Steelhead Recipes?

Discussion in 'Steelhead' started by Jason Decker, Feb 16, 2008.

  1. Jason Decker

    Jason Decker Active Member

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    I need a good recipe for (hatchery) Steelhead
    any recommendations would be appreciated!
    i don't usually eat much fish, so I usually let them go......

    Jason:thumb:
     
  2. LBC

    LBC nymphing beads with a spey pole.

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    Due to the quantity of your pictures posted lately, I think you got a few that work! Keep on Keepin on.
     
  3. Porter

    Porter Active Member

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    Salt/Pepper...Thin sliced onions, lemon pepper and a little crushed garlic.

    or..salt/pepper a little garlic and coopius amounts or pesto...yum!

    rich butter and on a pre-drilled cedar or alder board with the drilled holes filled with crushed garlic.

    fresh cut mushrooms layed on top with a generous undercoating of chipotle mustard spread and lightly seasond with celery salt ...sea salted grilled asparagus on top. Yum :beer2:

    And of couse ....blackened with butter/ slight amount of garlic/ cajun season spices/a good sprinkle of red crushed peppers. Cooked and tossed on fresh romaine and served with caeser dressing with smoked garlic croutons, parmasean cheese and a spritz of fresh lemon.

    All above are best served with a IPA of you choice. IPA the official beer of Steelhead and salmon dinners...right? :beer2:
     
  4. CoastalCutt

    CoastalCutt Member

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    Dude, debone the filets and cube the meat and fry them just like chicken strips in a light oil, and enjoy.
     
  5. Coach Duff

    Coach Duff Banned or Parked

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    Take the whole fish, remove head, gut it and hollow out the belly cavity. Wash clean and dry with paper towels.* Make a stuffing with 1 Tsbp butter, salt and pepper, 1 1/2 cups Italian bread crumbs, 1 minced clove of garlic, 1 orange, 1 lemon, 1 cup of milk, 6 strips of butcher bacon. Mix salt, pepper, bread crumbs, garlic and the juice of the orange and lemon and add milk.* Stuff fish with stuffing. Prepare Weber grill with good amount of charcol and push charcol to each side.* (indirect heat)* Lay aluminum drip pan in middle of grill grate with 1/2 inch of water in it.* Put top grate on and lay fish lightly oiled with olive oil and seasoned with salt and pepper with bacon strips layed evenly across the top.* Cook with indirect heat on Weber (or in oven at 375) for 30 - 40 minutes. Serve whole fish on serving platter with bacon strips across the top. Enjoy. Tight lines Coach Duff
    PS if you use an old school kettle Weber, a few (2 or so) Alder or cedar chips soaked for an hour in water and tossed over the hot charcol on the edges can kick it up a notch.
    PSS Or you can soak an cedar or alder plank for half an hour, leave the charcol in the middle hot as hell and lay the plank over the coals and close the lid. When the plank is smoking like crazy after about 7-10 minutes, lay the whole fish on the plank and cook away with lid closed.
     
  6. Skagit Angler

    Skagit Angler I miss Ed's Sports

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    I live by the KISS mantra on hatchery steelies...


    --Fillet your fish, skin also
    --put it in the freezer (lay on plate or pan), to make very cold.. not to freeze
    --crush a bunch of saltine crackers (zip lock bag, pound to smitherines)
    --put 1/4" oil of choice in a large enough frying pan begin to heat
    --just before oil comes up to frying temp (which doesn't take long), get out your fillets, completely coat with saltines, oil should now be hot enough, drop fillets in & sizzle for a few minutes each side..
    --serve with ice cold microbrew(s) of choice

    That is how steelhead tastes... actually on par with walleye..

    Of course the chromer the better..

    good eating:beer2:
     
  7. Flyborg

    Flyborg Active Member

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    I like 'em spicy. Put some filet's in a large seal-able bag with soy sauce, a few spoons of sambal chili paste, and some brown sugar. Let them sit for a few hours, take them out, dab off the marinate with a paper towel, then bake them. Tastes great.
     
  8. thewaker

    thewaker Tight line takes ain't no fakes!!

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    This is the best salmon/steelhead BBQ concoction I have found

    Keep it simple:

    1 part soy
    1 part olive oil or whatever kind of oil you have
    1 part Wild Turkey(2 parts for the cook)
    Toss in a few cloves of chopped garlic maybe some green onion

    marinate steaks or filets for at least a couple hours----BBQ

    It sounds weird but it kicks ass!

