Great Recipes

WHAT DO I DO WITH ALL THESE FISH?

You've finished your charter, you're back at the dock and your captain has just finished racking your fish on the "bragging boards" for photos. As you stand there ogling your catch, he hits you with that dreaded question: "How do you want 'em cleaned?" Yep, reality has set in, leaving you wondering if Sears still has that chest freezer on sale because near as you can figure, there's enough fish here to feed a small village!

Folks, please don't be offended if your captain seems amused by your quandary. (Actually, the more horrified you look at the prospect of hauling all these fish home, the more pleased your captain will be!) With just a little planning, you'll be more than able to take proper care of your catch and be able to enjoy them for months to come.

Your choice for cleaning wilI be either gutted or filleted. How you plan to prepare your fish and the amount of room you have to store them will dictate how you should request they be cleaned. If you ask for your fish gutted, you'll simply get them whole, with the gills and entrails removed. Should you decide to "steak" your fish or to have them smoked whole, gutted would be your best choice.

If you ask for your fish filleted, you'll receive a slab of meat from each side of the fish, with the skin on (state law prevents us from removing the skin). Fillets will take up considerably less space and can be frozen solid in water to last longer.

When transporting your fish home, make sure there is ample room in your cooler to cover the fish with ice. Drain the excess water out of your cooler so the bags won't become water-soaked. Properly iced fish can keep well for several days, if necessary. When freezing fillets, try to package them individually or in amounts you'll use in one sitting. Avoid re-freezing your catch whenever possible.

If you have questions as to the best way to care for your catch, be sure to ask your captain. ENJOY!

The Galley: Some of our favorite recipes

BAKED FILLETS WITH CHEESE & MUSHROOMS

3 lbs. salmon and trout fillets
1 cup grated cheddar cheese
1 can condensed cream of mushroom soup
SaIt and pepper
1/2 cup white wine or sherry

Soak fillets in salt water 3O minutes - rinse in cold water, dry on paper towel. Cut to size and arrange in baking dish. Season with salt and pepper. Mix wine and mushroom soup, add cheese, then cover fillets. Bake at 375 deg 2O-3O minutes.

Indoors or outside equipment needed.
1 large pot (1O quart) size
1 strainer
4 pounds fish
Cut fish into 2-1/2 inch steaks
(Remove belly flap)
3 pounds red potatoes
2 pounds of small onions

Add enough salt to 8 quarts of water to make water cloudy (1 lb.). Don't worry about too much salt. Bring water to boil, add potatoes, boil 2O minutes, depending on size of each. Add onions and fish and boil another 15 minutes or until fish flakes with a fork. Remove from heat and strain contents from the salt water. Serve with drawn butter and you'll think lobster never existed.

Fish steaks may be seasoned with paprika and broiled for 2 minutes to firm up the meat and add that extra touch. Leftovers (which you'll seldom ever have) make excellent mock tuna salad.

1 medium onion, chopped
1 sm. stalk celery, chopped
1 tbsp. vegetable oil
1 (28 oz.) can whole tomatoes
1 tbsp. snipped parsley
1/2 tsp. lemon juice
1/4 tsp. salt
14 tsp. dried thyme leaves
1/8 tsp. dried oregano leaves
1 clove garlic, finely chopped
1 small bay leaf
dash cayenne red pepper
2 cans condensed chicken broth
1/2 cup water
2 tbsp. cornstarch
1 lb. fresh or frozen lake trout
cut into pieces
1/8 tsp. fennel seed (opt.)

Cook and stir onions, celery in 3-quart saucepan for 4 minutes. Stir in tomatoes (with liquid), parsley through red pepper. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in broth. Mix water and cornstarch, stir into broth mixture. Cook, stirring constantly until mixture thickens and boils. Stir in trout, simmer uncovered until trout flakes easily with fork, about 1O minutes. Sprinkle with salt and pepper, if desired. 7 servings. Excellent!

2 egg yolks
2 cups milk
2 tablespoons quick-cooking tapioca
1-1/2 teaspoons salt
dash of pepper
1/2 cup finely chopped celery
1-1/2 teaspoons grated onion
2 cups flaked cooked fish
2 tablespoons chopped parsley
2 egg whites
1/2 cup crushed corn flakes or potato chips

Mix egg yolks with a small amount of the milk in saucepan. Add remaining milk, tapioca, salt, pepper, celery and onion, and mix well. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and add fish and parsley, mixing well. Beat egg whites until they form stiff peaks. Very gradually, fold in the milk mixture, bending well. Spoon into greased 1-1/2 quart casserole. Sprinkle with corn flakes or potato chips. Bake at 35O deg for 5O minutes or until firm and crumbs are browned. Makes 4 servings. (Diet Note: A good dish for a wheat-free diet.)

