Reply With QuoteDepending on the flavours involved, but always good to mix it up with some mayo and make a sandwich. I like adding some celery to the mix, lettuce and pickle. Or just bring it to work and offer up to work mates.
What do you guys do with it? I usually put it in a salad or make patties the next day, but would like to try something new.
Lorne
Depending on the flavours involved, but always good to mix it up with some mayo and make a sandwich. I like adding some celery to the mix, lettuce and pickle. Or just bring it to work and offer up to work mates.
Last edited by Dave S; 01-21-2012 at 06:57 PM.
"Ocean survival" is gobblydegook double speak for "we don't know and we won't or can't address the real reasons for the decline for economic/political reasons so we will hope for the best next year". - Englishman
Mayo, green onion, cucumber, cilantro on fresh bread or in a tortilla.
Make the Big Guy's coconut curry soup and toss it in!
I now make a big batch without any seafood and toss in whatever appeals after thawing.. ( yes that is thawing..Not unthawing as I have been corrected many times by the ft mac residents!)
I have used hali/ salmon/ prawns/rockfish.. all with GREAT results.
“Keep your friends close – keep your enemies CLOSER!” The only problem I have ever had with that was figuring out who are “friends” and who are “enemies?" -Charlie
Salmon Cheddaroni !
I dont can salmon as I think its disgusting (bad experience) so I filet all my salmon and packed in water a trick (Trev N.B.) taught me many many years ago when even i was young LOL LOL.
And we always take out an extra piece to make sandwich meat and I poach on the bbq or oven most of the time with garlic,white wine cilantro or rosemary or dill, butter, lemons then after its cooled and taken out any bones use a veg masher add mayo and about 4 or 5 chopped up green onions season if needed and we have sandwiches for the next few days tastes awesome way better than canned.
wolf
Blue Wolf Charters
www.bluewolfcharters.com
Wolf, that sound delicious, would you mind posting up the recipe measurments?
Thanks Tim
05' Grady-White Gulfstream 232 aka "outa-Line"
always on 88A
MILF = Man I love Fishing
Like others.....I do the sandwich thing as well. Usually with some mayo and sometimes I add just a dash of horseradish for some zing; very little bit so as not to overpower.
To that I will always add diced pickles which are usually the baby dills, capers, chives and a squeeze of lemon or lime juice. If I make the salmon as blackened on it's first go round....it makes AWESOME sandwiches the next day.
Wolf....I hear ya about packing it in water. When I lived in MB we used to freeze all of our fish in water but for some reason I have never done it with salmon as it is usually vacumn packed.
Pip / Wolf,
are you guys using salt water? Is it like a glaze where you dip, freezze, dip, freeze etc? Never understood how this doesn't make the flesh soggy?
**I guess if MB is Manitoba, then it wouldn't be saltwater?!!
Last edited by Shepnoir; 01-22-2012 at 09:52 AM. Reason: I'm an idiot
Originally Posted by Shepnoir
Pip / Wolf,
are you guys using salt water? Is it like a glaze where you dip, freezze, dip, freeze etc? Never understood how this doesn't make the flesh soggy?
**I guess if MB is Manitoba, then it wouldn't be saltwater?!!
Yup.....no saltwater in MB unless you make it yourself. What we used to do was just add the filets into a big ziplock or whatever sized portions you want and then load it up with water. For lack of a better term you kind of freeze it in a block....an old commercial fisherman gave my Dad the idea and oddly enough you do notice a difference in the fish as we tried "side by side" comparisons.
I'll let Wolf comment on what he does for salmon but I would think freshwater would be better. Salt can/does draw moisture out of food however I don't know if it would have any impact when it's frozen???
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