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Okay, you’ve got dead fish…something for the grill, but there’s nowhere to clean ’em in your boat, right? And there’s no way the wife’s gonna let you fillet on her kitchen counter…
No worries, mate! Enter the $5 Fillet Table!
First, a little backstory is in order here.
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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).
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:
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.