About Fish Cookbook 1999

This cook book was first printed after the 1995 Cleveland Fishing Association's Fish Cookoff.  Members who participated in the cookoff were ask to bring their recipes.  The recipes were inked by memebers Jim and Carole Schuerger of Sweet Impressions Printing. 

Fish Cookbook 1999 below contains all of 1995 recipes and a few new ones.  You will find tips for freezing, cooking and smoking fish as well as the fat content and storage life of various fish.  We recommend that you follow the guidelines published by the Great Lakes states as to the amount of fish you consume.

Jim and Carole spend a great deal of time fishing Lake Erie for walleye, steelhead and purch.  If you like smoked fish, I recommend you try their recipe.  It doesn't have one of those fancy names, but I can tell you it tastes great.  Below you will find their recipe, Smoked Fish and many others that sound great. Their is something here for everyone.

If you have a fish recipe that you want to share with others, please email it to me at  Mailto: Monte Casey  and I will added it to our collection.

Freezing Tip for Fish

Divide cleaned fish into serving size portions to eliminate leftover thawed fish.

The faster the fish freezes the better.  Place packages in the coldest part of your freezer and don’t overload it, keep the temperature at 0 degrees if possible.

Thawing fish at room temperature lets thawed parts deteriorate as other parts thaw.  Instead., thaw frozen fish in the refrigerator.  Allow 24 hours for a 1-pound package or place frozen fish in cold water until it is thawed, but keep it in the vapor-proof wrapping.

Refreezing thawed fish causes a big loss in table quality.  Freezing breaks cell walls, the reason frozen fish is less firm than fresh fish.  The flesh turns to mush when refrozen.

Fish with a low fat content may hold its flavor well when frozen for as long as 6-months.  Be sure however to remove fatty areas and package the fish properly.

Fat Content and Storage Life

Fish with a high fat content generally become rancid quicker when frozen than lean fish.  Exceptions include ciscoes, smelt and pike, which may not withstand frozen storage as well as other fish of similar fat content.  On the other hand, Chinook and Coho salmon with their relative high fat content store better than fish with less fat.  Always keep your freezer as cold as possible.

Tips for Cooking Fish

When batter frying fish, make sure the batter is cold; it will prevent soaking up too much oil. Make sure your oil is hot by dropping in a small piece of bread; it should brown within a minute.

Don't be afraid to experiment with recipes. Change the seasonings to reflect your personal taste.

Be very careful not to overcook fish. Fish cooks more quickly than most people realize.

To keep fried fish crispy while cooking, place cooked pieces in a warm oven on a wire rack over a paper towel lined plate.

Fried Salmon

 Many people think of salmon as an exotic fish and decide it has to be cooked in an exotic method. Salmon does lend itself to a variety of recipes and cooking methods, but first and foremost it's a fish and like most fish, frying is an excellent way to prepare them for the table. If you have a special batter or coating you like, simply substitute salmon filets for the walleye, perch or whatever kind of fish you normally cook.

There are many brands of coating mix and Frying Magic - available at most supermarkets, is as good as any and better than most. Simply dust the fish by shaking the pieces in a plastic bag with a suitable amount of Frying Magic then pan fry or deep fry until the fish turn a golden brown.

Grilled Salmon

If you know you are going to grill a salmon, leave the skin on. If skinned already, cut a piece of aluminum foil to the shape of each piece.

Use of covered grill. lay the fillet, skin or foil side down. Poke holes in foil to allow dripping to escape. Sprinkle with Lawry's Seasoned Sale and Onion slices. Cook for about 8-12 minutes. Don't turn filets over. Use spatula to peel the meat away from the skin and put on serving plate.

Chinook steaks can be cook the same ways Cook for 3-4 min. turn over adding onions and seasoning with Lawry's. Cook 6-10 more minutes.

Smoked Fish

 FISH PREPARATION

Fish may be prepared in several different ways for curing and smoking. Of course, removal of the internal organs is always called for and should be accomplished as soon as possible.

