Recipies

Here are somekey points before cooking.

All fish should be evicerated and iced as soon as possible.
Fresh is always best except for odd speices such as moon snails that tenderize if frozen and make good chowder.
If you can smell fish cooking the pan or pot is too hot.
Figure about ten minutes cooking time per inch thickness
Dishes should become more complex or spicy as fish ages. Fresh from the water dishes like the Swiss Blue Trout should be as simple as possible
Fresh ingredients, like fresh fish and herbs, improve results.
You can, broadly speaking, substitue different species of lean fish for other ean fish and fatty fish for fatty fish with good results. Mixed species and sizes work too.

Now that you caught your fish you need a good recipy to cook it with.These recipies are from the Ducks Unlimited Cook Book.

Basic Barbecued Fish

Ingredients:

4 1-lb. trout

1/4c. butter, melted

1/4 tsp. grated lemon

1 tsp. lemon juice

3/4 tsp. oregano

1/2 tsp. paprika

Salt and pepper to taste

Lemon wedges

Place fish in shallow dish. Combine butter, lemon rind, lemon juice, oregano and paprika in a bwl:then mix well.Pour this mixture over the fish. Refrigerate for 2 hours or maybe even longer. Remove fish from dish, reserving marinade. Sprinkle the fish with salt and pepper. Place on grill. Grill fish 4 to 6 inches from medium coals for each side,turning once. Brush with marinade 2 to 3 times. Serve with the lemon wedges.

Smoked Trout

Ingredients:

Trout

Brown Sugar

1 c. curing salt

1 c. rock salt

Cut trout into halves length wise: place trout in dish. Combine 2 cups brown suger and salts with a quart of water into a bowl; be sure to mix well. Pour over fish. Marinate over-night in a refrigerator. Rince well. Place trout ,skin side down,on smoking rack. Sprinkle with brown sugar. Smoke for about 5 to 8 hours or untill the trout tastes good. Bullheads or Carp may be subtituted for trout.