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Thank's PD, I found it and added it to my recipe collection. Now I need to make it so it's solo friendly 
  Cache Lake makes a fish chowder that is a meal for one hungry paddler or a side for 2 people or a group.

I'll have to see how close their recipe is to yours?
IF it's close enough except for Pickling spice and Bacon, that would be easy enough to fix.

If you browse through the recipes section, you will find my world-famous, internet acclaimed 'Pink Flamingo Stew'.

Somewhere here in 'What's Cooking?' is my Finnish fish chowder recipe or Kalamojakka.  It has earned copious wilderness accolades and filled bellies on the past 8 years of trips since I came up with it.  Best with lake trout, IMHO, but I had to settle for pike chowder on the last trip of this summer...still quite good, though.  Do a search for the recipe here if interested. 

Here's a couple of Walleye specific recipes (you could use other fish....but why?) that have pleased some palates. How do you make walleye even better - you wrap it in bacon, of course!  Build a cooking fire bed of coals, then butter some heavy foil, lay down some of those pre-cooked bacon slices (I use 4 per two fillet, staggered and wrapped around), sprinkle on some Walleye Dust (Dockside Fish Market, Grand Marais) and bake on the coals. 

The other is a pecan crusted walleye.  I ran into this at the Boathouse Brewery and Pub in Ely - awesome!!! and danged if they didn't take it off the menu last year!     Mix finely chopped pecans, panko breading (equal amounts) and enough Walleye Dust to season perfectly.  Dredge in an egg wash, roll in the mix and either bake in the oven or pan fry until crispy and golden. 

One more treat is smoked lake trout.  I have a Purcell Trench grill with the expanded mesh that I put the fillets on, position it on the fire pit in such a way that I can build a foil tent over it that funnels the smoke from a very small indirect fire fed with small sticks of alder that have been soaked in water to produce more smoke.  It takes a good while, but the results are truly mouth watering.  Salt or season, if you like before smoking.  You could also brine them for a bit, but I have not done that out in the bush.  Bone appetite (unless you're realty good with a fillet knife)!

pd

kypaddler wrote on Nov 23^rd, 2016 at 10:35pm:


Normally that would be a correct assumption. This year, I missed the salmon runs, so the recipe is as follows:

Go to Costco, buy a smoked Alaskan red salmon fillet. Serve with crackers of choice, and spreadable sharp cheddar cheese.

Pretty easy, and if you loose the box it comes in you will get lots of complements about what a good job you did smoking the fish. That's your chance to smoke the crowd with whatever story you want to tell them about it.

solotripper wrote on Nov 23^rd, 2016 at 2:33pm:


I confess I brought my daughter and son up with this saying: "God put animals on this earth for us to eat."

- kypaddler

Old Salt wrote on Nov 23^rd, 2016 at 4:26pm:


Nope, tell us more. I mean, I assume it starts with ...

"Take an Alaskan red salmon you've caught yourself ..."

Then what?

- kypaddler

I guess my smoked Alaskan red salmon appetizer is pretty tame...

I see you're a P.E.T.A. member 
People Eating Tasty Animals 
I have a DOMESTIC hog story, but the hog won and rightly so, I'll send you a PM.

solotripper wrote on Nov 23^rd, 2016 at 3:03am:


Ha, thanks.

Not all of those were my creations. I did do the black bear in Merlot and the venison ka-bobs in satay sauce. My brother did the bison, my niece/god-daughter the crostinis, and my brother in law the rabbit salad and the wild boar, for example. (There are good stories to how we come by some of the wild game. That brother in law was a emergency dispatcher, and he was out with his son and wife one night when police cornered a huge boar that was honest-to-goodness emerging from the nearby woods to terrorize kids in a suburban neighborhood. He ran out there with a .22 rifle and a .30/30, took one look at the size of that monster, grabbed the bigger gun and dropped it with a head shot, then divvied up the meat.)

Over the years we've featured all kinds of animals that we had shot, begged or borrowed -- bear, moose, elk, deer, boar, rabbit, squirrel, turkey, pheasant, duck, frog, catfish, crappie, bluegill, trout and others I've forgotten.

- kypaddler

Pheasant and fish cakes. Dang, I'd like some of that right now. We had a big venison chops pre-Thanksgiving dinner last night. Could have used some complementary "white meat" alongside, haha.

-kypaddler