*Sharper Hooks*
*Tighter Lines*
Fish'n BC Recipes

 

 

 



  • Introduction
  • Bait Prep.
  • Canning Fish
  • Cooking Fish
  • Pickling Fish
  • Smoking Fish

Hey congratulations, you had a successful fishing trip!

Now what to do with the fish you kept?

This section contains a collection of tips and recipes generously donated by Fish'n BC members, if you would like to share one of your favorite recipes with our members; please submit it to us and we will add it to this recipe section.
*submit your recipe here*

Skein and Egg Cures

Three of the most essential steps for quality roe are to:
(a) Bleed the fish right after catching it by cutting or removing the gills, and

(b) Wear rubber gloves while handling the roe during the curing process to reduce human scent (and protect your hands from the ingredients used to process the eggs), and
(c) Remove any blood that may come into contact with the eggs. Small particles of blood can be carefully separated or scraped from the eggs and excessive amounts of blood should be washed with river or spring water, not tap water.

(1) Pro Cure:
Equipment and supplies
- Skiens of roe
- Pro Cure
- Sharp scissors
- Paper towels
- Plastic jars or plastic bags

Curing
Pat the eggs dry with paper towel and split the skiens lengthwise.
Sprinkle the eggs lightly with Pro Cure and rub the cure in with your fingers. Use Rubber gloves --the stuff will stain permanently.
Put the eggs in plastic bags or jars and put them in the refrigerator overnight. If possible: turn them every 1 to 2 hours to allow the cure to spread evenly.
Drain and let dry, and then wrap the eggs in paper towels and put them in the freezer.
Once they've frozen, vacuum-pack them and store them in the freezer. They'll last in the freezer upwards of a year.

(2) Plain Borax Cure:
Equipment and supplies
- Skiens of roe
- Mule Team Borax
- Shallow cardboard corrugated box (the type under soda cases) that fits in the refrigerator
- Sharp scissors
- Paper towels
- Plastic containers to freeze and store roe or canning jars and lids to use with vacuum sealer

Curing
Place whole skeins on several layers of paper towels in the card board box. Place in the refrigerator for 24 hours to dry.
Cut up pieces into usable bait-sized chunks.
Put down fresh paper towels inside cardboard box. Sprinkle a layer of Borax to cover the paper towels and spread the bait pieces out on the towels. Sprinkle with another layer of Borax.
Place the box of bait in the refrigerator for 12-24 hours, too long will make the eggs overly dry and they won’t milk well.
Layer pieces between fresh Borax into a plastic container or a canning jar.
Freeze them.

(3) Natural Colored Gooey Roe Cure:
Equipment and supplies
- Skeins of roe
- 1 and 1/2 cups of granulated sugar
- 1 tablespoon of salt
- 4 cups of Borax
- 3-10 drops of shrimp oil
- Zip lock bag or glass dish to store roe in refrigerator overnight
- Scissors
- Paper towels

Curing
Mix the above ingredients
Cut the skeins open in half lengthwise
Place skeins into the dry mixture and store in refrigerator for 24 hours.
Shake off the dry mixture and rinse the skeins gently with water to remove any powder stuck onto the skein.
Dry on paper towels for 12 hours in the refrigerator.
Vacuum bag or vacuum jar the skeins.
* This recipe makes a nice gooey roe that stays on the hook well and milks well even after freezing.

(4) Single Eggs:
Equipment and supplies
- single eggs (best from Chum or Chinook Salmon)
- 1 quart water
- 1 cup of sugar
- 1 cup of NON-iodized salt
- 1 cup of borax (20 Mule Team type, not commercial quality)
- large pan
- Strainer
- Plastic container or jar to store the eggs in

Curing
With the exception of the eggs, bring all of the ingredients to a boil in a large pan. Make sure to stir frequently.
After the mixture has been boiled and all contents are dissolved, cool the mixture to a lukewarm temperature and then place your eggs in the brine. Allow the eggs to soak for about twenty minutes, stirring about every 7 or 8 minutes.
Then, remove the eggs from the mixture and drain in a strainer for several hours. Following this step, you will want to lay the strained eggs out in a cool place on a plastic screen or thin piece of wood for a few hours to dry depending on your personal preference of hardness.
Once the eggs are done to your liking, roll them in plain borax and store in a plastic container or jar.

