Recipe Corner






Savory Fish Balls

                          1 lb. fish boiled & flaked           2 tsp. minced parsley

                          4 eggs separated                        ¼ tsp. pepper

                          1 tbsp. flour                               1/8 tsp. garlic powder

                          ½ tsp. salt

Note: additional flour may be needed to attain the desired consistency.

Boil fish in unsalted water approximately 5 to 7 minutes. Drain and mash with a fork.

Beat the egg whites until they stiffen.

Beat the egg yolks until fluffy.

In a bowl mix fish, egg yolk, flour, salt, parsley, pepper and garlic powder.

Add egg whites.

Form mixture into balls and fry in 1 inch hot cooking oil for 2 to 4 minutes.

Drain on paper towel.



Turkey Meatballs

   2 shallots, finely diced                     2 tbsp grated Parmesan cheese

  1 clove garlic, finely minced            1 egg

  1 tbsp butter                                      ½ cup bread crumb

  1 lb deboned turkey leg and thigh     Salt and black pepper to taste

  4 oz ground pork                               Tomato sauce

  1 tbsp minced fresh sage


  Sauté shallots and garlic in butter over medium heat until softened. Pulse turkey meat in a food processor until ground.

 In a bowl, combine shallots, garlic and turkey with remaining ingredients, and gently form mixture into golf ball-sized meatballs (makes l2 to 15). Bake in a 350° oven until meat balls begin to brown (about 20 minutes), then simmer in your favourite tomato sauce for 15 minutes.

 Serve over spaghetti. (You can also use duck or goose legs with this recipe.) Serves four.


Salmon With Dill

         1 pound salmon fillets or steaks         1 tsp onion powder

         ¼ tsp salt                                           1 tsp dried dill weed

         ½ tsp ground black pepper

         2 tbsp non-hydrogenated margarine


       Preheat oven to 400˚ F.towel.

       Rinse salmon, and arrange in a 9x13 inch baking dish.

       Sprinkle salt, pepper, onion powder, and dill over the fish.

       Place pieces of margarine evenly over the fish.

       Bake in preheated oven for 20 to 25 minutes.

       Salmon is done when it flakes easily with a fork.

Toronto General Hospital Foundation Calendar

Salmon Fritters

         2 cups cooked flaked salmon (or any fish)

         3 eggs, separated 

         4 tsp flour 

          2 tsp finely grated onion

         1½ tsp Old Bay Seasoning

         Cooking oil

Begin heating a deep frying pan with about an inch and a half of oil, cast iron works best. Remove any bones from the salmon and mash it up very fine in a large bowl. Beat the egg yolks until creamy and mix the egg yolks, flour, onion and spices with the salmon until thoroughly combined. Beat the egg whites until they are very stiff and gently fold them into the salmon mixture by hand. Carefully slide fritters into 375° oil with a tablespoon. Make sure the oil is up to temperature or the fritters will be greasy. Watch closely and roll over once until the fritters are golden brown. Drain on paper towel.

By Marty Kovarik – Great Lakes Angler

Wok-Steamed Whole Fish

2 lemons (if waxed, blanch in boiling water for 30 seconds, then wipe with a towel)

½ tbsp. kosher salt

1 tbsp sugar

Whole fish gutted and scaled

2 tbsp vegetable oil

Bunch scallions, trimmed & sliced

1- Preserve the lemons: Slice the lemons, discarding any seeds, and toss them (along with any juice) with the salt and sugar in a lidded Jar. Let the lemons sit at room temperature for 3 hours, every now and then giving the jar a good shake. Refrigerate until ready to use. (The lemons will last up to a week in the fridge.)

2- Put the fish on a heatproof plate and insert several slices of the preserved lemon into the body cavity. Place a wok over high heat. (If you’re doing this on a campfire, just place the wok in the hottest part of the fire.) To make a steaming platform, form a grid with four chopsticks or other sticks; the idea is to elevate the plate to keep it above the water. Add enough water (seawater is fine) to almost touch the platform. When the water boils, carefully lower the plate onto the platform and cover the wok. Steam the fish for 6 to 10 minutes, depending on size and thickness. It will flake easily when done.

3- Remove the plate from the wok and set aside, using the wok cover to keep it warm. Empty the wok, then return it to the heat. When the wok is hot and dry, add the oil. As the oil is heating, sprinkle the scallions over the fish. Top the fish with a few preserved lemon slices.

4- Now the fun part. When the oil is smoking (you want it to be dangerously hot), drizzle it onto the fish and enjoy the wild crackling.


Field & Stream

Trout Marie

     4  11- to 12 in trout     Flour seasoned with salt & pepper

     4 tbsp butter               1 egg, beaten

     4 tbsp olive oil          1 cup crushed dried bread crumbs

                                                (Italian flavored)

Clean trout, remove heads, and dry thoroughly on paper towels. Dust with seasoned flour. Dip the fish in the beaten egg and roll in bread crumbs. Allow to rest for 5 minutes. Heat the butter and oil in a heavy skillet. When the pan is sizzling hot, add the trout. Brown for 4 minutes on one side, flop over and brown for 3 minutes. Check fish at the thickest place with a fork. If the fish flakes easily, it is done. Serves 4.

Field & Stream

Walleyes With Cream


            4 walleye fillets (1½ to 2 lbs)        1/3 cup heavy cream
        1 carrot                                           2 tbsp minced green onion
        ½ small zucchini                            Salt & pepper
        ½ cup dry vermouth                       Paprika

Cut the carrot and zucchini into very thin (matchstick-size) strips, about 4 inches long. Put the wine in a heavy, large skillet. Add the carrots and poach for 6 minutes (covered). Add zucchini and cook another 4 minutes. Put vegetables on a heated platter and keep warm. Reduce wine in pan to 2 tablespoons by boiling. Then add cream and onions. When hot, add walleye fillets. Cover and simmer until they flake when touched with a fork. They may be turned while simmering if they are large fillets. Cooking time will be about 10 minutes. Place them on the heated platter and season with salt and pepper. Surround the fillets with the poached vegetables. If the cream/wine mixture is too thin, reduce it over the heat a little. Then pour over the cooked fillets. Dust with paprika and serve immediately.. Serves 4.

Field & Stream

Pike Mushroom Loaf

2 cups flaked, cooked fish, pressed firmly in measuring cup

1½ cups cracker crumbs

1/3 cup milk

1  10 oz. can cream of mushroom soup

2 eggs, slightly beaten

2 tbsp. chopped green onion

1 tbsp. lemon juice

10 drops Tabasco sauce

Lemon wedges

Combine cracker crumbs and milk and stir until the crumbs are softened. Stir in fish, soup, eggs, green onion, lemon juice, and Tabasco. Spread the mixture in a greased 8x4-inch loaf pan. Bake in a preheated 350˚ oven for about 60 minutes, until a knife inserted in the center of the loaf comes out clean. Garnish with lemon wedges. Serves 4.

Field & Stream

Salmon Chowder

Step one ingredients:

6 slices bacon, diced

½ stick butter

1 cup chicken broth

½ cup chopped onion

½ cup diced celery

½ bag baby carrots, cut bite size

1½ tsp garlic powder

1½ cups diced potatoes

1 tsp Old Bay Seasoning

1 tsp salt

½ to 1 teaspoon ground black pepper

1 tsp parsley

2 bay leaves

½ tsp thyme

½ tsp dried dill weed


Step two ingredients:

1 to 2 pounds salmon fillets, cut into 1-inch pieces

1 quart milk

1 15-ounce can creamed corn

¼ cup flour

1 tsp cornstarch

1 cup grated Parmesan cheese

1 12-ounce package cream cheese

1: Sauté bacon, then add butter, broth, onion, celery, carrots and garlic powder & cook until vegetables are tender. Stir in potatoes and spices.

Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until potatoes are tender.

2: Stir in salmon, milk, creamed corn, flour, cornstarch, Parmesan cheese and cream cheese. Cook on medium, stirring frequently until heated through and cream cheese is melted.

Great Lakes Angler


Glazed Walleye

                 1 L canola oil                                        ¼ cup light soy sauce

     1 whole 16-inch walleye, scaled and gutted   2 green onions, sliced

         Salt and pepper, to taste                             2 tbsp rice wine

        1 tbsp all-purpose flour                              2 tsp sugar

      l-inch fresh ginger, peeled and julienned        2 tbsp water

        3 cloves garlic, minced

Heat oil to 350° in a flat 16in frying pan; ensure there’s enough oil to completely cover fish. Score fish four times on each side and season with salt and pepper. Sprinkle flour on both sides, then pat off excess. Carefully place fish head first in the oil, making sure to release the tail away from you to avoid getting splashed by the hot oil. Cook for 3 minutes on one side, then flip over and cook for another 3 minutes. Using 2 flat spatulas, remove fish from the oil and place on paper towel; cover with tinfoil to keep fish warm.

Remove oil from heat and pour all but 2 tbsp into a metal bowl to cool. Set pan over low heat and add ginger and garlic. Sauté for one minute, then add soy sauce, onions, rice wine, sugar and water. Stir, then remove from heat. Place fish on a serving plate, cover with sauce and serve.

Perch Paella

                              1 lb. perch fillets            1 cup long grain rice

                          2 chorizo sausages         2 cups water

                          ¼ cup olive oil      1 can (443 ml) chopped tomatoes

                          1 onion, sliced               Pinch saffron

                         2 cloves garlic, finely chopped     Pinch salt

                          1 red pepper, diced           ½ cup peas

                           ½ cup diced leek

Dice perch into 1 inch chunks and remove ground sausage meat from casing.

Add oil to pan over medium heat and saute onion and chorizo until meat is browned and crumbly. Add garlic, red pepper and leeks and saute for one minute.

Add rice and stir to combine, then add water, tomatoes, saffron and perch. Bring to a simmer, add salt and cover with lid.

Reduce heat to low and cook for 20 to 30 minutes, stirring frequently for the first 10 minutes. Add peas and stir. Cook for another 2 minutes. Serves 4.

By Cameron Tait – Outdoor Canada


Salmon Sandwiches

                  1 lb skinless salmon fillet                     ¾ cup water

                 1 tbsp lemon juice + more as needed     1/3 cup mayonnaise

                  1½ tsp salt                                             1/4 tsp ground ginger

                  1 tbsp black peppercorns             1 cup finely shredded romaine lettuce

                   2 star anise                                          black pepper

In medium skillet, combine salmon, lemon juice, salt, peppercorns, star anise and water over high heat. Bring to boil; turn salmon over and turn off heat. Let stand 3 minutes. Using slotted spatula, transfer salmon to plate to cool. Place salmon in large bowl; flake with a fork. Add mayonnaise, ginger and lettuce. Season with salt, pepper and lemon juice to taste. Toss gently. Place equal portions of salmon mixture on slices of bread; top with remaining slices. Cut each sandwich in half. Arrange on a platter. Makes 8 sandwiches.


Venison Burger

1 lb ground venison (medium grind)

½ lb ground pork (medium grind)

1 tsp each of salt & ground peppercorns

1 small onion, diced

1 egg, beaten

1 tbsp Worchestershire sauce

3 cloves garlic, minced

1 tbsp bread crumbs

Mix venison and pork in a large bowl. Add remaining ingredients and combine. Cover and refrigerate for one hour. Form six one inch patties. Grill four minutes per side. Dress your rich, juicy burgers and enjoy.

Outdoor Canada

Rainbow Crepes



2/3 cup milk

1/2 cup flour

¼ tsp salt

½ tsp canola oil

4 tsp butter, divided


1 lb rainbow trout

½ cup diced onion

½ cup diced mushrooms

½ cup diced celery

1 clove garlic, finely minced

1 tbsp butter or oil

Salt and pepper, to taste

½ cup peas

3tbsp chopped fresh tarragon


3 tbsp butter

3 tbsp flour

1½ cups milk

Salt and white pepper, to taste

½ tsp hot chili garlic sauce


In a medium-sized bowl, mix eggs, milk, flour and salt until batter is smooth. Stir in canola oil.

Heat a 6-inch crepe pan or non-stick sauté pan over medium heat, melt ½ tsp butter, then add enough batter to cover the bottom of the pan. Quickly swirl pan to spread batter to the edge. When bottom of crepe is brown, flip and brown other side (about 1 minute per crepe). Repeat the process to make 8 crepes. Keep warm in oven.


Smoke or poach trout, then pull meat from bones and break into bite-sized pieces. Set aside.

Sauté onions, mushrooms, celery and garlic in butter or oil. Season with salt and pepper. Add peas and tarragon and simmer for 5 minutes. Remove from heat and combine with trout. Set aside.


Melt butter in a saucepan over medium heat, then add flour and stir until bubbling. Gradually add milk, stirring constantly until mixture thickens. Season with salt and white pepper. Reserve ½ cup sauce and gently mix the rest with filling.

Spoon ½ cup of filling onto middle of each crepe and fold sides overtop. Mix reserved white sauce with chili garlic sauce and pour over rolled crepes. Serve with a simple green salad.

By Wayne Phillips - Outdoor Canada

Salmon Parmesan

      Six skinless boneless salmon pieces        One clove garlic, minced

               Flour                                                      Pinch of oregano

               Two eggs                                               Salt

               Milk                                                      Pepper

               Panko bread crumbs                             Parmesan cheese

               Six-ounce can tomato paste                 Mozzarella cheese

               Red wine                                               Lemon

Heat about a quarter inch of canola oil to medium high in a large frying pan. Beat the eggs with a little milk and have a dish with flour and one with bread crumbs. Salt and pepper the salmon and dust the fish on the plate of flour, dip it into the egg mixture, and then coat well by pressing into the bread crumbs. Only work with and fry a couple pieces of fish at a time. Brown nicely on both sides, drain on paper towel and place the fish on a cookie sheet.

Make the sauce by mixing in one tomato paste can of red wine with the tomato paste, garlic and oregano. Add salt and pepper to taste.

Sprinkle the fish with lemon juice and coat the top of each piece of fried salmon with a good layer of sauce, a good layer of Parmesan cheese and top it off with grated or sliced mozzarella.

Add a little sauce on the cheese for garnish and bake in a pre heated 375 degree oven for about 15 minutes. Serve over pasta.

Great Lakes Angler


Maple Salmon

                  ½ tsp. kosher salt

                 Freshly ground black pepper to taste

                1/3 cup maple syrup

                1/3 cup soy sauce

               4 five-oz salmon fillets

              1 cup dried yellow lentils

              Salt and pepper to taste

                            1 tbsp butter

                            8 cipollini onions (or  pearl onions) peeled

                            2 tbsp cold butter

                           ½  cucumber, small dice

                           1 orange, cut into sections

                           2 radishes, thinly sliced

                          1 tbsp chopped parsley

1] Mix salt, pepper, maple syrup and soy sauce in a resealable bag, then add salmon. Carefully distribute marinade around salmon, then let sit for 1 hour.

2] Meanwhile, place lentils in pot of salted water and bring to a boil; cook until tender, then strain and rinse. Return lentils to pot and season with salt and pepper. Add butter, stir and keep warm.

3] Remove salmon from bag (reserve marinade for later) and place on paper towels to absorb excess moisture. Heat a heavy-bottomed frying pan over medium-high heat, then add canola oil and saute cipollini onions for 1 minute, turning occasionally.

4] In the same pan, add salmon fillets and sear each side for one minute. Reduce heat to medium, add reserved marinade and cold butter then cook salmon for another 3 minutes; occasionally baste with marinade.

