Springer2 wrote on Jun 30^th, 2009 at 2:47am:


One time we brought dry clam chowder mix and added cooked, chunked perch instead of clams... it was great!

Sp2,

Yes, besides keeping the flavor, Ghee ( clarified butter) keeps much better than regular butter and also has a higher smoking point, which means it doesn't become burnt and bitter tasting under high heat, important when you fry with little oil in a hot skillet.
 I'm a big fan of the Cache Lake products. There Creamy Fish Chowder and Cheesy Vegetable Chowder are outstanding and you get 2 -16oz servings enough for 2 people with sides, or one hungry solo paddler
 I often use a small "hammerhead" that wouldn't survive after swallowing a big lure. I cut what meat off I can and add to Chowder.
 IMHO if your really a fish lover, the little oil method/ with some seasonings, really allows you too taste the natural flavor of the fish.
 Good breading can improve the taste of poor quality fish but it can also take away from the taste of fresh caught firm cold water fish.
The only fish I might bread at home, is frozen fish that's reached the end of its shelf/freezer life.

My understanding is ceviche is only safe (relatively speaking) with saltwater fish, freshwater fish have more parasites.
Regarding ghee, although I haven't used it I have been told another benefit is that it doesn't spoil like butter does.
I prefer grilling (over cedar) and I am definitely going to try the less oil approach you guys are talking about.  We have used Wesson corn oil and Shorelunch "classic" breading which tastes great  but that has something to do with the MSG in it, no doubt.  This trip we had more fried fish than we could eat (a large pike had to be killed--inhaled a big lure and got it tangles up in it's gills.  We had some Mountain House fish chowder--basically the classic milk/potato base with shrimp and clams, and we added the leftover fried fish--dang it was good!

of course, I should have made it very clear that this should only be done with some type of cooking - in this case the acidic lime juice and salt content of the soy sauce did all the work ceviche style.

Quite yummy.

pghportager wrote on Jun 17^th, 2009 at 1:38pm:


 IF anyone tries pghportager's Laker recipe, be sure too add the LIME JUICE if nothing else  Lemon Juice would work also. The acid in the Lime Juice cooks the fish, a technique popular down Mexico way.
 My first trip into the BW with a group, some of the guys ate some Small Mouth that they didn't cook properly. Next morning when they visited the privy, they had a wriggling surprise in their scat
 I wasn't bothered, but I like my fish WELL DONE. They were so freaked out, they ate freeze dried the rest of the trip. Turned out too be relatively harmless parasites.  For the Sushi eaters out there, I saw a show where a internist(?) in CA said that he wouldn't eat Sushi because of all the patients he saw with worms from eating raw fish, from supposedly reputable restaurants. I guess you need too eat it with Wasabi too make sure any parasites are well done

You guys cook your fish!  What a travesty.  To spoil such a fresh, wonderful flesh by exposing to fire.  Be a real voyager - eat it raw!

Of course I'm kidding - sort of.  This year we soaked cut up laker in lime juice, then added some soy sauce and sesame oil - it was wonderful! 

usually we cook with peanut/sesame blend, or olive oil, but this year we also brought ghee - which added a nice touch.

Butter flavored crisco every time.

Grape Seed!  Something new to try...thanks!

We have been using grape seed oil for the past few years. Bread the fish and pan fry. The oil has a pretty high smoke point and tastes pretty good.

ghee is the bomb! and easy to do at home I carry oil only for those easy box cakes on trail, and olive oil in the bread....all are in the nalgene bottles, ya do have to replace them over time but most of mine have been going strong for 10-15 years....the cinnamon bottle cracked last year----duck tape saved the day again i would also highly recommend the poaching thing too Last weekend had poached laker-foil line outback oven pan, placed seasoned laker fillets skin down, added a dash of water, a bit of butter on the fillets-very little, and bake. Yumm w/ herb noddles and thymed carrot.... MMMMMMMM with warm buttered honey wheat bread Eyes are good this way too.....but i like my fish and bread not my breading and whatever is inside Dont forget the fish pizza fish soup/stew....lots of options