You can keep them in the refrigerator for a month or so, if you plan on keeping them any longer than that, freeze in an air-tight container! These eggs seem to milk much longer and are more rubbery, than some of the commercial cures providing you with better bait durability. Experiment with adding shrimp oil, anise, garlic powder or other scents to the brine mixture.

(5) Strawberry Jell-O and Borax Cure:
Equipment and supplies
- Skiens of roe
- Mule Team Borax
- Strawberry Jell-O
- Zip-lock bags
- Scissors

Curing
Cut the skein into small pieces, about the size of a silver dollar and lay out on to dry out a little.
Pour strawberry Jell-O on the top of the chunks. Make sure you coat well. Let the Jell-O liquefy and then turn the eggs over and coat again. When you get some good juice, mix the eggs together and let sit in a pile.
After about an hour or two separate the hunks again and let dry a while.
Once they are tacky then transfer to a clean surface. Cover with Mule Team Borax and let sit.
Turn and cover again with borax.
Let sit out another several hours or overnight and then put in Zip-lock bags. Cover hunks with borax and then you can freeze. The borax will keep from getting freezer burn.

The Jell-O stains the spawn bright red or orange, the borax keeps the spawn from turning brown and getting spoiled.

CANNING PACIFIC SALMON

Equipment and supplies:
- 1 portable smoker
- 1 pressure canner
- Clean cooler, lined with garbage bag
- Large mixing bowl and spoon
- 1 can of Pam (or equivalent) for grills
- Newspaper
- Disposable gloves (or very clean hands)

Curing:
Prepare fish for smoking, but cut flesh of fillets in 1" strips.
Smoke fish for 2 hours at 40"C
(I remove the fish being canned after 2 hours while smoking a larger amount of fish)

Jarring:
Remove skin and pack jars with fish strips leaving a 2cm head space.
Add 1 teaspoon vegetable oil per 250ml of fish, wipe rims and partially seal the jars.
Add water to the pressure canner until it comes just below rack, then add two tablespoons white vinegar to the water. Load rack with jars of fish.
Adjust cover and fasten securely, set heat to medium-low. Leave petcock open and steam for 10 minutes, then close petcock and pressurize to 10 lbs (4.5 kgs). Once gage reaches pressure, cook for 90 minutes then remove from heat. Cool slowly until pressure drops to zero, then slowly open petcock until all steam is released. Open cover and let jars stand a few minutes before removing one at a time and completing the sealing process.

Don't invert, move or handle jars for at lease 48hours after processing. Wipe clean and label lids using a permanent marker: with salmon species and date jarred. Test seal by tapping lids gently with a spoon; if properly sealed, they will sound a clear ringing note, and the lid will have a slight dip caused by the vacuum inside. Many self sealing lids will sound a "pop" as the center is dipped in, and if the seal is imperfect; the lid will sound a double "pop" when the center is pushed. If seal is imperfect, open and use the fish at once or reprocess the jar with a new lid for half the original time. The canned fish will last up to 2 years or more in a cool dark place.

Cooking Fish

Baking Fish:
Most fish are suitable for baking - whole or in fillets, cutlets or steaks. Lean fish in particular, benefit from some protection to prevent them from drying out: choose recipes that include a coating or bake them in a little liquid or sauce that can be served with the fish. All of these add extra flavour to the fish too. Cooking in foil or paper parcels is suitable for many fish, both small whole ones and fillets, cutlets, or steaks. This seals the moisture, so the effect is similar to steaming.

A good rule of thumb to calculate cooking time for fish is 10 minutes in a 220'C (425'F) oven for each 2.5cm, measured at the thickest part. All fish cooks quickly. If overcooked it becomes dry and loses its quality, the flesh of raw fish is translucent and becomes opaque when it is cooked.
- To determine wh ether a fish is cooked, make a small slit in the thickest part. Lift with the knife to look into the opening.
- The fish is ready when still very slightly translucent in the centre or near the bone (it will continue to cook when removed from the heat).

Coating and Frying Fish:
Fish to be fried is often coated with egg and crumbs, or with a batter. The coating makes a crisp crust to protect the fish and keep it moist.

