Best Overall		FoodSaver FM2100	SEE IT
Best Compact		FoodSaver VS1150	SEE IT
Best Chamber		Meat! Chamber Vacuum Sealer	SEE IT

I have a few hundred pounds of meat and fish in my deep freezer and I know it will keep for well over a year because it’s all vacuum sealed. Whether I’m buying half a cow or coming home with a cooler full of fish, everything gets portioned, sealed, and labeled. I’ve been using the same trusty FoodSaver for nearly eight years. While it served me well, it was time to test some of the newer options on the market that take up less space and are considerably quieter.

Here are three of the best vacuum sealers and a DIY option for when you find yourself without one. 

• Best Overall: FoodSaver FM2100
• Best Compact: FoodSaver VS1150 
• Best Chamber: Meat! Chamber Vacuum Sealer
• DIY vacuum sealer 

How I Evaluated the Best Vacuum Sealers

I abandoned freezer paper years ago and exclusively use a vacuum sealer while processing fish, wild game, and farmed meat. I used that experience to evaluate vacuum sealers on the following criteria:

• Noise (Does the sealer make excessive noise?)
• Efficiency (Does the sealer operate quickly and easily?)
• Features (Things like the footprint, bag storage, bag cutter, and custom vacuum settings)

Best Overall (Best for Home): FoodSaver FM2100

FoodSaver

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Key Features

• Dimensions: 4 x 16.3 x 9.2 inches
• Built-in roll storage and cutter bar 
• Dry and moist modes
• Removable drip tray
• Accessory port
• Includes: Three-quart bags, two-gallon bags, one 11-inch x 10-foot roll, and an accessory hose
• Price: $147

Pros

• Quiet
• Powerful
• Low height makes it easy to fit into drawers 

Cons

• Bag sealing could be faster 

The FM2100 is only 4 inches tall and 9 inches wide, so it can slide into most deep kitchen drawers. The internal bag storage and cutter are intuitive and convenient, which is really nice when you’re cranking out a lot of bags. To use the sealer, you’ll insert the bag to be sealed or vacuumed, close the lid, and then move the latch on the right side to “Operate.”

I expected the latch to be like flipping a light switch, but it’s more like the force required to move a gear shifter. Then you’ll press the seal or vacuum button. The vacuum is fairly quiet, and you can tell the unit has a lot of power as it’s pulling air from the bag. Once it’s done, it automatically seals off the bag. I can’t stress enough how intuitive it is to make a bag, drop meat in it, and then vacuum seal it with the FM 2100. You can get in a groove and get a lot of food ready for the freezer. 

If you want to vacuum jars, containers, or even a bottle of wine, the FM2100 comes with an accessory hose. The hose attaches to FoodSaver jar sealers, wine stops, and food storage containers. Among those accessories, the storage containers are the most useful to me. That’s because they allow you to vacuum liquids without the mess of trying to do it in a vacuum bag. They open the door to preserving soups and doing quick marinades. Just be aware that the containers aren’t cheap, but there are compatible options from other brands for a lot less money. 

My old FoodSaver took up a lot of cabinet space, and it was annoyingly loud. The FM2100 solves those two main issues, and I think it’s the best vacuum sealer for home use. 

Gear decisions often come down to compromises. The Meat! Chamber Vacuum Sealer is the better vacuum sealer because of its versatility and feature set. But that performance comes at a price and size penalty. For a quarter the price of the Chamber Vacuum Sealer and a much smaller footprint, the FM2100 strikes a nice balance of performance and real-world usefulness. 

Best Compact: FoodSaver VS1150 

FoodSaver

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• Dimensions: 4 x 12.2 x 5.7 inches
• Compatible with 8-inch vacuum seal rolls and 1-quart and 1-pint vacuum seal bags
• Can be used with the FoodSaver Handheld Sealer attachment (sold separately) to vacuum FoodSaver Zipper Bags and Fresh Containers
• Price: $65

Pros

• Small footprint
• Easy to operate

Cons

• Louder than the FM2100 
• No bag cutter

Kitchen gadgets take up a lot of space, and if you’re looking for a small vacuum sealer for preserving food, marinating, sous vide, or taking on trips, the VS1150 is the best vacuum sealer out there. It doesn’t have features like bag storage or a bag cutter, but it will still quickly and easily vacuum seal. Remember that it cannot use large bags and will only work with 8-inch or smaller bags. 