Small fish can be left whole if desired with only their internal organs and gill removed. Large fish will take quite a while to cure and smoke unless they are cut into smaller pieces.

You may fillet or steak your fish as long as you make all cuts uniform thickness. Try to cut pieces of fish to a thickness no greater than one inch. Thicker pieces, or even large whole gutted fish, may be smoked, but the brine will take longer to work into the flesh and smoking time will have to be increased considerably.

Keep fish cool at all times; the flesh is tender and will soften if exposed to prolonged warm temperatures.

BRINE CURING

Prepare a brine solution and follow the brining procedure as listed below.

If you have prepared your fish as suggested earlier they will require a brine cure of one to four hours. For one-inch thick pieces, two to three hours should provide a medium cure. More or less time will raise or lower the salt content of the finished product. Very thin fillets may require as little as thirty minutes in brine to give them a mild cure. For curing larger, thicker pieces of fish, six to ten hours represents the range for a light to heavy cure. 

Fish Brine:

Place brine in plastic pail or crock, stirring the brine, to dissolve any ingredients that have settled out. Let brine stand for 24 hours in a cool place.

 Submitted by Richard Ryal

Smoked Fish - Brine Test

An 80 percent salt solution makes a good brine, a simple way of gauging brine strength is with a small, raw, unpeeled potato. When you add the potato (it should be relatively fresh) it will sink to the bottom. Slowly begin to stir, when an approximate 80 percent solution is reached, the potato will float. You are then ready to begin brine curing your fish. The potato method will work equally well with a fresh egg.

Brine solutions that are too strong may result in overly salty fish.

Once you have made a brine, completely submerge the fish to be cured in the liquid. Take care that none of the meat protrudes above the surface of the brine; fish that is exposed to the air will likely spoil.

Weigh down the fish in some way so that there is no danger of it coming to the surface. An object such as a plate or water filled jar can be placed inside the container on the top of the fish to hold it down.

The contents of the brine container must be stirred occasionally, this is called overhauling. Use a wooden spoon to swirl the brine. The length of time of a brine cure is dependent upon the thickness of the fish. After fish has soaked in brine remove and rinse and scrub lightly in fresh water to remove salt deposits. The meat must be allowed to dry before smoking. This is done by patting fish with dry towels and put in refrigerator overnight before smoking.

Before placing the fish on racks, spray with a non-stick cooking spray like PAM, this will keep fish from sticking to racks.  You are now ready to place fish in smoker.

Wet wood by soaking in water for 20 to 30 minutes. When smoking food the object is smoke, not flame. Remove chips from water, place onto a pan which will be placed on hot plate. Check pan occasionally and replace burned chips. This should be checked about every 45 minutes until fish are done.

Smoke fish for a minimum of four hours is necessary to bring out the best in salmon.

To test fish to see if done, simply press at the flesh with a fork. When it flakes apart under pressure, it is done.

Woods used in smoker: Hickory, Cherry, Apple or Pear.

Submitted by Richard Ryal

 Troubleshooting Your Smoking Problems

Problem: Bitter Taste

Cause: Can occur in some foods when smoke concentration is too heavy. The oily residue that accumulates in smokers is very bitter. If it comes in contact with food, it will transfer this unpleasant taste.

Problem: Hard, dry meat

Cause: Too long a cure, too strong a brine, too much salt can dry meat and make it stiff. Soaking meat in water will help. Excessive smoking time or temperature can dry meat.

Problem: Metallic Taste

Cause: Meat has come in contact with metal while curing. Problem: Mold Growth

Cause: The usual cause is dampness. May occur in hard-cured meat stored for long periods of time. Surface mold growth does not mean the meat is spoiled. Scrub or trim off mold. A slight mold flavor may be produced in the surrounding meat, but it may still be eaten. Rubbing the surface of the meat with cooking oil will delay future mold growth.

Problem: Mushy Spots

Cause: Bruised meat occurs most readily with fish.

Problem: Not salty enough

Cause: Too short a cure, too weak a brine. Enough salt has not penetrated the fish.