Grilling Fish:
The intense dry heat of this method of cooking is best used for fish with a lot of natural oil, such as salmon and mackerel. However, leaner fish can also be grilled, as long as you bast them frequently to keep them moist.
Always preheat the grill, you could line the grill pan with foil to save on cleaning up.
Fish can also be grilled over charcoal if full flavoured fish that will not be overwhelmed by the smokey taste.

Poaching Fish:
Whole fish, large and small, as well as fillets and steaks are excellent poached because the gentle cooking gives succulent results. Poached fish can be served hot or cold with a wide variety of sauces. The poaching liquid may be used as the basis for the sauce.

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Crispy Fried Cod

Roasted fries complete this quick take on Fish & Chips.

Active time: 10 min Start to finish: 25 min

  • 3/4 cup dry bread crumbs
  • 3/4 cup yellow cornmeal
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 4 (6-oz) pieces center-cut cod or scrod fillet (3/4 inch thick)
  • 2 large eggs, lightly beaten
  • 6 tablespoons vegetable oil
cod

Crispy Fried Cod

Accompaniment: lemon wedges and tartar sauce 

1. Preheat oven to 500°F.

2. Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.

3. Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.

4. Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.

Makes enough for 4.
by STS Guiding Service

Herbed Trout

  • 1/3 cup butter
  • 1/2 cup finely chopped mushrooms
  • 2 crushed garlic gloves
  • 1/4 cup chopped mixed fresh herbs (parsley, tarragon, chives, etc.)
  • 1 Tbsp. lemon juice
  • Salt & pepper
  • 4 cleaned trout

Melt half the butter in a small pan and saut� mushrooms and garlic. Add half the herb mixture, lemon juice, salt and pepper. Stuff the trout with this mixture. Butter pieces of foil, and lay one trout on each. Sprinkle with the remaining herbs, then dot with the remaining butter. Season with salt and pepper and wrap up the foil. Bake at 350 degrees F for 30 to 40 minutes. Fish should be firm and should flake easily with a fork. Serves 4.
by STS Guiding Service

Crab Stir-Fry

Preparation Time/Cooking Time:15-30 minutes

  • 1 tsp oil
  • 4 cups fresh or frozen stir-fry vegetables
  • 1 tsp garlic
  • 1 tsp dried ginger or 1 tsp (5ml) fresh minced ginger
  • 1 pkg (227g) Clover Leaf Crab Delectables, flake style
  • 1/3 cup purchased stir-fry sauce
  • 4 cups hot cooked rice
crab

Crab Stir-Fry

In a large skillet, heat oil over medium-high heat. Add vegetables, ginger and garlic. Cook , stirring often, until barely tender (cover with lid and add a little water for fresh veggies). Add Crab Delectables and sauce; stir to combine. Serve over hot cooked rice and enjoy!
by STS Guiding Service

Crab Spirals with Lemon & Dill

Preparation Time: 15 minutes or less, Chill Time: 2 hours

  • 1 pkg (250 g) spreadable cream cheese
  • 2 Tbsp chopped green onion
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp lemon juice
  • 1 tsp pepper
  • 4 8inch/20cm spinach wraps
  • 1 pkg (227g) Clover Leaf Crab Delectables, Leg Style
crab stir fry

Crab Spirals w/ Lemon & Dill

Combine cream cheese, green onion, dill, lemon juice and pepper; mix well. Spread evenly over spinach wraps. Place 2 crab legs, end to end, on each wrap; roll up tightly to enclose crab. Wrap in plastic wrap. Refrigerate 2 hours, (or overnight). Remove plastic wrap; slice into 1 inch (2.5cm) pieces. Makes 32 appetizers.
by STS Guiding Service

Broiled Pacific Salmon

The salmon steaks are marinated in salsa, lime juice, mustard, and garlic, imparting a piquant flavor to the fish. Salmon fillets are also suitable for this recipe.

