the NFDA's kitchen where you will find great 'FISH FOOD' recipes
that will help
you prepare and complement your catch.
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Easy Tarter Sauce
Smoke Northern Pike
Johnson's Pickled Fish
Appetizers & Dips
Smoked Northern Dip
Smoke Fish Dip
Grilled Northern Pike
Great Grilled Pike
Polish Style Pike
Minnesota Cajun Pike
Florentine Stuffed Northern Pike
Poor Man's Lobster
|Easy Tartar Sauce
1 Cup Mayonnaise
1/4 Cup Onions, diced
1/4 Cup Dill or Sweet Pickle Relish
1 Tablespoon Lemon Juice
Combine all ingredients in a mixing bowl and
refrigerate until needed.
1 tablespoon butter
1/4 cup sliced almonds
4 tablespoons butter
1 tablespoon fresh lemon juice
Dash cayenne pepper
In small skillet, melt 1 tablespoon butter over medium
heat. Add almonds. Cook and stir over medium heat until almonds are light
brown, about 4 minutes. Stir in 5 tablespoons butter, the lemon juice and
cayenne. Cook over medium heat, stirring constantly, until butter melts.
APPETIZERS AND DIPS
1 to 2 pounds pike fillets (deboned)
Clean and fillet pike as you would a normal fish. Take
fillets and cut meat into french fry size pieces. Dip in your favorite
breading and deep fry. Let cool slightly then drizzle with lemon juice and
Smoked Northern Pike Dip
One northern pike of 4 -6 pounds. After cutting off the
head and tail and gutting, punch holes in the pike's back with a sharp
knife. Then soak overnight in a brine of 1 pound salt (non-iodized), 1 pound
brown sugar and 1 gallon of water. Remove the fish from brine and rinse
thoroughly. Dry with a paper towel and place on a rack for 1 hour to let
dry. Smoke the pike four hours at 220 degrees.
After smoking remove the skin and "Y" bones, then mash
the fish with a fork.
Add 3 tablespoons of horseradish and three tablespoons
Spread on your favorite crackers and enjoy!
Smoked Fish Dip
1 Cup dairy sour cream
1/2 Cup mayonnaise or salad dressing
1 Cup flaked smoked fish
3 Tablespoons chopped green onion
1/2 Teaspoon Worcestershire sauce
Dash of garlic powder
In small bowl, blend sour cream and mayonnaise. Stir
in remaining ingredients. Cover and refrigerate at least 1 hour. Serve with
vegetable dippers or potato chips. Makes about 1 1/2 cups.
SMOKING AND PICKLING
|Smoked Northern Pike
Two 4-6 pound northern pike. Clean the fish into fillets
but do not remove the skin.
Combine the following ingredients to make the dry
3 C brown sugar
1 C pickling salt
2 T garlic powder
1 T course ground pepper
De-slime the fish by combining 1 cup vinegar to 1 gallon of water in a large
non-metallic container. Place each fillet in individually and gently
rub until there are no signs of any slime left. Repeat process for each
piece. If the water mixture becomes over powered with slime prepare a new
Thoroughly coat each side of the fillets with the dry
cure and place in a non-metallic container. Let sit overnight or for at
least 8 hours in the refrigerator.
Wash the fillets in cold running water. Pat dry with
paper towel. Sprinkle with garlic powder, black pepper and brown sugar.
(additional spices can be sprinkled on depending on your taste) Place on a
rack skin side up. Let air dry for about 1 hour.
Place fish in prepared smoker for approximately 2 - 3
hours at 150 degrees.
Remove fish from smoker and move directly to a 220
degree preheated oven. Leave in oven for about 1/2 hour to 1 hour. This time
may vary depending on the size of your filets.
After removing fish from oven let cool to room
temperature. Place in fridge for 1/2 day. Place in brown paper bag to retain
moisture. Will keep in fridge for up to 2 weeks (if it lasts that long).
