Success Update
Forgort to metion that we got checked by F&W. It was a guy who stopped us deer hunting before but he was excellent. Just checked for our licences and gave us a reminder that it had to be barbless hooks and 3 pike over 63 cm, didn't even check the holes to make sure they were barbless (they were though). Asked him a few questions about the lakes around here and gave us some good tips.
Although they were these guys across the lake fishing from there truck and when F&W pulled up on the Ski-doo to check the ppl about 3 down from him, he backed up the boat launch and backed down the road a bit then sped off. Sure looked like he had done something illegal, but F&W didn't go after him, which kinda sucks.
We were fishing at Clear Lake near Stavely
Smoked Fish Recipe:
1 1/2 cups Kikkoman soy sauce
1 cup water
1 cup white wine
1/4 cup coarse salt (pickeling salt)
1/3 brown sugar
1/2 tsp onion salt
1/2 tsp Ground black pepper
1 tsp franks red hot
1 -2 cloves of minced garlic
Put this brine in the fridge for 24 hours
Then put the fish and the brine in those big ziplock bags in the fridge for 24 hours
Smoke mine at 200 F for 1 1/2 hours, smoke and oven on.
And you can play with some of the ingirdants, by adding more Garlic, or hot sauce depending on your liking.
Dustin
Last edited by OutwardBound; 02-03-2008 at 08:35 AM.
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