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Old 07-08-2019, 05:38 PM
Kurt505 Kurt505 is offline
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Default Fish pics

Fish, the way nature intended.






Pike in the pan






Lakers in the smoker





Mmmmmmm, I can’t wait to go out again.


How do you cook your fish?
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Old 07-08-2019, 06:54 PM
SNAPFisher SNAPFisher is offline
 
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None of those fish are looking down. Did you return them to the water after the pics?
j/k, I remember being accused of killing fish on Doc's old board from some old guy who said if fish are not looking down in the pic, you killed it....

About time you posted some fish candy! Congrats on the great trip. Looks good for sure.

Just cooked up a huge brook trout on Saturday and then smoked two huge Pigeon whites on Sunday. I'll have to post the brook trout recipe. Simple and amazing. Got it from a little booklet I picked up in Manitoba when polar bear viewing. It has butter, garlic, lemon, fresh herbs, salt, pepper .... forget the rest.

Cheers!
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Old 07-08-2019, 07:12 PM
MooseRiverTrapper MooseRiverTrapper is online now
 
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Damn that looks good. Smoked trout looks great.
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Old 07-08-2019, 07:12 PM
Kurt505 Kurt505 is offline
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Quote:
Originally Posted by SNAPFisher View Post
None of those fish are looking down. Did you return them to the water after the pics?
j/k, I remember being accused of killing fish on Doc's old board from some old guy who said if fish are not looking down in the pic, you killed it....

About time you posted some fish candy! Congrats on the great trip. Looks good for sure.

Just cooked up a huge brook trout on Saturday and then smoked two huge Pigeon whites on Sunday. I'll have to post the brook trout recipe. Simple and amazing. Got it from a little booklet I picked up in Manitoba when polar bear viewing. It has butter, garlic, lemon, fresh herbs, salt, pepper .... forget the rest.

Cheers!
A friend of mine owns Lloyd lake lodge, that’s where the fish in the pics came from, he also happens to have a degree in the culinary arts. He sent me pics a couple days ago of a walleye which he made a cocoon out of salt and baked it. Says you can do it with any fish. I’ll have to get the ok from him to post the recipe but here are some pics he sent.









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Old 07-08-2019, 07:17 PM
Kurt505 Kurt505 is offline
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Originally Posted by MooseRiverTrapper View Post
Damn that looks good. Smoked trout looks great.
I also got the recipe from Derrick for that too. Probably the best fish I’ve ever smoked to date. Simple recipe, just coarse salt, brown sugar, garlic, chili pepper, vacuum seal over night, open it up, rinse it off, pat it dry, smoke. I used alder.
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Old 07-08-2019, 07:21 PM
SNAPFisher SNAPFisher is offline
 
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One of my wife's friends at work did the same with salmon. But one the walleye, it just looks right! That must have been on juicy walleye....

P.S. Yep, post it if you get the green light. I'd be up for that one.
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Old 07-08-2019, 08:18 PM
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Ken07AOVette Ken07AOVette is offline
 
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Very nice Sir.

Halibut for the most part gets cooked in Shore Lunch Batter.

Salmon is best on the BBQ with teriyaki then lemon.

Rock cod gets garlic butter fried.
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Old 07-08-2019, 08:39 PM
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Zip-in-Z Zip-in-Z is offline
 
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Tks for sharing, brings back memories of being back in Manitoba ... nice Pike, Lakers & Walleye.

D.
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Old 07-09-2019, 12:16 AM
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Red Bullets Red Bullets is offline
 
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The salt caked walleye looks good. A moose roast encased in salt is good too.
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Old 07-09-2019, 12:33 AM
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Red Bullets Red Bullets is offline
 
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Happy feasting.
You have enough pike for this yummy recipe.

