Fish

Tips for Smoking Fish

Recipe and images from the cookbook: "The Freshwater Angler Cleaning & Cooking Fish" by CPI

To smoke fish, you’ll want to use wood chips such as alder and even mulberry that have a mild effect on the flavor of the end product Avoid smoking anything using the wood from pine, cypress, elm, sycamore, fir, or Eastern cedar trees due to the high resins in the wood.

Jalapeno Marinated Snapper

Recipe and Photos Courtesy of Ara Zada, Harvesting Nature

The core recipe from Chef Ara Zada is a spicy twist on traditional “pickled fish”, and can easily be interchanged with other white fish including those harvested from cold northern waters such as pike or walleye, or equally – saltwater varieties such as halibut or yellowtail.

Foil-Baked Italian Perch

A Taste of the Wild Featured Recipe

For anglers looking for a new way to utilize their catch, this Italian-inspired dish is both easy to prepare, and it pairs well with a simple side of pasta dressed in parsley and butter. Or tap this recipe for a great use of your open water harvest of fresh perch to serve on a bed of fresh garden greens. It also carries well to transition to an open-faced sandwich served on ciabatta bread. If making it into the sandwich, just lift the cooked fillets onto the bread before the final step of adding the cheese, and finish the sandwiches in the hot oven to melt the cheese until lightly browned and melted.

Sunfish Paella

Recipe courtesy of Keane Amdahl from his cookbook “Lake Fish - Modern Cooking with Freshwater Fish”

Paella is one of those quintessential Spanish dishes that is both comforting and incredibly flavorful. The soft rice is spiked with saffron and paprika, and the roasted red peppers give a pop of delicious sweetness. Craft this dish using your sunfish, with the option to prepare using skin-on fillets.

Baked Walleye with Sun-Dried Tomato-Thyme Butter

A Taste of the Wild Featured Recipe for Anglers in the Great Lake States

This baked walleye recipe is a two-step process that is well worth the effort! Not only is the presentation appealing when the dish comes out of the oven, the flavors in this baked walleye are great served with garlic mashed potatoes. Round out your plate with some green beans tossed with warm butter and toasted slivered almonds.

Trout Thai-One-On Tacos with Creamy Peanut Sauce

Reprinted with permission from The Field to Table Cookbook: Gardening, Foraging, Fishing, and Hunting by Susan L. Ebert, Welcome Books (Rizzoli); 2016.

From Susan L. Ebert’s The Field to Table Cookbook: Gardening, Foraging, Fishing and Hunting comes this uniquely Texas cross-cultural fusion of Southeast Asian and Mexican cuisines, featuring a Baja-style fish taco crowned with a Thai-inspired topping and an Asian-style peanut sauce.

Pan Seared Walleye Salad with Dijon-Lemon Dressing

Craft this gourmet salad with ease - using your fresh walleye and basic ingredients.

We admit, it’s hard to beat a plate piled high with deep fried walleye, but don’t let the salad part of this recipe’s title scare you off. If you’re not a salad fan, you’ll find the seasoning blend is great for straight up pan-searing your fresh catch to serve with your favorite tarter sauce.
But for a healthier, and flavorful, way to serve your catch, give this a try.
Thanks to honey in the dressing, there is a touch of sweetness that underscores this natural element that already exists in the flavor of the walleye, and the fresh lemon makes it all pop.

Pan Roasted Pike with Roasted Carrots and Honey-Vinegar Glaze

Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press.

This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish offers up big, sweet flavors that are balanced with a little heat and nuttiness. The flaky, succulent fish pairs well with carrots’ natural sweetness, while slivered almonds, chile flakes, and a little fresh dill pull the whole plate together.

Cioppino with Northern Pike

A recipe shared by Tim Kraskey of Maple Grove, Minnesota

Some people call it “fish stew”, and it is considered an elegant dish in many circles, but the roots of true Cioppino lead back to Italian immigrants who settled near San Francisco in the late 1800’s. The story goes that when a fisherman came back empty-handed, they would walk around with a pot asking other fisherman to share what they could from their catch, and the bounty of the sea was transformed into a hearty dish thanks to tomato and fresh herbs. Use your Northern Pike in this version by Tim Kraskey of Maple Grove, Minnesota.