  • 1/2 cup hot tomato salsa
  • 1/3 cup fresh lime juice
  • 1 1/2 teaspoon Dijon Mustard
  • 2 garlic cloves, minced
  • 4ea. 6-ounce Salmon stakes
  • 1/4 cup butter, softened
  • 3/4 teaspoon lime zest, grated
  • 1/4 teaspoon cumin, ground to taste salt and pepper
  • 1 tablespoon vegetable oil for garnish: lime wedges

1. Set aside two tablespoons of salsa.

2. In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour.

3. In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside.

4. Preheat broiler on high.

5. Remove salmon steaks from marinade (discard marinade); season with salt and pepper. Arrange side by side skin side in an oiled oven-proof dish.

6. Place the salmon under the broiler, 4-5 inches from the heat source.

7. Broil 3-4 minutes per side, or until the fish just flakes when tested with a fork.

8. Bone and skin the salmon steaks.
by STS Guiding Service

Cilantro Roasted Salmon

  • 1 clove garlic
  • 1 cup loosely packed cilantro leaves
  • 4 tablespoons olive oil
  • juice of one lime
  • salt and freshly ground pepper to taste
  • 2 pounds salmon fillet -- skin on
  • 1 large ripe tomato -- seeded and chopped

1. Preheat oven to 400 F. Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt, and pepper in a blender or a food processor. Process until creamy.

2. Brush a baking pan or sheet with the remaining oil and place the salmon in it.

3. Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a little more salt and pepper.

4. Bake, uncovered until the salmon is done Approximately minutes. Serve immediately.
by STS Guiding Service

Dijon Salmon

  • 1/3 cup butter, melted
  • 3 tablespoons prepared Dijon-style mustard
  • 2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) filets salmon
  • 1 lemon, for garnish
  • Salt and Pepper to taste

1.Preheat oven to 400 degrees F

2. In a small bowl, stir together butter, mustard and honey. Set aside. In another bowl, mix together bread crumbs, pecans and parsley.

3.Brush each salmon filet lightly with honey mustard mixture, and sprinkle the top of the filets with the bread crumb mixture.

4.Bake salmon in preheated oven until it flakes easily with a fork, approximately 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon.
by STS Guiding Service

Fresh Filet of BC Salmon

  • 7 oz. fresh B.C. Salmon
  • salt and pepper
  • 2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1 tsp: mix of fresh basil, oregano and thyme, minced
  • 6 Tbsp. Cajun butter sauce (recipe on additional page)

Season salmon filet with salt and pepper. Make a marinade, mixing the oil, garlic and fresh herbs. Brush the salmon filet with the marinade. Grill the salmon over mesquite and turn 45 degrees to mark with a criss-cross pattern every 15-20 seconds. Flip the filet and baste well with marinade. Grill a maximum of 10 minutes. Watch the fish closely: a mesquite fire is extremely hot! Serve with Cajun butter sauce and a bouquet of freshly steamed seasonal vegetables.
by STS Guiding Service

Ginger Glazed Salmon

4 salmon steaks, cut about 1'' (2.5 cm) thick 4
1/4 cup low-salt soy sauce 50 ml
2 Tbsp rice vinegar 25 ml
1 Tbsp finely minced ginger 15 ml
1 Tbsp dry sherry 15 ml
1 garlic clove, minced 1
1 tsp sugar, or to taste 5 ml
salmon

Ginger Glazed Salmon

Place steaks in a shallow glass dish. combine the remaining ingredients until sugar dissolves. Brush on both sides of salmon and let sit at room temperature for 30 minutes. Brush ginger mixture over salmon again. Broil or barbeque on oiled grill 4-6 min. on each side, turning once and basting again. Simmer remaining ginger mixture 2-3 minutes or until syrupy before drizzling over cooked salmon immediately before serving with rice and vegetables. Serves 4.
by STS Guiding Service

Mediterranean Salmon Salad

3/4 cup water 175 ml
1/2 cup couscous 125 ml
1 green onion chopped 1
1/2 cup corn kernels 125 ml
1/3 cup chopped canned pimento 75 ml
OR
roasted red pepper
8 black olives, chopped 8
1/4 cup chopped fresh parsley 50 ml
1 can (7.5 oz/ 213 g) salmon, drained and flaked 1 can
salad

Mediterranean Salmon Salad

Bring water to boil in saucepan; add couscous, cover and remove from heat; let stand 5 min.; fluff with fork. In salad bowl combine couscous and remaining salad ingredients. Whisk together dressing ingredients; pour over salad and toss. Serves 4.

