Stripers are damn tasty! Here’s how to cook ‘em up right:
Striped bass have firm, white flesh that’s mild in flavor and extremely versatile. My favorite is fish tacos followed grilled with garlic butter…Yum! However, I decided it was time for a little change. Time to go with something a bit more interesting.
That, of course, led me to Scott “The Sporting Chef” Leysath (www.sportingchef.com) who shared with me his poached striper and peppercorn vinaigrette recipe, which I once cooked with him on his show (but of course have long since forgotten).
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It’s salmon season and, if you get lucky enough to whack a nice chromer on the noggin’, here’s a tasty way to do up some fillets…
by JD on December 8, 2006
If you’re sick of the malls and the holiday traffic’s driving you nuts, here’s a little tip: stay home and make everybody on your Christmas list some smoked salmon jerky this year.
I’ve made a ton of smoked salmon over the years and, through much trial and a ton of error, I’ve got the process down pat. Now, I can expect a quality product each time. However, in recent years, I’ve been making little test batches of salmon jerky along with the traditional smoked variety and it’s become my most requested Christmas gift. Salmon jerky is easy to make, keeps longer than regular smoked salmon and is a great finger food/appetizer. Here’s how to do it:
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by JD on October 11, 2006
While catching a big, bright king salmon is a thrill, eating one is often even more of a joy — provided you know what you’re doing.
I’ve heard way too many horror stories of good salmon gone bad during the cooking process, coming out too dry or too mushy or too fishy or too charred. If you-re one of the folks who-ve been down that road before, I-m going to help you out. I’m going to teach you how to make cedar plank salmon, a treat for your taste buds and one of the most sure-fire ways to prepare a bright red fillet of salmon.
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So, you just went out and caught a mess of trout. Now what? Smoke ‘em if you got ‘em, that’s what!
Smoked trout and landlocked salmon is a fantastic treat and making up a batch is super easy to do.
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It’s the middle of summer and, to me, that means ‘tis the season for campouts, fishing trips…and, of course, barbecuing. When people ask for fish cooking suggestions, I always recommend the grill.
You just can’t beat that smoky taste you get with a barbecue and food cooked on a grill tends to be a lot more healthy for you since much of the fat burns off or drips into the fire (kinda like the George Foreman Grill only better). To make perfecto fish every time, you need to know a little more about grills. So, here’s a quick glance at BBQ 101.
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So, that fish you caught the other day didn’t quite turn out to be as good on the grill as you had expected. In fact, you decided that it tasted a little too “fishy.” The funny thing is, however, fish shouldn’t ever taste fishy — and when it does, it usually means it was not properly taken care of between the time it was caught to the time it was eaten. The good news is that dreaded fishy flavor can be avoided!
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