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Topic: No longer a sturgeon virgin... 1-8-05  (Read 11702 times)

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KZ

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Quote from: promethean_spark

The photo is awesome, I agree we should hit the bar after the next trip in 9 days and present it to them.


OK... I'll get a cheap frame for it... Since I won't be joining you on the next outing... who want's to bring it to Buck's... I can mail it to someone... or if Sean is going on the next trip, maybe he can swing by and pick it up on the way through Santa Rosa.

Thoughts?

Erik
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Acts 10:13 And there came a voice to him, Rise, Peter; kill, and eat.


promethean_spark

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#1  Hungry?


#2 Map of shell bank

That white thing by the green bouy would be the pumphouse.  Y'all probably remember those duck blinds we saw.  Anyhoo, feel free to print that to consult on future trips.
The legend lives on from the Chippewa on down
Of the big lake they call Gitche Gumee
Superior, they said, never gives up her dead
When the gales of November come early.


KZ

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That's pretty cool Josh... Is that the mapping software from your GPS?

EK
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Acts 10:13 And there came a voice to him, Rise, Peter; kill, and eat.


ChuckE

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Question #1 --- Is that smoked sturgeon, and if so, what was your brine recipe?

Question #2 --- Where'd you get that cool gps chart showing depths?
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promethean_spark

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Well, for the smoked fish, I use a recipie from coastside called LockPro's (in)famous smoked salmon

Lockpro's (IN) famous smoked salmon.

Filets from one large or two medium Salmon. (Scaled of course). Cut in strips 2" wide.

Brine: 2 cups soy sauce.
1 cup white wine.
Tablespoon or 2 of whistesire sauce.
4 cloves garlic, crushed.
½ white onion chopped fine.
2 tablespoons cyanine pepper (or more).
1 tablespoon fresh ground pepper.
2-2-1/2 cups dark brown sugar.
½ cup Kosher (De-ionized) salt.
Dash or three of Tabasco (Hell, whole bottle if you like! ;)

Add all of this to a pan over low heat and simmer to meld the flavors and melt the sugar, stirring often. Once the sugar is melted, kill the heat and add a tray of ice cubes.

Lay the filets meat side up in a two-piece marinader and cover with the COOLED brine. Stick this in a fridge or ice chest, turning every few hours. Marinade overnight.

Now, at this point, some say to rinse the filets. I don't! I lay them out on the racks, thick go on lower racks, thinner go on upper racks. At this point I spread fresh ground pepper over the filets.

Three pans of chips will give all the flavor you are going to get. If it's cold or windy, I'll take the box my smoker came in and put it over it to contain the heat and smoke. I average 10-14 hours with a Little Chef smoker.




I further read a recipie for honey glazed sturgeon, so I went light on the pepper and brushed hot honey on the fillets about halfway through.  This suits sturgeon because it's a sweet meat naturally.  The brine for the honey glazed sturgeon was less elaborate, but included soy sauce and worsheshire sauce.

Smoked fish is best if you let it sit in the fridge for a day or two before eating.  That lets the smokiness soak into the fish and mellow out.  If you eat it immediately the outside will be VERY smoky and salty, near the point of burning your tounge.  It seems to get better and better with age - to a point.


That software was garmins mapsource and their bluechart 4.0 maps.  If you've got a garmin, PM me and I can help you set it up.  If you don't, you're better off with a USGS chart.
The legend lives on from the Chippewa on down
Of the big lake they call Gitche Gumee
Superior, they said, never gives up her dead
When the gales of November come early.


mooch

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dinner at Josh's ........ :groupwave