Jim &Lil

Roofer's Fish Fry

If you are anywhere around the Great Lakes after mid August, you are likely
to run across the occasional salmon or laker. In the fall I often find
myself on the river a long way from the restaurants, and with more fish than
I can carry. I make sure I have a supply of cedar shingles for those long
nights beside the campfire. You soak the shingles a couple hours to prevent
burning. Filet the salmon but leave the skin on to hold the fish together
while cooking. Cut the filets into 6-7 inch long steaks. (trim away the
belly fat) Use a pocket stapler or thumb tacks to hold the fish on the
shingles, skin against the wood. We usually carry a small grill and
charcoal, and lean the slabs inward so the shingles prop each other up.
around a campfire we use a few large rocks to lean the shingles over the
coals. (fish toward the heat) The fish can be seasoned prior to cooking,
and you can slide lemon, dill, onions or peppers beneath the fish. Bacon
can be stapled across the fish if you like. Usually eaten off the shingle.
(careful--- hot-hot) with your choice of sides and dressings. (tartar
sauce, lemon butter, cocktail sauce, vinegar, salad dressing, hot sauce,
etc) The cedar shingle will smoke a bit (that's why you soak them first in
water), but the taste is pleasant and the other bank fishermen will approach
from downwind. Some folks like the salmon roe--- streamside caviar.

Remember to toss a few extra trash bags into your gear sack for clean up.
Don't leave fish heads and trash around when you leave.

Pepperoni
Are we hungry yet?

"Jim & Lil" jim.morris-at-sk.sympatico.ca wrote in message
...
Anyone have any healthy IE: 'non greasy or fried" type Walleye recipes
they would like to share with a guy that has just beaten high blood
pressure
by diet and excersise?
Going on a 6 week holiday this summer fishing , RV Camping etc..
and would love to eat a few walleye but have to watch how it's cooked.

Thanks in Advance...Jim