I don't know about you, but when I first saw that huge boney mouth that ling cods have, with all those nasty looking teeth, I thought it must be a savage hit when they strike your line. I figured a nasty looking predator like that must just come up and annihilate your bait, probably half ripping the rod out of your hands.
Turns out, that's generally not the case
This isn't going be one of my more exciting recipes, because it's not a complete dish. However it may be the most important. I'm sharing this not only so I can offer you guys an important foundation recipe that can strengthen many seafood dishes, but also so that I can link back to it in later recipes.
stock Wow, we just went from a slow crawl to a full sprint with the fishing opportunities. In the last week, ling cod, halibut, and spot prawn seasons all opened around here.
I've been so busy fishing, nay, catching, and cooking said catch; I haven't had a chance to do any writing.
Me with a ling cod I caught just this morning.
I've got stories to share and techniques to cover, but right now I'm going to toss you a quick recipe, because I'm getting a backlog of dishes I want to share with you.
I've done a bit of chop-busting on here about how some of the local fishermen put most, if not all, of their salmon catch into a hot smoker. I believe I mention on the info page that I hope to offer my brothers & sisters fishing the Pacific Northwest, some alternatives to the nearly ubiquitous smoked salmon.
I'm not anti smoked salmon though. I'm a fan, it's really is quite delicious. In fact, I've recently been window-shopping for a hot smoker of my own.
So, in an effort to be a bit more ZEN about all of this, I've decided that in addition to offering alternatives to hot smoking your salmon, I should also offer up ideas for what to do with your smoked fish as well.
Spring has finally sprung, at least as far as the calendar is concerned anyway. Here in the Pacific Northwest, that means we are transitioning from the gray and rain of winter into the gray and heavy rain of spring.
crab, sandwiches