Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: Rodney on October 05, 2003, 12:10:10 AM
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Anyone has a good recipe for cohos? I want to try some different dishes with this hatchery coho tomorrow. :D
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Coho is a pure salmon flavour, so if you do something....do it with less ingredients. I would either put a little mayo and chopped onions and lemon in tinfoil, or just plain lemon and white wine in tinfoil and bake in the BBQ.
Another beauty for coho is to coat it in eg and breadcrumbs with a touch of tarragon and fry in butter.....thats dreamy!
Enjoy.....I will be piecing my reel back together in disgust!
Vince
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use a little oil (keeps the fish from sticking ot the grill) dill, onion, garlic, lemon juice, salt & pepper(to taste)
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cut ito steaks,sprinkle some oregano or other herbs onto the bbq rocks for an extra scented smoke.simple but I love em that way.gonna do some sockeye tonight ;D
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oh, bbqing~! that's a good idea. I'd better call my friend to the vedder and bbq there right away!
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I think the best way to cook salmon of any kind is with a lot of fresh tomatoes. More tomatoes the better - chopped tomatoes.
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Sun dried tomatoes, basil, olive oil, salt , pepper, balsamic vinegar and brown sugar. Process into a paste and spread over filet. BBQ. Serve with grilled asparagas and riced potatos and Grey Monk Pino Gris.
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cut ito steaks,sprinkle some oregano or other herbs onto the bbq rocks for an extra scented smoke.simple but I love em that way.gonna do some sockeye tonight ;D
Hey Leadbelly, what about the ketchup?
RobertO
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I tried this one the other day and loved it.
1/4C Soya
1/4C Sherry
1/4C Water
1/4C sugar (I prefer Demerara)
1/8C Sesame Oil (pure)
3-4 cloves of garlic (crushed or pressed)
1 piece of ginger about the size of your thumb (crushed)
Marinade for 8 hours in the fridge. Remove from marinade and BBQ on Med/Low. DO NOT OVER COOK. Test for doneness by pressing the flesh. When it does not "mush" it's done. After 5 minutes, start checking every minute .
Serve with coconut rice and fresh corn.
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My not so secret salmon marinade recipe (not so secret, cause I keep tellin people...it's deeeee-lish)
in an old baking dish (you know the metal ones that mom makes brownies in) line it with two layers tin foil (makes clean up real good) (ps. make sure to ask permission from said "mom" as she may not be too pleased if you use her "good" baking dish).
place marinade in pan :
one cup soy sauce (kikkoman is best, do not use "china lily")
1/4 cup sugar (i use white or brown doesnt really matter)
3 tbsp honey
1/4 cup Mirin (japanese flavoring liquid, buy at T and T)
dash or two of black pepper
5 big spoonfulls of minced garlic, or a whole clove of fresh minced garlic, the more the better
1 stalk of green onions chopped exclude bulb, include green part
place the fillet of salmon flesh side down (very important)
place whole baking pan on the bbq, at medium to high heat and cook till the meat is light pink and cooked looking. takes about 20 minutes if I do it frozen....YES from frozen, i dont even bother to defrost it, or soak it for any amount of time. The meat won't stick to anything, just flip over onto a plate and serve. Don't even have to cook both sides, it cooks right thru. While it cooks the marinade just seeps into the meat...it was yummy. enjoy.
let me know how it goes if you try it.
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Wow :o :o :o With all that dressing I guess any fish would taste the same :)
Can you tell the difference between coho, chinook or sockeye if all done that way?
My favourite simplest salmon recipe: little (2 teaspoons) olive oil, little lemon juice (or balsamic vinnegar if no lemon), dash of salt and black or white pepper. Sprinkle all that over the fish and bake it or BBQ. Use alum foil for baking or fish BBQ grid for BBQ (helps in turning fillets).
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Any one here try pickled coho?It was the best stuff i ever tried.....now if i could find that recipe????
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To keep your fillets from sticking to the grill, spray on some olive oil when the grill is hot. The oil spreads and viola no sticky ;D
Fishin_Chick you've varied your recipe away from the "blob's & plop's" ??? ;D
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I do pickle sockeye. It's called lox. You can find many different recipies on the net for lox. Mine is simple and evryone who tried the lox said it was the best (all ingrediants MUST be the same as in the recipe - no substitutions, or the result will be different):
1. Fillet sockeye/coho (I use only 1/2 of the fish at a time)
2. Mix 2 handfulls of coarse salt, 2 teaspoon of white sugar, 2 teaspoons of freshly cracked WHITE pepper.
3. Wash and chop 1 buch of fresh dill.
4. In a rectangular Pyrex dish (the one with tall walls) sprinckle a bit of salt mixture on the bottom. Place one fillet skin down. Cover it with 1/2 of salt mixture and all chopped dill.
