A tactic for bringing out the best in your fish
I am going off the normal track and hope you will either keep this column and post it on the refrigerator door, or write down what I am going to share with you.
The reason for the preamble is because every time I write something like this I get dozens of e-mails to repeat the information.
Far too many outdoor enthusiasts and anglers believe the only way to cook fish is to prepare it in a beer batter until it’s unrecognizable, and then fry it until whatever natural flavor that was once there has become lost.
And yes, every once in a while I’ll reach up into the very top shelves of the cabinets and pull out a box of breading mix. It could be one of those brands concocted by some jack pine, red flannel-shirted character who professes to be the Earl of Cooking Oil.
But when I’m operating on all eight cylinders, I usually fall back on my old standby recipe.
I especially like to use my concoction for king and coho salmon, and if I happen to have a steelhead or two, I’ll count them as major additions to the treasure chest.
First, filet the fish and get rid of all the bones. Get a large, deep, flat baking pan, and spread out the filets. Now comes the good stuff.
I take a stick of margarine and melt it in a Pyrex cup. I combine a heavy measure of garlic powder or chopped garlic from a jar, same with oregano, and just a touch of sea salt. The final element is any type of Poupon-like mustard, which you may add to suit personal tastes. Make sure to pierce the salmon so the filets can absorb the condiments. Then mix it all together and place in the fridge.
Cover the filets with Mr. Yoshida sauce (available in most grocery stores) and some plastic wrap. Marinate the filets for several hours.
I like to grill the filets on the back deck or broil them inside. Spray some anti-stick stuff on the grill racks; otherwise you’ll wind up leaving half the filets on he grill.
I believe the hardest thing to do with this project is to keep a very sharp eye on the fish as the filets cook. If you overcook them, you have a batch of cardboard slabs.
I’ve had e-mails asking how I would cook walleye.
Actually, if I’m home waters they are released. If I’m involved in a Canadian outing and stop for a “snore” lunch, I recommend catching a few pike and eating them instead of walleye.
But at home, if I’m forced, it’s simple: salt, pepper, garlic, and right under the broiler. No breading, otherwise one loses the taste and flavor of the walleye.
And there you have it. Keep the salmon recipe handy and enjoy the meal.
ŸContact Mike Jackson at angler88@comcast.net, and catch his radio show 6-7 a.m. Sundays on WSBC 1240-AM and live-streamed at www.mikejacksonoutdoors.com.