Catch A Salmon & Get Ready For Fine Eating
MANISTEE - Chinook salmon are hitting, coho salmon will soon be gathering in huge schools off river mouthes, and many anglers are catching their limit. Fresh salmon provides excellent table fare, but fishermen must exercise some caution with the meat to insure it arrives home in fIrm, edible condition.
It's criminal to catch salmon only to tether them to a stringer to be dragged for hours through lukewarm water or to be piled into a cooler without adequate ice. Any salmon caught should be immediately dispatched by a sharp blow to the head, and then placed in a cooler containing plenty of ice. Periodically drain excess water from the cooler as ice melts, and promptly clean the fish as soon as the boat is docked. Fish flesh should be iced again for the ride home.
Salmon should be filleted, skinned and boned to remove any possible chemical contaminants. Trim excess belly fat off even with the bottom of the rib cage, and remove all dark meat along the lateral line. Then prepare the fish with one of the following recipes for a summer taste treat. Signed copies of Kay Richey's "Fish & Game Menu Cookbook: Meal Planning For Sportsman" are available from PO Box 192W, Grawn, MI 49637 for $13 postpaid.
The recipes in this book are made for people who would rather be doing something outdoors instead of spending hours in the kitchen. None of these recipes will take much time to prepare, and all are delicious. I should know because someone had to be the guinea pig and do the taste testing. I was happy to oblige, and it is amazing just how tasty fresh salmon can be.
Fillet, skin and bone salmon, and remove the dark meat along the lateral line. Cut into 1 1/2-inch chunks. Pack these pieces snugly in steaming-hot glass jars to within one inch of the top. Add one teaspoon Kosher salt and two tablespoons vinegar per jar, and wipe the jar mouth clean. Seal with boiling hot lids, and screw the rings down tight. A dash of catsup per jar can be added for extra color and flavor. Place the sealed jars in a pressure cooker, and cook for 90 minutes at 10 pounds pressure. Allow canned salmon to cool to room temperature before storage. Eat the contents of each jar after opening, and do not refrigerate canned salmon once the jar has been opened.
*GREAT LAKES SALMON PATTIES.
Mix one pint of canned salmon, 2/3-cup cracker crumbs, two well beaten eggs and butter or cooking oil. Form round patties, and fry slowly in two tablespoons of butter or oil until done. Serve with fresh sliced lemon wedges or tartar sauce.
Cut filleted, skinned and boned salmon into one-inch squares after removing the dark meat along the lateral line. Pat dry with paper toweling, and salt and pepper each fish cube to taste. Prepare a thin batter by mixing Drake's (or any other fish-poultry batter mix) with Club soda. Fill an electric fry pan with enough cooking oil to completely submerge the fish, and cook at 375-400 degrees until golden brown. Watch the pieces of fish, and once they start to rise off bottom, the fish is don e. Do not overcook salmon. Serve with baked beans, cole slaw, onion rings or French fries.
Dredge one filleted and boned salmon fillet in flour on the top-side only. Place skin side down on a lightly greased cookie sheet. Season with lemon juice, celery salt, butter, paprika, and salt and pepper to taste. Add thin slices of onion on top of the fillet. Bake for 25 minutes at 400 degrees on the top shelf of the oven.
Steak a medium-size salmon into one-inch slices by cutting down through the spine and both sides. Soak steaks in salted water for 30 minutes, and arrange them on a foil covered broiling pan. Broil for 15 minutes, turn with a spatula and dot each salmon steak with a teaspoon-size pat of butter. Squeeze the juice of one large lemon over the steaks, sprinkle lightly with salt and paprika, and generously cover each steak with chopped fresh parsley. Broil the second side for 10 minutes. Serve with cole slaw and French bread.
*RAW SALMON (TAHITIAN STYLE).
Cut three pounds of boned and skinned salmon fillets into small cubes, and place in a deep bowl. Add three sliced onions, six sliced hot peppers, three teaspoons salt, one chopped garlic clove and cover with fresh lime juice. Mix all ingredients thorough, and place the uncovered bowl of fish in the refrigerator for 24-36 hours. Stir occasionally, and taste when ready. Season with more salt if necessary. Drain the fish, and place in a salad bowl. Serve with lemon wedges and crackers.MORE....