The operation couldn’t be more straightforward. You insert the bag, close the lid, pull the switch, and push the button for your desired operation. The first part of the vacuuming process is very quiet, but it transitions to a high-pitched sound as it finishes, which makes it louder than the FM2100. 

I think the VS1150 shines as a portable unit to take on fishing trips—I’d prefer the FM2100, which can use large bags for hunting. At the end of each day, you can drop whole cleaned fish or filets into bags, seal them, freeze them, and they’re ready for the journey home. The sealer itself doesn’t take up much space in luggage or even a carry-on bag. 

Read Next: Best Wireless Meat Thermometers

Best Chamber Vacuum Sealer: Meat! Chamber Vacuum Sealer

Meat!

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Key Features

• Includes vacuum bag sampler pack, vacuum pump oil, and tools 
• 12-inch sealing bar 
• Digital time display 
• Chamber Dimensions: 13 x 12.2 x 3.9 inches
• Weight: 65 pounds
• Exterior Dimensions: 16.73 x 14.17 x 14 inches
• Price: $800

Pros

• It uses less expensive bags than an external sealer
• Great for marinades and liquids 
• Seals jars
• Custom settings

Cons

• It takes up a lot of space
• Heavy

If you process a lot of meat, this professional chamber vacuum sealer is the one you want. It works fast and is built to last through years of hard use. It’s also a chamber sealer which comes with a lot of advantages. Instead of sucking the air out of the bag, the pressure is equalized inside the bag and the chamber, which means you can vacuum liquids in bags without a mess or questionable bag seal. It also results in a much tighter seal with fewer air bubbles, and it can vacuum jars without any special attachments. Here are the issues, though: it weighs 65 pounds and costs $800. But it’s worth every penny if you have the space and can afford the price.

Read Next: How to Cook Venison: The Best Ways to Prepare Every Cut

DIY Vacuum Sealer 

On a family vacation to the Outer Banks, we decided to all go offshore fishing, where we caught a ton of triggerfish and mahi-mahi. The only issue was that we needed to freeze those excellent-eating filets for transportation. With no vacuum sealer at our Airbnb, I used a simple trick I learned from a fishing guide. Here’s how to vacuum seal without a pump. 

You’ll need the following:

• Ziplock freezer bags
• A large container full of water 

You put your filets in a gallon ziplock bag. Slowly submerge the bag in water to force out the air, then seal the bag off just above the water’s surface. It’s not a perfect vacuum seal, but it will keep the freezer burn off your meat until you can get it properly sealed up for long-term storage. 

How to Choose the Best Vacuum Sealer 

Chamber vs. External Vacuum Sealer

An external vacuum sealer, like the FoodSaver options in this review, sucks air out of the front of the bag and then seals it. A chamber sealer equalizes the pressure inside the bag and in the chamber. That key difference is why chamber sealers are better options for sealing liquids like soups and marinades. The liquid doesn’t get sucked out of the bag and interfere with the seal. Chamber sealers can also be used for vacuuming canning jars. Another major difference is that chamber sealers can use less expensive bags than external vacuum sealers. 

How You’ll Use Your Vacuum Sealer

Every outdoorsman needs a quality vacuum sealer, but not everyone is going to have the same needs. If you need a model that you can take to your fishing camp, then a portable, minimalist model is ideal. If you’re preserving a lot of food, including liquids, then a chamber sealer is a worthwhile investment. If you need a workhorse home vacuum sealer, then the FM2100 is perfect for the job. 

Vacuum Sealing Tips

• Double seal your bags
• Be gentle with vacuum-sealed food, so you don’t break the seal
• Don’t forget to label your bags

FAQs

Final Thoughts on the Best Vacuum Sealers

When I used to wrap my wild game in butcher paper, I felt like my wrapping technique was all that stood between freezer burn and my future meal. With a vacuum sealer, even when I’m still butchering at 2 a.m., I know that it’s really hard to screw up. That’s why I’d recommend all anglers and hunters own one of the best vacuum sealers. 