5] Spoon salmon and marinade onto plate, and top with cucumber, orange, radish and parsley. Serve with the warm lentils.

By Cameron Tait - Outdoor Canada

Grilled Orange Bourbon Salmon

 4 - 6-oz Salmon fillets, about 1in thick      ¼ cup brown sugar, packed
 2 garlic cloves, chopped                        ¼ cup green onions, chopped

 ¼ cup bourbon                                        3 tbsp fresh chives, chopped
 ¼ cup orange juice                                  3 tbsp lemon juice
 ¼ cup low-sodium soy sauce                  cooking spray

Combine all ingredients (except salmon & cooking spray) in a large, zip-top bag. Add salmon and marinate in refrigerator for 1½ hours, turning bag occasionally. Remove salmon and reserve marinade.

Coat grill rack or broiler pan with cooking spray. Grill salmon on rack or broiler pan for 6 minutes per side or until fish flakes easily with a fork. Baste frequently with reserved marinade

Real Fishing

Walleye Italiano

                                   2 large fillets                1 tsp dried basil

                               2 tbsp butter                 1 tsp dried oregano

                              2/3 cup white                1 tsp dried parsley flakes

             Spanish onion, diced    2 tbsp freshly squeezed lemon juice

                           1 clove garlic, pressed       salt and pepper to taste

                     2 cups cherry tomatoes, halved      ½ cup water

  Wash fillets under cold water and pat dry with paper towel. Cut each fillet into 4 equal pieces. Set aside.

Melt butter in a skillet that has a  lid (preferably transparent). Add onion and garlic and saute until golden brown. Stir in tomatoes, basil, oregano, parsley and lemon juice. Simmer for a few minutes.

Place fillets on top of sauce in skillet. then add salt and pepper to taste.

Add ¾ cup water to skillet and cover. Steam fillets for 15 to 20 minutes or until fish flakes easily. Add remaining water as necessary. maintaining a slow boil to steam fillets. Remove fish once it's cooked, and let sauce render to a thick reduction.

Spoon sauce over fillets and serve with a garden salad. You could also include some crusty dinner
rolls or freshly baked bread.

By  Duane Radford – Outdoor Canada

Vegetable Dressed Walleye

4 fillets (1½ to 2 lbs.)

1 tbsp lemon juice

Vegetable stuffing

2 tbsp butter

2 tbsp dry white wine

Lemon slices & parsley sprigs

Lay the fillets on a well-buttered, shallow baking dish. Sprinkle the fish with lemon juice. Lightly cover with stuffing. Drizzle the wine over the stuffing and dot with butter. Cover the dish and bake in a pre heated 350˚ oven for 20 minutes. Uncover and cook another 15 minutes or until the fillets flake when probed with a fork. Serves 4.

Vegetable Stuffing:

½ cup chopped celery

¼ cup chopped onion

½ cup chopped green pepper

¼ cup thinly sliced carrot

¼ cup butter

1 cup soft bread crumbs

1 cup chopped tomato

1 tbsp minced parsley

½ tsp dill weed

Salt & pepper to taste

Sauté the celery, onion, pepper, and carrots in butter for 10 minutes. Add rest of ingredients and mix well.

Field & Stream

Pike Chowder

2 tbsp canola oil                 1 tin (398 ml) cream of potato soup

2 carrots, diced                   398 ml water

2 celery stalks, diced          Salt and pepper, to taste

1 onion, diced                    2 Ib pike fillets

2 parsnips, diced                6 strips bacon

2 potatoes, diced

Heat a heavy-bottomed pot on stove. Add oil and saute carrots, celery, onion and parsnips until tender. Add potatoes, soup and water to pot and bring to a boil. Season with salt and pepper, and reduce to a simmer.

Cut pike into one-inch cubes and add to pot. Cover and simmer for 20 minutes, stirring occasionally with a wooden spoon.

Cook bacon until crisp, then chop. Check seasoning, top with bacon and serve.

Outdoor Canada


Salmon Steaks With Mushroom Topping

                          salmon steaks, cut 3/4-inch thick            

                         ¼ tsp. salt      

                         ¼ cup margarine     

                        1 small onion, chopped                         
                        1 stalk celery, chopped                          
                        3 cups bread, cubed

                       3 cups sliced mushrooms (fresh)

                       2 tbsp. chopped parsley

                       ¼ tsp. salt

                      1 tbsp. lemon juice

                       ¼ cup light cream

Heat oven to 350° F. In greased 9-inch square or other shallow baking pan, arrange salmon steaks in single layer; season with 1 tsp. salt. In large skillet, saute onion and celery in margarine until tender. Add bread, mushrooms, parsley, salt and lemon juice; mix well. Spoon stuffing on top of salmon steaks. Drizzle cream on top. Bake uncovered at 350° F for 25 to 30 minutes or until fish flakes easily.

TIP: If desired, add 2 tbsp. sherry to stuffing.



2 lbs fresh walleye fillets
1 cup roasted pepper marinade

1 cup bread crumbs

1 tsp all-purpose seasoning
vegetable oil (for frying)

Hot & Sour Sauce

1 cup hot sauce

1 cup ketchup
1/2 cup vinegar
1/2 cup soy sauce

1 tsp chopped garlic
1 cup maraschino cherry juice


Marinate fish in roasted pepper marinade for 2-hours. Remove and cut into bite-sized pieces.

Mix bread crumbs and all-purpose seasoning in a medium bowl and dredge fish until coated. Fry walleye in hot oil until cooked, about 5-minutes.

While fish is frying, combine all ingredients for the hot and sour sauce in a large bowl.

When fish is cooked, toss in the sauce and serve.

Real Fishing

Grill-Roasted Fish On The Half Shell

Six 7-oz. fish fillets (bass, or pretty much any fish), skin and scales on, with pin bones removed

¼ tsp. kosher salt for each fillet

¼ tsp. black pepper for each fillet

¼ tsp. crushed red chili flakes for each fillet

½ cup extra-virgin olive oil

1 tbsp. coarse sea salt

½ cup chopped Italian parsley

2 large lemons

Rinse the fillets under the faucet and pat dry with paper towels. Place them on a baking sheet and season each with the kosher salt, pepper, and chili flakes. Drizzle half of the olive oil over the fillets. Use your fingers to distribute oil and seasonings evenly, then set aside to marinate while you heat the grill.

Fire up your grill to a medium-high setting. When the grill has reached the right temperature, place the fillets scale side down on the hot grill and do not move them -- otherwise the skin will stick. Cover the grill and cook for 7 to 10 minutes, until the fish is just cooked through. (It will easily flake when tested with a paring knife.)

Using a metal spatula, transfer cooked fillets to serving plates and top with equal amounts of the coarse sea salt, parsley, and remaining olive oil. Cut lemons in half and squeeze the juice evenly over the fish.

Field & Stream

Spinach and Potato Walleye


2 skinless boneless walleye fillets

2 large, pre-boiled potatoes cut into ½ inch cubes

½ cup flour

¾ cup cooked and chopped spinach

¼ cup 2% milk or chicken broth

3 tbsp vegetable oil

To taste - Steak Spice, salt, pepper and paprika

2cups grated cheddar

2 tbsp sour cream

2 sprigs of green onion, chopped

4 strips of cooked bacon, chopped


Cut walleye fillets into 3 or 4-inch pieces, lightly season with Steak Spice then coat with flour.

Heat oil in a large frying pan on medium-high heat.

Add fillets and cook until the edges appear white, and then flip. Immediately add the potatoes between the fillets. Add spinach, spreading it around evenly.

Salt and pepper to taste, add milk and top with grated cheddar. Cover and cook for 2-minutes or until cheese has melted. Turn off heat, top with sour cream, bacon and green onions. Decorate with a sprinkle of paprika and enjoy!