Problem: Sooty Taste

Cause: Deposits of smoke occurring when:
 1) two pieces of fish touch during smoking or fish touches side of smoker. 2) smoke is trapped in such areas. 
3) fish is improperly dried and smoke accumulates on surface moisture.

Problem: Sour Taste

Cause: Cured meats will sour if stored too long. Improper drying. Sooty condensations on meat may cause souring.

Problem: Spoiled, discolored spots on meat

Cause: The spot was not cured properly. Perhaps it protruded above the surface of the brine during curing.

Problem: Too salty

Cause: Too long a cure, too strong a brine. An excessive amount of salt has penetrated the meat. Soaking meat in water will subdue the harsh salt flavor.

Good Luck, Richard Ryai

Submitted by: Frank Hrabak & Mike Palmer

Smoked Fish

The recipe for this Brine can be used to smoke Salmon, Steelhead, Catfish, Walleye or Perch 

BRINE 

Mix all these ingredients into the water and blend well. Place fillets or steaks in Brine for 12 hours. Remove fish, rinse with water and wrap in Cheese Cloth.

BASTE

1/2 Cup Apple Juice
1/2 Cup Dark Brown Sugar
2 tsp. Honey

Pour some baste over wrapped fish and place in smoker for 
approximately 3 to 4 hours.

Pour balance of baste over fish while smoking.

Put I can of beer and 1 cup of wine in the water pan of the smoker.

TIP: Soak your favorite wood chips in water over night before placing on burning charcoal. This will create more smoke and give you a better smoking effect.

I use all Fruit Woods and apple wood chips in a charcoal smoker.

Submitted by Jim and Carole Schuerger

Baked Salmon with Cheese Sauce

Melt 3 Tbls. Butter in a skillet
Mix flour until smooth 
Gradually add the cream stirring until it reaches the boiling      point
Cover over low heat 5 minutes
Add the cheese. 1 tsp. salt; cook until cheese melts  
Remove from heat
Place salmon in buttered baking dish 
Sprinkle with onions, lemon slices. 1/2 tsp. salt and 1/2 tsp. pepper
Pour the 1/4 Cup melted butter over top  
Bake in 400 oven for 35 minutes
Pour the cheese sauce over the fish & brown under broiler

Salmon Loaf

Cooking Instructions:

Fresh or fresh-frozen salmon can be steamed or cooked in a microwave until it flakes.

Saute onions or simply cook in microwave for about a minute to partially cook them in advance. Combine salmon, crumbs, chopped onion, Lawry's and egg in a bowl and mix thoroughly, Shape into a loaf on a greased shallow baking pan. Bake at 350 degrees for 35 - 40 minutes. Cover with Piquant Sauce. 

Piquant Sauce:

Sauté 2 Tbls. chopped onion in 5 Tbls. butter until tender. Blend in 2 Tbls. flour, 1/2 tsp. dry mustard or 1 tsp. of prepared mustard, 1/2 tsp. salt and dash of pepper. Add 1-1/4 Cup Milk, 1 tsp. Worchestershire sauce. Cook, stirring constantly until sauce thickens and bubbles.

Poached Salmon-Steelhead

Sauteed Steelhead Steaks

Heat Oil in a good sized skillet. Add steaks and sauté 2-4 minutes, turn and finish cooking. Remove steaks and keep them warm. Add onions, garlic and seasoning to the skillet and cook for about 2 minutes then add the tomatoes. Arrange the steaks over the mixture, cover and cook over medium low heat for about 10 min., until the fish flakes easily with a fork.

Oven Baked Rainbow Trout/Steelhead

If the fish is a large steelhead, salmon or lake trout then unthaw. Cut fish into one pound steaks and soak in a mild brine solution (4 Tbs. Salt/gal. water) for two hours. For small trout, this is not necessary. Rinse fish.

Place fish in a shallow baking pan. Combine oil, lemon, orange juice and garlic in a shaker. Shake and mix well and pour over fish to cover. Let fish stand in mix for one hour and then turn fish fillets 1-2 times.