DRESSING
2 Tbsp lemon juice 25 ml
1 Tbsp each olive oil and water 15 ml
1/4 tsp ground cumin 1 ml
salt and freshly ground pepper to taste

by STS Guiding Service

Teresa's Peppered Cheese Ball

  • 1 (200 gr) baked, barbeque or smoked salmon
  • 1 (227 gr) pkg brick or mozzarella cheese (grated)
  • 1 (250 gr) pkg cream cheese
  • 1 garlic clove (chopped fine)
  • 2 tsp finely chopped chives
  • 2 tsp Worcestershire sauce
  • 1 tsp finely chopped fresh parsley
  • 3 tsp cracked black pepper
cheese

Teresa's Peppered Cheese Ball

Combine all ingredients except pepper into a bowl, mix well and shape into small to medium sized balls. Roll in the Pepper to coat outside of ball. Chill to blend flavours. Serve with crackers or sliced baguette. Store in fridge for up to 2 to 3 weeks.

Note: This salmon ball is great for outdoor appetizer or serving at indoor events or gatherings. For softer spread serve at room temperature or soften the salmon ball by lightly heating in microwave on low for a few seconds.

On some of our larger group and corporate outings my wife Teresa (with some begging from me) will make her famous Peppered Cheese Ball. We have had so many people ask for the recipe we have decide to post it on our site for you all to enjoy. We usually make 3 or 4 salmon balls with our left over salmon from dinner or even with a small pack of smoked salmon. It makes a great cracker or baguette spread.
by STS Guiding Service

Salmon Fettuccine Alfredo

1/2 lb fettuccine noodles 250 g
2 Tbsp olive oil 25 ml
2 Tbsp minced onion 25 ml
1 garlic clove, minced 1
2 Tbsp flour 25 ml
1-1/4 milk 300 ml
Pinch ground nutmeg Pinch
freshly ground pepper to taste
1 can (7.5 oz/ 213 g) salmon, drained 1 can
1 cup thawed frozen peas
(ran under hot water)
250 ml
1/4 cup grated parmesan cheese 50 ml
1/4 cup chopped fresh parsley 50 ml
1/4 cup packed, chopped fresh basil
or 1 tsp/5 ml dried
50 ml

In a large pot of boiling water, cook fettuccine until tender but firm (10 -12 min for dry pasta, 1-3 mins. for fresh.) Meanwhile , in a large saucepan heat olive oil over a medium heat; add onion and garlic and cook a few seconds. whisk in milk and bring to simmer, stirring constantly. Season with nutmeg and pepper. Drain cooked fettuccine and add to sauce, stirring gently. Fold in salmon, broken into chunks, peas and parmesan. serve immediately topped with chopped herbs. Serves 4.
by STS Guiding Service

Salmon Rosemary with Tomato Salsa

4 salmon steaks, cut about 1'' (2.5 cm) thick 4
2 Tbsp lime juice 25 ml
1 Tbsp olive oil 15 ml
1 tsp fresh rosemary 5 ml
OR
1/2 tsp dried Salt and freshly ground pepper to taste 2 ml
salmon2

Salmon Rosemary

If frozen, thaw salmon steaks. Place in a large flat dish. combine remaining ingredients; pour over salmon; turn salmon. Refrigerate, covered, 30 min. or up to 4 hours. Broil or barbeque at medium- high heat on oiled grill about 4-6 min. on each side, turning once. Serve immediately with1 Tbsp. Tomato Salsa per person. Serves 4.

