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duckreaper
Trophy hunter
Joined: 21 Jun 2011
Posts: 197
Location: Canada |
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 cooking rainbow |
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So I was bored and was looking at how everyone cooks these tasty fish and seems like most just rap it in foil I found the best way for me is cooking it right on the grill or in a fish basket I been soaking it in soya sace and putting a dry rub put it on the bbq I like Montreal chicken spice they also have a salmon spice thatsgood can do it in the oven on high heat uncovered but I prefer the bbq give it a try anyone that tried it has liked it Evan ppl that wernt big fish eaters don't get that real fishy taste
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| Wed Mar 13, 2013 9:32 am |
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hunter148
Fishing Legend
Joined: 19 Dec 2008
Posts: 455
Location: watford |
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I find the secret to rainbow is take the skin off and make sure that you remove all the grey and red fat from under the skin . A razor sharp filleting knife or I use a long butcher's boning knife works best. The trick is hold the back of the knife on the skin and the sharp edge runs about 1/8 of an inch off the skin leaving much of the fat on the hide then trim off what is left on the meat. My uncle showed me this trick with lakers and I have been doing it with all trout and salmon and you get the trout flavour without that strong skanky fishy/catfood taste. I then smoke it, fry it, bake, boil or broil and it is as good as any white meat fish out there. Once you get over that you are throwing away some extra meat when you skin off the fat the difference will astound you. Works great on those large Erie eys as well.
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| Wed Mar 13, 2013 10:35 am |
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duckreaper
Trophy hunter
Joined: 21 Jun 2011
Posts: 197
Location: Canada |
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Good tip I also do that trim it up good makes a big difference
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| Wed Mar 13, 2013 1:22 pm |
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H20operator
500 Post Club
Joined: 07 Feb 2008
Posts: 784
Location: Pt Stanley |
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Candied Salmon/Rainbow
I found this and my daughter always wants it like this now
A nice fillet if its smaller use less but I just did one that was probably a 6# fish before cleaned
1 cup vinegar and 1 cup brown sugar and a big onion cut up in a pan over medium heat, heat til it turns thick but not too thick(10-15 min). Lay fillet on tinfoil on a cookie sheet.... melt some butter with 1 clove of garlic ( I used butter and garlic powder) ...cover fish with butter/garlic mixture then pour over your other mixture ...toss in 375 degree oven for 20 -25 min and VOILA. If its a thick fillet I cut it so its thinner.
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Old fisherman never die... they just smell that way |
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| Wed Mar 13, 2013 6:48 pm |
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fishing
500 Post Club
Joined: 10 Apr 2008
Posts: 896
Location: Tecumseh |
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here is a great one to try
in pan 1/2 cup orange juice
1/2 cup brown sugar 2 to 3 pieces of garlic
melt in pan and mix
after put in 1tbls of hot sauce and mix
brush on fish and broil or bbq
i pull off skin and scrape away the blood line as it cooks and add more sauce.
keep left over mixture and dunk fish in it or brush on more
very tasty.
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| Tue Jun 25, 2013 1:07 pm |
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duckreaper
Trophy hunter
Joined: 21 Jun 2011
Posts: 197
Location: Canada |
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Maranate some in brown sugar and soya sauce and BBQ it in a fish basket if you Dont have one you can usuallyput it right on the grill if you use small pieces and if you want to go all out add some extra sugar or maple syrup or honey as you cook it can also broil it but BBQis way bettter
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| Wed Dec 04, 2013 10:43 am |
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