Salmon Pate: ½ lb. Cream cheese ½ lb. Smoked salmon 2 T. lemon juice 1 T. Onion powder/granules (not onion salt) 1 T. Minced parsley ½ tsp. Garlic powder/granules (not garlic salt) Mix all ingredients and thin with a little mayonnaise or lemon juice, if desired, ½ recipe for smaller portion. Serve as an appetizer	Sautéed Halibut Take fish fillets and season on both sides with salt, pepper, garlic and chili powder (or whatever you prefer). Melt butter in skillet and heat until slightly brown. Place fish fillets in skillet & cook until flaky. Squeeze lemon over fillets and serve. (If you like, you can make a simple white sauce, add a dollop of Dijon mustard & some sautéed peppers & onions & pour over fish.) Thanks to Dave and Christine for this recipe
Fish Bosses refer bag 'em salmon You cant have a recipe for salmon without the Fish Bosses refer bag 'em salmon here's what it takes 1 salmon large the one that your guide caught you steak it , 5 required 1 gallon zip lock baggie 1 cup wesson oil 1 cup soy sauce 1 cup brandy, non flavored like christian bros. put in baggie, put the steaks in baggie leave in refer for 12 + hrs start you BBQ just like you would fix a beef steak put the salmon steaks on, when they start to weep through, turn to other side with spatula wait till done, and serve, have to go now these are great for rogue Springer's and fresh june kenai fish.........	Baked Halibut Place mound of julienne carrots or zucchini or squash or whatever on the bottom of a piece of foil (big enough to fold over & seal). Top with slices of onion & green pepper. Place seasoned fish fillets (see above recipe for seasoning suggestions) on top of pile. Top fish with tomato slices, more onion slices & pepper slices & thinly sliced lemon. Fold over foil & seal edges tight. Place in 375 degree over for about 20 minutes. Foil bags will puff up in oven. Open very carefully - hot steam will pour out. Serve & enjoy!
Kung-Pao Prawns ( chicken or scallops if you prefer) ... one of our favorites! 1 Tbs. dry sherry 1 Tbs. cornstarch 1 tsp. salt 1/4 tsp. white pepper 1 1/2 pounds peeled prawns (diced chicken, scallops, or even halibut chunks work too!) 4 Tbs. cooking oil COOKING SAUCE ( see directions below) 4 to 6 dry, hot chilie peppers 1/2 cup salted peanuts 1 tsp. minced garlic 1 tsp. ginger 2 whole green onions, cut in 1 1/2 inch lengths COOKING SAUCE INGREDIENTS: combine 2 Tbs. soy sauce, 1 Tbs. white wine vinegar, 1 Tbs. dry sherry, 3 Tbs. chicken broth (water works too), 2 tsp. sugar, 2 tsp. cornstarc	Crab Dip 1 8 oz. pkg. of cream cheese, softened 1 pt. of sour cream 2 cups flaked or chopped crab meat 1 Tbs. Worcestershire sauce garlic, salt, and pepper to taste In a bowl, use a power mixer to blend cream cheese, sour cream, and Worcestershire sauce. When well blended, stir (by hand) in the crab, and any garlic, salt, and pepper you wish to add. If the dip is too thick, add a little crab juice or milk ... just a little at a time.
SMOKED SALMON DIP 1 - 7.5 oz. can Noah brand Smoked King or Smoked Salmon 8 oz. cream cheese, softened 1 cup sour cream 1 small clove of garlic, pressed or finely chopped 1/2 teaspoon Worchestershire sauce 1 tablespoon lemon juice dash of Tobasco sauce pepper to taste Thoroughly mix softened cream cheese and sour cream. Remove skin (if you prefer) and flake. Mix salmon and cream cheese mixture with remaining ingredients. Spread on crackers or fresh vegetables and ENJOY! To extend this recipe, try adding one can of unsmoked, low-salt samon and double all remaining ingredients.	Chile Rellenos (Crab Filled) (Filling) 2 C. picked out crab meat 1 egg 8 oz. cream cheese 1 Tb. Old Bay seasoning (or whatever you prefer) Soften cream cheese & blend with egg and seasoning. Fold in crab meat - set aside. (Batter) 4 eggs 1 tsp. salt Separate eggs. In large bowl, whip whites with salt until firm peaks form. Beat yolks until blended; then quickly fold into whites. Use at once. 6 medium-sized Anaheim or poblano chiles (or 1 7-oz. can whole green chiles 1/2 C. flour Roast & peel fresh chilies. Slit each chili three-quarters down length of one side; pull out ribs & seeds, leaving peppers intact. Stuff filling into each pepper, roll in flour & set aside until all are stuffed. Once all peppers are stuffed, prepare batter. Holding each pepper carefully by the stem, dip into batter & fry in vegetable oil which has been pre-heated to 425 degrees. (if using canned chilies, drop into batter & lift out with 2 forks). Fry until golden brown on both sides, turning carefully with a fork & spatula. Drain on paper towels. Especially delicious when served with mango salsa.