2 lbs. salmon steaks
1 cup dry vermouth
3/4 cup melted fat or oil
1/3 cup lemon juice
2 tablespoons chopped chives
2 teaspoons salt
1 clove garlic, finely chopped
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/4 teaspoon thyme
1/8 teaspoon sage
1/8 teaspoon liquid hot pepper sauce

Thaw frozen steaks. Cut into serving-size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients. Pour sauce over fish and let stand for 4 hours, turning occasionally. Remove fish, reserving sauce for basting. Place fish in well greased, hinged wire grills. Cook about 4 in. from moderately hot coals for 8 minutes. Baste with sauce. Turn and cook for 7 to 1O min. longer or until fish flakes easily when tested with fork. Serves 6.

1 tbsp. dark brown sugar
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. ground coriander
1 tsp. coarsely ground black pepper
1/4 to 1/2 tsp. ground allspice
1 (1/2-pound) center-cut salmon fillet
1/2 tsp. olive oil
Cooking spray

Prepare grill.

Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.

Place fish, skin side down, on a grill rack coated with cooking spray; grill 1O minutes or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: about 4 1/2 ounces).

2 lbs. salmon steaks
2 cups Italian dressing
2 tablespoons lemon juice
2 teaspoons salt
1/4 teaspoon pepper
Paprika

Thaw frozen steaks. Cut into serving-size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients except paprika. Pour sauce over fish and let stand for 3O min., turning once. Remove fish, reserving sauce for basting. Place fish in well-greased, hinged wire grills. Sprinkle with paprika, Cook about 4 in. from moderately hot coals for 8 min. Baste with sauce and sprinkle with paprika. Turn and cook for 7 to 1O min. longer or until fish flakes easily when tested with fork. Serves 6.

6 tbsp. soy sauce
6 tbsp. vinegar
1 tbsp. pepper
1 tbsp. salt
4 tbsp. brown sugar
4 tbsp. ginger
4 tbsp. nutmeg
4 bay leaves

Mix all ingredients well in a large bowl, add salmon fillets making sure to cover entire fillet, cover and marinate for 12-24 hours in the refrigerator, occasionally mixing to cover the fillets, best cooked over barbecue or open grill, use left over marinate to baste as you cook.

Trout: 3-4#
Potatoes: 3 med. size (about 3-4 cups)
Carrots: 2 cups
Celery: 2 cups
Onion: 1 large
Milk: Around 1 qt. (more or less as desired)
Butter: 1 stick (1/4 lb.)
Salt: To taste
Pepper: To taste

If you like it hot, try a little cayenne pepper in it. Cut up vegetables into bite size pieces. Cook vegetables until done (about 1 -1/2 hrs.). In separate pan, melt one stick butter; cut up trout in small cubes and brown in butter along with onions until onions are soft. Add vegetables and pour in milk (about 1 qt.). You may add more or less as desired. Simmer on very low heat until heated through.

LIGHT TOMATO WINE SAUCE
Prep time: 35 minutes
2 tbsp olive oil
2/4 cup onion, diced
4 salmon fillets (skinned)
1 cup Holland House White or Vermouth Cooking Wine
2/3 cup water
1 cup lemon juice
1 cup cherry tomatoes quartered or 1 cup canned tomatoes
2 tsp fresh grated ginger
2 tbsp fresh chopped parsley

Heat oven to 400 degrees. In 10" nonstick oven pan, heat 2 tbsp olive oil and onion over medium heat until soft. (approx. 10 min.). Add fish cooking wine, lemon and water. Bring to boil, cover and place in oven. Cook 10 min per 1" thickness. Remove fish from pan, set aside and cover. Add tomatoes and ginger. Bring to simmer, then let simmer until tomatoes break down and sauce is reduced to 1 cup. (approx. 10 min.) Remove from heat. Stir in parsley. Serve fish in shallow bowl.

1-1/2 lbs. fresh or salted salmon
3 to 4 firm, ripe, medium size tomatoes
2 or 3 Spring onions or scallions, finely chopped
lemon slices

This Hawaiian fish salad is described by natives as ONO (delicious). De bone and remove skin from salmon. Shred or dice. Place in bowl and chill. Dice tomatoes. Place in separate bowl and chill. Just before serving, toss salmon and tomatoes together. Garnish with finely chopped onions. Place a few ice cubes in mixture to keep it moist and cool. If desired serve lemon slices. Serves 8 to 1O.

(NOTE: If using fresh salmon, soak in brine over night using liberal amount of salt, Rinse excess salt off before using.)

1 lb. lean fish
1-1/2 cups water
2 large onions, sliced
1-two inch cube salt pork, diced into very thin cubes
2 cups raw potatoes, cubed
2 tbsp. butter
2 tbsp. flour
3 cups hot milk

Simmer fish in water for 15 minutes or until fish is tender. Drain, saving stock. Remove skin and bones from fish. Flake fish. Saute onions and salt pork until golden brown. Add potatoes and two cups fish stock and cook until potatoes are tender. Add fish, Melt butter. Stir in flour and add fish mixture.

Gradually add milk and cook over low flame, stirring constantly, until mixture is slightly thickened. Butter crackers and toast slightly. Float on chowder, buttered side up, when serving. Serves 5.

There's an old Yankee saying that "Chowder is always better on the second day" so be sure to cool quickly and keep refrigerated until used. Bring just to a boil before serving.