The post The Best Vacuum Sealers of 2023 appeared first on Outdoor Life.

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Singapore-based content creator Kerryn Lee recently spent more than $1,000 to dine on one very-hard-to-get species of freshwater fish called empurau, according to the news website Asiaone.com. In Mandarin, the fish is nicknamed “wang bu liao,” which translates to “unforgettable.” Lee documented the entire experience on social media, and the article claims that—if you do the math—she was paying about $50 a bite. That, at least as far as I could find, makes it one of the most expensive fish to eat.

The fish is presented to Lee and her friends whole and steamed. It’s large, thick scales might lead you to believe the empurau is related to the common carp, but it’s actually a species of mahseer. Members of the masheer family can be found all over Southeast Asia. Some anglers even spend huge amounts of money and travel great distances to target these fish in the high-mountain rivers of India and Nepal. To eat this one, Lee traveled to Sarawak, a country neighboring Indonesia. I’ve never caught nor tasted a masheer, but if I had enough money, I’d sooner spend it to cast a fly at one than taste it. As far as I’m concerned, there’s no fish in the world—least of all in freshwater—worth $50 a forkful.

@kerrynlee SGD1000+ for a fish🥵The most expensive fish ever in my life😳📍Hock Chu Leu Sibu Sarawak #malaysia #travel #tiktoksg #tiktokmy #sgfoodie #sibu #sarawak #statos #statossg #fish #yummy #empurau #empurausarawak #visitsarawak #eastmalaysia #fyp #sg ♬ She Share Story (for Vlog) – 山口夕依

High-Hanging Fruit

So, why the insane price tag? According to the story, empurau are very hard to obtain. All species of masheer prefer very clean, very well oxygenated moving water. In Southeast Asia where industry and overcrowding tend to pollute or alter rivers where they flow through civilization, that means finding your way far upstream to healthier, less disturbed waters. As the population increases and encroaches on prime habitat, that habitat grows smaller and smaller every year. Factor in overfishing, and it’s easy to see why many species of masheer, including empurau, are in trouble. But the difficulty in obtaining this fish is only part of the high price. 

The article says that empurau feed primarily on the fruit from the native engkabang tree that frequently falls into the water. This exotic fruit supposedly gives the fish its unique flavor, which Lee says is so good there’s no need for any sauce to enjoy it. While I have no doubt the fish is tasty, I’m skeptical that it’s diet of fresh produce makes it that special. Both foodies and anglers have a habit of overplaying how an animal’s diet alters the flavor of its meat. 

The Great Pumpkin?

Pumpkin swordfish come to mind. These are fish that eat large amounts of deep-water shrimp, and the pigment from the crustaceans builds up in the swordfish’s flesh over time. I’ve been on the dock in Florida when a sword was cut open, and when everyone caught a glimpse of its orange meat, cries of “pumpkin!” resonated across the marina. Having only ever eaten the standard white-meat swordfish, I was excited, but to be honest, I didn’t really taste much of a difference. Still, chefs will pay exorbitantly higher prices for pumpkin swordfish. 

Similarly, one of my favorite inshore species to target in the Northeast is the tautog, which feed almost exclusively on shrimp, crabs, clams, and mussels. They are my favorite local saltwater species to eat, and that diet certainly makes them taste good, but to claim that they taste overwhelmingly like any of that forage wouldn’t be true. Point being, if someone said tautog were worth $50 a bite because they taste exactly like what they eat, they’d be scamming you. Still, in my opinion, if you want to spend lots of money on any exotic fish, make sure it swims in saltwater. 

Saltwater Fish Taste Better

I understand that not everyone has access to saltwater, or even quality, fresh saltwater fish at a market. And believe me, I’ve gobbled up fried walleye out of Lake Erie, crispy crappie fillets in the deep South, yellow perch from Ontario, and fresh northern pike at a shore lunch in Saskatchewan. I enjoyed them all very much, but I couldn’t look you in the eye and say any of it is better than common saltwater species like flounder, snapper, or croaker. That certainly has a lot to do with personal preference, but I also believe that in general, saltwater fish have more distinct flavors between species than freshwater fish. So, while I’d probably say that bite of empurau I just had was very good, I highly doubt I’d agree it’s worth that kind of money. In fact, no fish in fresh- or saltwater is worth it. 

