Fish Recipes

These recipes are wonderful and they are old family recpies. Most of the fish were caught using the special Evening Secret for swarming fish, and catching them. Learn how you can increase your catches at http://www.eveningsecretfishing.com/specialsecret/Fish_Recipes.phpArmenian Baked Fish3 lbs. whitefish-in the white fleshed bland fish may be substituted3 fresh tomatoes or one small canned tomatoes1 cloves garlic mashed1 tbsp. flour1 c. water4 tbsp. minced parsley1/2 cup olive oiljuice of 1 lemon1 teaspoon salt 1/2 teaspoon pepperfillet and rinse fish. Spread the fillets skin side down in a buttered baking pan. Cover fish with tomatoes garlic and the flour mixed with water. Spread with parsley. Seasoned with salt and pepper. Pour oil and lemon juice all around fish. Bake at 325 after 420 to 40 minutes depending on the thickness of the fish. Spoon pan juices over the fish several times while baking. May be served hot or cold. Garnish with sliced lemon. Serves six.Pine smoked troutUse a wire holder to get a smoky flavor when cooking trout. The idea is to be able to turn the meat over like the type made to hold hot dogs or hamburgers. Cut server pine boughs and place them on your campfire. Lay the holder with your trout directly on top. Light the pine boughs, then the fire will sear, cook, and smoke your trout in about a minute before burning out. Just turn the holder over to sear the other side – repeat the process. A couple of boughs and less than a minute for each side is perfect for a half-pound trout.Pickled BluegillsUse only a stainless steel pan for good taste.Cut fish into small pieces – you will need about 5 cups of fish. Soak in a quart of water and one cup of salt for 2 days. Rinse fish in cold water and drain. Then pour two cups of white vinegar over the fish and put it in the fridge for another 2 days. Pour it off.Next, cook the following mix for five minutes and let cool2 cups white vinegar1 ½ cups sugar1 tsp. mustard seed1 tsp. whole black pepper1 tsp. whole allspice1 tsp. whole cloves4 bay leavesAfter it cools pour it over the fish, and place slices of lemon and onions on top. Refrigerate for 5 days, then remove the spices and pack into jars. It makes three pints.SunfishOnce you have skinned and filleted the Sunfish, try this recipe.You’ll need:1 lb. sunfish fillets2 scallionis sliced thin1 green pepper sliced thin1 small jar of spaghetti sauce1 chopped tomato½ cup water½ cup white winePinch saltCombine scallions, pepper and sauce. Cover and simmer for r10 minutes. Add fish, salt, tomato nad wine. Simmer, covered, for six minutes. Ladle over rice and rim with parsley.When you are all done skimming and filleting your sunfish, plant the carcasses deep in your tomato patch or rose bed. They make excellent fertilizer.Fish LoafAfter you fillet your fish, don’t throw away the bones. There is still meat attached to them, and you can make a tasty dish with the leftovers. Begin by either baking the backbone scrapings in a 350 degree Fahrenheit oven or steaming them over boiling water until they are cooked. While the fish is cooking, gather the following ingredients:1 cup toasted break cubes1 small onion, diced2 stalks celery, diced1 tsp. salt1 egg, beaten½ cup tomato sauce¾ cup grated cheddar cheesePaprika1 ¼ cups cooked, flaked fish (from the scrapings)Mix all ingredients except paprika and one-quarter cup of the grated cheese in a large bowl. Work in the flaked fish until a uniform texture is attained. Spoon the mixture into a 9X5-inch bread pan and shape it into a loaf. Spread the remaining grated cheese over the loaf and sprinkle paprika on top. Bake the loaf at 350 degrees Fahrenheit for one hour. Let it cool five to 10 minutes before cutting.Add chili peppers or hot pepper sauce as desired.Baked Ciscoes10 ciscoes, filleted1 ½ tbsps. Lemon juice2 cups heavy cream1 cup light cream1 ½ tsps. Flour1 tbsp. butterSalt and pepperButtered toastQuarter the fiillets. Place fish pieces in a buttered flat baking dish. Sprinkle with the lemon juice. Heat butter and flour in saucepan. Add the two cups heavy cream and the cup of light cream slowly. Bring to boiling point, stirring constantly. Pour sauce over fish and sp rinkle with salt and pepper. Bake at 325 degrees Fahrenheit for about one hour. Serve fish and sauce on (or with) buttered toast.