Fishing has been a part of human survival since the days of hunting and gathering. Some people fish for the art of the fly, others fish for the sport but not for the keeps, and some catch, prepare, and cook up something tasty. And that’s who shared these recipes and tips with us. ~ Ashley Owen/Moonshine Ink
Mickey’s Mackinaw Fillets
After fishing Lake Tahoe for over 50 years and operating Mickey’s Big Mac Charters, our mackinaw catches have been baked, grilled, poached, smoked, made into dips, formed into spreads, and even chunked and molded into — that’s right — gelatin recipes! We’ve always enjoyed the barbecued and oven-baked versions, but have found that simple pan-fried fillets are the tastiest, and our favorite. ~ Nora and Mickey Daniels
Ingredients:
Fresh mackinaw (skinned, boned, and filleted)
Kosher salt
Lemon pepper
1/4 to 1/2 cup flour
2 eggs, beaten
4 oz. panko bread crumbs
Canola oil
Directions:
Brine fillets approximately eight hours in cold salt water (1 Tbsp. per 2 quarts). Rinse fillets and pat dry. Season fillets with lemon pepper, lightly dredge in flour, shaking off any excess. Dip into beaten egg mixture and coat thoroughly with panko crumbs. Place sauté pan over medium-high heat, add canola oil to lightly coat bottom of pan. Place two to four fillets in heated pan (do not crowd). Cook between two to three minutes per side. If fillets are extra thick, cover pan and steam for two to three additional minutes. Serve immediately with lemon wedges or your favorite sauce.
Trout Burgers
Growing up, I regularly went fishing in the lakes and rivers of Northern California. It quickly became my greatest hobby, and there were many days that I couldn’t wait to hit the road at 5 a.m., drive an hour away, and hopefully have the biggest catch of the day. All these years later I am still hooked, both on fishing in local rivers and creating seafood dishes, which I now do regularly as the new head chef at Morgan’s Lobster Shack. I created this burger recipe five years ago on a family trip to Utah, and we use a similar recipe at Morgan’s with salmon instead of trout. ~ Chad Shrewsbury
Ingredients:
1 lb minced local trout
Zest of 1 lemon
1 large egg (whites)
1 Tbsp chopped capers
1 Tbsp minced shallot
1 tsp minced garlic
1 Tbsp chopped arugula
1 tsp minced dill
1 Tbsp parsley
1 tsp minced tarragon
1 Tbsp dijon mustard
1 tsp Worcestershire sauce
Salt and pepper
Directions:
Place all ingredients in mixing bowl and combine well. Use a ring mold to firmly pack into patties. Using a sauté pan, cook each side on high heat until golden brown. Let rest for a minute or so before serving.
How to Gut a Fish
(not for the faint of heart)
If you’re fishing in the backcountry and hook dinner, you’ll need to know how to prepare the fish for cooking. Hold the fish belly up and use a sharp knife to slice a shallow cut up the length of the fish from tail to throat. Slice the small bridge that connects the two gills on the underside of the fish. With your thumb on the roof of its mouth, use your other hand to grip the lower mouth and pull straight down toward the tail, breaking the jaw. As you pull slowly, the organs will come out of the body. Then use your thumbnail or knife to push the blood out of the main vein along the spine, from tail to head. Wash it out with water and get that fire stoked. ~ Chad Shrewsbury
~ Got any recipes? Go fish. Comment below.