Smoked Salmon Wraps 1 package (8oz. /227g) Smokin'Joe's Wild Smoked Salmon 1/3 cup cream cheese 2 tsp minced fresh ginger 1 tsp minced lemon zest 1 green onion, minced 6 8"(20cm) flour tortillas 8 whole butter lettuce leaves, washed 1 package (8oz. /227g) Smokin'Joe's Wild Smoked Salmon 1/3 cup cream cheese 2 tsp minced fresh ginger 1 tsp minced lemon zest 1 green onion, minced 6 8"(20cm) flour tortillas 8 whole butter lettuce leaves, washed	Pan Fried (Halibut/cod) debone fillet rinse and towel dry roll in flour dip in egg roll in potato buds place in pan on medium heat with dab of butter flip fillet over when golden brown on bottom cook until fillet flakes apart with fork serve with fresh lemon and tartar
Spiced Salmon Steaks 4-8 0z.salmon fillets or steaks 2 T. olive oil 2 T. brown sugar 2 T. chili powder 1 tsp. ground cumin 1 tsp. thyme leaves 1/2 tsp. black pepper 4 lemon wedges Preheat oven to 350 degrees or outdoor BBQ grill to medium heat. In a cup combine olive oil, brown sugar, chili powder, ground cumin, thyme leaves and pepper. Wash, de-bone and dry salmon. Rub spice mixture on salmon. Place in a 9 X 13 baking dish in oven or put directly on grill. Cook for approx. 8 minutes or until fish flakes equally with fork. Serve with lemon wedges. DO NOT OVERCOOK! Fish is done when it just begins to flake all the way through. If it is cooked until it falls apart it will be dry, chewy and flavorless Fillet and skin the salmon (chums are excellent for jerky) and cut them into 1/4 to 1/2-inch strips, cut length wise, not cross section like a steak. Make a brine from 1 cup non-iodized salt, 3 cups sugar, 1/4 cup of soy sauce, and 1 gallon of water. This is just a starting point for the salt-sugar brine; you can adjust this for your own taste. Plenty of sugar is the key. Soak the fish in the brine for 8-10 hours, and refrigerate. Drain and rinse with fresh water. At this point, put the strips in a plastic colander and let drain for about an hour, or you can place them on smoker racks and pat dry them with a paper towel, (spray the racks with Pam first). Sprinkle some red pepper flakes on the salmon strips if you like them hot. Black pepper works well also. After the salmon strips have set on the rack for an hour or two, place them in the smoker and burn 3 pan fulls of alder chips and continue to dry the salmon strips until they are toughened to the way you want them, can be 8 hours or more	Clam Chowder 1 medium size onion, chopped 1/2 celery stalk, chopped 5 carrots, chopped 1 lb. bacon, thinly sliced 10 medium potatoes, largely diced 1 Tbs. crushed garlic 1 tsp. pepper 1/4 tsp. thyme 2 Tbs. fresh parsley, chopped 4 quarts water 1 tsp. Tabasco sauce 4 cans chopped clams, drained 2 cans evaporated milk Sauté the onion, celery, carrots, and bacon until the onion is clear ... drain excess oil created by the bacon. Add water, potatoes, garlic, pepper, thyme, parsley, and water ... simmer until the chowder begins to thicken and the potatoes are done. Then add the clams and Tabasco. Simmer for 1/2 hour, then add the evaporated milk ten minutes before serving. Do not overheat! The potatoes should thicken the soup and the clams add juice of their own, so don't add too much water! If the chowder is too thin, mix 1/2 cup of softened margarine and 1/2 cup of flour and drop by spoonfuls into the chowder before adding the evaporated milk
Foiled Trout Lay out a piece aluminum foil and put 1 tlbs. butter, Cajon spice, salt and pepper then place trout with inners out of it, on top of seasoning and wrap aluminum foil around it. Place on bbq grill, in oven or open flame for about 15 min or until done .Need hot fire .When done open up and pull skin off enjoy .Bones will stay together and meat will come off easy	Barbecued Fish Soak fish over night 1/4 cup cooking oil 1 minced garlic section 1/2 cup water 1 package meat marinade Barbecue until fish flakes apart
