Fly Fishing

TroutBone · Location: Bavaria, Germany

Ok so once the fish is taken for those that do keep a few fish in their basket to take home or those that get their fish from the store, what is consider your favorite recipe, I know for some of us we don`t want to share grandparents great secret recipes, maybe you have a second favorite.

Mine

Flilet Trout Supreme
-2 Filets
-dash of Salt and peper on just one side each as well as into the bowl
-Sprinkle of lemon pepper
-Dash of paprika
-cut lemon
-onion powder

melt a small bowl of unsalted butter, put in all the ingredients into the bowl, and squeeze lemon,now this is the tricky part look into the content and make sure you have enough for your taste bud, what i like to do is stick my finger in there and taste it to see if it meets my standards, of course wait till the butter cools down a little, put the clean fillet on a sheet of aluminum foil and raise up the edges of the foil pour your content over the filet making sure you just pour enough to cover them, place a dripping pan if you have one, if not use another foil sheet below your bake content turn the oven to 150 degrees after 5 minutes poke a hole in your primary foil that holds your fillet let it drip and let it bake, should be done in 10 minutes, serve with sour cream and potatoes or stuffing and aparagus on the side. If you prefer.

jeremy · Location: Portland, Maine

I personally don't keep fish all that often - only because it is not something I really enjoy to eat. I am a steak guy, love shell fish, but "fish" isn't really my thing when it comes to eating. I know I am not the norm - as a lot of folks love to eat fish - hence its popularity on most restaurant menus. So, I practice catch and release .. there are some exceptions though ...

1. My family or close friends want a fish to eat and I know that they will eat it and it will not go to waste. And, I feel certain that they are going to eat it that day - otherwise it goes into the freezer only to be thrown out 1 year later. So, in those cases - for me, it is usually Saltwater fish such as a striped bass of legal size (of course). I am not a big cook .. nor do I even necessarily eat it myself .. but I am often there for the evening meal or party where the fish is cooked and enjoyed. With that said - I usually see it cooked on the GRILL, wrapped in tin foil with butter, onions, salt, pepper and/or a fish rub ... and depending on how "oily" the fish is - olive oil might be used (in the case of bluefish - no olive oil - because it is a very oily fish to begin with) -- Tuna is usually on the grill in steaks or eaten raw. I have a friend who keeps a bonito now and then for sushi - he cuts up the bonito into bite size pieces, makes his own marrinade and puts the sushi and marinade in a tupperware container and leaves it in his refrigerator .. he then snacks on sushi or has it as side dish with his upcoming meals for the week.

Hope this helps. I know there are a lot of my friends - especially who guide in very remote sections of the world - where sometimes, the fish the catch are dinner that night. Such was the case on a marlin trip i did in mexico where we lived on the boat for 7 days. The dorado (mahi-mahi) we caught and other such fish were dinner that night .. and because fish WAS the dinner on that trip every night -- i had no choice but to eat it and like it .. it was pretty good. The guy who cooked it every night had all sorts of recipes of which I can not remember .. but they were fairly elaborate and made the fish taste great. Thanks.

MarshallD · Location: Naples, Fl

This is a terrific cold topping for grilled Salmon, Redfish, or Shrimp.
Fresh Cilantro
Garlic
Chilies
Red Onion
Lime Juice
Sea Salt
Cream Of Coconut

In a mixing bowl, dice up some fresh cilantro and chilies. I like Serrano Chilies, but be careful, they're hot.
Add a half teaspoon of minced garlic, a little sea salt and the juice of 2 Limes.
Slice some red onion into fine inch-long slivers and in the mixing bowl, slowly add the cream of coconut (shake the can before opening) until the tartness of the lime juice and sweetness of the coconut blends to your taste.
Refrigerate and spoon the sauce on the freshly grilled fish.