READ NEXT: The Best Tasting Fish Species You’ve Probably Never Eaten

But let’s suppose you’re into eating the rare; that you’re interested in the most expensive fish to eat. There are a few options I’ve tried that I think are worth the splurge, and that splurge is still pennies compared to Lee’s empurau. One of the best and most surprising I’ve ever eaten was sablefish from Alaska. This deep-sea dweller is nicknamed “butterfish” for a reason, and it was easily the softest, most delicate, and naturally delicious fish I ever ate. Tilefish fillets will set you back a little more than the farm-raised salmon at the fish monger, but this fish—also from deep, cold saltwater—has a sweet flavor and a lobster-like texture. And the monkfish, while far more off-putting in looks than the empurau, is absolutely decadent.

You’ll also have enough money left over after buying a slab to pair it with a nice exotic fruit reduction. I’m more of a tartar sauce man myself.

The post $50 a Bite? Why One of the Most Expensive Fish to Eat Is Totally Overrated appeared first on Outdoor Life.

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Few meals foster such a sense of community as a fish fry. Whether its gathering in a church basement on a Friday night or at a picnic table after a spring morning of slaying crappie, a perfect fish fry brings people together. A few baskets of fried fish fillets are usually the precursor to some good laughs, storytelling, and a little B.S.ing.

Unfortunately, those gatherings have been few and far between during a year of coronavirus. But on the upside, even a small fish fry with your family can be more of an event than just a meal. In this guide, I discuss everything you need to know on how to fry fish, from what oil to use, the differences between beer-battered and flour-coated fish, and more. Want to take your fried fish to the next level? Read on.

The Best Fish to Fry

Most restaurants serving fried fish often opt for haddock or Alaskan cod. Both do well in terms of texture after a deep fry and offer a fresh-tasting fish most every time. You can likely find these fish at most grocery stores.

But anglers can do better. For anyone looking to serve up his or her catch, there are many options and opinions of course vary on what is the best-tasting fried fish. My only criteria: No bones. That means if you like the taste of northern pike like I do, make certain to fillet and fry in such a manner that zero y-bones appear in the fried loaf. For walleye, depending on the size of your catch, this could also mean being diligent to “zipper” the fish to remove bones.

This is my very subjective list of favorite fish to fry (in order): crappie, bluegill, walleye, largemouth bass (from late-fall cold waters of the Pacific Northwest), catfish.

All these fish – all white-flesh – offer a fresh, clean taste as well as a tender texture after frying. (Well, catfish does have its unique slightly less-than-clean flavor profile.) There are other great options of course: trout, perch, tilapia, halibut, whitefish. It all comes down to personal preference, but here’s a good general rule: fish with stronger tones such as trout, salmon, or steelhead, you may want to coat in a stronger batter to balance out flavor – this could mean a darker beer in your beer batter, or an extensive blend of spices in a flour dredge. Years ago I ate fried catfish from a Wichita pub that used crushed cereal – cornflakes, I believe – in their flour mix. It was very tasty.

A note on keeping and eating bass: I almost always catch-and-release bass, but I have fished waters where keeping bass benefit overall populations and I have found there is a big difference in flavor between cold-water and warm-water bass, with bass from colder waters tasting substantially better.

Lastly, a note on bleeding fish: I believe in bleeding your fish before they expire, otherwise you risk blood settling in the muscles. To do this, make sure your livewell is functioning properly or that you have a cooler with ice on hand so you can cut the throat of the fish to let its blood run out before they turn belly up. This kills the fish relatively quickly and humanely. Place bled fish on ice so you can keep fishing.

How to Fry Fish in a Deep Fryer vs. Skillet

There really aren’t many solid arguments for not having a deep fryer other than the expense or kitchen space it may take up. When operated properly, a deep fryer is arguably safer than a skillet filled with oil, as a fryer will regulate the temp automatically while a skillet could get too hot and risk a hot-grease splash when you drop in fish. Auto temp regulation is also the reason a deep fryer is more reliable – the oil, ideally, won’t drop below the perfect frying point and won’t get so hot that is burns the exterior before the inside is cooked.