Cooking Razor Clams Throughout some the site's pages, we make lots of references to the delicious razor clam, perhaps our favorite of anything that is harvested in the water (OK, the surf in this case). Below, we'll tell you how to cook these scrumptious morsels. We'll assume that you know how to clean them, but if you aren't sure how to clean them, please visit our clam cleaning page! Our favorite way to cook the razor clams is to make deep-fried clam steaks ... a pretty easy process, but with a couple of VERY important steps that are necessary to ensure safe cooking and a tender clam. Your first step is to lay your finished clam steaks out on top of some newspaper covered by a few sheets of paper towels. Make sure to do this several hours before you plan on cooking ... you want ALL of the moisture on the steaks' surface to be gone before proceeding ... you can hasten this process by patting dry with a paper towel if you like, but be careful of the paper sticking to the interior of the 'digger' pieces. If you proceed without the steaks being dry, you will encounter two problems: 1) breading will not adhere to the steak well, and most importantly 2) wet clams steaks will result in LOTS of splattering of the hot oil that you are cooking in, creating a potentially hazardous condition! Although we never follow a specific recipe for creating the coating, you will need about: a half-dozen large eggs, a box of cracker MEAL (crumbs seem to hold too much oil ... OK, there is one 'healthy eating' tip ... but to us, it's more of a matter of taste!), 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. ground pepper (more or less depending upon your taste). This amount of breading will usually bread about 25-30 clams. Mix all of your dry ingredients in one bowl, and beat the eggs in another. Then simply dip your steaks into the beaten egg (one by one works best), allowing some of the beaten egg to run off, and then dip in the cracker meal mix, fully covering the steak ... be sure to do the dry bowl with one hand and the egg bowl with another ... if you switch back and forth, you will quickly have a hand the size of a cantaloupe! We usually bread all the clams before we begin cooking, laying them out on another pile of paper towels, or you may bread as you go. When you are finished breading, get your oil ready ... we usually use a large saucepan filled about a third of the way up with oil. Make sure to use one of those 'splatter guard' things (maybe someone can tell us what they are actually supposed to be called) ... it'll save a lot of clean-up in the end, especially if your clams aren't fully dry before you begin breading. It is very important to get the oil VERY hot before you begin ... be careful with this, but as a general rule, the hotter, the better. Then drop a few steaks in at a time, turning after about 30-40 seconds ... cook for a total of about a minute and a half until the steak turns a deep golden brown. Be sure not to cook too long as the clam will end up like a piece of leather if you do!! Allow the oil to heat back up inbetween each round of cooking ... if you cook more than 20 clams in a shot, be sure to change your oil before cooking more! Lay the cooked clams out on paper towels to drain ... placing several sheets inbetween each layer of clams that you have finished. Serve with cocktail sauce or ketchup. We prefer the jalapeno ketchup from Heinz, ENJOY!!! These steaks are also great the following day out of the fridge ... we always cook some extra to have sitting in there to munch on the next few days!	Brine for smoked Fish Qt of water 1/2 cup plain salt handful Brown sugar 2 dashes of garlic powder soak for 8 hours or over night Spread out to dry for couple hours Smoke for 10-12 hrs, change racks during middle of smoking
	Other Recipes Some people use razors for the following recipes, but we usually reserve their use for steaks. For the rest of these recipes, we usually usually use butter clams, horse clams, geoducks, or cockles, as their meat is typically a little stronger in flavor and not nearly as tender - better suiting chowders and dips. Clam Dip 1/2 cup milk 2 pkgs. cream cheese (8 oz) 1 cup mayonnaise 1/2 cup green onion 3 Tbs. horseradish (we leave this out myself) 1/4 tsp. Tabasco sauce 1/4 cup Worcestershire sauce 2 cans (6 1/4 oz) minced clams, drained ... or 1 cup of cooked, chopped clams mentioned above Another easy one ... just mix every together, grab a bag of chips, and turn on the game! .

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