Sea Grant Institute
University of Wisconsin Advisory Services Program

 FISHING FOR RECIPES

One of the most asked questions at our educational programs on trout and salmon is how to prepare them. "Fishing for Recipes" has been compiled over the past several years from numerous sources and is intended to provide Great Lakes sport anglers some variety in the preparation of their catch. All recipes are for trout and salmon, fish that are a little fatty.

Health conscious anglers understand the value of eating fish and this collection of recipes offers an assortment of tastes. Steaming and grilling trout or salmon have the advantage of draining the juices of the fatty tissues away from the meat, helping to minimize any undesirable substances contained in the fat of the fish. Baking on an elevated rack will provide the same drainage. Proper cleaning of the fish by removing the lateral line and flaps will further help remove unwanted fat.

If you've never tried stesamed fish, you're in for a very pleasant surprise. A pizza screen in a wok makes a nice steamer! "Dad's Mushroom Masterpiece" ranks as an all time favorite. For a real summer treat try grilling "Bob's Barbecued Salmon".

Explore the more than sixty recipes provided and enjoy eating your Great Lakes catch!

University of Wisconsin Sea Grant Advisory Services.