Chef Beny - Real Fishing


Western Style Barbecued Catfish

1½ lbs. catfish fillets

8-oz. can tomato sauce

¼  cup minced onion

1 clove garlic, finely minced

2 tbsp. lemon juice

10 drops Tabasco sauce

¼ tsp. dillweed

In a small saucepan, combine the tomato sauce, onion, garlic, lemon juice, Tabasco, and dillweed. Cook over low heat for 10 minutes, remove from heat, stir well, and refrigerate until cool.

Marinate the catfish in a glass dish. Pour the cooled marinade over the fish, turning the fillets to coat well. Refrigerate for 30 to 40 minutes.

Place the fillets on an oiled piece of heavy-duty aluminum foil covering a broiler pan. Broil, 4 inches from the heat, for 3 to 5 minutes on a side (depends on thickness of fillets), basting with more marinade when the fish is turned. Serve on a heated platter. Serves 4.

Field & Stream

Pike Chili

1 lb pike fillets, cut into one inch cubes                                      

1 tbsp olive oil                                                                  

½ cup red pepper, diced                                                        

2 garlic cloves, minced                                                         

½ cup onion, chopped                                                          

2 14 oz. cans crushed tomatoes                                               

1 14 oz. can kidney beans, drained

2 tbsp cornstarch

¼ cup water

2 tbsp parsley

1 tsp chili powder, or to taste

1/8 tsp cayenne pepper

Heat olive oil in saucepan and add red pepper, garlic and onion. Sauté until slightly brown.

Add all remaining ingredients except pike. Cover and simmer until mixture begins to thicken. Stir occasionally to keep from sticking.

Add fish and simmer for 10 minutes until fish is fully cooked. Serve with steamed rice and fresh bread.


By Jeff Morrison – Outdoor Canada

Plank Grilled Walleye

         Two walleye fillets

       One cedar BBQ plank, pre-soaked in water

       2 cups ground cherries

       3 tbsp avocado or grapeseed oil

      Salt-meadow herbs

      1 bunch chives, snipped

      Sprinkle of lemon zest

      3 sweet potatoes, peeled, blanched and cubed

      1 zucchini, washed and sliced

      12 stalks asparagus

      Salt (for the vegetables) and fresh ground pepper


                                                                                                                                                    Season Season the walleye fillets with pepper but not salt (the herbs in the salsa are already very salty). Arrange the fillets on the cedar plank and place it on the unlit half of the BBO grill.

To make the salsa, cut the ground cherries into quarters, reserving a few whole cherries for the garnish. Mix the cut cherries with the oil and salt-meadow herbs, then add the chives and lemon zest.

While the fish is cooking, grill the sweet potatoes, zucchini and asparagus on the lit side of the BBO. When the vegetables are cooked, transfer them to the BBO plank with the fish and close the BBO cover to finish cooking the fish and keep the vegetables warm.

When the fish is done, remove the plank from the grill and garnish with a few whole ground cherries and a sprinkle of chives.

Creamy Fish Chowder

4 cups (6 medium) red potatoes, scrubbed/rinsed well,

   peeled and cut into half -inch cubes.

3 teaspoons salt

20 whole black peppercorns

12 allspice berries

One cup unsalted butter

4 cans (12 ounces) evaporated milk

2 medium onions. thinly sliced

2 pounds salmon, lake trout or pike fillets
   boned and skinned

4 tablespoons snipped fresh parsley

Put the potatoes in a 4 quart Dutch oven or stockpot. Add enough water to cover the potatoes. Bring to a boil over medium heat. Add the salt, peppercorns and allspice. Cook for about 5 min. or until potatoes are tender/crisp. Reduce the heat to medium-low. Add the butter and evaporated milk. Stir until butter is melted. Layer the onion slices over the potatoes. Arrange the fish pieces on top of the onions. Simmer (do not boil) for 20 to 30 min. or until fish is firm and opaque and just begins to flake and the onions are tender turning the trout pieces over once or twice. Serves 4

North American Fisherman

Oven Fried Bass

               1½ lbs. bass fillets, cut into serving pieces            3 tbsp. milk

                 Flour                                                           1 cup fine cracker crumbs

               Salt & pepper                                           ½ cup chopped, sliced almonds

               1 beaten egg                                                          ½ cup peanut oil

Heat the oven to 450 degrees. Put about ¼ cup flour on a piece of waxed paper and mix in a little salt and pepper. In a shallow dish, mix the egg and milk. On another piece of waxed pape1, mix the cracker crumbs and almonds. Coat each piece of fish with seasoned flour, dip in the egg mixture, and then coat with the cracker mixture.

Put cooking oil in a 13x9-inch baking dish and place in the oven to heat for 5 minutes. With tongs, put fish in the oil, turning once to coat both sides. Bake for 5 minutes and turn. Cook another 5 minutes and test with a fork till fish flakes easily. Serves 4.


Field & Stream


Spinach and Potato Walleye

2 skinless boneless walleye fillets

2 large, pre-boiled potatoes cut into ½ inch cubes

½ cup flour

¾ cup cooked and chopped spinach

¼ cup 2% milk or chicken broth

3 tbsp vegetable oil

To taste - Steak Spice, salt, pepper and paprika

2cups grated cheddar

2 tbsp sour cream

2 sprigs of green onion, chopped

4 strips of cooked bacon, chopped

              Cut walleye fillets into 3 or 4-inch pieces, lightly season with Steak Spice then coat with flour. Heat oil in a large frying pan on medium-high heat. Add fillets and cook until the edges appear white, and then flip. Immediately add the potatoes between the fillets. Add spinach, spreading it around evenly. Salt and pepper to taste, add milk and top with grated cheddar. Cover and cook for 2-minutes or until cheese has melted. Turn off heat, top with sour cream, bacon and green onions. Decorate with a sprinkle of paprika and enjoy!

Chef Beny - Real Fishing

Pike Fingers

                         4 cups salted pretzels                         3 tbsp beer

                        2 eggs, beaten                 2 lb skinless pike fillets

                   3 tbsp HP Sauce                                 Vegetable oil

Place pretzels in a plastic bag and break into fine crumbs.

In a medium-size bowl, beat together eggs, sauce and beer with a fork.

Cut fillets into 1-inch-wide strips and pat dry. Dip strips into egg mixture, then place in bag with pretzel crumbs and shake until fully coated. Place coated strips on a cookie sheet and refrigerate for 20 minutes, allowing to dry.

In a 12-inch skillet, heat ¼ inch oil over medium-high heat. Add fish strips and cook until golden brown (at least 3 minutes), turning once.

Outdoor Canada

Grilled Catfish


 1½ lbs. catfish fillets or steaks ½ to ¾ inch thick

1/3 Cup sesame oil

3 tbsp. lemon juice

½ tsp. salt

Dash of pepper

2 tbsp. sesame seeds


Mix oil, lemon juice, salt, and pepper in a large flat dish. Place the fillets or steaks in the dish and turn them until they are coated with the sauce. Refrigerate them for ½ hour. Heat the BBQ to the moderately hot stage and either place the fish on the well-greased rack or in a hinged wire grill. Cook about 8 minutes, turn, baste with the remaining sauce, and cook another 7 to 9 minutes, until the fish flakes when probed with a fork. Serves 4.

Field & Stream


Venison Meatballs


     2 lbs. ground venison                             1/3 cup catsup

     1 cup cornflake crumbs                          2 tbsp. minced onions

     1/3 cup dried parsley flakes                   1/4 tsp. pepper

     2 eggs                                                     1½ tsp. garlic powder

     2 tbsp. soya sauce



     16 oz. can jellied cranberry sauce          2 tbsp. brown sugar

     12 oz. bottle chili sauce                          1 tbsp. lemon juice


     Mix meatball ingredients together and form balls. Heat sauce and

     pour over. Bake at 350˚ for 45 min. Good with wild rice.


