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If you've been lucky enough to catch a really
big fish, (10 - 20 pounds) such as a salmon,
and don't want to cut it into steaks, here
is a guaranteed crowd pleaser. (You might
want to freeze the fish and and save it for
a big crowd or holiday meal.)
Procure a really large pan, such as the deep
heavy foil pans used for large turkeys. (If
you happen to have one of the old Westinghouse
ovens which were popular some 40 years ago it is
perfect!)
Remove the head if you can't fit the whole thing
in the pan, corner to corner. Leaving the head
on is a nice touch if you have room.
Make up your favorite poultry dressing (or a
couple of boxes made up of Stove-Top dressing mix).
Open up the cavity of the fish, salt and pepper
the cavity. Stuff it with the dressing.
Once stuffed, place the pan in a slow oven (300
Degrees F) and gently fill the pan as close to the top
as you can, covering the fish if possible with
MILK. Not a mistake, it is MILK.
Cover with heavy foil and let it cook for a
minimum of 3 hours.
The milk will dissolve the bones and the dressing
will nicely flavor the fish. ~ LadyFisher
Do you have a favorite fish recipe? Or neat fish
cooking method? Share them with us here!
Send to
publisher@flyanglersonline.com.
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