Combine stuffing mix, cheese in a shaker bag. Drain fish from sauce and roll thoroughly in bag. Place fish on a greased baking pan and spoon drizzle one tablespoon of sauce over each fillet.

Bake in a hot oven (450 degrees) for 20 to 25 minutes. Enjoy.

Submitted by Ken Halko

Salmon Dip

Directions:

Mix all ingredients and chill approximately 2 hours. Stir before serving. Serve with crackers or breads.

This is an original recipe.

 Submitted by Yolan Rakityan

Sugar Smoked Walleye

Directions

Brine walleye overnight (use enough liquid to cover). Remove and pat dry with paper towels, and let stand about 1 hour. Put into smoker and smoke with Apple or Cherry wood for approximately 3 - 4 hours, depending on thickness of fillets (8+ lb. walleye are the best). 1 hour before fish is done, baste fillets. After fish is done, put into refrigerator to chill before eating.

Submitted by Andy Emrisko

Onion Baked Fish

Salt and Pepper fillets. Combine sour cream, ranch dressing mix, mayonnaise and milk. Dip fillets in mixture then coat with crushed onions. Place on a greased baking pan and bake at 350 degrees for 20-30 minutes or until fish flakes easily with a fork

Submitted by Pat Krul

Onion Baked Fillets

Cut fillets into serving size portions. Sprinkle with salt. Combine sour cream, mayonnaise and salad dressing mix.

Dip fillets into one cup of this mixture and then roll in the crushed onions.

Place fish on a well-greased pan and bake at 350 degrees for 20 minutes or till fish flakes easily when tested with a fork.

Serve with remaining dressing it desired, Makes six servings.

Submitted by Pat Krul

Potato Coated Walleye

Combine Flour, Paprika, Salt, Pepper, Garlic Power and Parsley in a shallow bowl. Put potato flakes on a plate, Dredge fillets in the flour mixture, then dip in eggs, then roll in potato flakes.

Heat about 1/2 inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden brown, and drain on a paper towel covered plate. Serve with lemon wedges or tartar sauce,

Cajun Fried Walleye or Bass

Whisk together the Bisquick, Milk and Egg in a medium bowl. Mix the Cornmeal, Cajun seasoning and Salt in a shallow dish. Dip the fillets into the wet batter first, then dredge in the Cornmeal mixture.

Fry the fillets in hot oil until golden brown, turning once. Drain on paper towels and serve. Ranch dressing makes a great dipping sauce for this.

Submitted by Pat Krul

Broiled Walleye or Bass

Combine all ingredients except fish and mix well. Place fillets in a large ziplock bag and pour the marinade mixture over them. Push out air and seal the bag. Refrigerate for at lease 3 hours, turning the bag over midway through the marinade time. Spray the broiler pan with non-stick cooking spray. Remove fillets from marinade and place on pan. Broil 8-10 minutes, until fish is firm and opaque, and easy to flake with a fork.

Submitted by Pat Krul

Simple Fried Fish

Dredge the fillets in Flour. Dip in beaten eggs and cover with breadcrumbs.

Fry in hot oil. Drain on paper towels.

Submitted by Pat Krul

Captain Brian's Perch Fry

Directions:

Combine flour, egg and beer to a pancake consistency.
Add the fish.
Remove fish from the beer batter and coat with the bread crumbs.
Pan fry until golden brown on each side of fillet.

Note: Peanut oil works best. Pre-heat oil for approximately 15 minutes (about 1/2 inch deep in large fry pan).

Submitted by Brian DeGross

Traditional Fried Walleye or Perch

Directions:

Coat fillets with flour and dip into beaten eggs to which you have added a splash of milk to - and then coat in the seasoned bread crumbs.

Fry until golden.

Submitted by Pat Kurl

Crispy Walleye - Perch

Cut walleye into pieces, coat with flour and dip in Eggwash and Breading Mix. Layer pieces on dish between wax paper. Refrigerate 1 hour or more. Fry in oil until Golden Brown.

Submitted by Pat Krul

Cornbread Fried Fish

Mix together and add fish.

If mixture is soupy, add some flour. A pancake texture is what you are looking for.

Fry in peanut oil (can handle high temperature).

Serve with lemon slices and tartar sauce.

Yellow Perch, Cocktail Style

Boil water with salt and lemon added in a 3-quart pan.  Reduce the heat to about medium and add the perch pieces. Cook for several minutes, until fish is opaque and beginning to curl up. Remove the fish and drop into iced water. When fish has cooled completely, drain and serve with cocktail sauce as you would shrimp.

Jerk Fish

Mix oil, soy, jerk marinade and lemon juice together.

Pour over the fish.

Rub in with fingers and marinade for one hour or overnight if you want.

Take pieces and toss on grill 1-1/2 minutes each side.

It is easier to grill perch with slotted foil on the grill.

Enjoy! I picked this up in my travels and doctored it according to my taste.

Catfish Jambalaya

Directions:

Open beer, take a good swallow, and let stand and go flat. In 10 inch Cast Iron Skillet, cook beer, onions, and garlic until onions are clear. Add tomatoes, Salsa and Cayenne Pepper. Cook at HIGH heat until liquid is reduced to half. Reduce heat and stir in catfish. Let cook about 5 to 10 more minutes. Add scallions, and serve over rice.

I like to use Uncle Ben's Perverted!!

Submitted by Yolan Rakityan

Cajun Fish

Directions: (Using Walleye, Steelhead, Salmon, Halibut)

Place ingredients into a one-gallon zip lock bag. Mix together.

Add fish (fillets, steaks, skinned or not - chef's choice).

Marinate overnight.

Grill or broil - basting with excess marinade until done.

This recipe works well with chicken and shrimp.

Submitted by Thad Stanley

Ritz Fish

Flour, Egg Wash and Crushed Ritz Crackers

Directions:

Rinse fish in cold water and pat dry. Coat pieces of fish in flour. Dip in egg wash (raw egg stirred). Coat with crushed Ritz crackers. Fry in hot oil.

Submitted by Richard Ryai

Fancy Fried Bass

Place the four on a plate. Sprinkle fillets with salt and pepper, then dredge lightly in flour. Melt about 2 Tbls. butter or margarine over medium heat. Fry the fillets until golden brown on each side and remove to a plate, keeping them warm. If necessary add more butter or margarine to the skillet and add mushrooms and green onions. Cook them for about 3 minutes then stir in the wine and lemon juice. Pour this mixture over the fish and serve.

Fish Chowder

Directions:

Mix enough water and three tablespoons of chicken base and one-half teaspoons of nutmeg to cover all layers.

Cook on LOW until done.

Add a pint of Half and Half and cook on HIGH for an hour or until broth thickens.

This is made using a five-quart crock pot. You can get three layers In this size crock pot. - Serves 8

Submitted by Kermit Price

Tangy Tartar Sauce

 Mix well. Regrigerate 1 hour or more.

Joan Mayher

Butcher Wrap

1) Cut Foil into 16 to 48 inch squares.
2) Spray non-stick onto the foil.
3) Place 1/4 cup each of onion and celery on the foil.
4) On top of celery and onions, place 1/2 pound of fish.
5) Next, put 4 pats of butter or oleo on top.
6) Layer 4 thin slices of tomatoes on top butter or oleo.
7) Next, sprinkle some parmesan cheese.
8) On top of all the ingredients, place a good size handful of hash brown potatoes. 9) Season with Old Bay seasoning, paprika, garlic, oregano, pepper, onion salt (or any seasoning that you prefer).
10) Place 2 more pats of buffer or oleo on top of potatoes.
11) Fold the aluminum loosely, in other words mound it so that you are leaving an air space on top like a roaster. This enables the fish, potatoes and tomatoes to steam.
12) Place in a 360 degree oven for approximately 30 minutes. Then open the top of the wrap for about another 5 minutes so the potatoes will brown. You may also cook these butcher wraps on the outside grill.

Submitted by Bill Agler

Beer Biscuits/Bread