My Favorite Recipes for Fish

Here are some recipes to try

Joe’s Smoked Salmon Candy

 

For 10lbs of salmon, filleted of backbone

 

Brine:

6 cups water,

1 cup sugar

1 cup brown sugar,

cup maple sugar,

 

Brine 12 hrs

 

Remove from brine, rinse, and then dry until tacky

Sprinkle with brown sugar

 

Smoke in smoker for 12 hrs at 145 degrees using alder chips 

Joe’s Pepper Garlic Smoked Salmon

 

For 10lbs salmon, filleted off backbone

 

Brine:

6 cups water,

  cup coarse sea salt

cup soy sauce,

cup peppercorns

1 tbsp garlic powder

 

Brine 12 hrs

 

Remove from brine, rinse, and then dry until tacky

Sprinkle with garlic and cracked pepper

 

Smoke in smoker for 12 hrs at 145 degrees using hickory chips

Joe’s Baked Salmon

 

Fillet salmon off backbone

Place one fillet onto a sheet of foil, the other fillet next to it.

Spread mayonnaise on both halves.

Sprinkle garlic powder on both halves.

Garnish with chopped celery and sliced onions on fillet on foil.

Place other half on top, meat side in like a sandwich.

Wrap with two layers of foil.

Bake in oven at 350 for 1 hour, or place on barbeque.

 

Remove foil and serve.

Joe’s Steamed fish.

 

Great for salmon and whitefish.

 

Fillet fish off backbone

Place fillets into steamer basket.

Garnish with favorite seasoning such as garlic, cracked pepper, Johnny’s, or Old Bay.

Steam for 20 minutes

Pull lid off, immediately place pat of butter on fish.

Serve.

Joe’s Jamaican fish.

 

Great for salmon and whitefish.

 

Fillet fish off backbone

Place fillets into glass oven roasting dish.

Pour Jamaican Jerk dressing, or other cooking sauce into dish, enough to cover most of fish.

Place in oven at 350 for 30 minutes

Serve.

Joe’s Super Duper

Holiday Pretzels

 

Mix into CLEAN kitchen garbage bag:

Two bags of mini pretzels

1 package of hidden valley ranch dressing

1 tbsp garlic powder

bottle of Orville Redenbacher popcorn oil.

 

Close bag and roll bag for 1 minute every 15 minutes, for an hour.

Lay out to dry and enjoy.