2-3 lb. pike
2 Eggs, beaten
Oil for deep
into long strips and wind into a circular flat coil of about a 1 1/2”
diameter. Use a toothpick to hold them
together. Dip the pinwheel into the egg
mixture then roll in the crushed Italian crumbs, dip again and roll again in
the crumbs. Put circles in the heated
oil and fry until golden crisp. Drain
Dill Walleye Packets
1/3 cup fresh
1/3 cup fresh
1/3 cup Chives
1/4 cup Olive Oil
1 clove Garlic
1/3 cup sliced
Pepper to taste
1 lg. sweet
Red Pepper, roasted, and cut in 8 strips
In a food
processor chop together the dill, parsley, chives, almonds and garlic, then add
oil, salt and pepper until it’s pureed. Line baking sheet with foil. Spread
each fillet with one tbsp. of the dill mixture and top with a red pepper strip. Fold remaining half of foil
over fish and crimp edges to seal. Bake
at 425 degrees for about 10 minutes or
until fish flakes easily with a fork.
de-boned fish fillets and put in a marinade of choice using a weight to hold
them under the liquid. Allow to stand overnight in the refrigerator. In
the morning soak your preferred flavour
of wood chips in water. Light the coals
in your smoker. When hot add the wood chips.
Spray wire racks with cooking oil and load with pieces of the fish.
Inspect the temperature, coals, wood chips and fish often. In about two hours check to see if it is
done. Over heating the fish will turn it jerky-like (my favourite). Experiment with different marinade recipes and types of wood. Store in an airtight container or bag.
fillets, marinate and refrigerate as above, or if you choose a dry rub instead
allow to stand for at least one hour with seasonings in the fridge. Start a fire and let burn down to
coals. Add enough wood to keep an even
temperature. Lay the fillets on racks
high enough above the fire that your meat will be smoked or dried rather than
cooked. Place soaked wood chips or
rotten birch pieces on coals to create a good smoke. After a couple of hours
the moisture level should be down to about 20% and the dried meat ready. Store in an airtight container or bag.
Pickled Fish #1
1 quart Water
Cut fish into
bite-size cubes and soak in salt brine for 24 hours. Pour off brine and rinse well with fresh water. Cover with white distilled vinegar for
another 24 hours in a covered non-corroding dish in the fridge.
1 cup Water
2 cups Vinegar
3/4 cup Sugar
1 tbsp. Whole
soaking vinegar and pack fish loosely in sterilized jars. Add onion slices and
red pepper to taste. Simmer the pickling solution for 15 minutes then pour over
fish in the jars and seal. They will be ready to eat in seven days.
Pickling Fish #2
6 lbs. Fish
2/3 cup Salt
2 1/2 cups
2 lg. Onions,
1 quart White
Pickling Spice in a spice bag (or in a tied bag)
Put fish in a
glass bowl, pour in salt and mix well.
Cover with vinegar and put in the refrigerator for seven days, stirring
each day. On the seventh day pour off
the liquid and rinse the fish. For the
brine boil the sugar, wine and the pickling spices in the bag. Set aside until cool and remove the spice
bag. Pack fish in layers in the jars or
an airtight container, alternating with the sliced onions. Pour the cool brine over the fish and
onions. Keep refrigerated. They are
ready to eat the following day. This
recipe makes 12 pints.
Beer Batter #1
1/4 cup Beer
1/4 cup Flour
2 Egg Whites,
Oil for deep
Mix the first
three ingredients together then fold in the egg whites. Coat fish pieces and
2 tbsp. Lemon
1/2 cup Sour
1/4 cup Green
and keep in an airtight container in the fridge until ready to use.