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fish game and seafood recipes

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Salmon Bar-b-q Recipe
1/4cup marge 1/4 cup brown suger cellery salt garlic salt
 lemon pepper lemon juice parsley flakes and onion salt
 1tsp or to taste of all ingredients
 hand mix rub on salmon and bar-b-q basting regularly

Crab Casserole

  • 5 slices of bread, broken in pieces
  • 2 C. cooked crab
  • 1/8 C. melted butter
  • C. salad dressing
  • t. salt
  • 2 eggs beaten
  • C. milk
  • C. chicken broth
  • 1 can condensed cream of celery soup
  • 1 C. grated cheddar cheese
  • - C. bread crumbs

Line bottom of baking dish with broken pieces of bread. Mix all other ingredients (except cheese and bread crumbs) and pour on top of bread. Top with cheese and then bread crumbs. Bake in 375 oven for 45 minutes or until set.


Lemon Cream Baked Salmon

Arrange 3-4 salmon steaks (2 lbs.) in a buttered baking dish.
Mix 1 C. heavy cream, 5 t. lemon juice, 1 T. minced onion, dash of salt and pour over steaks, bake uncovered 25 minutes at 400 (or until fish flakes easily). Spoon sauce over each serving. Garnish with fresh parsley.

Lemon Cream Baked Salmon

Arrange 3-4 salmon steaks (2 lbs.) in a buttered baking dish.
Mix 1 C. heavy cream, 5 t. lemon juice, 1 T. minced onion, dash of salt and pour over steaks, bake uncovered 25 minutes at 400 (or until fish flakes easily). Spoon sauce over each serving. Garnish with fresh parsley.

Barbecued Salmon

  • salmon steaks
  • brown sugar
  • dry mustard
  • soy sauce
  • lemon juice

Mix all ingredients together and cover salmon steaks with the mixture. Place on wire grills (top and bottom grill like a large hot dog grill). Broil over charcoal or fire.

Halibut Royale

  • 1 cup dry white wine

  • 2 teaspoons salt

  • 2 lbs halibut steaks

  • cup fine dry bread crumbs

  • cup dairy sour cream

  • cup mayonnaise

  • cup minced green onion

  • paprika

  • Optional: Add fresh lemon and lime juice, dill, and parsley to sauce.

Combine wine and salt; pour over halibut. Marinate, refrigerate at least 1 hour. Drain halibut on paper towels. Dip both sides in bread crumbs; place in buttered baking dish. Make sauce by combining sour cream, mayonnaise and green onion; spread over halibut. Sprinkle with paprika. Bake at 500 F. for 15 minutes until halibut flakes easily when tested with a fork. Makes 4 to 6 servings.


Name: Caviar

No. Servings = size of fish...?

Special Ingredients

Sturgeon egg sacks "membranes" Wood Spoon
1 Large pot of boiling water Cloth bag or non-metal strainer
1 new brush - medium soft Plain Salt...non-iodized
1 white onions....minced small 1 large empty pot
Pepper to taste Empty large Bowl

Egg separation Process

Carefully remove the Egg Skeins from the female sturgeon - place the eggs in a cold place to preserve their freshness. Process the caviar in less than 24 hrs. or freeze it. If the eggs spoil or are left out longer than 24 hrs - discard them.
Place 2 or 3 pounds of eggs skeins in an empty pot. Pour boiling water over them to remove the substance that holds the eggs to the skeins. Stir the egg skeins with a wood spoon and also separate the folds of the skein to expose all the eggs to the hot water. Continue to stir the egg skeins until the eggs start to separate from the skeins and float to the top of the hot water.
Now, pour off the hot water through a strainer to catch the egg masses. Return the eggs to an empty bowl and cover the eggs and skeins   with cold water.
Skim off the floating eggs to another bowl and keep covered with cold water. Use this bowl to collect all the eggs that eventually separate from the egg skeins. Note that  membranes pieces from the egg skeins  will float to the top....remove this material and discard.
Use a soft brush to remove the remaining eggs from the skeins. Open all the folds of skein membranes and brush out the eggs that are still attached to the skeins. Do this under the water so that the eggs will float to the surface - remove the eggs as they accumulate - to the holding bowl.
When most of the eggs have been brushed from the skeins, you have done a good job......continue to float the eggs in cold water. Discard the empty skeins.
Pick out the floating pieces of membrane from the eggs and then pour the eggs through a strainer to separate  the eggs from the water. Put the eggs into another smaller mixing bowl. The eggs should now be cold, clean and dry - they are ready to preserve.
Stir in enough salt to preserve and firm up the eggs, and to provide the salty taste that is common to Caviar - about 6 tablespoons of non-iodized salt. Sea salt works good.
Add 1/2 an onion "minced fine" and stir the egg/salt/onion mixture well. The onions can be removed if their flavor is not welcome.
Place the Caviar mixture in a cloth bag or nonmetal strainer and place that inside another vessel to catch the drippings. Keep the whole thing refrigerated overnight, allowing the last moisture to drain away from the Caviar. When that has been done, the Caviar may be returned to a bowl and refrigerated again. Cover to prevent drying out. The Caviar can also be put into small jars for storage in the refrigerator.
At the dining table, serve the Sturgeon-egg Caviar as a special delicacy spread over bread or crackers. Serve the Caviar with chopped onions,  eggs, and lemon.
thanks and hats off to http://www.sturgeonfishing.com/ for allowing us to use this caviar information

Got a favorite fish, game or seafood recipe? Please click here and e-mail it to us now and we will post it here.

thanks to the following resources for submitting to us or for allowing us to show you the above recipes:  Alaska Department of Fish and Game website, Larry Morgan (Seattle Wa.), Jerry Kestman (Pasco Wa.), Linda Rivers, (Sandy Or), Mike Wilson (Tillamook Bay, OR)