5. Rub the rest of the salt mixture into the second fillet and place it meat down. Sprinckle salt on top of the second fillet.
6. Cover with plastic wrap and press with pre-cut board (to fit on the dish) and some weight you find in the fridge (jam, etc.)
7. Keep at least 2 nights under the press. If the fillets are thicker and from the front half of the fish - 3 nigths are required. After that rinse the dill off (some pepper may stay as it will give more flavour), pick the small bones (if any), and slice it with the fillet knife. I start with bottom fillet. Will keep for one week in the fridge in the same brine.
Deadly on the freshly toasted Olafson's bagle with cream cheese. Reeb is optional :)
P.S. It's adviced to deep freeze the fish for at least 48 hours before makig the lox.
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Wow :o :o :o With all that dressing I guess any fish would taste the same :)
Can you tell the difference between coho, chinook or sockeye if all done that way?
My favourite simplest salmon recipe: little (2 teaspoons) olive oil, little lemon juice (or balsamic vinnegar if no lemon), dash of salt and black or white pepper. Sprinkle all that over the fish and bake it or BBQ. Use alum foil for baking or fish BBQ grid for BBQ (helps in turning fillets).
Agreed!
Too many ingredients mean the flavour of the fish is completely lost.
That's OK if you're feeding people who don't like fish-myself I don't like people who don't like fish :P
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There are different fish also. Fresh salmon don't have the fishy smell and has a nice flavor on it's own (excluding Vedder monsters in the Falll ;) )
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Who has a good recipe for smoking salmon....I recently got a Bradley smoker and am looking forward to trying different recipes ;D
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hey bradly fish smokers rock ;D ;D ;Dthe only down fall is the pucks cost alot$$$you will enjoy
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I've got a Bradley and I keep the brine simple.
1/4 cup of pickling salt
1-1/2 - 2 cups Demarara brown sugar
about a table spoon of Mrs. Dash
about a table spoon of garlic powder.
1/2 teaspoon or red pepper flakes and a teaspoon of black pepper.
4 litres of water that's gone trough a Brita filter - don't use Abbotsford water from the tap - it has too much flavour. :-X
I cut my fillets from three average (sockeye size) fish into two inch cross sectional pieces - this fills my four trays just right.
I brine the fish in the fridge for 48 hours. I find this to work a lot better than 24 hrs. since I've cut back the salt in the brine. I find that I get a better, to my taste, rubbery texture finished product.
After decades of smoking experiments - I now only use alder chips/pucks. I use 6 pucks for a full smoke of fish.
I take the fish out of the brine and give it a quick cold water rinse. I don't scrub the fish with my hand any more with the lower salt content brine. I spray my trays with PAM edible mold release, and arrange my fish onto the trays right after the rinse. I'll place all the thickest pieces on the bottom tray and arrange the thinnest, tail sections, on the top tray.
Once arranged on the trays, I'll dab dry the fillets with paper towel then give them a sprinkle of freshly cracked pepper from my grinder. I like the pepper flavour from the course grind.
After 1-1/2 - 2 hours of air dry on the counter, I transfer them into my pre-heated smoker. I really watch my temperature and make sure I never heat it over 150 degrees F. throughout the whole event. Otherwise you cook the fish. I used to keep the top vent closed thinking it would really infuse the smoke but that's not what you want to do. I now keep the vent 3/4 open to let the moisture laden heat out of the smoker - after all, you are trying to dehydrate the fish while infusing smoke into the flesh.
3-6 hours later depending on the outdoor humidity and outdoor temp. my product is ready. As soon as the fish has the same resistance as your palm has when you lightly press it with your finger - its done.
I now just pull the power cord and open the door letting it cool to ambient temp. then I zip lock bag it and put in in the fridge. I can't resist a piece right away but its always best after at least two days of refrigeration in the zip lock.
That's the way I like it.
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rieber you sound like a pro at smoking great instructions thankx ;D ;DI will give it a try
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Thanks a lot rieber. This will be my next try. Previous ones were too salty or too sweet. A good instructions. I have a 3/4 box of hickory chips, wanna trade some for alder?
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this sounds very simple but it is very tasty.
i take a fillet of sockeye, coho, or small spring.
cut into 1-2 inch wide x 3-4 inch strips (try to be boneless)
fill up a large container with a few cups of coarse salt. add some water. make sure fish is submerged.
let it brine for 20-30 minutes (longer = heavier salt taste)
dry outside (cover from flies) for a day in the sun
outside of the fish will be dry but the inside will be moist.
cook on the bbq or put in ziplock and transport with you to your next fishing trip and cook over a grill on the fire. guarantee good eating. (old japanese recipe)
this also works great for rock cod, but butterfly fillet the rock cod before you salt and dry it.
fishingbuddha