RSS

Tag Archives: recipe

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

 

Tags: , , , , , , ,

MOJO WALLEYE or PIKE

10439015_10152051894772581_1051874980988510890_n


Total Time:

Prep Time:  3 hours
Cook Time:  20 minutes

Servings:  2-3

Walleye or Pike is just about the best white fish and this marinade is fantastic! Allow about three hours for marinating, and either grill or broil the walleye, and maybe coat it in a light mixture of dried unseasoned breadcrumbs with a little cornmeal and pan-fry.

mojo

2 large walleye or pike fillets

Marinade

Directions:

  1. In a plastic zipper bag, combine 2 large walleye fillets with the marinade ingredients; marinate for 3 hours.
  2. To cook, either grill, broil or pan-fry; total cooking time should be about 15 to 20 minutes.

Colton-Wawang-Lake-catch

ENJOY!

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Enter your email address to follow this blog and receive notifications of new posts by email.

 
1 Comment

Posted by on October 13, 2014 in Northern Pike, recipes, walleye

 

Tags: , , , ,

Pickled Northern Pike

untitled

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.


P
ickled 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

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Enter your email address to follow this blog and receive notifications of new posts by email.

 

Tags: , , , , , , ,

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

 

Tags: , , , , , , ,

Fish and Chips with Beer Batter

This is a fun, quick and easy meal to make. You can eat the fillets alone as fish and chips or sandwiched between burger buns. Add tangy tartar sauce, crisp lettuce leaves, and a tomato slice and you get the ultimate fish sandwich!

1

Prep time: 10 minutes
Start to finish: 15 minutes
Yields: 4

Ingredients

Vegetable oil
1 pound fish fillets, thawed if frozen (I use cod)
1 cup + 3-4 Tbsp. original Bisquick mix, divided
1/2 cup regular beer or non-alcoholic beer or sparkling non-alcoholic apple cider
1/2 tsp. salt
1 egg
Tartar sauce, if desired.

2

Instructions
1.
Heat oil (1 1/2 inches deep) in heavy 3-quart saucepan or deep fryer to 350 degrees Fahrenheit.

2.
Lightly coat fish with 3 to 4 Tbsp. Bisquick mix.

3.
Beat 1 cup Bisquick mix, beer, salt and egg with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 Tbsp. at a time until desired consistency). Consistency should be like cake batter.

4.
Dip fish into batter, letting excess drip into bowl.

5.
Fry fish in oil about 2 minutes on each side or until golden brown; drain. Serve hot with tartar sauce.

ENJOY!

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Enter your email address to follow this blog and receive notifications of new posts by email.

 
1 Comment

Posted by on June 4, 2014 in Fish Recipes, recipes, walleye

 

Tags: , , , ,

Sweet & Sassy Walleye Chowder in Bread Bowls

bowlServings: 6
Total Time: 45 min.

Ingredients

1   tablespoon Butter
1   tablespoon olive oil
2   medium sweet potatoes, peeled and cut in 3/4-inch cubes (3 cups)
1   cup finely chopped onion
6   cloves garlic, minced
1 – 28 ounce can crushed fire-roasted tomatoes
1 – 16 ounce jar salsa
4   ears fresh sweet corn, kernels cut from the cob (2 cups)
1   tablespoon snipped fresh dill or 1 teaspoon dried dill weed
1   teaspoon salt
1 1/2 cups whole milk
2   pounds boneless, skinless walleye fillets or white fish fillets, cut in 1-inch pieces or 1 1/2 pounds peeled, deveined shrimp
1 cup whipping cream
1/4 cup chopped fresh cilantro
6   small  Sour dough bread rounds
4   ounces cheddar cheese, finely shredded (1 cup)
1/3  cup sour cream
Fresh cilantro sprigs

Directions

1.
In a Dutch oven, heat butter and oil over medium heat. Add sweet potatoes, onion and garlic. Cook 10 minutes or until nearly tender. Stir in tomatoes, salsa, corn, dill and salt. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes. Add milk and return to a simmer. Add walleye, whipping cream and chopped cilantro; return to a simmer. Simmer, uncovered, 3 to 5 minutes or until walleye is opaque and flakes when tested with a fork.

2.
Meanwhile, slice off the top of the bread rounds and hollow out center of bread to make a bread bowl. Place bread bowls on a baking sheet and place the top slice of the bread, cut side up, alongside of bowls. Sprinkle tops with cheddar. Bake 3 to 5 minutes to warm bowls and melt the cheese.

3.
Ladle chowder into bowls. Swirl sour cream into the top of the soup and garnish with additional cilantro sprigs. Serve with cheddar bread tops.

ENJOY!

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Enter your email address to follow this blog and receive notifications of new posts by email.

 
Leave a comment

Posted by on May 8, 2014 in Fish Recipes, recipes, walleye

 

Tags: , , , , ,

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

 

Tags: , , , , , , ,

MOJO WALLEYE or PIKE

mojo
Total Time:

Prep Time:  3 hours
Cook Time:  20 minutes

Servings:  2-3

Walleye or Pike is just about the best white fish and this marinade is fantastic! Allow about three hours for marinating, and either grill or broil the walleye, and maybe coat it in a light mixture of dried unseasoned breadcrumbs with a little cornmeal and pan-fry.

  • 2 large walleye or pike fillets

Marinade

Directions:

  1. In a plastic zipper bag, combine 2 large walleye fillets with the marinade ingredients; marinate for 3 hours.
  2. To cook, either grill, broil or pan-fry; total cooking time should be about 15 to 20 minutes.

ENJOY!

 
Leave a comment

Posted by on May 22, 2013 in Northern Pike, recipes, walleye

 

Tags: , , , ,

 
%d bloggers like this: