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Category Archives: Fish Recipes

Crispy Grilled Pike Sandwiches

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This fish sandwich recipe works well with pike, as it suits the smaller fillets that result from removal of the Y-bone. It has the crunch of frying without the oil. Ingredients

• 1 tbsp. canola oil, plus more for brushing
• 1 cup Panko (Japanese breadcrumbs)
• 1 tsp. Old Bay seasoning
• ¼ cup fromage blanc (found where ricotta or mascarpone cheese are sold). May substitute with Greek yogurt
• 1 tbsp. Dijon mustard
• 1 tbsp. lemon juice, freshly squeezed
• ½ tsp. hot sauce
• 3 tbsp. chopped cornichon (small gherkin pickle)
• 1 tbsp. parsley, finely chopped
• 2 tsp. tarragon, finely chopped
• Salt and freshly ground pepper to taste
• 4 kaiser rolls, split
• 1 6-ounce skinless pike fillet per sandwich
• Lettuce and tomato (topping)

Instructions

In a small skillet, heat canola oil, add Panko crumbs, and cook over low heat — stirring until golden, about 5 minutes. Stir in Old Bay and transfer crumbs to a plate. In a small bowl, whisk the fromage blanc, mustard, lemon juice, hot sauce, cornichons, parsley, and tarragon. Season the remoulade with salt and pepper.

Preheat grill and oil the grates.

Grill the rolls, cut-side down until lightly toasted.

Transfer to plates and spread with the remoulade. Brush the fish with the canola oil and season with salt and pepper.

Grill over moderate heat, turning once, until fish is cooked through. Transfer the fish to a plate. Press each fillet into the Panko on both sides and place on toasted roll. Top with lettuce and tomato.

ENJOY!!

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Broiled Walleye with Herbed Lemon Butter

imagesCABTNS6N


Nothing is better than catching fish all day on the lake and then thinking of how to prepare your fresh caught fish for the evening meal, once back at camp.


You’re in for a yummy treat with this fish
dish for sure!

Ingredients:

4 pcs. 6/8 oz. portions fresh walleye (or pike) fillets (about 2#)
1/4 cup melted butter
2 T. lemon juice
2 T. chopped parsley
1/4 t. dill, rosemary or marjoram, crumbled
1/4 t. salt
1/8 t. coarsely ground pepper

Directions  first be sure to remove bones.

Line broiled pan with foil and place the fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the fish. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. Makes 4 servings.

“No angler merely watches nature in a passive way.
He enters into its very existence.”

10634382-fisherman-silhouette-at-sunset

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Northern Pike Patties

It all begins with a day on the lake when the northern pike have kicked up a good bite.  A couple four to five pound northern and you’ll have yourself a delectable meal of fresh caught fish and nothing better than northern pike from Wawang Lake.

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Here is a nice catch of northern to make this recipe caught by Scott Frey and his dad.

4 lbs. northern pike fillets, de-boned, cooked and chopped

4 Potatoes, boiled, mashed

2 Eggs, beaten

8 Green Onions, chopped

Salt & Pepper

1/2 Green Pepper, chopped

1/4 tsp. Tabasco

2 cloves Garlic, minced

1 cup Flour

Spray Oil for frying

Mix ingredients well and shape into patties. Dip the patties into the flour and fry until browned in a non-stick fry pan sprayed with oil.  Great meal with fresh caught fish or left over fish too.

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ENJOY!!

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Pickled Northern Pike

Pickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

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In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

images

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The Traditional CANADIAN FISHING Shore Lunch

Do you dream of…

8-18-10-shore-lunch1[1]
The sizzle of fresh fish over an open fire at a shore lunch spot?  Or, the heart pounding excitement as the waters of a calm bay explodes with the first fish of the day?

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One of the highlights of your trip will be the traditional shore lunch served in the great Canadian Wilderness!   On many occasions throughout your trip your group will meet up with other party members for lunch. You will gather at a picturesque sight outcropping on one of the most famous lakes in Ontario –  Wawang Lake.

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The anticipation of a delectable lunch of fresh caught fish will having your mouth watering far in advance of the prepared food upon your plate.  Sit back, relax with a beverage, and enjoy the sights as you and the group prepare the most mouthwatering fresh food EVER!

Sometimes preparation of the shore lunch is interrupted by the excitement of a member of your party hooking into a lunker while casting from a boat anchored nearby .   Party members scramble for nets and plenty of advice is offered as the drama plays out!

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The traditional  shore lunch consists of potatoes, baked beans or corn, bread, and maybe even dessert, if there’s any room left in those bellies. The fish is normally fried in lard or liquid shortening; however, for the health conscience, you can use your own favorite oil.

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Don’t be afraid to streamline the batter or coating with some of your favorite spices. All in all it will be a outdoor dining experience that you aren’t likely to soon forget and eaten in the outdoors with a view to remember doesn’t get any better!

So is it any wonder that folks comment that the shore lunch was the best part of the trip they talk about most when they get home?  Good food and good friends in the most spectacular setting at Wawang Lake will implant a memory that will last forever!

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Broiled Walleye with Herbed Lemon Butter

imagesCABTNS6N


Nothing is better than catching fish all day on the lake and then thinking of how to prepare your fresh caught fish for the evening meal, once back at camp.


You’re in for a yummy treat with this fish dish for sure!

Ingredients:

4 pcs. 6/8 oz. portions fresh walleye (or pike) fillets (about 2#)
1/4 cup melted butter
2 T. lemon juice
2 T. chopped parsely
1/4 t. dill, rosemary or marjoram, crumbled
1/4 t. salt
1/8 t. coarsely ground pepper

Directions  first be sure to remove bones.

Line broiled pan with foil and place the fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the fish. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. Makes 4 servings.

“No angler merely watches nature in a passive way.
He enters into its very existence.”

10634382-fisherman-silhouette-at-sunset

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Pickled Northern Pike

untitledPickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

images

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

images

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