2 salmon fillets (6 ounces each)
2 tbsp. mayonnaise
1/2 cup finely chopped pecans
1/3 cup seasoned bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh parsley
1 tbsp. butter, melted

CUCUMBER SAUCE:
1/2 cup chopped seeded peeled cucumber
1/2 cup vanilla yogurt
1/2 tsp. snipped fresh dill or 1/4 tsp. dill weed
1/8 tsp. garlic powder

Place salmon skín side down in a greased 11-in. x 7-in. x 2-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. Combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425 deg for 1O-15 minutes or until fish flakes easily with a fork.

Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon. Yield: 2 servings.

1 lb. leftover salmon
1/2 cup chopped onion
1/4 cup melted fat or oil
1/3 cup liquid
1/3 cup dry bread crumbs
2 eggs, beaten
1/4 cup chopped parsley
1 teaspoon powdered mustard
1/2 teaspoon salt
1/2 cup dry bread crumbs
1/3 cup mayonnaise or saIad dressing
1 tablespoon chopped sweet pickle
6 buttered hamburger rolls

Flake salmon, cook onion in fat until tender. Add liquid, crumbs, eggs, parsley, mustard, salt, and salmon; mix well. Shape into 6 burgers. Roll in crumbs. Fry in hot fat in heavy fry pan about 4 in. from hot coals for 3 min. Turn carefully and fry for 3 to 4 min. longer or until brown. Drain on absorbent paper. Combine mayonnaise and pickle. Place burgers on bottom half of each roll. Top with 1 tablespoon mayonnaise mixture and top half of roll. Serves 6.

2 Salmon steaks
2 tsp. salt
1/4 tsp. pepper
1/4 cup flour
4 tbsp. butter
2 cups sliced onions
1 cup chopped green pepper
3 stalks celery, chopped
2 tbsp. cornstarch
2 cups chicken broth made with boullion
1 cup canned corn kernels
2 tbsp. soy sauce
1 tsp. sugar
7 oz. spaghetti noodles, cooked and drained

Cut salmon in 2" cubes discarding bones. Dip cubes in mixture of flour, salt and pepper, coating all sides - in butter saute the salmon, onions, green pepper and celery 1O minutes. Mix cornstarch and broth until smooth. Add to skillet, stirring constantly until it reaches the boiling point, then cook over low heat 5 minutes. Taste for seasoning.

Spread spaghetti in buttered casserole and arrange salmon over it. Pour sauce over all. Cover the casserole.

Bake in 35O deg oven with cover on for 3O minutes. Remove cover and cook 5 minutes.

1 bowl flour
1 bowl beaten eggs
1 bowl cracker crumbs, seasoned to taste
(Ritz crackers, saltines & cornflakes will work)

Fillet one salmon. Cut fillets into 2" x 2" pieces. Roll each piece into flour, then eggs and then seasoned cracker crumbs. Place coated pieces in hot grease and fry. It fries fast, don't overcook.

Place 4 salmon steaks, 1" thick in shallow baking pan. Blend 1/3 cup melted butter, 1 teaspoon Worcestershire sauce, 1 teaspoon grated onion, and 1/4 teaspoon paprika; brush some lightly on fish. Sprinkle with salt. Bake at 35O deg for 25 to 3O minutes. Pass remaining sauce. Serves 4.

1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 to 2 lbs. salmon steaks
1/4 cup milk
1/2 cup oil
2 tbsp. butter or margarine
Juice of 1/2 lemon
1 tbsp. parsley
Thin lemon slices

Mix flour, salt and pepper. Dip salmon steaks in milk, then in flour mixture. Heat oil in large fying pan until very hot. Add fish steaks, one at a time, and cook until browned on both sides. Heat butter in a small saucepan until it begins to turn brown. Remove fish to a platter and sprinkle with lemon juice and parsley and pour browned butter over all. Garnish with lemon slices and serve to 4.

1 cup sugar
1 cup salt (commercial salt)
1 quart water

Marinate overnight (8 hrs.); rinse, then put in oven at 16O deg for 1/2 hr; then put in Weber grill for 2 hrs., turn every 1/2 hr. or so.

1 lb. smoked salmon or trout (flaked)
1/2 lb. softened cream cheese
1 small grated onion
1/2 tsp. salt
1 tsp. lemon juice
1 tsp. horseradish

Mix all ingredients forming a ball. Roll in 3 tsp. parsley.

1 sliced onion
2 sliced carrots
1 can peas
2 sliced potatoes
Salt and pepper
Lemon juice
1 small can stewed tomatoes

Fillet fish, cut ín serving size. Place fillets on large piece of double foil. Cover fillets with vegetables, add salt, pepper and butter. Fold both ends of foil together, then fold upward and cook on grill about 4O minutes.

Fillet fish (removing bones) leaving skin on. Brush with butter, sprinkle with salt and pepper. Spread with brown sugar, add sliced onions. Sprinkle with lemon juice. Put the fiIlets together and wrap in buttered foil. Place foil package on cooking grill. Bake on grill about 35-4O minutes.