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Canned Salmon PDF

This is the only way I stored any fish this season.  There are a couple variations.  Basically, you need a pressure canner and need to follow the manufactures instructions on how to properly preserve the fish so you dont get sick or die.  That said, it's a piece of cake to do.

Ask your captain to fillet, skin, debone and remove the mudline from your fish.  Cut into pieces and stuff them into a 1 pint jar.  Leave proper headspace. Now add 1/2 TBS of canning salt, black pepper, cajun, lemon juice and a generous dollop of ketchup.  Secure lids and process as indicated by manufacture or your canning recipie book. 

Once done with the processing, let cool and check the lids and so forth.  Clean up the jars and lids before storage. 

For variations: I double the spice portion.  Gives it a nice zing with the cajun.  You could also leave out all but the salt and lemon juice if you want a bland fish for recipies or something.

 

As for the eating, the classic is to eat it like you would tuna.  After canning, the texture is remarkably the same as tuna and tastes virtually identical.  If you didn't know, you would think it was tuna.  Mix up with some fresh onions and mayo and have a great sandwich.

Mix with macoroni and cheese for a fast hot lunch for the kids or yourself.  Tastes just like tuna cassarole.

Sprinke on a salad for a little protein while eating healthy.

Even heat it in the microwave and just eat it.

However you do it, it is a great way to preserve some salmon (or other fish) and you don't get freezer burn or take up precious freezer space.

 
Parmesan Baked Salmon PDF

My wife pirated this off the internet somewhere and it is really good. 

 

1 medium salmon fillet, fully boned out and skinned

1 cup fresh parmesan cheese

1/2 cup flour

1 clove garlic crushed (we used 3)

1/4 teaspoon seasoned salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 egg beaten

1/2 cup milk

1/4 cup butter

 

Mix the parmesan cheese, flour, seasoned salt, pepper, paprika in a medium bowl.  In a seperate bowl, mix the beaten egg and milk well.  Cut the salmon into serving size pieces.  When cutting the salmon, make sure to remove the pin bones above the ribs and fully remove the mud line down the middle of the fish.  Dip the salmon in the egg mixture and then into the dry mix to coat.  Place fillets in a greased 9x13 baking dish.  Saute the garlic in the butter and drizzle over the salmon.  Bake at 350 for 30 minutes or until the salmon flakes easily.  As with all salmon, DO NOT over cook it.  We cooked for about 25 minutes and it was perfect.  You could also add onions or some other spices to the mix. 

 
Breakfast fish and eggs PDF

This one goes back years for me and is a favorite with walleye or small coho.  Take a skillet and warm it up on medium heat.  Place enough real butter in the pan to cover the entire bottom.  Place the fillets in the pan and sprinkle them with garlic powder, lemon pepper and cajun.  Add chopped onions, green or red peppers or mushrooms.  Cover and let cook a short while.  Flip the fish at least once.  When the fish is almost completely cooked, crack desired eggs into the skillet.  Scramble the eggs in the same juices the fish cooked in.  After eggs are cooked, serve hot with toast and fresh fruit.  Makes a great hardy breakfast!

 
Cooking fish thats been in the freezer PDF
Here is a trick to cooking fish that has been in the freezer for a while.  After thawing the fish in the sink or refrigerator, drain off any excess water and place the fish in a pan or bowl.  Cover the fish with club soda or milk and let stand for a while.  Rinse the fish off periodically and the fish will get more mild.
 
Grilled Salmon PDF

One of the all time great recipies for salmon.  Start with a foil tray with edges to keep in the juices.  Line the tray with ample daps of butter.  Place the fillets on the butter and sprinkle with lemon pepper and garlic salt.  Coat the top with onions, green peppers or mushrooms.  Place the whole tray on a grill over medium heat.  Cook until the meat is white all the way through.  Do NOT overcook!  When the fillets are done, remove from heat and serve immediately.  Add green beans, asparagus, fresh salads, potatoes, fries or rice for a complete meal. 

