Fish Recipes

This dish is best cooked with a well-seasoned cast iron skillet. If you have a portable burner, I suggest that you fire it up outside instead of cooking this indoors. At the very least, make sure the windows are open and there’s plenty of ventilation. The blackening fish is smoky and the fumes can make…

According to Wikopedia, Kokanee a word from the Okanagan language referring to land-locked lake populations of sockeye salmon. Of course, any time of salmon can be used for this recipe. It is also the name of a good beer.  

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…

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…

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…

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.