FRESH SALMON CAKES WITH YOGURT DILL SAUCE

A Original Winning Recipe in the Taste of the Wild Recipes and More Contest

    Submitted by: Alice Blain of Mecosta, MI FRESH SALMON CAKES 1 Tbsp olive oil 1/4 cup minced onion 2 Tbsp minced red bell pepper 2 Tbsp minced celery ¼ tsp salt 1/4 cup mayonnaise 1 1/4 lbs fresh wild salmon, coarsely chopped 1/4 cup saltine cracker crumbs 2 cloves garlic, minced 2 tsp Old Bay™ Seafood Seasoning 1 Tbsp…

Smoked Steelhead – Lime Chipotle Style

A winning entry into the Outdoor News Recipe Contest!

  Taste of the Wild Contest Entry by Kory Slye of Russell, PA Smoked Steelhead – Lime Chipotle Style Ingredients: • Steelhead Fillet – Skin on • 2 Cups Brown Sugar • ½ Cup Kosher Salt • 1 TBS Firing Lime Chipotle Seasoning (Available from www.tacticalories.com) Firing Lime Chipotle Glaze • Honey • Lemon or Lime Juice • Lemon or…

Easy Cheesy Parmy Fish – A Taste of the Wild Recipe Contest Winning Entry

Rocco Marinucci won the revolutionary new cooking device called the "WONDERBAG".

    This recipe shared by: Rocco Marinucci of Saint Charles, Illinois 1lb. white fish fillets (walleye, bluegill, crappie, tilapia, etc.) Fish seasoning (Old Bay, etc.) 1/3 Cup melted butter 1/2 cup processed grated parmesan cheese 1 Teaspoon garlic salt 1 Tablespoon mayonnaise 1 Green onion – Diced (green leafy part only)   -Wash and pat dry fillets, place in greased baking dish,…

Spanish Trout Tortilla with Roasted Red Peppers

Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org

This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish is perfect for breakfast, lunch, or dinner. Not dissimilar to an omelet, a frittata, or even a quiche, this egg and potato dish also happens to pair very well with trout. The addition of sweet roasted red peppers and a touch of sherry helps ramp up the delicious…

Blackened Fish Fillet with Bacon Raspberry Glaze

A recipe featured in the Taste of the Wild by Outdoor News from Ken McBroom

Photo by Ken McBroom  Blackened Fillet with Bacon Raspberry Glaze     From the author: This recipe is a great way to prepare your fish fillets. Big crappie, catfish, and any fish that is thick enough, maybe an inch thick, to withstand the blackening process will do. The first time I saw the blackening process was in Alaska and it…

Grilled Perch with Mushroom Broth and Fiddlehead Ferns

As featured in the Taste of the Wild

Lake Fish – Modern Cooking With Freshwater Fish by Keane Amdahl “Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org” This fun and delicious dish makes use of an often neglected ingredient: dried mushrooms. Dried mushrooms can be fairly inexpensive, and a little goes a long way. The…

Classic Walleye Shore Lunch

Excerpted from Dishing Up Minnesota, © by Teresa Marrone, Photography by © David Paul Schmit, used with permission from Storey Publishing.

Photography by © David Paul Schmit Dishing Up Minnesota, © by Teresa Marrone, photography by © David Paul Schmit, used with permission from Storey Publishing. Teresa’s cookbook, Dishing Up Minnesota, would naturally include references to popular destinations, including the famed Boundary Waters Canoe Area (BWCA). This is recipe was designed to be prepared on an open fire built underneath a…

Walleye Agrodolce

Here’s a Lukas Leaf Recipe that’s brought to you by Modern Carnivore. Couple your fish with quality ingredients, and if the name of the recipe doesn’t impress you, the finished product certainly will. Agrodolce is another name for “Sweet and Sour”. Whichever way you call it, this recipe is easy to prepare, with the balance of flavors including a sweet and peppery topping of a simple salad mix that gives you a lighter recipe to balance the heavier meals often associated with fall and winter seasons.

Trout Crostini

Photo by Jack HennessyTROUT CROSTINI By Jack Hennessey In Northwestern Wisconsin, there is a the Kinnickinnic River (“Kinni” for short). My wife and I had the chance to fish on the Upper Kinni, a waterway that is 22 miles long, and is home to anywhere from 5,000 to 12,000 trout per mile, making it one of the most productive trout streams…