Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: hur1214 on June 15, 2010, 02:08:51 AM
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what is the best recipe for white spring salmon? sashimi? ::) ::)
Please share your recipes!!
I did some research from google but most are based on red spring, not white...
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Cedar Plank Vedder whites recipe
Fillet the spring. Soak a cedar plank approx. 18" x 6" overnight in water. Buy these at home depot or Rona in 6 ft lengths. They are in the fencing dept. Be sure to get untreated cedar.
Prepare the salmon by seasoning with salt and pepper and squeezing on some fresh lemon juice.
Put in medium heat barbecue for approx 30 minutes. For extra flavor baste with maple syrup.
Check doneness by testing for flakiness. DO NOT OVERCOOK!
When ready take plank off barbecue and scrape salmon into the garbage can and serve the cedar plank along with rice and a fresh salad.
Serves approximately 6 people. ;D ;D
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Cook it like you would red spring although I'm prone to marinating it in Teryaki sauce for severeal hours; overnight if possible.
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Cedar Plank Vedder whites recipe
Fillet the spring. Soak a cedar plank approx. 18" x 6" overnight in water. Buy these at home depot or Rona in 6 ft lengths. They are in the fencing dept. Be sure to get untreated cedar.
Prepare the salmon by seasoning with salt and pepper and squeezing on some fresh lemon juice.
Put in medium heat barbecue for approx 30 minutes. For extra flavor baste with maple syrup.
Check doneness by testing for flakiness. DO NOT OVERCOOK!
When ready take plank off barbecue and scrape salmon into the garbage can and serve the cedar plank along with rice and a fresh salad.
Serves approximately 6 people. ;D ;D
HAHAHA!!
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I like to smoke white springs.
They are more oily and smoke very nice.
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I have smoked fresh white springs with some success and have found marinating for added flavour helps its cause on the BBQ. The only way to cook with white springs is while they are in prime condition and fresh ...NEVER FROZEN! Ocean caught chromers are "OK". What some people do with those spawners I see dragged out of the Vedder is beyond me :o (perhaps they use alwaysfishn's previously posted recipe...HA!).
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Was there an article a few years back about using white springs for "fish and chips"?
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Andychan posted a very good beer batter recipe in The Fish Kitchen. I have used it for FRESH white springs, but add Cajun spice to suit my taste. Just don't use too large of boneless fillet pieces unless you love that white spring flavour.
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Andychan posted a very good beer batter recipe in The Fish Kitchen. I have used it for FRESH white springs, but add Cajun spice to suit my taste. Just don't use too large of boneless fillet pieces unless you love that white spring flavour.
;D good call
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equal parts soy sauce and water ( has to be kikoman ) freshly minced garlic, and brown sugar to sweeten. vinegar is an option. then either bake, steam, or bbq. awesome with all fish!!!!
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If I catch one this season, I would filet it, steam it with fermented black beans, green onions and garlic. Maybe casual amount of light soy sauce too and a pinch of sugar. ::)
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I heard that you are suppose to cook spring like you would mackeral. I think the Japanese have got it figured out!
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equal parts soy sauce and water ( has to be kikoman ) freshly minced garlic, and brown sugar to sweeten. vinegar is an option. then either bake, steam, or bbq. awesome with all fish!!!!
agreed; I add a bit of olive oil and a sprinkle of sea salt to the mix and it makes a tasty glaze
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Vedder whites are best cut into strips battered and fried or else smoked. Upper Fraser chromers are good almost anyway you cook them if they are fresh. For fried strips dip in flour then egg and then roll in broken bread crumbs or crakers and fry in a pan.
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I can't believe that so many people in lower mainland don't like white spring. FYI - it's called Ivory Spring and is more expensive than sockeye when sold commercially. I've done two kick my friend recipes lately:
#1 - diced tomatos, onions, garlic, and mushroom sauce. grill the spring with salt & garlic. poor over tomato sauce, serve with rice and side-veg. yum!
#2 - simple indian curry. yum!
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I'm with eagle eye, battering them up in some sort of fish and chips style recipe seems to be the way to go....although I may have to try some of the other ideas that have been posted. Beer batter sounds interesting.
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I can't believe that so many people in lower mainland don't like white spring. FYI - it's called Ivory Spring and is more expensive than sockeye when sold commercially.
A lot of White Springs people catch in rivers here are pretty far gone altogether too old to eat they might look not too bad but once dead the silver fades and the smell become a lot stronger hardly worth the eating.
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i just did some salmon candy, mostly sockeye but i had 1 white spring jack that i added into the mix....and it turned out fabulous much better than the sockeye imo
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white springs arent that bad eating had a couple this season and what ive done with the is take the skin out cut in strips and the flesh cut in cube size kinda like nuggets and toos em in my simple yet tasty flour batter and deep fry taste delish.....and th skin taste awesome fried as well