagus
1 Tbs. Butter
2 tomatoes, peeled and cut up
½ cup mushrooms, sliced
¼ cup celery, chopped fine
¼ cup onion, chopped fine
¼ cup dry white wine
1 clove garlic, minced
½ tsp. mint
½ tsp. basil
¼ tsp. salt
Cut asparagus into 6-inch lengths. Cook in a covered saucepan with a small amount of water until almost tender. Remove and place in ice water. Dot filets with butter and season with salt. Add 2-4 pieces of asparagus on top and roll into a bundle, secure with wooden toothpicks. Place seam side down in a large skillet, add everything else. Cover and simmer for about 8 minutes. Remove bundles to a platter and keep warm. Turn heat up on the skillet and reduce the remaining sauce by half then pour over the fish bundles.
Beer Batter Fish Fingers
[/b]
2-3 lbs. Of fish, cut into strips
Oil for deep-frying
½ cup melted butter
½ cup beer
2 large eggs, separated
1 cup flour
½ cup corn starch
Salt and pepper to taste
Cut fish into strips 4 inches long, 1 inch wide and ½ inch thick, set aside. Beat egg yolks, add mix with beer and melted butter. Stir in the flour and cornstarch. Whip egg whites until stiff then add to the flour mix. Heat oil to medium high, salt and pepper fish pieces then coat with batter. Place in the hot oil. Fry until golden brown, remove and drain on paper towels
Big Guy Bouillabaisse
1 tbs. Oil
¼ cup green pepper chopped
1 small onion chopped
1 clove garlic minced
1 16 oz. Can tomatoes chopped
1 8 oz can tomato sauce
½ cup red wine
3 tbs. Parsley chopped
¼ tsp. Oregano
¼ tsp. Basil
1 lb. Perch filets cut up
1 8 oz. Can minced clams
1 lb. medium shrimp
Sauté green pepper , onion , garlic add everything except fish , clams and shrimp. Bring to a boil reduce heat and simmer 20 minutes. Add fish , clams , and shrimp cover and simmer 10 minutes , serve.
Great Lakes Fish Patties
Fish of your choice
1 medium onion, diced fine
3 eggs, beaten
2 Tbs. milk
3 cups cracker crumbs
Salt
Pepper
Oil for frying
Poach fish filets, crumble meat into fine pieces. Add onion, eggs, and milk and 2/3 cup cracker crumbs, salt and pepper to taste. Mix well, it should be moist but not wet. Shape into 3-inch patties and roll in fine breadcrumbs. Fry in hot oil until golden brown.
Score fish on a slant ½ inch deep on each side. Dust well with cornstarch.
Mix sauce ingredients and set aside. Heat a heavy pan and add oil. When very hot add the ginger and scallions. Fry a few minutes until scallions are bright green. Push to the side of the pan. Brown the fish in the pan 1 minute each side. Turn heat to low and fry for 4 minutes until crispy brown. Return heat to high. Splash sauce on fish and baste, turning once as sauce sizzles. Remove and top with the scallions and ginger.
Trout and Tater Tots
2 Lbs. Trout filets, skinned
1 lb. Tater Tots
1 can cream of celery soup
2/3 cup milk
¼ cup mayonnaise
1 tsp. curry powder
Chopped parsley for garnish
Arrange filets in a single layer in the bottom of a greased 8x12 inch-baking dish. Cover with potatoes. Mix soup and milk, Mayo, curry powder and pour over the fish and potatoes. Bake at 350 for 50 minutes. Remove from oven and garnish with parsley, serve.
Pike Pie
1 pike filleted
1 medium onion, chopped
1 8 oz. Package broccoli flowerets
1 cup Smoke bacon cheddar cheese, shredded
1 1/2 cups milk
3 eggs
1 cup bisquick
½ tsp. salt
1 ½ tsp. Mrs. Dash
Bake filet in tin foil at 350 for 30 minutes. Let cool and flake meat from bones. Grease a 9-inch pie plate. Spread fish on the bottom of plate. Sprinkle chopped onion on top of fish. Add broccoli, top with cheese. Mix eggs, milk, bisquick, Mrs. Dash, salt beat with a mixer until well mixed, and pour over fish. Bake at 400 for 30-40 minutes. Cool 5 minutes before cutting into wedges to serve.
Indian Candy[/b]
[/b]
" Salmon fillets
" salt
" brown sugar
Preparation
Cut salmon into 1/2" strips from fillets of salmon. In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon. Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix. Leave salmon in the bowl, in a cool place 5°C (40°F) for 12 to 24 hours. Remove salmon from the bowl, rinse off excess mix and pat dry.
Smoking Method
Place salmon on racks and put in the Smoker. Using Maple wood, smoke at about 50°C to 60°C (110°F to 135°F) for 4 to 12 hours depending on your preference as to texture and taste. The longer the smoking process, the more chewy the Indian Candy will be.
To Serve
Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears " they love it too! This process will extend the amount of time the fish can be stored in the refrigerator. Traditionally small salmon, such as Coho or Sockeye are used in this process. For a flavor twist add some genuine maple syrup to the salt/sugar mixture
Fried Perch Dogs
1 lb. yellow perch fillets
4 hot dog buns
4 Tbs. Mayonnaise
2 Tbs. Margarine
Flour
Salt and pepper to taste
Flour the filets in a mix of flour salt and pepper. Melt margarine in a large frying pan; cook filets until crispy and golden on the edges. Place several filets in a hot dog bun and top with the mayonnaise.
fish recipes
