I am always delighted when people ask me question about what I have caught so far (isn't that everyone's dream?) . I have taken those questions and created this little FAQ "Frequently asked Questions" and posted them here for you. This is my bragging rights page!
New to this page, some Salmon recipes for your catch (or what am I going to do with this fish?) scroll down.
Wow What a year!
2010 3rd place Shongo derby wth a 25.13 King Salmon
2010 10th place Orleans County Pro-Am team tournament
2010 8th place overall Skip Hartman big fish tournament
2010 1st place Skip Hartman 26.6lb King Salmon
2009 3rd place in a local benefit tournament (with wife Kim)!
2009 3rd place in the Orleans county Rotary Derby with a 29lb 8oz King Salmon
2009 4th place overall Orleans County Pro-Am Team tournament 279.87 points
2009 3rd place Orleans county Pre fish tournament 24lb Salmon
2009 1st place in the Orleans county pre fish tournament 89 points
2009 9th place overall in the Niagara County Pro am 333.29 points
2009 4th place in the Skip Hartman big fish tournament (3 big salmon)
2009 6th place in the Scotty team tournament in Wilson
2008 3rd place in the Wilson Salmon Slam
2008 8th place Niagara County team tournament
2007 1st place in the 11th annual Shongo derby with a 24lb. Salmon
2007 3rd place in the fall LOC derby with a 30+ lb. Salmon
2007 1st place in the First annual One Man (Fish Bowl) tournament, 3 fish totaling 75 pts.
2006 7th place, Scotty Downrigger Team Tournament!
2006 10th annual SHONGO derby 2nd place Salmon 26lbs, also 2nd place Trout with a 11.12lb. Brown trout
2005 FIRST place pro division, Niagara County Pro-Am team tournament
two day total: 25 fish 436.09 points!
2005 3rd place trout in the Shongo derby with a 9 lb. steelhead
2004 2nd place in the Shongo derby with a 24 lb salmon
1990 Grand prize winner ESLO derby with a 22 pound Brown Trout
1991 Second place, Mentor Cardinal catch Team tournament with 170inches of walleye
4 time Champion of North-of-the-Ridge team tournament
1st place Steelhead, second place King salmon and second place Steelhead in the annual Shongo Derby
First place steelhead and second overall in the Red Cross tournament
Second place Steelhead LOC derby
Fourth place King salmon in the Orleans County derby
Largest Salmon in the Pro-Am team tournament 2001 and have placed many more large fish in all of the derbies.
Largest Salmon to date: 38 pounds
Largest Steelhead to date: 24 pounds
Largest Brown trout to date: 22 pounds
Largest Lake Trout to date: 25 pounds
Largest Coho Salmon to date: 20 pounds
Largest Atlantic Salmon to date: 16 pounds
People always ask me the best way to cook Salmon or Trout, here are a few tried and loved recipes from the Stevens family cookbook:
Some hints for eating, keeping, and enjoying your Salmon or Trout
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always keep fish cold!
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when freezing, wash fish thoroughly, freeze in vacuumed sealed bags, or freeze in zipper bags overnight, then add water to bag and freeze again. this will keep fish fresh and help prevent freezer burn. fish will last up to a year if frozen properly.
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on any of the recipes that call for cooked, or canned salmon, cut filets in chunks, cook covered in microwave on high for 4 to 5 minutes. flake apart and use as canned or cooked.
Salmon rice salad Potato fried fish
2cups rice cooked and cooled 1 1/2 pounds fish1 cup celery sliced 1 T salt
1/2 cup green onions sliced 1/4 t black pepper
1/2 cup sweet pickle relish 1 egg beaten
1/2 cup salad dressing 1 T water
1/2 t black pepper 1 cup instant potatoes
16 oz. salmon cooked and flaked 1 package dry onion or Italian salad dressing mix
1/2 cup red pepper chopped cooking oil for frying
1/2 cup pine nuts
1 cup frozen peas, thawed sprinkle thawed fish filets with salt and pepper, in a bowl beat together
egg and water. in a separate bowl, combine potato flakes and salad dressing
combine all ingredients and toss gently mix. drop fish into egg, then coat with potato mixture. fry fish on each side
chill and serve on lettuce leaves until golden brown, or when it flakes apart.
serves 6 serves 4
Smoked Salmon Microwave Lake Trout
7 cups water 2 medium lake trout filets1 cup red wine Mrs. Dash Garlic and Herb Mixture
4 T lemon juice 2 T butter or margarine
1 T garlic powder salt to taste
1/2 cup salt (a bit less is okay too) pepper
1/2 cup brown sugar lemon juice
2 T soy sauce
soak salmon in brine for at least 12 hours. overnight works best. wash and dry filets, place on a dish and sprinkle liberally with Mrs. Dash mixture.
smoke over medium heat using apple or cherry wood for 3 to 4 hrs. place 1 T butter on each fillet, cover dish with clear plastic wrap, poke holes in the
make enough brine to cover fish, if more brine is needed double. top, place in microwave on high for 4 minutes, remove plastic wrap, sprinkle with
lemon juice, salt and pepper to taste.
Salmon casserole Salmon Chowder
1 lb boiled chunked salmon 4 medium onions sliced2 cups cooked rice 1/4 cup oil
1 cup chopped celery 8 oz. corn
1/2 cup parsley 5 medium potatoes sliced
1/4 cup chopped olives 5 stalks celery chopped
1/2 cup salad dressing 3 1/2 t salt
3 T lemon juice 1/8 t pepper
1 t curry powder 3 cup water
2 T French dressing 1 quart milk
paprika 2 cups boiled salmon chunks
parsley flakes
preheat oven to 400 degrees. mix salmon, rice, celery, and in large pan, saute onions in oil until brown. add remaining ingredients except milk
olives together in a bowl. add 1/2 cup salad dressing, French salmon and parsley. boil for 10 to 15 minutes or until vegetables are tender.
dressing, lemon juice and curry powder. mix well. place mixture add milk and salmon and reheat
in a greased casserole dish, spread thin layer of salad dressing
on top. sprinkle with paprika and bake for 45 minutes.
can substitute mayonnaise for salad dressing.
serves 6
Grilled salmon Smoked salmon spread
salmon steaks or filets 1 filet smoked salmon, chopped1 bottle Italian salad dressing 3T diced onions
dash pepper
place salmon in a bowl, cover with Italian dressing, let stand for 8 oz. whipped low fat cottage cheese
at least an hour. remove salmon and place on your favorite type
of grill over medium to high heat. cook salmon about 5 minutes Mix all until blended. chill. spread onto your favorite crackers or bagels.
each side. continue to baste with the dressing while cooking garnish with red radish and green pepper strips.
be careful not to over cook the fish.