Smoked fish is great to eat straight from the oven while it is still warm,
|Never use any wood that has been painted or
|Length of smoking will vary with the weather.
Colder temperatures and wind can add as much as 1 to 2 hours to the
|When first learning to smoke, don't do large
batches. Do several small batches using different spices, smoking times
and different flavored woods to learn how you like it best.|
Prepare fish by filleting into two pieces, skin
removed. No need to remove bones. Cut into 1 1/2" chunks. Place fish in a
non-metallic container large enough to hold the fish and cover with brine.
Brine: 1/2 cup pickling salt to every 1 quart of water
Cover the fish completely with brine and let soak for
a minimum of 24 hours. Keep cold.
Drain brine off fish then cover with white vinegar for
at least 12 hours.
Drain vinegar off fish. Do not save the vinegar.
4 cups white vinegar
3 cups sugar
1 cup wine (Silver Satin works well)
2 raw onions sliced
1/4 cup pickling spice.
In large kettle, dissolve sugar with vinegar
while heating. (Do not let boil) Once sugar is dissolved let cool. Add
wine, onions and pickling spice. Place back on heat and bring to boil.
Remove from heat and let cool, again.
Place fish in jars adding onions from solution as
desired. Top off jar with pickling solution-enough to cover fish. Cover jars
and refrigerate. Let stand approximately one week before eating. Peak flavor
will be reached in about 2 weeks.
Bob Johnson is a
professional Brainerd Lakes spearing guide and decoy carver.
Visit his site at
Prepare pike filets; Remove rib bones. Do not worry
about the "Y" bones they will soften during the curing process. Cut fillets
into bite-sized chunks. Place fish chunks in a glass bowl.
Brine Solution: (enough to do 1 - 1 ˝ pounds of fish)
1 cup picking salt
6 cups of soft or bottled water
Combine salt and water. Stir until the salt has dissolved.
Add the fish chunks to the brine. Cover the bowl with
plastic wrap and place in the refrigerator for at least 12 hours.
After brining, rinse the chunks with cold tap water.
Place the chunks back into the bowl pour white vinegar over the fish,
filling the bowl. Gently stir the chunks, cover the bowl with plastic wrap
and refrigerate for another 12 hours.
Discard the vinegar and rinse the chunks with cold
water. Fill your quart or pint glass jars with the fish chunks. You can add
white onions and pimento for added taste and color.
Pickling Solution: (enough to do 1 quart of fish)
Estimate how many quarts of fish you are making and
adjust this recipe accordingly.
˝ cup granulated sugar
˝ cup distilled water
1 cup white vinegar
1 tablespoon + 1 teaspoon pickling spices
2 - 4 cloves
Mix all the ingredients together and bring to a boil.
Reduce the heat and simmer for 10 – 15 minutes. Let cool to approximately
170 degrees Fahrenheit. (use a candy thermometer to determine the heat)
Pour solution into the jars, covering the fish. Seal
the jars, and refrigerate for 5 days before eating. Shake jars once while
they are curing. This fish is good for 6 weeks.
This pickling recipe also works with hard boiled eggs.
MAIN FISH DISHES
4 pieces of boneless northern fillets
(cut into small pieces - 4-5")
olive oil for brushing
2 shallots, thinkly sliced
1 garlic clove, chopped
1 tablespoon capers
1 large tomatoes, finely chopped
4 black olives, pitted and thinly sliced
grated rind and juice of 1 lemon
1 teaspoon paprika
salt & freshly ground black pepper
Cut a square of aluminum foil, large enough to enclose the fish.
Brush lightly with a little olive oil.
Place fish in the center of foil and season well with salt and pepper.
Sprinkle the shallots, chopped garlic, capers, tomatoes, sliced olives and
lemon rind over fish.
Sprinkle with the lemon juice and paprika.
Fold over the foil to enclose the fish loosely, sealing the edges firmly so
that none of the
juices can escape during cooking. Place the parcels on a moderately hot
grill and cook
for 8-10 minutes.
