|
|
05-28-2011, 11:25 AM
|
|
|
Join Date: Feb 2011
Posts: 50
|
|
Quote:
Originally Posted by great white whaler
rocky mountain brookies,,,,,,and rainbows.yummmmmmmmmmmmmmm,along with a slice of toast,and a cup of red rose.
|
C'mon....its gotta be Tetley!!!
|
05-28-2011, 11:26 AM
|
Banned
|
|
Join Date: Apr 2011
Posts: 254
|
|
I love trout, cooked over the campfire. I do not keep trout often at all but when I do I demolish it as its my favorite fish to eat.
|
05-28-2011, 11:31 AM
|
|
|
|
Join Date: May 2010
Location: Trinity bay newfoundland
Posts: 2,872
|
|
little 6 inch bookies in a fry pan,,,,,,i need to hit the forestry trout road,,before i kills somebody
__________________
wayne : If it didn't hurt than why are you crying ? ;o(
|
05-30-2011, 06:07 PM
|
|
|
|
Join Date: Jul 2007
Location: northeast alberta
Posts: 312
|
|
White flesh fish are by far better to me,in order... walleye,burbot,cold water pike and perch,dont like whitefish and for trout, splake is the best hands down,,hard to beat smoked or canned lake trout too!
|
05-30-2011, 06:24 PM
|
|
|
Join Date: Jan 2010
Location: Calgary
Posts: 1,570
|
|
id say pike, Handsdown, Deepfried batterd in old dutch salt in vinegar chips mmm,
Really close in second id say Burbot, Then Walleyes Then Perch,
they're all too damn delicious
|
05-30-2011, 07:11 PM
|
|
|
|
Join Date: Aug 2009
Posts: 968
|
|
As a fellow nova scotian i will tell you that pike perch whites and burbot are all delicious ive yet to try a fish here i didnt like. I wont mention trout cuz we got tons of em down home they taste the same here as they do there......delicious
|
05-30-2011, 07:38 PM
|
|
|
Join Date: Mar 2009
Location: alberta
Posts: 135
|
|
walleye hands down.
|
05-30-2011, 09:04 PM
|
|
|
Join Date: Jun 2009
Posts: 243
|
|
Bull trout fried in butter and garlic mmmmmmmmmm...
|
05-30-2011, 09:06 PM
|
|
|
Join Date: Aug 2009
Posts: 230
|
|
Perch, but it's been a while since I've eaten one.
|
05-30-2011, 09:11 PM
|
|
|
|
Join Date: Dec 2010
Location: Look behind you :)
Posts: 27,780
|
|
Quote:
Originally Posted by Mr.goldeye
Bull trout fried in butter and garlic mmmmmmmmmm...
|
I figured you would like your bull trout poached?
Lefty
__________________
|
05-30-2011, 09:56 PM
|
|
|
Join Date: Jun 2010
Location: Calgary
Posts: 190
|
|
I am surprised that nobody has mentioned Actric Grayling , a great pan fry fish .
__________________
A pal's last need is a thing to heed
|
05-31-2011, 12:41 AM
|
|
Gone Hunting
|
|
Join Date: Sep 2010
Location: North of Peace River
Posts: 11,346
|
|
Quote:
Originally Posted by mulecrazy
Kegriver, How do you cook goldeye to make them edible? I tried them once and thought they were horrendous.
|
First, remember that Goldeye are oily and strong tasting and their bones are very fine (thin).
As I said, I like that taste, not much one can do about the texture so far as I know.
I have two methods. My favourite;
Make a campfire on the river bank. Catch a Goldeye. Gut it, don't scale it or cut it up, simply roast it just like a wiener. Put a stick through it's mouth and up to the end of the body cavity, press the stick into the flesh at the end of the cavity, then hold over hot coals until the eyes turn white. Then skin and eat. Watch out for the bones!
The second way is to scale, gut and section into three or four pieces, then fry in butter with a little salt and pepper. When done this way, I find it helps to rake the meat off the spine with a fork, working outward from the backbone. This will leave most of the bones attached to the backbone. Just a few of the fine bone remain with the meat with this technique.
Note that done this way the flesh is even softer and oilier then when done the first way.
I like them done either way.
One last thing. Goldeye are best early in the year, while the water is still cold from winter. As the weather and the water warms the meat gets softer, stronger flavoured and oilier. By late summer they can become so oily that one can squeeze oil out of the raw flesh and the flesh becomes mush.
|
05-31-2011, 07:16 AM
|
|
|
|
Join Date: May 2008
Location: Calgary
Posts: 1,797
|
|
Shoot,
If you like haddock, you'll love walleye.
|
05-31-2011, 11:46 AM
|
|
|
Join Date: May 2011
Location: Lethbridge, AB
Posts: 31
|
|
Thanks for the replies, everyone! I'd best just try a bit of everything.
|
05-31-2011, 11:58 AM
|
Banned
|
|
Join Date: Jun 2010
Posts: 1,301
|
|
this should be a poll infact im going to make one. mine highly depends on the way its cooked.
I have an absolutely amazing smoked whitefish recipie that is better than any smoked salmon hands down
Walleye is always good
Female brook trout is the best trout I have ever had, cooked with my special glaze
perch nuggets breaded in a special spice blend
all those tied for 1st. If any of you are lucky enough to come on my boat this year I will definitely bring some of my whitefish for you to drool over
|
05-31-2011, 12:07 PM
|
Banned
|
|
Join Date: Oct 2010
Posts: 6,408
|
|
Quote:
Originally Posted by Braun
this should be a poll infact im going to make one. mine highly depends on the way its cooked.
