Fish Recipes

Poached Salmon Salad with Lime-Tarragon Dressing

Poaching is a great way to keep fish moist and flavorful. You may be surprised at how fast the fish cooks. When the salmon turns pink on the outside, wait about 3 to 5 minutes longer and it should be cooked on the inside as well. Poaching times will vary according to the thickness of…

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Salmon Gravlax

Preparing this cured salmon delicacy is remarkably easy, but it takes a few days. Play around with the recipe by adding your own blend of herbs, garlic, onions, pepper, spices and citrus fruits. Once cured, the salmon can be refrigerated for a week or two or tightly wrapped and frozen. Use it on salads, benedicts…

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Kokanee Cakes

Make note of the fact that I didn’t spell Cakes with a “K”, just to look cute next to Kokanee. With this in mind, beware of Crab spelled with a K, as in Krab. If it’s spelled with a K, it’s not crab. Too often, fake crab is also sold as real crab. The next…

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Simms’ Sweet-Hot Glazed Salmon

Bob Simms, host of The Outdoor Show on KFBK in Sacramento CA, likes his salmon crispy on the edges. This marinade and glaze will do the trick. Keep in mind that the reason the fish is crispy is because the honey is burning along the outside edges. It’s good.

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Big Squid With Tortellini Pasta and Basil Vinaigrette

To process the squid, take the cleaned tube pieces and lay the outside part on a cutting surface. This works best if the squid is at least partially frozen. Make sure that the membrane is removed. With a very sharp fillet knife, slice the squid as thinly as you can, cutting at a slight angle.…

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Giant Squid with Lemon Vinaigrette

Attack of the Giant Squid! You’ve probably eaten giant squid before, but just didn’t know it. Ever had calamari steaks or strips? Breaded and fried, it could be anything. You take a hunk of giant squid and pound it into oblivion, dunk it, bread it and fry it. It tastes good, but the following recipe…

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Potato Crusted Striper

Take a little extra time to clean up your striper fillets. Remove the skin and any of the dark, fatty areas along the center of the fillet. Make ‘em pretty and they’ll taste better once cooked. It seems the potato of choice is yukon gold when it comes to these fillets.

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Whole Bass Baked with Mustard and Herbs

OK, I know you largemouth bass fishermen purists don’t ever admit to eating an occasional largemouth. Go ahead and continue your little charade. Meanwhile, the rest of us know that you have to remove (and consume) an occasional bass, especially if you’re fishing a small lake or pond. Otherwise, you’ll have a pond full of…

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Hot and Crusty Largemouth Bass

The fiery flavor and crunchy texture of this simple fish dish makes it one of my favorites. You can serve this either as an appetizer or as a main dish. Serve with your favorite dipping sauce such as tartar, cocktail or honey-mustard. Try not to put too much spice into your accompanying sauce since the…

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