7
Capt. Len's
Smoked Fish in Oven

Salt fillet with table salt or seasoned salt,  brush or sprinkle
generously with Liquid Smoke and marinate covered overnight in
refrigerator.  Other ingredients such as molasses, garlic, onion, and wine
can be added.  Cover oven rack with aluminum foil pressing between the wires to make the foil corrugated.  Bake in preheated 400 degree oven 10-15 minutes.  Then reduce the temperature to 225 degrees and bake until the fillet is firm and the desired dryness, 1 to 3 hours.   Works well for salmon and steelhead but don't do lake trout indoors or your house will smell fishy for days.

8
Capt. Len's
Seattle Smokey Salmon Spread

        1 can (7 3/4 oz) salmon     1 pack  (8 oz) cream cheese softened
        1 tablespoon lemon juice                2 teaspoons grated onion
        2 teaspoons horseradish, grated    1/4 teaspoon Liquid Smoke
        2 tablespoons parsley, snipped       1/4 cup pecans, crushed
        
Drain and flake salmon.  Add cream cheese, onion, lemon juice,
horseradish, liquid smoke, and salt and pepper to taste.  Shape mixture into a ball on waxed paper.  Wrap and chill several hours.  Combine pecans and parsley on waxed paper.  Roll salmon ball in mixture to coat on all sides.

9
John's Deep Fried Walleyes

This is how I cook my walleyes.
2 boxes shore lunch fish mix(1 box regular and 1 box Cajun ) , 1 beer (preferably dark), as many walleyes as you can eat.

Mix both boxes of fish mix together in a 1 gallon Ziploc bag and shake for a few minutes.  Pour approximately 1/2 or a little less into a decent sized bowl.  Add beer to mix and stir until lumps are gone.

Preheat a deep frying contraption to 350 degrees.

Dip moist fillets (I cut mine into 1 inch squares) into liquid batter and coat thoroughly. Place immediately into Ziploc bag with remaining mix.  Close the bag and shake.  Place in deep fryer until golden brown. drain excess oil on a paper towel. (using quality oil will make a difference)

I hope you enjoy (fresh fish will always taste better)

John 
secondwind87@hotmail.com

10
Captain Sty's 
Salmon Patties

1-pint fresh home canned Lake Michigan salmon (store bought canned fish will
also work)
1/2- cup Italian seasoned bread crumbs
1 egg
one tablespoon of finely chopped onion
salt & pepper

Drain water from canned salmon, mix in bowl with all ingredients.
Form into patties, fry in vegetable oil until golden brown
Serve on a bun with your favorite toppings 
(ketchup, mustard, hot sauce is good)

Try melted Swiss cheese and a slice of onion on the patties, darn good!

Captain Sty is from Bear Lake, MI 
and runs the Slim Rod out of Arcadia,
Onekama, and Manistee
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11.
HLM's Canned salmon

Cut up salmon into small 1 inch or smaller chunks

Tightly pack salmon into pint jar and drain any juice
Add - 1/3 teaspoon Paprika
1/2 teaspoon salt
1 tablespoon white vinegar
3-4 black pepper corns

Pressure Can at 10 pounds according to canning book recommendations (I do 90 minutes)

Be sure to clean lip of jar before putting lids on and leave about 1/2 inch of head space.

For the best smoked salmon dip going take approximately half of a pint jar of canned salmon and mix it with one block of cream cheese, three tablespoons of lemon juice, half of an onion fine chopped), and two cap fill's of liquid smoke. Mix all ingredients thoroughly in bowl.

Put this dip out with crackers and it will go fast. It is a regular on my boat.

12.
Esterline's Gourmet Smoked Trout

Use 1 cup Kosher salt
1 cup Brown sugar
1 cup regular sugar
1/4 cup honey
1 bottle of Kendal Jackson soigné blanc white wine and equal water.
soaked them for 12 hours and smoked them for 12 at 160F and it is great!! 

Capt. Dave Esterline 
Southeastern Michigan

(13.)
Capt. John's Blooming Onions

INGREDIENTS:

Batter-
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
1 1/2 cups beer
4 Vidalia or Texas SWEET Onion (important)

Flour Mix-
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
(Combine and mix well)


Creamy Chili Sauce-
2 cups mayonnaise
1 pint sour cream
1/2 cups chili sauce
1/2 teaspoon cayenne pepper
(Combine and mix well)


DIRECTIONS:
Mix cornstarch, flour, and seasonings until well blended.
Add beer, mix well. Cut about 3/4 inch off top of onion
and peel. Cut into onion 12 to 16 vertical wedges but do
not cut through bottom root end. Remove about 1 inch of
petals from center of onion. Separate the onion petals
just slightly, too much will destroy the onion. Dip onion
in seasoned flour remove excess by shaking. Separate
petals to coat thoroughly with batter. Dip in batter. Dip
in flour mixture again. Gently place in fryer basket and
deep-fry at 375 to 400 for 1 1/2 minutes. Turn over, and
fry an additional 1 1/2 minutes. Drain on paper towels.
Place onion upright in shallow bowl and remove center core
with circular cutter or apple corer. Serve hot with creamy
chili Sauce.

(14.)
Capt. Mark's Famous Manistee Fish Boil

First thing is to purchase a fish cooker to make this work properly, after that there is nothing to it.  Make sure the pot is 36 to 46 quarts.  The basket come with the pot. Your best bet is to purchase one is in the Cabela's book or from a sporting goods store in your area.    

1.  Fill the pot with water leave about 6 to 8 inches from the top.  Make sure when your burner is on it's on high it should sound like a cutting torch.  After the water is boiling go on to the next step.  

2.  Add redskin potatoes to your liking let them boil for around 15 to 20 minutes check with a fork (amount depends on cooker).  Don't remove potatoes.

3.  Add your small yellow onions also to your liking let them boil for 10 to 15 minutes.  Don't remove the onions.  You may also add beer to this recipe at any time (amount depends on how much you like onions).

4.  After the onions have been cooking for about 10 minutes, add about 2 to 3 pounds of fresh filleted, skinless Salmon, Trout or mix them.  Add about a half cup of table salt or a maybe little more.  The salt varies with the amount of fish you use.

5.  Turn off the burner pull out the basket and empty it into a deep cake pan after a thorough draining.  Make sure you have melted butter to put over the top of every thing.  Be careful of the bones.

6.  Enjoy, what can be called the "Poor Man's Lobster."

 Let me know what you think or if you have any questions E-mail me at Proteam@webtv.net or call evenings (231) 723-8032  Enjoy!!!

Capt. Mark Pefley "Sunrise Sport Fishing Team"
Home Port: Manistee
Boat Name: "Sunrise"

(15.)
Jackie's Cedar Plank  Salmon
Marinated in bourbon and maple syrup