Pickled Pike

1 1/2 cups kosher salt
1 gallon water

3 lbs pike fillets cut into pieces as big or small as you would like
7.5 cups white vinegar
1/2 cup Aquavit
2 cups sugar
2 tablespoons yellow mustard seeds
2 tablespoons allspice berries
3 tablespoons black peppercorns
3 bay leaves
12 juniper berries
1 tablespoon coriander
10 cloves
1 tsp pickling salt

fresh dill
sliced shallots
lemon slices
Serrano chilies

1. Mix the kosher salt and water together and make a salt water brine, put the fish pieces into the brine and refrigerate for 48 hours.

2. After the fish has brined for 48 hours drain the fish but do not rinse it, mix together all the ingredients from the white vinegar to the pickling salt and bring to a boil. Let the pickling liquid cool to room temperature.

3. In your sterilized pint or quart jars layer the fish pieces with the dill, shallots, lemon and chillies. How much is up to you. I like a lot of dill and shallots and a couple thin slices of lemon per pint.
I didn't want the fish to be spicy but I did want a little flavor from the chilies so I only put 3-4 slices of chili per pint.

4. Don't over fill the jars as you need to pour the pickling liquid in after they are filled with fish. pour the room temperature liquid over the fish and place the lids on. refrigerate for 2-3 days before eating. this will last for up to a month in your fridge.

Makes 9 pints
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Old 07-09-2019, 07:45 AM
Fishwhere Fishwhere is offline
 
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That first pic is super cool. Never been somewhere that you can get a bunch of lake trout yet. That would be an experience! I wish the place i went in saskatchewan had them.
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Old 07-09-2019, 08:22 AM
Kurt505 Kurt505 is offline
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Quote:
Originally Posted by Fishwhere View Post
That first pic is super cool. Never been somewhere that you can get a bunch of lake trout yet. That would be an experience! I wish the place i went in saskatchewan had them.
We couldn’t cast without hitting a fish in the head that day. Lots of lakers in the 4-5lb range and pike between 6-10lb, we lost a couple monsters. It was early June so the lakers were up and competing with the pike for food. It was an awesome day of fishing. Derrick has it set up real nice out there with plastic docks and comfy seats in the boats.
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Old 07-09-2019, 08:28 AM
gman1978 gman1978 is offline
 
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I am sure that salt crusted jack would be excellent but by looking at the pictures I just had to go drink a gallon of water.
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Old 07-09-2019, 08:37 AM
M.C. Gusto M.C. Gusto is offline
 
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Quote:
Originally Posted by Kurt505 View Post
Fish, the way nature intended.






Pike in the pan






Lakers in the smoker





Mmmmmmm, I can’t wait to go out again.


How do you cook your fish?
What kind of trout are above the lake trout?
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  #15  
Old 07-09-2019, 08:40 AM
Kurt505 Kurt505 is offline
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Quote:
Originally Posted by M.C. Gusto View Post
What kind of trout are above the lake trout?
There is 12 lakers (one in the sink) and 7 pike in the pic. Lakers lose their color really quick once they’re out of the lake.
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  #16  
Old 07-09-2019, 09:08 AM
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Great post, thanks for the pix.
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  #17  
Old 07-10-2019, 08:44 PM
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Quote:
Originally Posted by Kurt505 View Post
There is 12 lakers (one in the sink) and 7 pike in the pic. Lakers lose their color really quick once they’re out of the lake.
must be in sask
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Old 07-13-2019, 09:21 AM
Freddydog Freddydog is offline
 
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Don't complain when they are all gone
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Old 07-23-2019, 08:13 AM
enbeya enbeya is offline
 
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Default Looks great

Looks great and nice meal in the nature
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Old 07-23-2019, 07:51 PM
Kurt505 Kurt505 is offline
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Quote:
Originally Posted by Freddydog View Post
Don't complain when they are all gone
If you need some tissue, or maybe just a shoulder to cry on just let it out man.


Don’t look at a net, you’ll need counseling for sure.
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  #21  
Old 07-23-2019, 08:35 PM
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Greatwest Greatwest is offline
 
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Went back to Sask for some camping with the family and made it out fishing a couple times with my old man. The walleye bite was on. This was one morning 3 of us fishing for about an hour and a half. They were all in the pan that same night a good ole fish fry for friends and family.



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