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Cooking Tip For Lake Michigan Salmon/Trout:
Since the main diet of the Lake Michigan Salmon/Trout is Alewives the meat tends to be more fishy than store/restaurant Salmon. An easy way to remove this fishy taste is to soak the meat in milk. For frozen fish, fill the freezer bag with milk and let the fish thaw in the refrigerator overnight. For fresh fish put in a bowl, cover with milk, and put in the refrigerator for at least 2 hours.
Ingredients:
2 1/4 lbs. Salmon or Trout fillets (6 oz. each) skin removed
1 cup milk
1 cup seasoned dry bread crumbs
10 to 12 cloves garlic
1/4 cup olive oil
1/4 cup vegetable oil
Preparation:
Arrange fillets in single layer in 13 x 9- inch baking dish. Pour milk over fillets, turning to coat. Cover with plastic wrap Refrigerate 12 hours or overnight.
Place bread crumbs in shallow dish. Drain and discard milk from fillets. Dredge fillets in bread crumbs to coat. Place coated fillets on wax-paper-lined baking sheet. Chill 1/2 hour.
Place each garlic clove under flat side of wide-bladed knife. Strike flat side of blade with heel of hand to break cloves open.
In 12-inch skillet, heat oils and 5 or 6 cloves garlic over medium heat. Add fillets. Fry for 7 to 9 minutes, or until golden brown, turning over once and adding remaining cloves garlic after half of cooking time. Drain on paper-towel-lined plate.
The recipe for August is Gram Garsino's Garlic-fried Salmon/Trout
From The Freshwater Angler - America's Favorite Fish Recipes - Phyllis Garsino
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