Yes, you can certainly fry fish in a large, deep skillet – preferably cast iron. And that is what I do, but it’s a slow, painstaking process and I can only serve up a couple plates at a time. Additionally, weather permitting, I use the Sidekick propane burner that came with my Camp Chef Woodwind, as a flame burner is far preferable to the inconsistent electric burners on my stove. For a large, thick cast-iron skillet, electric burners are terrible for evenly distributing heat and keeping oil hot.

In a deep skillet, you will likely want to add a couple inches of oil. A shallow layer of oil means you could lose batter when flipping as the batter will be wet, crispy since it hasn’t touched oil yet.

What’s the Best Oil to Use For a Fish Fry?

This is another one that comes down to personal preference but the main thing to keep in mind is an oil’s smoke point. You want to fry your fish anywhere between 375 and 400 degrees Fahrenheit. Oils or fats with a smoke point lower in this are no good, so that means extra virgin olive is out. Obviously so is butter. You don’t want your fish tasting like burnt oil or fat.

Some oils to consider: canola, vegetable, sunflower, soy. Sunflower is my go-to, though others might prefer peanut or avocado oil, but do know those oils offer a bit of extra flavor versus the mostly clean-tasting nature of canola, for example.

But you can indeed raise the smoke point of any fat or oil by adding a higher-smoke-point oil. Example: My dad contends the best fried fish he’s ever had was the crappie we caught during our Canada fishing trip in 2016. Every morning we saved our bacon grease and combined it with sunflower oil in the evenings for our fish fries. We then of course saved that oil (which included the bacon grease) and kept the flavor train rolling. Enjoy a hint of butter in your fried foods? Start with a high-smoke oil like canola and toss in a couple pats of butter with your fish. Or perhaps you’re also a waterfowl hunter who renders their own duck fat. Toss that in. (Duck fat has a smoke point of 375, so with just a little bit of canola oil you can certainly fry fish in that.)

What’s the Best Size Fish to Keep?

I’ve found an average width of 1 inch is about perfect when frying in 375- to 400-degree oil. Length can vary but make certain to never crowd the skillet if panfrying, as a crowded skillet gives off steam and that steam can soften exteriors, leading to soggy fish. Much thicker than 1 inch and you risk not fully cooking the fish by the time the exterior is golden brown. So cut up your fillets in portions you want to serve, but butterfly cuts thicker than 1 inch.

Beer Batter, Flour Dredge, or Bread Coating?

There really is no right answer here, as it basically comes down to what you feel like eating. Carbonation in beer adds an airy texture to fish, while a flour coating provides an extra crispy exterior. Bread crumbs add their own unique flavors to the dish.

But beer choice does matter. Don’t ever let anyone tell you “It’s just water.” B.J. Hunt, co-owner of Walnut River Brewing in El Dorado, Kansas, uses their Teter Rock Kolsch in their Wichita restaurant, The PourHouse, for a beer-battered fish and chips recipe. The beer recipe was developed by the brewery’s other owner, Rick Goehring, nearly 30 years ago and features the Czech Saaz hop.

“A little bit of beer flavor and that C2O to protect it when it’s in the fryer – it helps with the crispiness,” said Hunt. Both he and Goehring experimented with several brews before ultimately landing on the Kolsch. “We played around with it but had a pretty good idea Kolsch was going to be the one,” said Hunt. “Generally, we could rule out IPAs, as those hops are so brash. Our Warbeard was a little too malty. If you had a stronger fish, that might put up with that. For cod or whitefish, it would be too much.”

Summary: Use lighter beers like Kolsch or a pilsner for your milder fish. Use something darker for your stronger fish like trout.

What about the beer-to-flour ratio? When making a beer batter, I have found, generally speaking, 10-12 ounces per cup of flour works perfectly. So take a swig from a 12-ounce can, pour the rest in the batter. I also recommend, when it comes to beer batter, to first fry just a teaspoon of it to get an idea of the flavor. Taste-test the fried batter for saltiness, for example. If too salty, add more flour to dilute, along with more beer. Texture of the batter should be that of wet paint.

General rule of thumb in regard to salt: Use kosher salt and don’t use more than 1 teaspoon per cup of flour. Salt can absolutely ruin a good fish fry. Be cognizant of the salt content in any spice mix you might use. Some seafood mixes are saltier than others. Per cup of flour, I normally don’t add more than 2 tablespoons of any given spice mix – this applies to both flour dredge and beer batter. In the cover photo, for that recipe, I used a little under 12 ounces of Teter Rock Kolsh and 2 tablespoons of Bearded Butcher Blend Cajon seasoning for 1 cup of flour. It turned out very well.

Some folks prefer self-rising flour for their beer batter. I don’t believe this is essential, but it produces a fluffier loaf in the end due to the baking powder in it. It also contains salt, so that may affect your recipe if alternating from all-purpose flour. You can always add 1 teaspoon of baking powder to your all-purpose flour recipe if you want that slight rising effect when frying.

In terms of a flour dredge, I recommend soaking your fish in buttermilk 2-3 hours prior to frying. Buttermilk slightly tenderizes the fish but also makes certain flour can adhere to the fat for an even, crispy crust when frying. You can indeed use regular milk, if in a pinch, with similar results. I also like to dabble in almond milk and enjoy the flavor profile that soak produces.

Some folks also like to add cornstarch to their flour dredge mix as it can lead to a crispier coating. So if you feel you have an issue with serving soggy fried fish, consider substituting 1/4 of flour for cornstarch. Others will work cornmeal or corn flour into their dredge. Both are worth experimenting with.

In terms of bread crumbs, the choice is up to you – regular or Italian or something else. Some folks use panko bread crumbs, but do know panko generally burns quicker than regular bread crumbs. An example recipe using bread crumbs: tossing fish through flour dredge, then dipping in egg wash, and finally coating in bread crumbs and frying.

What’s the Perfect Temperature for Frying Fish?

Long story short: No lower than 375 degrees Fahrenheit. No higher than 400. This is where a deep fryer comes in handy as it’ll adjust to stay consistent. From the skillet side, when you add cold fish, you drop that oil temp. That is why I like to start out at 400 when frying and often raise the burner heat after dropping in fish. I don’t want to drop below 375, as the fish will start to absorb oil (versus frying) and could potentially result in an oily, perhaps soggy, final product. I also don’t want to fry higher than 400 as the exterior will cook and crisp before the fish fully cooks and is safe to serve.

All this means you should indeed have a meat thermometer or infrared thermometer on hand. I use a $15 one from Amazon and it has worked well for me for several years. I just point and pull the trigger on the oil’s surface and the infrared thermometer lets me know if I’m ready to rock.

Let the Grease Drain

For a deep fryer, this usually just means pulling the basket and letting it hang over the oil as oil drips off the fish. If using a pan or skillet, when removing the fish, you want to place it on some sort of grate, not a napkin-covered plate which will absorb oil and turn fish soggy. I also lightly pat dry fish with paper napkin after placing on a stainless steel mesh tray so oil can drip to plate below.

How to Serve Up your Perfect Fish Fry

In England, to my understanding, they used to serve their fish and chips in newspaper with the idea that the newspaper absorbed the grease. It didn’t. When serving, you can opt to serve on wax paper or simply a plate, but don’t pretend to be English and serve in newspaper or a similar material unless you want to deliver soggy fish.

In regard to sides, you can never go wrong with coleslaw and fried potatoes of any kind. Hush puppies are also a great option and there are many box choices where you just have to add egg and water and mix and fry.

When it comes to tartar sauce, while I respect the concept of a great dipping sauce, my opinion is a great-tasting fried fish shouldn’t need anything extra beyond maybe a lemon wedge. Malt vinegar is another fine option, but as you take your fish fry to the next level, you might find out that you don’t need any extra sauce at all.

Find the author on Instagram at: @WildGameJack

The post How to Fry Fish: The Ultimate Guide on Everything from Oil Temperature to Batter Recipes appeared first on Outdoor Life.