Grilled Salmon with

Citrus-Tomato Salsa


2 medium tomatoes, chopped

2 large navel oranges , peeled, sectioned and coarsely chopped

2/3cup green onions, sliced

6 tbsp. chopped fresh cilantro , divided

2 tbsp. seeded jalapeno pepper (optional), finely chopped

4 tbsp. margarine

6 salmon fillets, about 1½ lbs.


Combine tomatoes, oranges, green onions, 4 tbsp. cilantro and jalapeno peppers in a large bowl. Set aside.

Blend margarine with remaining 2 tbsp. cilantro in a small bowl.

Grill or broil salmon, brushing with cilantro spread for 15 minutes or until salmon is done. Serve salsa with salmon.



Campbell River Salmon Dip

 4-6 ounces smoked salmon, skin and bones removed

8 oz. cream cheese, softened

1 tbsp sour cream

2 tbsp milk or cream

½ tsp paprika

fresh ground black pepper

1 tbsp fresh lemon juice

Combine all ingredients, except salmon, stir until smooth consistency.

Add salmon and combine well.

Enjoy this on crackers, warm crusty bread or stuffed in celery sticks.


By Marty Kovarik – Great Lakes Angler



Western Style Barbecued Catfish

               1½ lbs. catfish fillets                          2 tbsp. lemon juice

             8-oz. can tomato sauce                   10 drops Tabasco sauce

         ¼  cup minced onion                        ¼ tsp. dillweed

        1 clove garlic, finely minced


In a small saucepan, combine the tomato sauce, onion, garlic, lemon juice, Tabasco, and dillweed. Cook over low heat for 10 minutes, remove from heat, stir well, and refrigerate until cool.

Marinate the catfish in a glass dish. Pour the cooled marinade over the fish, turning the fillets to coat well. Refrigerate for 30 to 40 minutes.

Place the fillets on an oiled piece of heavy-duty aluminum foil covering a broiler pan. Broil, 4 inches from the heat, for 3 to 5 minutes on a side (depends on thickness of fillets), basting with more marinade when the fish is turned. Serve on a heated platter. Serves 4.

Field & Stream


Roast Wild Duck


2 large mallards or 4 small teals


1/2 cup butter.

1/4 teaspoon each powdered sage, rosemary, thyme and marjoram.

1 teaspoon salt.

1 cup green onions, coarsely sliced, green tops included.

1 cup celery, coarsely chopped, some center leaves included.

1 cup parsley, coarsely chopped.

2 cups dry bread, crumbled.

Mix ingredients well.


Clean ducks as soon as possible.

Hang duck by feet in a cool dry airy place for a few hours.

Pluck feathers from duck, including all pin feathers, using tweezers, or forefinger and the tip of a knife (It helps to singe the duck first. Hold duck by legs and pass it quickly through a flame. I.E. candle, gas lighter, or over campfire.

Check carefully for shot and or dog damaged areas. Remove the oil sac from the base of the tail.

Rub duck with salt and lightly salt cavities of birds. Fill cavity with dressing, and bake in a preheated 350˚ oven, uncovered 30 minutes per pound, basting every 5 to 10 minutes.


Bernie Lafond


Brined Smoked Salmon


                     ¾ cup kosher salt                  3 bay leaves

                    1 cup maple syrup                 1 tsp allspice

                     ¼ cup brown sugar           10 whole cloves

                    ¾ cup bourbon                  2 cups boiling water

                     (if desired)                            6 cups cold water


Combine the brine ingredients in a large bowl and add the boiling water to help dissolve the salt and sugar. Mix well. Add the cold water to cool the brine.

Place the fish skin-side down in a large glass or plastic dish and cover completely with the brine. Refrigerate overnight (or roughly eight hours) to cure.

Remove the fish from the brine and place on a smoker rack; allow to air-dry for 1½ hours. Place the fish in the smoker for approximately 1½ hours, or until the internal temperature of the fish has reached 140°F

Outdoor Canada



Pop’s Famous Pickerel

 In memory of a great fisherman, Bill Mohring.

 2 ½  lbs. fresh pickerel fillets (this breading can be used on just about any mild, white fish)

2 cups    flour                                       2 tsp   Lowry’s Seasoning Salt

2 cups    Parmesan cheese                   5    eggs

1 tsp      onion powder                       1/2 cup   milk

1 tbsp    garlic powder                        1/3 pound    butter

1 tsp      black pepper

 Combine the first six ingredients in a large Ziploc bag. Cut the fish into nugget-sized pieces. Add the fish to the breading mix a little at a time. Close the bag tightly and shake until well coated. Whisk the eggs and milk together. Coat the fish in the egg wash, one piece at a time, then back into the breading until all of it is coated a second time.

Heat a large skillet on medium low heat. Add a generous amount of butter (about a third of a pound) to the pan as it is warming up. Once the butter starts to bubble, add the fish to the pan. Do not over crowd your pan or the fish will steam and not fry well. Fry fish pieces until they are firm to the touch, about fifteen minutes.


By Jason Mohring - Real Fishing



Trout Soup

         2 lbs. trout or salmon fillets          4 cups fish stock

        4 tbsp butter                                   or chicken broth

         2 cups onion, chopped                 1/3 cup raw rice

        2 celery stalks, sliced                    1 cup heavy cream

        2 carrots, chopped                        1/8 tsp salt

       2 tsp curry powder*                    1/4 tsp white pepper

       ½ tsp parsley


Cut the fish into 1-inch cubes.

In a saucepan, melt the butter over low heat. Add the onions, celery, carrots and curry. Cover and cook until vegetables are tender. Add the stock, parsley, fish and rice. Cover and cook 20 minutes or until the fish flakes when tested with a fork and the rice is cooked. Add the cream and simmer for 10 more minutes. Season with salt and pepper,

Serves 4 to 6.

*Note: Add more or less curry powder to taste

Fishing Facts



Wine-Baked lake Trout

   4 pound lake trout                             2 tablespoons oil

   Salt                                              ½ cup coarsely chopped peanuts

   Lemon juice                                    1½ cups cooked rice

   ¾ cup chopped onion                 ½ teaspoon salt

   ½ cup chopped celery                1/8 teaspoon cayenne

   ½ teaspoon sage                          ½ cup wine

   ½ teaspoon thyme                      ¾ cup water


Preheat oven to 375°F. Defrost fish, if frozen. Wash trout well under cold running water, rub with salt inside and outside, then rinse again. Rub inside cavity with lemon juice. Fry onion, celery, sage and thyme in oil 5 minutes. Add peanuts, rice, salt and cayenne. Mix well and spoon into trout. Secure opening with skewers and lace with string. Place fish in shallow baking dish. Mix wine and water; pour over fish. Bake for 25 to 30 minutes or until done. Serves 4 to 6.



Broiled Walleye

      4 walleye fillets (1½ to 2 lbs.)                   Salt & pepper

      ½ cup sliced almonds, crushed                 1 tsp. sugar

      2 tsps. lemon juice                                   1 shake red pepper

      1 tbsp. prepared mustard                         ¼ cup heavy cream

      1 tsp. soy sauce

Place fillets on a greased broiler pan. Mix all other ingredients and spread evenly over walleye fillets. Broil 5 inches from heat for about 10 minutes or until the fish flakes. Serves 4.

