Recipes

[hataka]

Ingredients:

Bergman�s Alaska Smoked Salmon & Trout Brine

This recipe is suitable for all common Northwest and Alaska species of wild salmon venisons including Sockeye or red, Coho or silver, King or Chinook or blackmouth, Pink or humpback(humpies), Chum or dog. This recipe can also be used on all trout species including steelhead and Char, Alaskan sheefish and Burbot. This brine will work on any style of cut. For the best results cut fillet the fish and cut into strips 1/2� to 1� thick and 1/2 the length of the fillet.



Brine mixture & Brining process:



In a suitable commercial food container/ / mixer combine the following & dissolve this mixture thoroughly & let cool:

- 1 gal hot water with 5-6 lb�s brown sugar



Once the mixture is cool, add the following:

- 1 � 2 gal�s of Rhine or other sweet white wine (some apple cider concentrate can also be added to desired taste)

- 3 to 4 cups of teriyaki; some soy can be added to elevate the salt content- to desired taste



Then add in the following seasonings: (these seasonings and others may added or deleted to suit individual tastes or preferences)



- 1-3 Tbsp onion powder, and / or, 1-2 fresh sweet onions finely diced

- 1-2 Tbsp garlic salt & or powder, and / or, 1/2 cup finely minced fresh garlic

- 1-2 Tbsp black pepper

- 1-2 cans Apple Cider concentrate (optional)





Leave fish in brine for 24 to 48 hours. (For milder flavor, less time)
Brining fish should be stirred twice daily.
Preparation:

Drain, brief fresh water rinse fish and smoke.



Commercial smoke settings: 1200+/- min�s @ 60o damper closed on this

cycle only, 45-60 min�s @ 90o, 45 min�s @ 120o, 60 min�s@ 150o -
smoke on all.

[hataka]

Ingredients:
4 lean mild fish fillets (about 6 ounces each), such as flounder, tilapia or snapper
2 tablespoons water
1/2 teaspoon chili powder
1 large tomato, seeded and chopped
1 can (2-1/2 ounces) sliced ripe olives or kalamata olives, drained
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon capers, drained
2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
Preparation:
1. Preheat oven to 350°F. Coat 12x8-inch glass baking dish with nonstick cooking spray; arrange fillets in single layer. Pour water over fillets and sprinkle with chili powder. Cover tightly with aluminum foil and bake 15 minutes or until fish is opaque in center and flakes easily when tested with fork.
2. Meanwhile, combine tomato, olives, parsley, lemon juice, capers, oil and oregano in small bowl; mix well. Remove fish from dish with slotted spatula and place on individual plates; spoon 1/3 cup salsa over each serving. Garnish as desired.

[hataka]

Ingredients:
4 lean white fish fillets (about 1 pound), such as orange roughy or sole
2 tablespoons plus 2 teaspoons lemon juice, divided
1/2 teaspoon paprika
1 cup finely chopped seeded tomatoes
2 tablespoons capers, rinsed and drained
2 tablespoons finely chopped fresh parsley
1-1/2 teaspoons dried basil
2 teaspoons olive oil
1/4 teaspoon salt
Preparation:
1. Preheat oven to 350°F. Coat 12×8-inch glass baking pan with nonstick cooking spray.
2. Arrange fish fillets in pan; drizzle 2 tablespoons lemon juice over fillets and sprinkle with paprika. Cover with foil; bake 18 minutes or until opaque in center and flakes easily when tested with fork.
3. Meanwhile, in medium saucepan, combine tomatoes, capers, parsley, remaining 2 teaspoons lemon juice, basil, oil and salt. Five minutes before fish is done, place saucepan over high heat. Bring to a boil. Reduce heat and simmer 2 minutes or until hot. Remove from heat.
4. Serve fish topped with tomato mixture.

[hataka]

Ingredients:

This is a really great tuna salad recipe I got from a friend who used it in her catering service business many years ago. The secret ingredients are the curry and Parmesan cheese! Odd combinations but this makes a terrific tuna sandwich! She used it for an appetizer with gourmet crackers and people always wanted her recipe. I have never tasted another tuna salad quite like this one and it has been my favorite recipe for tuna salad for many, many years.
Preparation:
INGREDIENTS
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
DIRECTIONS
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

[hataka]

Ingredients:
Easy Tartar Sauce (recipe follows)
4 (4-ounce) catfish fillets
2 teaspoons lemon juice
Nonstick garlic-flavored cooking spray
2 teaspoons blackened or Cajun seasoning blend
1 cup hot cooked rice
Preparation:
1. Prepare Easy Tartar Sauce.
2. Rinse catfish and pat dry with paper towel. Sprinkle with lemon juice; coat with cooking spray. Sprinkle with seasoning blend; coat again with cooking spray.
3. Heat large nonstick skillet over medium-high heat until hot. Add 2 fillets to skillet seasoned side down. Cook 3 minutes per side. Reduce heat to medium and cook 3 minutes more or until fish begins to flake when tested with a fork. Remove fillets from skillet; keep warm. Repeat with remaining fillets. Serve with tartar sauce and rice.