    Enjoy

    Mark
     
  9. PT

    PT Physhicist

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    For the newbies. Take one Teeny 200. Tie on about 3 feet of 10# Maxima UG. Then tie on 1 size 2 Kispiox Special or Polar Shrimp (heavily wrapped with lead). Make sure you have a few extras ready to add to the recipe because the goal is to get that sucker down in the coals and burning slow. Cast down and across but make sure to quickly throw a big mend upstream because that narrow running line won't allow much manipulation after splash down. Then, just hold on 'til she swings in as far as possible and lift up and do it again. Repeat process until you get the desire result. This recipe is best used mid-November thru the end of January on a steelhead stream near you. As with anything else it's pretty much all about trial and error.

    Sorry for any punctuation errors or mispelled words. I'm tired and really don't give a s*^t!:thumb:
     
  10. ak_powder_monkey

    ak_powder_monkey Proud to Be Alaskan

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    put some salt pepper creole and olive oil on the flesh side, sear the flesh on a hot BBQ then flip cover and turn down the heat till done, serve with rice and lager
     
  11. Jeremy Floyd

    Jeremy Floyd fly fishing my way through life

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    Blow the scales off with the hose and a nozzle starting at the tail and working the head.

    Then I fillet each side but leave the skin on.

    Fire up the BBQ.

    Cut the fillet into thirds of weight (not length)

    Apply the thinnest skim of mayo on the exposed meat to help hold in moisture.

    Salt, Pepper, Garlic, Dill for color.

    Cook it skin side down until the edges and the first 1/4 inch of the top side turn the "cooked" color

    Slide a skinny metal spatula in between the skin and meat and flip.

    Scrape away the gray fat.

    Salt, Pepper, Garlic, Dill

    Cook for another 3-5 minutes.
     
  12. Nate Dutton

    Nate Dutton I'm a teacher, I fish to eat!

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    make a boat out of tinfoil and place on oven sheet.
    Fillet fish skin on is ok
    Mix equal parts soft butter and brown sugar until you have a paste that is the consitancy of thin oatmeal
    Spread over fillet in boat
    Put in oven at 350 for 15 min or until flakey.
    Could also put on BBQ in the boat for about the same amount of time!
    hope you try it, its easy and tastes great, especially if you don't exactly like fish.
     
  13. Stonefish

    Stonefish Triploid, Humpy & Seaplane Hater

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    A couple I like to do.
    Make a boat out of tin foil. Then cover the fillet with either Very Very Teriyaki or Sweet Chili Pepper Sauce. BBQ for 15-20 minutes max depending on the fillet thickness.

    You can also marinate the fillets for a few hours before putting them on the BBQ. These both taste great on salmon also.
     
  14. D3Smartie

    D3Smartie Active Member

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    3 parts soy
    2 parts butter
    few cloves of garlic

    BBQ hot and fast.

    quick and easy :)
     
  15. Finspot

    Finspot New Member

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    1 part Mongolian fire oil (or similar hot chili oil)
    2 parts roasted sesame oil
    soy to cover
    sprinkle with chopped fresh garlic and ginger
    marinate a couple hours in fridge before grilling.

    Also, about grilling: I hear a lot of different theories, but my preference is to start skin-down, flip after several minutes, remove the skin (which should peel off easily now) and baste on marinade again, flip once more after a few minutes to sear the side that previously had the skin, then baste yet again. This allows the grill to sear in flavor on both sides, while the marinade protects the fillet from getting dried out. Works for me. (Note: this method won't work on a farmed salmon, which invariably goes to pieces on the grill b/c of its inferior quality.)
     
  16. Dick Ross

    Dick Ross Member

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    All good reciepes but here is one for the heart:
    1 cup mayo
    1 stick butter
    2 tbs. Worshertershire

    1 onion sliced

    preheat oven to 350
    filet both sides of fish(no skin) and put on cookie sheet lined with Al. foil
    mix first 3 ingredients and spread a layer over fish. Next comes a layer of onion slices, then the rest of the sauce. Bake for about 30-35 min.

    When I first saw this reciepe I was skeptical. It is now one of my very facorite ways to have pink fleshed fish.
     
  17. DuckHntr

    DuckHntr New Member

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    Going to have to try some of those on some salmon I got last year that are still in the freezer.
     
  18. EMPyre

    EMPyre Erich with an H -Top Water Soldier-

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    KISS:
    Slice serve or sticky rice!
    MMMM Sashimi
     
  19. LG Mix

    LG Mix New Member

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    Watch Giada De Laurentiis everyday. Maybe eventually she'll do a steelhead. If not no big deal.
     
  20. dp

    dp ~El Pescador

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    Cilantro Salmon/steelhead

    make a foil boat.
    Make a bed with the following: olive oil, teaspoon of lime juice, couple tablespoon of white wine (save the rest of the bottle for yourself), some chopped garlic and onion and some cilantro. Place fish on top.
    place over coals till cooked thru.
    I always remove the skin first.

    Always have a another bottle of white as back up.

    dp
     

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