Field & Stream

Salmon Topped With Shrimp Etoufee

 3 tbsp flour

¼ cup olive oil

½ cup onion, chopped fine

¼ cup red bell pepper, chopped fine

¼ cup celery chopped fine

2 cloves garlic, chopped fine

1/8 tsp cayenne pepper

¼ tsp black pepper

1 tsp crushed basil

½ tsp thyme

salt to taste

1 tbsp tomato paste

1 cup water

1 can shrimp

4 serving size pieces of salmon filet

4 servings cooked rice


In a large frying pan, combine the flour and oil to make a roux, stirring constantly until it is light brown. Add the chopped vegetables and stirfry until just about tender. Add the spices and cook an additional minute, then add tomato paste and cook for one more minute. Add water, stirring constantly. Turn down the heat, simmer until thick, add the shrimp and cook slowly, gently stirring until everything is hot. Serve by placing a grilled piece of salmon on a bed of rice and smother with etouffee.

Great Lakes Angler

Grilled Curried Salmon

            4  -  6-ounce Salmon Fillets            2  Andouille Sausages

       1 tbsp Vegetable Oil                       1 bunch  Basil (julienned)

        2 tbsp Curry Powder                      ½ cup Corn (frozen or fresh)

        1-pound Mini Red Potatoes            Salt & Pepper

         1½  cups Tomato Juice

          ½ cup   Green Beans (frozen or fresh)


Mix the curry powder and vegetable oil. Marinate salmon fillets in curry for one to three hours.

Dice the potatoes and blanch in boiling water until tender but still firm.

Grill salmon fillets on medium-high barbeque for four-minutes, flip and grill for an additional three-minutes. Remove and let rest.

Place tomato juice in a pan and bring to a boil. Add potatoes and sausage and reduce heat to a simmer. When juice is reduced by half, add the remaining ingredients. Continue to reduce until potatoes absorb all of the tomato juice. Add salt and pepper to taste.

Spoon hash onto plate and top with salmon.

Real Fishing


Boiled Northern Pike

            3 Ibs. skinless fillets, cut into bite-sized chunks

            1 whole onion                      2 tbsp. sugar

            1½ tbsp. salt                         2 bay leaves

            20 peppercorns                    Melted butter

            2 tbsp. vinegar


Put the onion, salt, peppercorns, vinegar, sugar, and bay leaves in 3 quarts of water and bring to a boil. Lower heat, and simmer for 15 minutes. Add the fish chunks, bring the mixture to a boil, and cook for 10 minutes. Remove the chunks with a slotted spoon; serve with melted butter. Serves 6 to 8.

Field & Stream

Cornmeal Catfish


½ cup each of diced yellow, green and red peppers

½ cup diced red onion

½ cup diced English cucumber

½ cup diced fresh Roma tomatoes

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 tbsp finely chopped garlic

2 tbsp chopped fresh Italian parsley

4 catfish fillets, 4 to 6 oz each

Salt and pepper to taste

½ cup cornmeal

 Mix diced vegetables together in a bowl and add olive oil, red wine vinegar, garlic and parsley. Allow resulting salsa to pickle for one hour. Preheat oven to 450°F

 Season catfish fillets with salt and pepper, then dredge in cornmeal. Pan-fry fillets in oil and butter in cast iron pan until just browned, then finish cooking in the oven for 7 minutes.

 Place fish on bed of salsa.


Outdoor Canada 

Wok Panfish

 1 pound panfish fillets           1½ tbsp. soy sauce

1/3 cup vegetable oil             ½ tsp. ginger

2 ribs celery, chopped           2 tbsp. sherry (drinking, not cooking)

1 small onion, chopped          1½ tsp. cornstarch

2 cups pea pods                     Hot, cooked rice or noodles

1 cup chopped mushrooms

 Place oil in wok and heat to 350°. Add celery and onions and stir-fry for four minutes. Push vegetables to the sides of the wok. Add pea pods to the center and stir-fry for three minutes. Push them to the side, add mushrooms to the center and stir-fry for three minutes. Push to the side. Add soy sauce, ginger and sherry to the center and blend into pan juices. Add fillets and mix with the sauce. Cover wok, turn heat down and cook for four minutes, until fish flakes when probed. Push to the sides.

Mix cornstarch with a small amount of water and add to pan juices. Heat until sauce is slightly thickened. Mix with vegetables and fish quickly and serve over cooked white rice or noodles on a heated platter. Serves 4.

Outdoor Life


Creole Baked Fish

 l½ to 2 Ibs. fillets                             1 cup chopped celery

½ cup butter                                     1 clove garlic, minced

2 tbsp. flour                                      2 tbsp. chopped parsley

1 16-ounce can of tomatoes              2 bay leaves

3 ounces tomato paste                      ¼ lemon, cut in pieces

6 green onions, chopped                   1 tsp. chili powder

½ cup chopped green pepper           pepper & salt to taste


Melt butter in large frying pan, add flour, and stir over medium heat until well blended. Add remaining ingredients. Cook and stir the vegetables for about 7 minutes. Add enough water to make a sauce and simmer for 20 minutes, stirring occasionally and adding more water if necessary. Preheat oven to 350˚. Remove bay leaves and lemon from sauce. Place fish fillets in a single layer in a greased baking dish, cover with sauce, and bake for about 20 minutes until the fish flakes easily with a fork. Place fish on a heated serving dish and cover with sauce.

Serves 4.                                                  Field & Stream


Honey Dip Walleye

 8 walleye fillets                ¼ cup of flour

 2/3 cup vegetable oil       ½ tsp sea salt

 1 egg beaten                    Pepper to taste

    1 tbsp honey          Cracker or bread crumbs

                            Heat the oil in a 10 inch skillet. Beat the egg and mix in the honey. Combine cracker crumbs with the flour, salt and pepper. Dip the fillets in the egg mixture and coat with the cracker mix. Place in the skillet and fry until golden brown (about 3 minutes per side) or until the fillet easily flakes. Serves 6

Freshwater Fishing Canada 


Salmon with Garlic Potatoes


        serving-size piece of salmon             butter

        one potato                                          salt and pepper

        two cloves of garlic

 In the middle a large piece of heavy-duty aluminum foil, spread a tablespoon or so of softened butter. Slice the potato very thin, and with half of the slices make a layer on the foil, about the size of the fish. Cut a clove of garlic into six large pieces and place them on the potato layer. Cutting the garlic in large pieces results in a mild garlic flavor with a butter-like consistency.

Place the fish on top, followed by the other clove of sliced garlic, salt and pepper to taste, then the remaining potato slices and more butter. Bring two ends of the foil together and fold repeatedly until it is tight on the fish dinner. Repeat with each side until you have an airtight foil package. Bury in the coals of a slow campfire for about 45 minutes. This dinner also can be baked in a 400-degree oven or on the BBQ.

Great Lakes Angler

 Oven Baked Salmon Steak In Wine

                        ¾ inch salmon steak

                  Salt & pepper

                Seafood Seasoning (or similar)


              2 slices onion

            White wine


Place salmon steak in glass baking dish.

Sprinkle with salt, pepper and seasoning.

Baste with butter.

Pour over a bit of wine.

Top with onion slices.

Bake uncovered at 350˚ for 40 minutes or until fish flakes.

Bill Ross





1½ lbs. bass fillets

½ cup crushed cheese crackers

1 tbsp. olive oil

¼ tsp. garlic powder

¼ tsp. seasoned salt

¼ lb. Swiss cheese. finely grated

1½ tbsp. lemon juice

1 tbsp. dried parsley flakes


Coat the bottom and sides of a 9-inch glass pie pan with olive oil. Place 1/3 of the crackers in the bottom of the pan. Add half of the fillets to the pan and sprinkle with garlic powder and seasoned salt. Top with another third of crumbs and half the cheese. Place the rest of the fillets in the pan and repeat the toppings. Sprinkle with lemon juice and parsley. Bake in a preheated 375˚ oven for 20 minutes. Check the fillets and remove them from the oven if they flake when probed with a fork. Serves 4.

Variation: Marinate fillets in orange juice and wine overnight, or add thinly sliced onions.


Field & Stream



Broiled Pike


4 pike fillets (1½  to 2 lbs.)