I have an absolutely amazing smoked whitefish recipie that is better than any smoked salmon hands down
Walleye is always good
Female brook trout is the best trout I have ever had, cooked with my special glaze
perch nuggets breaded in a special spice blend
all those tied for 1st. If any of you are lucky enough to come on my boat this year I will definitely bring some of my whitefish for you to drool over
|
Do the poll as a more than 1 choice, or do 3 polls,,, first one being fave'est eatin, 2nd being 2nd favest and 3rd being 3rd fave'est eatins.
my answer to the OP is anything cooked within 10 minutes of catching it in a skillet over a campfire, with onions and potatos and salt & pepper
|
05-31-2011, 12:17 PM
|
|
Gone Hunting
|
|
Join Date: May 2007
Location: Between Bodo and a hard place
Posts: 20,168
|
|
"then hold over hot coals until the eyes turn white"
Now there's a man who knows how to cook fish on an open fire.
I love small rainbows done like that.
Braun:
"I have an absolutely amazing smoked whitefish recipie that is better than any smoked salmon hands down"
How about sharing the recipe please?
__________________
I'm not lying!!! You are just experiencing it differently.
It isn't a question of who will allow me, but who will stop me.. Ayn Rand
|
05-31-2011, 12:23 PM
|
|
Gone Hunting
|
|
Join Date: May 2007
Location: Between Bodo and a hard place
Posts: 20,168
|
|
"When thirty or forty people set up a fish cannery at your favourite fishing hole for a week or more every year, it isn't long befor there isn't anything left for anyone else."
what are they canning? Sounds like salmon on the coast.
__________________
I'm not lying!!! You are just experiencing it differently.
It isn't a question of who will allow me, but who will stop me.. Ayn Rand
|
05-31-2011, 12:46 PM
|
Banned
|
|
Join Date: Jun 2010
Posts: 1,301
|
|
Quote:
Originally Posted by Redfrog
Braun:
"I have an absolutely amazing smoked whitefish recipie that is better than any smoked salmon hands down"
How about sharing the recipe please?
|
Hmmm. I would deny you but you said please
ok, so a couple key things:
cook on a lower temperature than you would normally. This is because I slow smoke my fish because I love my smokey flavour. Now most people will say "well that is just going to dry out your fish." then I shove a piece of moist golden smokey heaven in their mouths and i never hear a word about dry again. lol. im not sure what kind of smokers you guys have but it took a while to figure out how to get maximum smoke in mine. do whatever you can to achieve this.
Woodchips: i use a mixture of hickory and mesquite. i usually try to get one in the large chip format and one in the finer mulch type. The mulch type smokes more but burns quicker.
Brine: bowl of water + equal parts of brown sugar and sea salt until the water cannot disolve any more of the two.
Let brine for as long as you are patient. Probably Idea to do it over night but quite often I'm too damn impatient and only brine for a few hours. With rockey mountain white (what I always use) you can get away with it because they are smaller and will not need as long to absorb the brine.
Take out of the brine and let dry for as long as you are patient. Once again, I'm not the picture of patients. I usually the to speed it up by dabbing a paper towel over them then let set for as long as i can stand not seeing them in the smoker. (about 30 min) I would reccommend a hour - two. a light / whitish film is supposed to be present when they are ready. I usually just go with whether or not it's tacky to my finger when i touch it. If it doesnt and just slides off its not dry enough.
here is the secret though......... mix together a mixture of olive oil and tony's original creole . I get my tony's brought to me from houston. rumor has it that it can now be found at specialty BBQ places here in calgary now. Not sure if that is true but I heard its something like 6 bucks for a small bottle. I get a big bottle of it for a buck from houston. lol. I put this stuff on everything. no more do i use any other type of salt of any kind other than garlic. Seasoning salt is dead to me. this stuff has so much flavour and is to be a salt replacement. i put it on steaks, eggs, sauces, any meats.......
anyways. mix the tony's and olive oil (be generous with the tony's) glaze the meat side of the fillets with the oil and tonys. (fillets still have skin on them) and then throw on the smoker. glaze the fillets a few times throughout the smoking. and make sure you are putting as much smoke through as possible. If your smoker has a pan that you fill with water to keep humidity up use it. it makes a difference.
cooking time, I havent done any this year to tell you but i typically watch it and decide when its ready by looks and taste. but typically i try to aim for 5 hours (temperature dependent) longer if its a cooler day shorter if its 25 deg outside. The nice thing about this recipe is that you can continue to smoke for a while even if the fish is fully cooked and it wont dry out much. i only do it to achieve extra smoke and tonys flavour. my best tasting batches are usually the one that the exterior flesh is like a brown. the darker the better apparently. I had one batch of fillets turn out a dark and almost looked burnt and might've even turned some people off of that patch thinking it was cooked too long.... in fear of that i kept it to myself and fed everyone a different batch I had made. Turned out that dark batch was the best one I ever did.
o man now i just want to smoke some rockies and the river is closed
|
05-31-2011, 07:28 PM
|
|
Gone Hunting
|
|
Join Date: Sep 2010
Location: North of Peace River
Posts: 11,346
|
|
Quote:
Originally Posted by Redfrog
"When thirty or forty people set up a fish cannery at your favourite fishing hole for a week or more every year, it isn't long befor there isn't anything left for anyone else."
what are they canning? Sounds like salmon on the coast.
|
It is my understanding that they can everything they catch, which would be Walleye, Pike, Goldeye, and possibly Suckers and Burbot.
At one time, it was not hard to catch one's limit in that fishing hole, in a few hours.
Today you could fish there for weeks and not get one bite.
|
06-04-2011, 09:34 AM
|
|
|
|
Join Date: Oct 2008
Location: EXSHAW
Posts: 101
|
|
Ha, Ha. That was very funny. lol
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 05:15 PM.
|