NMDG&F NEWS
In this time of change, the Department would like to encourage anglers to continue COVID safe practices; it is a great time to mend equipment, stock tackle boxes and prepare for upcoming fishing trips. In the weekly fishing report, provided by Dustin Berg of Go Unlimited (supporting disabled anglers) and the Department of Game and Fish, we will continue to share tips and tricks to help you be ready and to safely go on your next adventure.
In this week’s fishing report, Dustin shares fish recipes from angler friends around the state.
Fried fish fillets1. Fillet fish and remove bones. Keep meat cold and on ice as soon as the fish are removed from the lake, if possible. Keeping fish cold is critical in reducing the “fishy” taste. 2. Mix flour, salt and pepper in a large mixing bowl. You want to use enough flour to thoroughly coat your fish. Use salt and pepper to your liking. 3. Coat fish in flour, salt and pepper mixture. 4. Fill a pan or electric deep fryer with enough peanut oil to submerge fish fillets. Heat to 350 degrees Fahrenheit. Submerge prepared fish fillets in heated oil and let cook. Use less oil if cooking in a pan to avoid potentially hazardous spilling. 5. When they float, they’re done. The fillets should rise to the oil’s surface after just a few minutes. They should be crispy, flaky and delicious. |
Grilled trout1. Fillet trout, leaving one side of the fillet with the skin on. 2. Lightly brush both sides of the fillet with olive oil. 3. On the meat side of fillet, brush on a light coat of butter and seasoning. You can use any seasoning you prefer. (Leonard likes to use garlic salt and Lawry’s seasoned salt.) 4. Heat grill to ¾ heat. Not burning hot but above medium. 5. Spread aluminum foil across grill so that fish does not meet direct flame. 6. Place fillets on aluminum foil and cook with the grill lid closed. 7. Check fillets every 3 to 4 minutes and cook to your liking. Cooking time will vary depending on the thickness of the fillet. Between 5 and 12 minutes of cooking is how most people prefer their fish cooked. 8. Squeeze fresh lemon juice on top of cooked fillets just before eating. |
Trout saladUse deboned cooked trout for Marcus’s recipe. You can cook the trout how ever you like for this recipe (boiled, grilled, baked, fried, etc. to your liking). 1 Cup cooked trout 1/4 Cup onion finely diced 1/4 Cup celery finely diced 1/4 Cup diced pickle 2 radishes diced 3/4 Cup mayonnaise 2 Tbsp mustard 2 Tbsp fresh cilantro or dill minced 1/4 tsp fresh cracked pepper 1/4 tsp salt 1/8 tsp onion powder Turn ingredients in a bowl with a spoon or spatula until mixed thoroughly. Use as a sandwich filling, salad topper or atop crackers as an hors d’oeuvres. |
Blackened Kokanee salmon1. Fillet fish, removing bones and skin from both sides. 2. Rub a little olive oil on both sides of fillet. 3. Cover both sides of fillet with blackened seasoning of your preference. 4. Heat grill to hot. 5. Grill fillets for two minutes on each side. 6. Cooking the fish fast and hot is the trick to this recipe. |
Deep fried catfish1. First, you want to prepare your catfish by removing the skin, bones and entrails. Here is a video on how to prepare you catfish for cooking. 2. Clean fish meat thoroughly. 3. Paul likes to cook whole catfish that are 14-inches and smaller. Larger catfish are filleted as demonstrated in the video in step 1. 4. Season fish to liking using a combination of flour, garlic salt and pepper. Catfish that are being cooked whole are scored, prior to seasoning, by making 5 to 6 cuts on each side of the fish. 5. Pour vegetable oil into a deep flyer and heat. Use enough oil to completely submerge fish. 6. Deep fry fish until crispy and make sure fish is cooked all the way through. 7. Serve with tartar source, or, as Paul prefers, with your own homemade sauce. |
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June 10, 2020 at 09:46AM
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State Fishing Report: Week Of June 9 – Fish Recipes From Around The State - Los Alamos Reporter
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