So you've had a great day out on the water, caught your limit and now your ready for some good cookin!

Here are a few recipes we've tried and hope you enjoy them. If you're looking for more: visit Great Lakes Angler magazine, or better yet, get your own subscription, it's a great resource for more than a few fishing tips!

www.glangler.com

Casseroles might not exactly be considered five-star affairs, but this is one you won't regret trying. The clam juice, sherry and fontina cheese add rich flavors, making the a truly gourmet dish. Recipe found in Great Lakes Angler Magazine, April issue 2005

BAKED PASTA WITH SALMON AND FONTINA

Butter
Olive oil
1 1/2 pounds skinless, boneless salmon
1 cup diced onion
1/2 cup diced celery
1 clove garlic, minced
1 1/2 cups heavy cream
8-oz. bottle clam juice
2 tablespoons sherry
1 teaspoon Old Bay Seasoning
1/2 pound frozen peas, thawed
12 ounces Fontina cheese, grated
1 pound Fusilli or Rotini pasta

Cook pasta al dente, drain and set aside. In a heavy skillet, bring 2 tablespoons olive oil to a medium high heat. Cut the salmon in one-inch chunks, and in small batches brown aon all sides, adding oil and butter as needed. This is one recipe where it doesn't matter if the salmon is overcooked. The browning greatly adds flavor. Set salmon aside. Saute' onion and celery until onion is transparent. Add garlic and saute' for another 30 seconds. Add cream, clam juice to skillet. Bring to a simmer, add Old Bay Seasoning and sherry. Coarsely flake the salmon and add to skillet. Simmer for approximately 10 minutes. Combine skillet ingredients with cooked pasta, peas and a little more than half of the grated Fontina. Pour into a baking dish, pat down, top with remaining vcheese. Bake, uncovered in a 400 degree oven for 15-20 minutes!

BEST EVER PICKLED FISH

Needed:
***Large PLASTIC or ENAMEL covered container (to hold about
2 gal.) An icing pail from a bakery is perfect.
***A one gallon GLASS or PLASTIC jug
***Steelhead, salmon, or lake trout cut into 1" cubes,
enough to make nearly one gallon
***Mixed Pickling Spice (McCormick 1.5 oz)
***Whole allspice (smallest container available)
***White port wine
***Canning salt
***Tender Quick (found near the canning salt in the market)
***White vinegar (about 2 gal.)
***Sugar

In large container, stir 1.5 cups canning salt and one-fourth cup Tender Quick into 1 gal. water. Add fish, stir gently, cover, and refrigerate for a full 48 hours. Stir gently once or twice during the 48 hours.

Drain fish and rinse 2 or 3 times. Discard brine. Return fish to the large container and cover with white vinegar. Stir gently. Cover and refrigerate for a full 24 hours. Near the end of the 24 hours:
Thinly slice the onion, place in a dish, cover with white vinegar, and microwave for 1 or 2 minutes until the onion is limp.

Combine 4 cups of white vinegar with 3 cups of sugar. Boil, then add 2 tsps mixed pickling spice. COOL thoroughly, then add 1 cup port wine. Drain fish.

In the 1 gal. jug, layer fish, a sprinkle of pickling spice, prepared onion, 5 or 6 whole allspice, and a half cup of the prepared vinegar-wine solution. Repeat for several layers. DO NOT PACK the fish too tightly. Use the remainder of the vinegar-wine solution to fill the jug. Cover and refrigerate for a FULL FOUR DAYS.

"6 Pak Salmon"

For the grill or oven, take a sided cookie sheet wrap in aluminum foil and form a edge around it. Place 2 skinned fillets in middle of sheet, add a good amount of butter, depending on the size of the fish. Salt and lightly pepper, add plenty diced onions and some caraway seeds, put slices of lemon on the top and cover with 1 to 2 cans of your favorite beer. Bud Light works great. Put in the oven at 400 or on a hot grill and with a little help drink the other 4 beers and the fish will be done when flakey. This is excellent with a fresh king or rainbow.