Favorite Fish Cooking Recipes/Prep Techniques & Videos

[DooFighter]

I just tried this last week when smoking a batch of salmon. I'd never heard of anyone doing it, but decided to try it. It turned out ok, I think I can make it better. Let me explain...

I usually leave my smoker salmon in pretty big pieces and the walleye I thawed out was quite a bit smaller pieces. Because the pieces were smaller, they absorbed more brine and got a little extra salty and of course they dried out a little when cooked alongside larger pieces of fish. I did take them off early, but it was not early enough. In any event, the fish was firmer than salmon when smoked, because it was a little overcooked, it was almost a little rubbery.

I think I will try it again, but will try to match the size pieces better with the salmon I'm doing along with it, so it doesn't get over brined or over cooked.

FWIW, my smoking recipe:

I use about 7-8# fillets. Dissolve 1Cup table salt and 1C brown sugar in 1 qt warm water til dissolved. Add 3 quarts more cold water. Sometimes I throw ice in the quarts as I measure them out to cool it before the fish goes in. That's it, I brine it for 8-9 hours. Soak apple and hickory chips at same time.

Rinse fillets well and set out to dry with a fan on them for 20-30 minutes, trying to get that skin on them so seal in moisture. I put newspapers down, then wax paper. Be sure to spray your racks with no stick spray, really helps with cleanup.

I have a propane smoker with thermometer on the door and try to get it 220-230F for 1.5 hrs before I turn them over for about 1+ hr more. I always like it, but when it comes right off the smoker is when it's the best...Still warm!

Wrap what will be eaten soon in foil, the rest gets foil, then vacuum packed for freezer.

As I said, next time I do walleye, I'll probably cut brine time to 5-6 hours and time in smoker maybe 1.25 hrs total.

BTW, this recipe was given to me by a good fisherman named Dan. He's a good coach

[schmutzomatic 5000]

Ok try this,
cook 4 pc. bacon
Sautee in bacon grease the following chopped veg.
2 sm. onion
2 clove garlic
3 celery
7-8 mushrooms
After veggies are soft add 1 1/2 cup hot water and a box of stovetop stuffing
fluff
In a greased baking dish add two nice walleye fillet'
season with garlic salt and season salt and salt and pepper to taste
place bacon on fillet's
spread stuffing mix over the fillet and bacon
bake for 20-25 min. on 425

OMG enjoy.. be greedy and dont share because in an hour or so you will want more......

[slammer]

Soffritto is a flavor base that is used in Latino cooking and Italian cooking when cooking soups or stews . This recipe will also work well with chicken or even pork chops. Huge flavor from a simple recipe.

2- onions chopped
1- jalapeno chopped
3- celery ribs chopped
1-red pepper chopped
1/2 of a whole bulb of garlic chopped
salt and pepper
1/4 to 1/2 tsp red pepper flakes

Saute all the above in a little olive oil until nice and tender and almost caramelized. Place all cooked ingredients into a food processor and process until smooth. Add 4 TBSP of butter and a handfull of fresh parsley and a big handful of fresh cilantro. Process again until smooth and add salt and pepper again to taste.
Using any white flaky type fish, put fish filets on a buttered baking dish and spread some of the soffritto mixture on each filet coating evenly.
Bake at 400 for 8-10 minutes and then Broil for 2 minutes or until the way you like the top to look. Serve with your favorite sides and Ice cold Beer!!!
Slammer!!!

[behr10]

dont really care too much for fish from up there. Perch are good eyes seem fishy. Im used to winnebago walleye im spoiled. Tarter sauce my friends lots of tarter lol.

[anglr]

Is there any way to get the Pike filleting video back up. I would like to send it to a friend?
It says "Removed by Poster" and shows some other pics. Maybe been hacked?

[Editor]

The video was removed on You Tube which we have no control over.
Here is a how to fillet a pike video and helpful info for cleaning your catch below
How to Clean Your Catch

Thanks

[otee]

This week we caught some nice Smallies and I cooked them with "Paul Prudome's Cajun Blackened Fish Spice" unbelieveable!