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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.
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
-
always keep fish cold!
-
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.
-
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 fish
1 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 filets
1 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 sliced
2 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, sauté 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, chopped
1 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 bagles.
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.
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