SO — Wednesday, July 15, 1992 — North Shore News

Freezing a must for big salmon catch

PVE BEEN told that this has been quite a season for
salmon fishing, with the fish almost jumping into the
boats. That should be good news for those who can get

out there without having to charter or invest in equipment.

f remember the last salmon
Brian brought me — he figured it
cost about $60 a pound by the
time it landed in my kitchen.

With a big catch to deal with,
freezing some of it is a must. Too
much of anything, no matter how
good it is at first, spoils your
taste. My cousin told me about

growing up in the Depression in —

Nova Scatia.

The poor kids had to bring
lobster sandwiches to school —
rich kids got bologna.

Any finned fish is best frozen in
water. | recycle: waxed milk car-
tons for the containers, double
stapling the tops after filling with
water to cover the fish and within
an inch of the top. You can thaw
the whoie thing in the refrigerator
without leaks.

If the fish is large it is usually
necessary to cut it up. If possible,
give this job to someone else! Pi
never tackle the job again.

A friend of mine toid me she
ran one through her ‘husband’s
table saw and by a miracle the
marriage survived. It took hours
to clean the saw and they never
got the smeli out.

if you must do it, a very sharp
knife is essential. 1 found the best
surface was a clean piece of
plywood — the slightly rough, dry
surface keeps the fish from
sliding.

Wear gloves — not rubber ones
but clean garden gloves of thick
cotton to give you a fair grip and
protect your hands from a slipped
knife.

The amateur is doing well if he
can get fairly even 1° steaks.
Keep a meal-sized portion of the
tail intact. This is the choice part
for poaching or barbecuing (split}.

Here are a few recipes you may
enjoy.

Walt’s Barbecued Salmon Fillets

For each serving you will need
one 8-oz. fillet, preferably from
the tail,
Sesame oil
Seasoned sea salt (Walt uses Ono
brand Hawaiian Seasening which
contairs sea salt, garlic, cracked
pepper and “‘secret herhs’’
unavailable here}

The first step is to get your
barbecue extremely hot. Place

skin on..,

Barbara
NicCreadie

BUDGET BEATERS

fillets about 3°’ above the coals
(about medium-high setting on
gas), skin sides down.

Cook approximately 9 minutes
or until you can see the color

change about two-thirds of the .

way through. Pierce the thickest
part with a sharp knife.

Before turning, brush the upper
side with sesame oil and sprinkle
with the sale mixture. Turn, brush
and season the skin side and cook
another three minutes but only
until just done — watch them like
a hawk.

Overdone salmon is dreadful.

Saimon Pasta
3 oz. fresh pasta, cooked and
drained
¥ Ib. fresh salmon, boned and cut
in 2" strips
Flour
4 green onions, sliced
2 tablespoons butter
1 cup whipping cream
% cap dry white wine
1 tabicspoon capers
¥2 teaspoon dry dili weed
¥Y% cup siiced black olives
Ye cup pimento (canned or use
fresh red bell pepper, steamed and
skinned), finely diced
Cracked pepper
Grated Parmesan cheese

Dust the salmon with flour and
shake off excess. Chop the
onions, including tops. Melt the
butter in a medium frying pan.
Saute the salmon and onions just
until the onions are a bit limp.

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Add wine, cream, capers, dill,
olives and pimento and cook five
minutes, stirring very gently as to
keep the salmon from breaking
up. Serve over cooked pasta top-
ped with pepper and Parmesan.

It’s supposed to serve four but
how about three? Because of the
capers, hold the salt but pass it.

Baked Salmon Steaks

This is a good way to handle

previously frozen salmon.

4 salmon steaks, 1°’ thick

V2 cup dry white wine

1 500-mL container sour cream

2 green onions, finely chopped

2 slices (or more) bacon, micro-
waved crisp and crumbled

1 teaspoon dill weed

Garnish: chopped parsley and
cracked pepper

Set oven to 450°F. Arrange
steaks in 2 greased casserole in a
single layer. Pour wine over, cover
and bake at 450°F, 15 miriutes.
Drain and reserve juice.

Combine juice with remaining

ingredients and pour over salmon.
Bake uncovered, about 10 minutes
more or until fish flakes easily.
Test near the centre, close to the
bone. .
It is better to thaw the fish-first
but in an emergency, start with
frozen. Reduce the temperature to
400°F and increase the original
cooking time to 30 minutes (test
and if not nearly done, cook
longer).

eo
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. s
Poached salmon is easy. Use a
large lidded frying pan. -You
should have about 1°° poaching

liquid so adjust the quantities if”

you need a bit more by adding
one part wine to three parts water,
Poaching Liquid

2 cups water
4%; cups white wine
3 bay leaves
1 teaspoon mixed dry Italian herbs
Celery tops
Onion slices (optional)

Combine ingredients in a wide
frying pan with tight lid. Bring to

a boil, reduce heat to simmer and
add salmon, Cover. Cook 10
minutes for 1” steaks (approxi-
mately — test with a fork). A
small, whole salmon- will take
15-20 minutes.

Serve the salmon hot with your
favorite sauce. Or it can be chilled
and served whole as part of a
buffet. Fresh cooked salmon is
wonderful in anything you would
normally use tinned for. Try it in
casseroles, loaves, paities, crepes
and pasta sauces.

You may need to get creative if

-the fishing is half as good as my

fishing friends are boasting.

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B.Sc., D.M.D.

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General Dentistry

at

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North Vancouver, B.C.

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Pager: 511-0940

New Patients Welcome

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