TOMATO SALSA
1/2 cup diced tomatoes 125 ml
1/4 cup chopped fresh basil or parsley 50 ml
2 Tbsp finely chopped green onions 25 ml
1 Tbsp red wine vinegar 15 ml
1 Tbsp olive oil 15 ml
1/2 tsp grated lime zest 2 ml
1/2 tsp salt and freshly ground pepper to taste 2 ml

Combine all ingredients in small bowl 30 minutes before serving.
by STS Guiding Service

 

PICKLED PACIFIC SALMON

Chris's Recipe:

5 kgs of Salmon Yields Appx. 1 Doz., 500 ml Jars
Equipment and Supplies:
- 1 case (12) sterilized wide-mouth Mason 500 ml jars with lids and rims
(I sterilize the jars in the dishwasher, and keep them hot using the heat dry setting)
- Clean cooler lined with plastic garbage bag
- Large stainless steel pot with lid
- Medium pot with lid
- small pot
- Kitchen towels
- Paper towels
- Ladle
- Butter knife
- Disposable gloves (or very clean hands)

Curing:
5 kgs wild Pacific salmon
1 (1.36kg) box coarse non-iodized canning and pickling salt
Clean and fillet the salmon, then debone and cut to size to fit the cooler. Lay fillets in bottom of the cooler skin-side down, and cover each top flesh side with a generous amount of pickling salt; repeat process until 2 fillets remain. Place last 2 fillets skin-side up, then evenly pour remaining pickling salt over all fish. Ensure fish is completely covered with salt. Seal plastic garbage bag, removing all air. Close lid and let cure for 1 week in a cool dark place (the salt will form it's own liquid, covering and curing the fillets).
Once curing has taken place, rinse fillets in cold water. Remove the skin, fat and pin-bones from each fillet.
Fill the (clean) cooler half way with very cold water. Cut the fish into 2.5 mm chunks and add to cooler to begin the 2-hour rinsing process, changing cold water mid way through. Be sure to stir the fish from time to time while doing so. once the rinsing process is complete; drain off water and transfer the fish into a smaller container if available.

Brine:
(I prepare the brine and boil the rims while the jars are being sterilized in the dishwasher)
750 ml water
2.5 liters apple cider vinegar
125 ml pickling spices
375 ml white granulated sugar
125 ml dark brown sugar
Add all brine ingredients to large pot and stir to combine. Bring to a boil, cover, reduce heat and let simmer until you are finished jarring (do not let it cool). Boil the rims in the medium pot for 10 minutes, cover, reduce heat and let simmer until finished jarring (do not boil self sealing lids).

Jarring:
- Prepared fish chunks
- Prepared brine
- 8 large white onions, quartered and sliced into 3mm strips
Remove one jar at a time from heat source, pack hot jars as quickly as possible in the small pot of hot tap water and seal immediately, change hot water as necessary to keep it hot.
Place prepared onions in separate bowl close by, along with brine, ladle, lids and rims. Begin filling jars. Place a layer of fish on bottom, then a layer of onion; repeat until 1/2 full. Stir brine and pour 1 ladle full into jar. Continue layering ingredients, ending with a layer of onions. Stir brine and fill jar with ladle to within 5mm of the top. Using the butter knife, work out any air bubbles formed in the jar. Wipe outer rim with damp paper towel, dip the lid in hot water (I use the hot water in the pot containing the rims) and secure the jar with lid and rim, then place on several thicknesses of newspaper to cool. Repeat process until all jars are filled.
Don't invert, move or handle jars for at least 24 hours after processing. Wipe clean and label lids using a permanent marker: with salmon species and date jarred. Test seal by tapping lids gently with a spoon; if properly sealed, they will sound a clear ringing note, and the lid will have a slight dip caused by the vacuum inside. Many self sealing lids will sound a "pop" as the center is dipped in, and if the seal is imperfect; the lid will sound a double "pop" when the center is pushed. If seal is imperfect, open and use the fish at once or reprocess the jar with a new lid for half the original time. The pickled fish will last up to 2 years or more in a cool dark place.

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Here's a recipe submitted by 'echo':

Pickled Fish
    Scale & cut Salmon into long strips or cubes & put in a deep pan (roaster).  Salt and layer with pickling salt.  Leave to soak for 10 days.  Then soak overnight in cold water.  Then dry well with towels.
Make brine:
    3 cups vinegar
    1 cup water
    3/4 cup white sugar
    2 tbsp pickling spice
    pinch table salt
    Boil brine for 5 minutes, then cool.  Layer fish and raw onion slices in jars and add a few peppercorns.  Then cover with brine and close jars.   DO NOT PROCESS.
Leave for 4-6 weeks for raw fish.
For smoked fish - salt & set to soak for 2-3 days only.  Wash off & continue as with raw fish.  Should be ready to eat in 3-4 weeks.
    This recipe is from a pioneering couple from Quadra Island, Nora & Gill Thompson, who lived on and from the sea all their lives. Nora & Gill used this recipe especially for fall dogs caught in the salt water. They smoked then pickled the dogs. Although it can be eaten in 3-4 weeks it is way better if left for a few months! Hubby has wonderful memories of a case of Lucky and a gallon jar of fish around Nora & Gill's kitchen table!

