nicemustang
03-10-2010, 09:25 PM
Hello AOF fishers,
Since there isn't any recipes forum or sticky...I guess we have to start our own threads. I wanted to share a couple of family recipes. Back in my home lake in SK, as residents of the town we net whitefish every year. This year was a little slower than normal, but the size of the fish was way up. All in all, about the same amount of KG. With the ice coming on the lake so late we had to postpone a weekend (dec 20) and that might have messed it up. We usually get 80-100 whitefish per net, we set the nets 2 nights, 2 nets per household.
So I have a lot of whitefish through the season in the freezer to use. And yes I am minding my AB possession limit. I have 2 recipes to share.
1. Smoked whitefish.
- fresh off the lake we fillet up as much as possible. we usually fillet and de-bone, pack 1 fish in vacuum packer sealer bag.
- thaw fish
- rub in soy sauce so it's just covered nicely
- sprinkle fillet with brown sugar, rub that in evenly
- heavy salt fillet, this helps brining process. I use enough that you can see it on there.
- add seasonings to taste with a generous sprinkle of:
* pepper
* lemon pepper
* garlic powder
* all spice
- if you want a little differnt flavor, spinkle lightly with cayanne pepper and montreal steak spice
I smoke in a burning barrel (with lid). I get a hot fire going then snuff it out, trying to keep the temperature around 250-300 degrees. I use a cedar base fire with black diamond willow. Willow is a real nice smoke, also apple wood is good too. Cook about 45 minute or until its flakey (not to dry). Cover with in foil for 5 minutes and serve. We like it with fettucini alfredo.
2. Pickeled fish
Many of you might not have had the pleasure of pickeled whitefish, many are probably gagging right now. But it's honestly VERY good...but it might be one of those aquired tastes.
- cut de-boned fish into small chunks
- put fish in salt water brine strong enough to float an egg (about 2 heaping tbsp per cup of water)
- Soak fish for 48 hours (in fridge)
- Rinse off fish, pack in jars with chopped rounds of white onions (about a 1/4 cup of onions per jar).
Brine:
- 4 cups vinegar
- 1 cup sugar
- 1/4 cup pickling spice (tie this in a cheese cloth)
- 1 cup of St David's white wine (I'm sure any white wine would do)
Boil vinegar, sugar and pickling spice for 5 minutes. Let cool. Add wine. Pour over fish. Leave 3 days before eating. Keep refridgerated.
Let me know if anyone tries these.
Anybody else have one to try?
Since there isn't any recipes forum or sticky...I guess we have to start our own threads. I wanted to share a couple of family recipes. Back in my home lake in SK, as residents of the town we net whitefish every year. This year was a little slower than normal, but the size of the fish was way up. All in all, about the same amount of KG. With the ice coming on the lake so late we had to postpone a weekend (dec 20) and that might have messed it up. We usually get 80-100 whitefish per net, we set the nets 2 nights, 2 nets per household.
So I have a lot of whitefish through the season in the freezer to use. And yes I am minding my AB possession limit. I have 2 recipes to share.
1. Smoked whitefish.
- fresh off the lake we fillet up as much as possible. we usually fillet and de-bone, pack 1 fish in vacuum packer sealer bag.
- thaw fish
- rub in soy sauce so it's just covered nicely
- sprinkle fillet with brown sugar, rub that in evenly
- heavy salt fillet, this helps brining process. I use enough that you can see it on there.
- add seasonings to taste with a generous sprinkle of:
* pepper
* lemon pepper
* garlic powder
* all spice
- if you want a little differnt flavor, spinkle lightly with cayanne pepper and montreal steak spice
I smoke in a burning barrel (with lid). I get a hot fire going then snuff it out, trying to keep the temperature around 250-300 degrees. I use a cedar base fire with black diamond willow. Willow is a real nice smoke, also apple wood is good too. Cook about 45 minute or until its flakey (not to dry). Cover with in foil for 5 minutes and serve. We like it with fettucini alfredo.
2. Pickeled fish
Many of you might not have had the pleasure of pickeled whitefish, many are probably gagging right now. But it's honestly VERY good...but it might be one of those aquired tastes.
- cut de-boned fish into small chunks
- put fish in salt water brine strong enough to float an egg (about 2 heaping tbsp per cup of water)
- Soak fish for 48 hours (in fridge)
- Rinse off fish, pack in jars with chopped rounds of white onions (about a 1/4 cup of onions per jar).
Brine:
- 4 cups vinegar
- 1 cup sugar
- 1/4 cup pickling spice (tie this in a cheese cloth)
- 1 cup of St David's white wine (I'm sure any white wine would do)
Boil vinegar, sugar and pickling spice for 5 minutes. Let cool. Add wine. Pour over fish. Leave 3 days before eating. Keep refridgerated.
Let me know if anyone tries these.
Anybody else have one to try?