 
Smoked Salmon PDF
For those of you that have access to a smoker this one is hard to beat.  Ask the captain to fillet the pin bones out of the fish for you and chunck the fillets for smoking.  Take a glass 9x13 or similar and line the dish with the fillet chunks.  Then in a glass mixing bowl, mix 2 cups water, 1/2 cup kosher salt, 1/2 cup brown sugar, 1/2 cup soy sauce.  Whip with a wisk to make sure everything is disolved.  Pour mixture over fish and cover and refrigerate.  at 12 hours or so, flip the fillet chunks to make sure they brine evenly.  After 24 hours or longer, remove the fish from the brine and discard the brine.  Rinse the chunks with cold water and pat dry or air dry.  Place the chunks on the racks of the smoker and coat in any or all of the following spices, lemon pepper, cajun, black pepper, garlic etc.  I prefer garlic and black pepper together, Lemon pepper with garlic, and cajun and black pepper.  Coat heavily on one side and place into smoker.  I have an electic smoker so product is suppose to be dry when placed in to cook.  I cook at 225 for 2 hours.  Everyone that has had it loves it.
 
Smoked Salmon Dip PDF

After you smoke your fish, this is one fabulous way to make it even better.  This recipie comes from Red Rider of Wisconson.  Its a great one.

16oz softened cream cheese
16oz sour cream
beat until creamy/add:

4T chop onion
4T chop chives
2T lemon juice
1 tsp lawyers season salt
1/4 tsp dry mustard
2 tsp worcestershire sauce
4 dashes garlic salt
6-8 dashes pepper

Add 2 cups of smoked fish and mix together very well.  Chill and serve with Ritz type crackers.  There wont be any left!

This is the double batch, as a single batch just wont cut it.

 
Fish Stirfry PDF

For starters, ask your captain to fillet the pin bones out of the fillets.  Take the fillets and cube them into bite sized pieces and soak in soy sauce.  More time in the soy sauce adds flavor.  Chop onion, green bell pepper, red bell pepper, mushrooms and place in a bowl.  Add a can of water chestnuts and baby corn on the cob.  If you like, add a can of black beans that have been rinsed off.  Heat about a tablespoon of olive oil in a wok or deep frypan.  Place all the ingrediants into the pan at the same time.  Start withe the fish on the bottom.  Cover with lid.  Cook until the fish is white all the way through.  Do NOT overcook.  The veggies will be warm and crisp.  Spoon on top a bed of rice and top with sweet and sour sauce for a complete, nutritious meal.

 
Bacon Brown Trout PDF

Start with a cold skillet with a cover.  Again, I prefer cast iron for this one.  Line the entire bottom of the skillet with bacon strips.  place as tightly as possible.  Place your Brown Trout fillets on top of the bacon.  Top the fillets with onions and mushrooms.  Top that with another layer of bacon and cover the pan.  Place on stove over medium heat until fish is done.  The bacon will NOT get brown like this.  You are basically steaming the fish with bacon for extra flavor.  If you like, when the fish is done, continue cooking the bacon with cover removed to brown it.  Great with scrambled eggs for a hardy breakfast or with fresh veggies for dinner.

 
Pan Fried Salmon PDF

This is best with the smaller salmon like coho or smaller trout.  Get a decent sized skillet, preferably iron and preheat your preferred oil.  Real lard is best for taste, but shortening, butter, or vegtible oils will all work.  I use lard once or twice a year, so this is how I do it.  Pre-heat the lard until it starts to smoke slightly.  Coat the fish in a mixure of pancake flour, season salt, garlic powder (not garlic salt), and lemon pepper.  Pan fry until golden brown on each side.  Pretty easy, fast and tasty! 

Leftovers make great sandwiches the next day.  add some mayo and a slice of lettuce and tomato and you are all set.

 
Salmon Spread PDF
This is for any fish leftovers.  Make sure its boneless (those little pin bones) and cooled in the refrigerator.  Mash the fish with a fork and place into a bowl.  Add Mayo or Miricle whip to get the "tunafish" consistancy.  Add finely chopped onion and celery.  Season with garlic salt, pepper and mustard and whip all together very well.  Add to bread for a fantastic sandwich.  Add a piece of romain lettuce and a pickle spare for a perfect lunch.
 
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