To serve, open the foil and transfer parcels to a serving dish.
Boil - This is a great family or party meal! It can be
prepared for any number of people by simply adjusting the size of the
boiling pot. We use a 4 gallon stock pot and an outdoor propane fish
cooker stove so there's plenty of room to really get the water boiling.
Boned Northern Pike Fillets 3 to 4 pounds, Potatoes 4 pounds, Onions 2
pounds, Water 3 gallons, Salt 1 1 Cup (1/3 cup per gallon), Old Bay
Seasoning 3 Tablespoons, Butter as needed. Serves 4 to 6 people.
||You can use pieces cut from larger Pike
if you want, but these pieces cut from Pike of around 3-4 pounds are
perfect. Each fillet is boned, then cut into pieces for boiling.
||Cut Potatoes and Onions into halves or
quarters depending on size. Peel the Potatoes if you want or leave the
skins on. We like the smaller size spuds with the skin on.
|Add salt and Old Bay
Seasoning to water, then bring water to a rolling boil. Once water is
boiling, add Potatoes, boil for 12 minutes then add the onions and let
the onions and potatoes boil together for another 12 minutes, then add
the fish and boil all of the ingredients boil together for the final 12
minutes. Drain the fish, potatoes and onions into a colander and serve
hot with melted butter.
is compliments of Jeff Sundin
"Minnesota's Hardest Working Fishing Guide"
Northern Pike Recipe
(5 - 7 pound Northern
Fillet the Northern and remove the Y bones.
Place whole fillet on tin foil that has been greased with cooking
spray or butter. Baste fish with a combination of lemon pepper and
melted butter. The size of the fillet will determine how long you need
to leave on the grill. When the fish easily flakes apart it should be
2 celery stocks
1 onion quartered
1 bay leaf
2 t salt
1 northern pike deboned
1/4 c butter
1 T fresh chopped dill
3/4 t salt
1/4 t pepper
1/4 c lemon juice
6 finely chopped hardboiled eggs (peeled)
Combine fish, vegetables, dry seasonings, and enough
water to cover in a saucepan or pot. Boil gently for about 15 to 20 minutes
or until fish flakes easily.
Meanwhile start the topping. Heat the butter in a
skillet. Add the chopped eggs, lemon juice, dill, salt and pepper. Cook 5
minutes, stirring often.
When the fish is cooked, set it on a warm platter and
spoon the topping of the fish.
Great served with rice or warm potatoes. Serves
1 t canola oil
6 T pine nuts
2 T butter
1 cucumber peeled and seeded
6 scallions sliced diagonally
3 to 4 pounds pike fillets
1 t salt and fresh ground pepper
1 lemon cut in wedges
Prepare charcoal fire. Brown pine nuts by heating in oil on skillet over
medium-low heat. Heat, stirring constantly, for 1 minute or until golden
brown. Transfer nuts to a paper towel. Set aside. Melt butter in same
skillet and saute vegetables. Add cucumber. Continue to saute over low heat
for 10 - 15 minutes or until translucent. Add scallions. Saute for 2 more
minutes. Remove from heat. Stir in pine nuts. Keep warm.
When charcoal is gray and hot, lay fish fillets on
grate. Grill for 6 to 8 minutes on each side or until the fish is tender,
flaky and translucent.
Season fish with salt and pepper.
Just before serving squeeze fresh lemon juice over fish. Ladle cucumber
mixture over fish. Garnish with extra lemon wedges.
Garlic bread, light tossed salad and a cold lemonade (or beer) make a
terrific addition to this dish.
Cajun Pike Recipe - From the Early
Bird Guide, Jeff Sundin
Northern Pike in the Grand Rapids area has new meaning for folks who
have tried my "semi blackened Pike". Sometimes I refer to this jokingly
as "Norwegian Style Cajun" because we prepare it using only a light coat
of seasoning. Once you try this, you'll be back for more and I guarantee
this will be a hit with your friends and family.