1 cup fresh chopped mushrooms

3 tbsp butter

½ cup heavy cream

1½ tbsp soy sauce

3 tbsp Madeira wine

2 tsp Dijon·type mustard

 Place fillets on a buttered broiler pan and brush with butter. Broil about 8 to 10 minutes (the time depends on the thickness of the fillets). Brush with more butter while they are cooking (turn once). Place fillets on a heated platter and serve with a sauce made by frying mushrooms in 3 tbsp of butter for 10 minutes, adding cream, soy sauce, wine, and mustard, and heating thoroughly. Serves 4.

Field & Stream



Panfish Cakes

                    Potatoes (enough for 2 cups, mashed)

              1 clove garlic, crushed

              4 green onions, finely sliced

              1 tbsp fresh tarragon, chopped

             1 large egg, beaten

             Salt and white pepper to taste

             1 lb panfish pieces, cooked and deboned

             Oil and butter for frying


Boil potatoes together with crushed garlic clove until potatoes are soft, then mash. Mix in green onions, tarragon and egg. Season with salt and pepper.

Gently fold fish pieces into potato mixture, then form one-inch- thick patties. Fry patties in oil-butter blend until golden brown.


Outdoor Canada



Bacon-Wrapped Rainbow Trout


                   ½ lb   rainbow trout

                  8 strips bacon

                  250 m1 35% cream

                  2 tbs horseradish

                  1 lemon

                  salt and pepper to taste


Pre-heat oven to 375°F. Lay bacon on baking sheet, place in oven for 10 minutes. You only want to par-cook the bacon. Remove and place on plate with paper towel.

Cut trout into 3-ounce pieces. Lay the bacon on a flat surface. Lay the trout across the bacon. Wrap the trout in the bacon. Skewer the bacon to hold in place.

Pre-heat oven to 400°F with a baking sheet in it. Place the trout on the sheet and bake for approximately 7-minutes, skin side down.

Put the 35% cream and horseradish into a small pot. Bring to a boil and reduce to a simmer. Reduce by half, add the juice of ½ a lemon and salt and pepper to taste.

Place trout on plate and top with sauce.


Special thanks to Jason Mohring of Tecvana Corporation for providing this recipe.

Reel Fishing



Fish Patties


Use five pounds of fish fillets— walleye, bass, pike, crappies, etc. - diced (boneless).

                2 eggs 

                1 cup pancake flour or bisquick

               ½ medium onion, chopped very fine

                ¼ medium green pepper, chopped fine

                ¾ cup milk

Dice the fish into pieces between ¼ and ½ inch “square.” Beat the eggs, then stir them together with the other ingredients in a bowl. The mixture should have the consistency of potato salad. If it is too runny, add flour; if it is too stiff, add milk.

Preheat the griddle or frying pan to 325°F. Coat liberally with peanut oil (or other cooking oil) and a large pat of margarine (to help in the browning process). Don’t throw away leftovers; the patties are excellent cold.



Bass or Walleye Casserole With Rice


1 lb. bass or walleye fillet, cut in medium-sized pieces

1 cup lemon juice

¼ cup chopped onion

2 cups cooked rice, with 2 chicken bouillon cubes added

¼ cup lemon juice

¼ cup water

Add salt and pepper if desired

Pour 1 cup lemon juice over pieces of fish. Let marinate an hour or more in the refrigerator, turning pieces at least once. Drain and put in a 2-quart casserole. Cover with onion, rice, lemon juice, and water.

Bake until fish is tender, about 1½ hours. Cover the casserole with foil during the first half of baking time to prevent the rice from toasting too much.

Field & Stream


Venison Meatballs

 2 lbs. ground venison

 1 cup cornflake crumbs

 1/3 cup dried parsley flakes

 2 eggs

2 tbsp. soya sauce

1/3 cup catsup

2 tbsp. minced onions

1/4 tsp. pepper

1½ tsp. garlic powder



16 oz. can jellied cranberry sauce

12 oz. bottle chili sauce

2 tbsp. brown sugar

1 tbsp. lemon juice


Mix meatball ingredients together and form balls. Heat sauce and pour over. Bake at 350˚ for 45 min. Good with wild rice.


Spicy Salmon Steaks

           4 salmon steaks                                  2 tbsp. chili sauce

      2 tbsp. prepared mustard                   1 tbsp. prepared horseradish

     1 tbsp. salad oil                                    1 tsp. salt


Combine the last five ingredients. Place the steaks on a greased broiling pan and spread half the mixture on them. Broil 3 inches from the element for about five minutes. Turn the steaks and cover the other side with the rest of the sauce. Broil for five minutes.

Canadian Sportfishing


Steamed Salmon


1 whole salmon (four to five pounds)

Oil or butter

2 cups water

Slice of lemon


 Coat the fish with the oil or butter and salt. Cover with several thin slices of lemon. Grease the interior of a brown paper bag with vegetable oil. Place the fish in the bag and seal by folding the end over. Pour the water into a fish steamer and put the bag on the perforated surface. Cover and cook over high heat until steaming. Lower the heat and continue cooking for 30 minutes. Remove the cover, tear the bag and slide the fish carefully onto a serving platter.

Canadian Sportfishing





Grilled Salmon With

Honey Mustard Sauce


4 to 6 oz salmon filets

2 Tbsp honey

2 Tbsp soy sauce

2 Tbsp Dijon mustard

1 Tbsp sherry


Whisk the honey, soy sauce, mustard and sherry in a bowl and set aside.

 Preheat the grill. Baste the grill with a little vegetable oil. Place salmon, flesh side down, and cook 3 to 4 minutes. Turn the filet, baste a little of the sauce over the salmon and continue without turning until the salmon is cooked through.

 Just before removing from the heat, baste the salmon with remaining sauce.





Beer Batter Bass


                         1¼ lbs thin bass fillets                                     Batter:

                        ¼ cup lemon juice                                      ¾ cup flour

                        Dash salt & pepper                                    Dash salt & pepper

                        Flour                                                           1/8 tsp dill salt

                                                                                              ¾ cup beer

Cut fillets into 1 to 1½ inch strips and toss with the lemon juice, salt, and pepper. Let mixture stand for ½ hour in refrigerator.

Prepare batter by sifting the flour, salt, pepper, and dill salt together. Blend beer into flour mixture. Cover bowl and refrigerate for 1 hour.

Drain the fillets, roll in flour, and dip into the well-stirred beer batter. Deep fry immediately in hot peanut oil at 360˚ for about 2 minutes. Drain on paper towels. Keep warm until all the fillets are cooked and serve with tartar sauce. Serves 4.

Field & Stream


Braised Wild Turkey

Wild turkey tastes superb, but as successful tom hunters know, the legs and thighs can be tough if not properly prepared. To make them melt-in-your-mouth tender, you can't go wrong with this easy-to-prepare recipe. And as a bonus, it also works well with duck or goose.


2 turkey legs and thighs, separated (4 pieces)

1 cup flour, seasoned with salt and black pepper to taste

¼ cup olive oil

1 cup diced carrot

1 cup diced celery

1 cup diced onion

4 cloves garlic, finely minced

1 28-ounce can roma tomatoes

1 cup red wine

1 cup chicken stock

4 sprigs fresh thyme (or 2 tsp dried)

4 bay leaves

Salt and black pepper, to taste


Preheat oven to 350˚

Dredge legs and thighs in seasoned flour, then brown in olive oil over medium heat in a heavy stew pot. Add carrot, celery, onion and garlic. Saute for 5 minutes or until onion is soft, stirring occasionally.

Add tomatoes, wine, stock, thyme, bay leaves, salt and pepper. The liquid should just cover the ingredients; add more stock if necessary.