Pickled Salmon Buns

1 can (7.5 oz/213 g) salmon 1 can
1/4 cup mixed pickled vegetables, drained 50 ml
6 pitted olives 6
1/4 cup light mayonnaise 50 ml
1 small garlic clove, minced 1
4 sandwich buns or rolls 4
lettuce leaves
pickled

Pickled Salmon Bun

Drain salmon and break into chunks. Finely chop pickles and olives together; combine with mayonnaise and garlic; gently fold into salmon chunks. Have sandwich rolls horizontally; line bottom halves with lettuce; spread salmon mixture over and top with remaining halves. Serves 4.
by STS Guiding Service

 

"HOT SMOKED" PACIFIC SALMON
(great for trout too)

Yields Appx. 5 kgs of Salmon

Equipment and supplies:
- 1 portable smoker
(I'm using a conventional "Bradley" smoker)
- Clean cooler, lined with garbage bag
- Large mixing bowl and spoon
- 1 can of Pam (or equivalent) for grills
- Newspaper
- Disposable gloves (or very clean hands)


Dry Brine:
1 bag (1 kg) of Demerara brown sugar
750 ml non-iodized coarse pickling and canning salt
2 teaspoons minced garlic

Add all brine ingredients to the mixing bowl and stir to combine.

Curing:
5 kgs of wild Pacific Salmon
Dry Brine

Clean, fillet and de-bone the salmon. Remove pin-bones and cut fillets to shorten the lengths if desired, then lightly cut the flesh of each piece with three or four slashes about 5mm deep (to help the brine better penetrate the fish). Layer the bottom of the container with brine and using your hands; work the dry brine into the flesh and skin of each piece of fish, and place the pieces into the cooler; flesh to flesh, skin to skin until all the pieces are covered. Cover the surface of the fish with the remaining brine and seal the garbage bag, removing any air. Cover the cooler and place in a cool dark place for 8-24 hrs.

Glazing (Air drying):
Arrange the smoker racks over newspaper on the counter, spray the racks with Pam to help prevent the fish from sticking to them. Once cured, rinse the fish in cold water and pat dry with paper towl. Place fish on the smoker racks, skin side down and air dry for 4 hours (a fan will help with this process).

Smoking:
(I generally use Alder briquettes [stronger taste] or Cherry briquettes [milder taste] for fish)
Place the racks of fish into the smoker, fill bowl with water and load the briquettes (or chips for other kinds of smokers). Smoke for 4-5 hrs (each puck lasts about 20 minutes) at 40'C or higher. *Note: it is important that at some point in the smoking process the temperature be raised to 80'C for at least 15 minutes to kill any bacteria. When done, allow the fish to cool on the racks.

Storage:
Vacuum pack, or secure each piece in plastic wrap and package into zip-lock bags. Label using a permanent marker; the salmon species, wood type and date smoked. The bagged smoked fish will last up to a month in a fridge, and up to two years in a freezer. Vacuum packing the fish will extend the shelf life considerably and is more desirable when shipping or transporting.

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Smoked British Columbia Salmon

  • 3 oz Smoked B.C. Salmon, thinly sliced at an angle
  • 2 tbsp. shredded lettuce, washed and julienned
  • 3 rings of red onion, thinly sliced
  • 1 tsp. Capers
  • 1 piece of leaf lettuce
  • 1 wedge of lemon and tomato
  • 1 sprig of parsley

Place leaf lettuce on the rim of a cold plate. Place the shredded lettuce on top. Arrange the thinly sliced smoke salmon below the shredded lettuce in a fan-shaped pattern. Arrange capers and onion rings around the smoked salmon. Garnish with cherry tomato, lemon wedges and parsley. Serve immediately.
by STS Guiding Service