A delicious and healthful way to prepare
Pike of 2 to 3 pounds in size. The ingredients are simple and the
finished product is light and mouth watering. This is the "tenderloin"
of freshwater fish dishes.
*We strongly recommend preparing this dish outside using
a propane cooker.
Ingredients: Pike fillets boned and cut into
thirds, Olive Oil, Louisiana Cajun Spice Mix (or substitute your
favorite spice mix). If you don't care for the spicy version.
Just use a little lemon pepper and a dash of salt.
the fillets by cutting them into
thirds and coating them with Olive oil. Use only enough olive oil to
lightly coat each fillet to prevent sticking in the hot pan. You do not
need any only in the pan!
2) Lightly sprinkle each fillet with spice
mix prior to placing in the frying pan.
3) Pre-heat a cast iron (best), steel or other non-teflon-coated
frying pan under high heat without oil. You'll know it's ready when you
begin to see smoke coming from the dry pan. Sear the Northern Pike
fillets for a few minutes on each side until fish is cooked, but do not
over-cook fish until it dries out. Fillets should be served juicy and
This simple, healthful and delicious dish can be prepared
in just a few minutes and it only takes a couple of these small Pike
make a great meal for my family of four.
Florentine-Stuffed Northern Pike
(makes 6 - 8 servings)
2 packages (10 oz. each)
frozen chopped spinach, thawed
2 cups sliced fresh mushrooms
3 tablespoons olive or vegetable oil
1 cup ricotta cheese
1 egg, slightly beaten
1/3 cup herb-seasoned stuffing mix
1/4 cup grated Parmesan cheese
1 jar (2 oz.) sliced pimiento, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil leaves
1/8 teaspoon onion powder
2 northern pike or other lean fish fillets 1 pound each, about 3/4-inch
thick, skin removed
Almondine Butter (see recipe in condiments)
Drain thawed spinach in colander, pressing out excess
moisture. Set aside.
In 9" skillet, cook and stir mushrooms in olive oil over medium heat until
Combine mushrooms, spinach, ricotta cheese, beaten egg, stuffing mix,
Parmesan cheese, pimiento, salt, pepper, basil and onion powder in a medium
bowl. Mix well. Set aside.
Heat oven to 325 degrees. Grease broiler pan. Place on
fillet on pan. Spread about half of the spinach stuffing on the fillet.
Cut a slit lengthwise through middle of other fillet,
leaving 3 inches uncut on each end. Place on top of spinach and other
fillet. Spoon the remaining spinach stuffing in center of split fillet.
Prepare Almondine Butter. Spoon half of butter over fish. Sprinkle with
paprika. Bank until both fillets flake easily at thickest part, 35 - 40
minutes. Serve with remaining butter.
Poor Man's Lobster
2 1/2 cups hot water
1/2 cup white wine
1 small onion, sliced
4 lemon slices
1 teaspoon salt
1/8 teaspoon whole peppercorns
1 small bay leaf
1 1/2 pounds northern pike fillets, about 3/4 inch thick, skin removed
In 10" skillet, combine water, white wine, onion,
lemon slices, salt, peppercorns and bay leaf. Heat to boiling. Reduce heat.
Cover and simmer for 15 minutes.
Cut fish into 1 1/2 inch chunks; add to liquid. Cover
and cook over medium heat, occasionally stirring gently until fish flakes
easily at thickest part. Serve with melted butter and fresh lemon wedges, if
4 trout, cleaned and gutted
1 T all purpose flour
4 slices lean smoked bacon
2 T olive oil
juice of 1/2 lemon
salt and freshly ground black pepper
Place the trout on a chopping board and pat dry with paper towels.
Season the flour with the salt and pepper.
Stretch the bacon slices out thinly using the back of a heavy kitchen knife.
Roll the fish in the seasoned flour mixture and wrap tightly in the bacon
Brush with olive oil and cook on a medium-hot grill for 10-15 minutes,
Serve at once, with the lemon juice drizzled on top.