Cover pot with lid or tinfoil and braise in oven for 3 hours. Remove lid for last half-hour, allowing liquid to reduce. Add more salt and pepper, if desired.                 Serves 4.

By Wayne Phillips – Outdoor Canada

Creek Chubs

Scale and clean fish, cut out the rib cage, and fillet them, leaving the skin on. Then turn the fillets meat side up and, with a sharp knife, score them every ¼ inch down to the skin without cutting all the way through the fillet. Next, sprinkle the fillets with salt and pepper and dust them with flour. Finally, deep fry the fillets. The bones actually disintegrate. The same recipe is also good for small pike or any bony fish.

Field & Stream


Baked Catfish


                                        1½ lbs. catfish fillets

                                         3 tbsp. butter

                                       ½ cup dry white wine

                                       1 small onion, chopped

                                        Salt and pepper

                                       Mustard Sauce (see below)


Place fillets, single layer, in a large, flat, buttered baking dish and dot with butter. Pour the wine over the fillets and sprinkle with onion and a little salt and pepper. Place the dish in a preheated 400˚ oven for 15 to 20 minutes. Remove when the fish flakes when probed with a fork. Serve on a heated platter with Mustard Sauce. Serves 4.


                                            Mustard Sauce

                                         ¼  cup mayonnaise

                                         ¼ Cup prepared mustard

                                         1 tbsp. lemon juice

                                          1 tsp. steak sauce

                                          1 tbsp. minced parsley


Mix all ingredients thoroughly, chill for 2 hours, and serve with the fish.


Field & Stream



Green Crappies


             1½ lbs. crappie fillets                            1/3 cup cooking oil

           2 eggs mixed with 2 tbsp. milk               1/3 cup soft butter

           Salt & pepper                                         2 tsp. lemon juice

          3/4 cup fine breadcrumbs                      2 tbsp. minced fresh parsley

Add a little salt and pepper to the egg mixture and dip each fillet in the mixture, then coat each with breadcrumbs. Place the coated fillets on a large piece of waxed paper.

Place a large platter in a warm (150˚) oven. Mix the lemon juice and parsley into the soft butter. Heat the oil in a large frying pan.

Fry fillets in the hot oil over medium-high heat for 1 minute on each side. As each fillet is cooked, transfer it to the heated platter. When all are cooked, top each with a little lemon butter. Serves 4.

Field & Stream


Whitefish Florentine

1 lb. whitefish fillets         ¾ cup mushrooms, thinly sliced

1 lb. spinach                     ¾ cup grated Swiss cheese

½ tsp. sugar                     2 tbsp. chopped parsley

2 tbsp. butter                   Salt and pepper, to taste

2 tbsp. flour                     ½ to ¾ tbsp. nutmeg

1¼ cups milk


Wash spinach thoroughly and pack into a saucepan. Sprinkle with sugar, cover and cook over medium heat for 3 to 4 minutes. Lift lid and cook for an additional 2 minutes. Drain and spread spinach on the bottom of a greased l½ quart casserole dish. Set aside. Next, in same saucepan melt butter, stir in flour and cook over low heat for 1 minute. Add milk and stir to blend; cook until slightly thickened. Add mushrooms, cheese, parsley, salt, pepper and nutmeg. Stir until cheese is melted. Next, spread fillets over spinach and pour sauce over fish. Bake at 350°F for 30 minutes…. Serves 4.

Outdoor Canada 


Venison Pot Roast

                              4 or 5 lbs. venison roast, cut into steaks about 1/2 lb. each

                              salt, pepper and paprika

                              ½ cup butter or oil

                              2 lb. onion, coarsely sliced

                              2 cloves garlic, minced

                              ½ cup dry wine or wine vinegar

                             1 small can tomato paste

                             diluted with 1 can water

                            1 tbsp. pickling spice, tied in cloth bag

                            3 bay leaves


Place steaks in water overnight to remove blood. Next day season with salt, pepper, paprika. Brown in butter or oil in heavy pan, dutch oven or grill. Remove meat and in the same pan fry onions and garlic until transparent. Add remaining ingredients. Place meat in deep pan and pour onion mixture over it. Cover and cook on top of stove or in 350˚ oven for 2 hrs. or until meat is tender. Remove spice bag and serve gravy with steaks. Thicken gravy with flour and water. Vegetables such as celery, parsley, green peppers or leeks may be used. The onions may be left out until ½ hr. before roast is done .




Moose Hot Sausage

                      8 lb. ground moose meat

                2 lb. ground pork

                3½  tbsp. garlic powder

                1 tbsp. black pepper

               2 tbsp. fennel seed

              5 tsp. crushed red pepper

              1 tbsp. sage

             2 tsp. onion salt

             6 tbsp. paprika

 Mix all ingredients together until well mixed. Shape into patties; Can be frozen on waxed paper. Fry or bake until done.

Mrs. Janet M. Adams Youngstown, Ohio





Orange Bourbon Salmon


4  6-oz. Salmon fillets, about 1" thick

2  garlic cloves, chopped

¼ cup bourbon

¼ cup orange juice

¼ cup low-sodium soy sauce

¼ cup brown sugar, packed

¼ cup green onions, chopped

3 tbsp fresh chives, chopped

3 tbsp lemon juice

cooking spray


Combine all ingredients (except salmon & cooking spray) in a large, zip-top bag.

Add salmon and marinate in refrigerator for 1½ hours, turning bag occasionally.

Remove salmon and reserve marinade.

Coat grill rack or broiler pan with cooking spray.

Grill salmon on rack or broiler pan for 6 minutes per side or until fish flakes easily with a fork. Baste frequently with reserved marinade.

Real Fishing


Teriyaki Alaska Salmon 

4 salmon steaks (about 6 oz. each), skinned,

or 1-1½ lbs fillet, skinned!
1¼ cups soy sauce
1/3 cup sake (Japanese rice wine), mirin (sweet Japanese cooking wine), or sherry
6 Tbsp granulated sugar
3 garlic cloves, minced or pressed
1 Tbsp minced or grated ginger root
1/3 cup vegetable oil


Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves. Quickly rinse the salmon under cold running water and pat dry with paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces. Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally. Let come to room temperature before cooking. Prepare grill.

Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill rack. Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings. 


Lime-and- Honey Glazed Salmon


4 salmon filets, boned (6 oz. each)

¼ cup lime juice

¼ cup honey

1 tbsp grainy Dijon mustard

2 leeks, sliced

¼ tsp dried thyme

¼ tsp dried tarragon

1 cup water

½  cup white wine

Salt and pepper to taste


Place the salmon filets in a shallow baking dish. Mix together the lime juice, honey and mustard in a small bowl. Pour over the salmon and marinate for half an hour.


Place the leeks in the bottom of a small baking pan, just large enough to hold the salmon pieces. Place the thyme and tarragon on top of the leeks. Place the salmon pieces on top of the thyme and pour the remaining marinade over the salmon. Add the water and white wine to the pan. Bake in preheated 375° oven until the salmon is medium-rare, approximately 14 to 16 minutes.


Remove the pan from the oven. Season with salt and pepper. Leave to cool slightly with the salmon still on top of the liquid. Serves 4.




Orange Grilled Bass


1½ lbs. bass fillets, cut into 4 pieces

4 tbsp. finely chopped green-onion tops

4 slices of orange           ½ tsp. salt

4 tbsp. butter                 ¼ tsp. dry mustard

4 tbsp. orange juice        1 tbsp. chopped parsley


Place fillets on a sheet of heavy-duty aluminum foil and top with a slice of orange and a little onion. Melt the butter in a small saucepan with orange juice, salt, dry mustard, and parsley. Mix well and spoon some of the mixture over each fillet. Seal the foil tightly and grill over hot coals, about 8 inches from the heat. Cook for 20 minutes and check the fish for flakiness with the tines of a fork. Serve immediately. Serves 4.

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