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Americans don’t like fish that taste like fish. We’re most comfortable with clean, white meat fillets that taste more like whatever sauce or seasoning gets slathered on than the true flavor of the fish. This explains why so many fish get labeled “fishy,” and in general, these are species with a higher fat and oil content.  Bluefish fall into this category, as do most mackerel. In freshwater, lake trout have a reputation for being too strong flavored for most palates. That’s not to say nobody eats them, but these fish are more of an acquired taste in the U.S. Leave the country and you’ll find that throughout the rest of the world, the opposite holds true. People in other cultures gravitate to fish that tastes fishy, which is why you’ll find false albacore—a.k.a. bonita in the southern U.S.—in fish markets from Italy to Spain, Mexico, to Brazil. They are one of the most abundant species in the Atlantic and Mediterranean, yet in our country they are considered unfit for human consumption by most anglers. Last fall, I decided to find out if that stigma was really warranted.

False Albacore Meat

I’m not coming down on anyone who dislikes “fishy” fish, because I don’t like fishy fish. I’m the guy who pays extra to sub out the Boston mackerel on my sushi deluxe platter in favor of more salmon or yellowtail. Still, despite the false albacore’s reputation as a swimming bag of cod liver oil, every time I landed one, I was always curious. After all, they look just like a tuna, and they’re made of pure muscle. Their speed and power has earned them a cult following in the Northeast and Mid-Atlantic states, where their fall inshore migration puts them in range of anglers with small boats and even those with two feet on the sand. In the South and Gulf, they can be pests offshore, snatching baits intended for yellowfin tuna or king mackerel. I’ve caught them everywhere they live in the U.S., and while I’d never eaten one, I’ve cut up hundreds for bait. Doing so doesn’t exactly make your mouth water.

A false albacore’s meat can be so dark red with blood and oil it can sometimes appear black. But when a crew of my daring buddies and I decided to turn one into sashimi instead of strip baits, we knew the most critical part of the process was going to be not treating the fish like bait. The second our first albie hit the deck, we gave it the same care and respect as we would a bluefin tuna, and in doing so learned a valuable lesson all anglers need to understand regardless of what they chase.

The Process

Step one was killing the fish immediately. To do that, we used a tuna spike, a tool that punctures the brain, paralyzing the fish instantly. This is a critical step in fish care that many people overlook. Many species—tunas in particular—build up acid in their muscles during a fight that can alter the flavor of the meat. Death stops acid production. Likewise, when a fish beats itself up flopping wildly on deck or in a fish box, its meat can become bruised. This is why you’ll never see a commercial tuna angler letting a high-dollar fish thrash around in the cockpit.

Next, we severed the albie’s gills and made a few cuts at the base of the tail. Since false albacore are relatively small, we could place the whole fish face down in a bucket of saltwater, which we changed frequently as its blood drained out. Bleeding is a practice that’s often debated, with some anglers believing all fish headed to the table should be bled. In my opinion, it’s less critical with mild fish like fluke, seas bass, walleyes, and perch, and I’ve never noticed a difference in flavor between and bled and non-bled fish. But if you’re one of those people that hates “fishy” fish, prompt bleeding can turn a species you were sure was too strong into one you genuinely enjoy. I’ve shocked many people over the years who were sure bluefish was too oily for them simply by preparing a fillet from a fish that was properly bled within minutes of landing. False albacore, however, are far oilier than bluefish, so would bleeding really matter?

Eating Raw False Albacore

Once the water in that bucket stayed clear, we transferred the albacore to the fish box, packing copious amounts of loose ice around it so it would chill fast and not slide around in transit. By the time we tied up at the dock several hours later, the fish was so cold it actually hurt to handle. Using a clean knife (not the boat’s rusty bait knife) I loined the fish out with the same care and attention I’d have given a true tuna. The results were fascinating. The meat was identical in color to a yellowfin loin. Close nasal inspection revealed none of the normal “fishy” smell you’d get when haphazardly chopping up a fresh-caught albie for bait. I thinly sliced one of the loins, putting some pieces in a bag with a splash of ponzu sauce and leaving some plain as a control group. Then we hesitantly went for the plain pieces first.

The verdict was surprising. The plain false albacore tasted clean and sweet with no off-putting flavor whatsoever. We were all shocked. Is it as good as a piece of raw yellowfin or bluefin? It’s not, but we all agreed it was on par with lesser tunas like skipjack and blackfin that more people routinely eat. The pieces dressed with ponzu sauce were even better.

