Author Topic: After The Catch, Fish Cooking Recipes  (Read 2541 times)

Offline muskyon46

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After The Catch, Fish Cooking Recipes
« on: Jan 25, 2016, 12:57 PM »
Idaho has one of these up on the main board and some of us have used the recipes, so slapthefish wanted to see how it would work for us. Lets here about some of your favorite recipes for cooking up those fish
         

Offline Madplumber

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Re: After The Catch, Fish Cooking Recipes
« Reply #1 on: Jan 26, 2016, 10:16 PM »
We need some good smoking (brine) recipes for trout

Offline happyheber

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Re: After The Catch, Fish Cooking Recipes
« Reply #2 on: Feb 04, 2016, 11:54 AM »
This is the pikeman panko recipe.  Happyheber is aka the PIKEMAN

3 cups Panko bread crumbs
2 tsp. Redmond garlic salt
2 tsp. Redmond onion salt
2 tsp. Redmond season salt
2 tsp. ground pepper
Mix together in a bag

1 dish flour ( for dipping)

1 dish
2 eggs
2 tsp. green tabasco sauce
mix well

Dip wet fillet in flour then in egg mixture then
in Panko mixture. Then fry in virgin coconut
oil. Till golden brown on both sides.
( not Walmart coconut oil)

Just a little tidbit you can find the cocnut oil and Redmond seasoning salts at a store called Real Foods you cook it one time with this recipe you will never cook fish another way again. Works with all filleted fish even Carp.

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Offline happyheber

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Re: After The Catch, Fish Cooking Recipes
« Reply #3 on: Feb 04, 2016, 11:58 AM »
Smoked Fish Recipe.

1 gallon hot hot water
1 cup Redmond real salt
2 pound bag brown sugar
Mix well. You can add any spices that you like to
add your own flavor. Just be careful of salt added

Pour over fish and marinate in fridge for 3 days.
Then smoke in your smoker till desired doneness

( Redmond Real Salt is found at Real Foods market or on line.)
pm me if you have any questions.
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Offline muskyon46

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Re: After The Catch, Fish Cooking Recipes
« Reply #4 on: Feb 05, 2016, 07:56 AM »
Both those recipes sound delicious happyheber. I have never tried frying in the coconut oil but I do have some (not wallyworld brand) so I will have to give it a go. Thanks
         

Offline johnnycake

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Re: After The Catch, Fish Cooking Recipes
« Reply #5 on: Feb 24, 2016, 12:07 PM »
Johnnycake's Dynamite Salmon/trout marinade:

1 medium yellow onion
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup whole grain mustard
1/4 cup olive oil
1 T ground ginger (a good size chunk of fresh works better if you got it)
optional: 1/4 jalapeno with seeds

Combine everything in a blender, and puree until smooth.  pour over your fillets and let sit at room temp for an hour, or in the fridge up to 24 hrs.  Grill on high heat and drool.  I like to serve this in butter lettuce cups with rice.

Offline FishinHank

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Re: After The Catch, Fish Cooking Recipes
« Reply #6 on: Jan 02, 2017, 02:55 PM »
For those of you that want to cold smoke trout or salmon, here is how I do it.

I use 3 parts brown sugar to about one part salt, maybe a little less. Normally I cut the fillet into smaller 3" square pieces so the brine penetrates the pieces. I always leave the skin on. Layer the fish into a plastic container and pack the mixed dry brine in. I usually try and stir it up every 12hrs or so, and a lot of liquid will get sucked out of the fish. I have done a brine as short as 24hrs and as long as 4 days. After its brined, take the pieces out and rinse them with cold water, placing them on a rack. I have a couple of muffin fans that I use to form the pellicle. This is probably the most important part of cold smoking salmon, is forming the pellicle. You want to dry the fish out until it is tacky. What this does is it seals in the moisture and allows the smoke to do its magic. I use a little chief smoker and a couple of pans of chips is all it takes. I leave the fish in there until it is dried to the consistency that I am looking for.

Trust me I ruined a whole lot of salmon before doing it this way and I have yet to get a bad batch. If you want to you can also sprinkle any kind of dried spices on the fish while the pellicle forms. It will get glued onto the fish and it does add some zing. I like to use course ground black pepper or some dried habanero powder if I want to add some heat. If I was going to smoke any fish this is how I would do it honestly.


 



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