Beer Batter

one cup flour
one egg
beer
salt-pepper, garlic, lime, etc. to taste

Mix in a bowl til the batter will coat your cut-up fish.
I like to cut the fillets into 2-inch strips
Melt crisco in a fry pan. Use enough to almost cover the fish. Try to keep the oil at 345 degrees.
Dip the fish strips in the batter and lay them in the pan of hot oil.
Don't move them til you're ready to flip them golden brown.
Remove, drain on paper towels
Crack open the Corona Very Happy

troutfly247 · Location: Colorado Springs, CO

First I gently land them into my net, this usually takes anywhere from 20 seconds to 2 minutes tops. (Landing time can vary depending on the size of the fish.)

Second, I use my forceps to release the hook. This part of the process only takes a few seconds.

Third I wet my hands and place the fish back into the water to swim off back to its natural habitat.

The fourth and final step is enjoying the fact that I have released a fish and given somebody else the opportunity to experiance the amazing process that I just went through.

(You might want to just sit back for a few minutes and let the emotions and feelings simmer!)

TroutBone · Location: Bavaria, Germany

Troutfly247

Catch and release is also great as well, but needless to say here in most european countries especially in Germany, you have to keep all the legal size fish you catch, the law even goes to stating that you have to stun them by knocking them on the head with a blunter and poke their air bladders, unless it is desinated by the local club that runs the river or water tributaries to relase them, I do ocassionally have the fish slip out of my hands numerous times, but when its a crowded rivers or streams you can`t have a slippery hand all the time you land a fish.

But when I do go home back to idaho to fish it has always been catch and release, and this topic is nothing more then just a recipe topic. so when I do go into Real- the Walmart version here in Germany and get me a fillet Salmon, I can resource back to this topic for a recipe and for a tasty treat.

hope that helps out.

troutfly247 · Location: Colorado Springs, CO

I understand, I was just hoping to add a little humor!

liphooked · Location: Australia

Hi. Even though I mostly release all my caught fish, Here's a recipe similar to the one submitted by Marshall D.
Place fish on foil,about a 4lb Trout, salmon,etc
Place 1 med sliced onion,12 slices cocumber in cavity of the fish.
Finely chop some olives,mint &mix with lime or lemonjuice,pour over onion&cucumber,then top with cocunut cream,ingredients can be altered for taste,place slices of lemon on top of the fish,wrap in the foil,them cook,in the oven on the BBQ grill plate,or in the coals of the fire,if camping

MistyRex · Posted: Mon 11/30/09 12:10 am Post subject:

A recipe, of course, depends on the fish and whether it is frozen or fresh. For frozen salmon (for this time of year recipes for frozen fish are good) I would have to say "Salmon Tacos" is extremely difficult to beat.

Salmon Tacos

1 filet, cut into about 1" cubes
2 (+/-) tablespoons of chili powder
Several cloves of garlic (depending on how much you like it)
2 tablespoons Yashidas teriaki sauce
2 teaspoons ground cumin
3 tablespoons of canola oil

Add all the ingredients together, stir and let set for about 30 minutes.

Fry in a hot skillet until the fish is just barely done, probably about 6-8 minutes.

Meanwhile, in another skillet, add oil to just cover the bottom. put in a couple of corn tortillas, and fry them lightly, turn and add some of the salmon mixture. Fold over the taco shell and fry a few minutes on each side, until they get crispy and just barely start to turn brown.

As I take them out, I lay them on the plate on a paper towel.

Condiments can be your choice, we like thinly sliced cabbage, sour cream, jalepenos, cheddar cheese, salsa and a squeeze of lime.

Of course, a marguirita on the side doesn't hurt anything either...

flybuckaroo · Posted: Wed 12/02/09 7:13 pm Post subject:

Ok. Mine is.
1. Find a big pond in nowhere Oklahoma that is loaded with nice sized bluegills
2. Catch them on prefered method (Mine is hopper patterns!)
3.String up 8 or 10(not during spawnig though)
4. Filet them just like a crappie or anything else
5. Bater fillets in 1/3 flour 1/3 cornmeal and 1/3 instant potatoe mix
6. Deep fry till golden
7. Walla! awesome fish for food! Wink