report and a recipe

[Jedburton]

I took my boys out for some sorely needed fishing last wed. (I needed the fishing a whole lot more than they did but it is still fun to watch a 2 and 4 year old squealing in joy as they reel in bluegill after bluegill). We got to lindon harbor about 30 minutes before dark and the bluegill fishing was fast and furious and they were really good sized too (9-10 inches) pellican sized gills. Since they were hitting like crazy I went on bait patrol and just baited hooks and didn't worry about the boys missing hits. They still caught a bunch and we kept 7 big gills for dinner. Yummy. Then I fished for cats after dark. The fishing was kinda slow, but I did manage one 29" male with a huge head and a couple perfect 16-19 inch kitties that went to the table. I will try to get pictures up soon but I am on the wrong computer. Now for the recipe. I experimented with a new smoke marinade and it turned out really good so I figured I would share the amounts aren't exact but it is easy to figure out.
about 1/4 cup of soy sauce less if you don't have a ton of fish to smoke
about 1/2 teaspoon of worchester
enough brown sugar to make it sweet
then take about a 2" piece of ginger root and grind it up in a cheese grater or garlic press and put all of that in together. marinate for at least an hour and then smoke as usual. (the mixture should be fairly sweet)
I also usually add a couple of cloves of garlic.
Optional: add 1 teaspoon sesame oil.
I tried this on the catfish I caught and it turned out really yummy. It also tastes great on grilled salmon although you only baste the salmon or you will cover up too much of the flavor of the salmon.
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[Smokerdog]

Wow! now that sounds good.... You leave the skin on the cat fillet, yes?
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[Jedburton]

I generally take the skin off on cats just because ti tends to get more smoke if you do and the skin tends to harden a lot when you smoke it, but on salmon I definitely leave the skin on.
jed
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[dwayneb]

Batter for fish - not rocket science but i was experimenting one day and decided to change my traditional batter. I bought saltine crackers and some pancake mix. Be sure to buy unsalted crackes or the salt will make your grease bubble. Anyways the method i use is have two bowls with a couple eggs and milk in each (blended). Once milk/egg mixture is blended, grind crackers in zip lock bag (i use a rolling pin). Prepare bowl of dry pancake mixture. Now your ready to place first batch of fish in first bowl of milk/egg mixture. Next role fish in saltine crackers, followed by another dunking the next bowl of milk/egg mixture, and finally role in pancake mix and your ready for the deep fryer. Measurements are dependant on the amount of fish your cooking.

enjoy!
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[kickingback]

If I ate fish [blush], that would be killer! I LOVE smoked foods.

Take away the Worcestershire sauce, maybe add some green onion and it's pretty much a classic Kalbi short rib marinade. Mmmmmm, good stuff. That's a good marinade for chicken too. I use that basic mixture for marinating chicken to be grilled. Sometimes when entertaining my Dad would use that marinade for various meats and let everybody cook it on their own, Korean BBQ style. The home version being stove top grills that sit on those convenient butane stoves. Very fun for everybody and tasty.