I’m certain the results would not have been the same had we not taken such extreme care with this fish. Likewise, I’d suspect that freezing a false albacore loin and grilling it later wouldn’t be as good. So, am I suggesting whacking and stacking as many albies as you can? No, but taking good care of just one provides some excellent dockside sashimi to cap off a day of testing your drag’s mettle on albies. I’ll never make an involuntary dry heave sound when someone brings up eating one again.

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Smoking fish is a little like alchemy. Take a few common ingredients, spike them with a pinch of this and a touch of that, add heat and smoke, and what do you get? A precious commodity, to be sure.

Through the transformative properties of brine and wood chips, fish with a modicum of oil in their flesh, such as salmon and trout, take on delicious nuances of flavor. Beyond the basic salt and sugar solutions that ready the fish for flavor and color development in the smoker, the particulars of spices, flavorings and types of wood chips are open to interpretation. “The brining and smoking process is entirely chemistry,” says Jill Bentgen, proprietor of Mackinac Straits Fish Co. Bentgen left a career at Procter & Gamble to smoke whitefish and lake trout in her native Upper Peninsula of Michigan. “You’re taking diffusion rates and very simple ingredients and turning them into something wonderful.”

Got Salt?

The most important factor in the smoking process is your choice of fish. Fillets with at least a touch of oil are the most conducive to taste and moisture. These include the full assortment of salmon and trout, plus whitefish and ciscoes. The best saltwater species include mackerel, bluefish and eels. Low-fat species–bass and walleye, for instance–tend to dry out and have a mealy, unpalatable texture. And while it’s possible to smoke fish steaks or whole fish (small trout, gutted and smoked whole, are dynamite), fillets absorb salt more evenly and completely during the brining process.

Brining is a crucial step that prepares the fish fillets for smoking, replacing the liquid in the flesh with a salt-and-sugar solution. A couple of relatively diluted brining solutions contribute to more even flavoring than would a high-octane potion loaded with salt. An old standby recipe is 1 gallon of cold water mixed thoroughly with 1 cup of kosher or pickling salt and 1/2 cup of sugar. Bentgen’s choice is 1 gallon of water with 1 cup of salt and 1/4 cup of brown sugar for color development.

For best salt distribution, place no more than 4 pounds of fresh or thawed (never frozen) fish, with the skin on, in 1 gallon of brine in a non-reactive container (ceramic, plastic or stainless steel) for 12 hours. Keep refrigerated and stir from time to time.

“It’s important to stir your brine,” Bentgen says. “You get much better salt distribution when you stir it several times during the brining process. And you get much better uniformity if both your fish and your brine are cold.”

After brining, rinse the fish, blot their surfaces with paper towels and allow them to dry for an hour at room temperature (or for 12 hours in the fridge). The drying process forms a tacky layer on the surface of the fish called “pellicle.” It is essentially a coating of salt, water and soluble proteins that seals in flavor and helps the fillets brown without burning when they’re smoked.

Cooked to a Turn

If you plan to do only small batches of fish, the easiest and most efficient pieces of equipment for smoking are electric smokers from Brinkmann or Luhr-Jensen (see sidebar) An electric smoker’s stove-like heating element provides a more consistent temperature for burning a pan of wood chips than does a charcoal smoker.

When it comes to wood choices, strongly flavored woods such as alder and hickory are best suited to larger, more strongly flavored fish. Something milder, such as apple, cherry or maple, provides a more subtle, less formidable flavor. To get the best smoke production, preheat the smoker and the pan before adding the fish, skin side down. Then, brush a light coating of oil on the grates or spritz them with anti-stick cooking spray. Since most of the color and flavor development occurs as the fish is heating, it’s best to burn a couple of pans of wood chips right off the bat rather than later.

When is the fish done? You’ll need to take the internal temperature of the fillets. When the internal temperature reaches 145 degrees, maintain that temperature for an additional 30 minutes before removing the fish from the smoker. With a little practice, you’ll be able to eye the tawny fillets and judge whether they’re done by their color and texture.

How long it will all take depends on the outdoor temperature and the thickness of the fish, though it’s a good bet that it will require at least 4 hours and perhaps as long as 10 or 12. To store, cover the fish with plastic wrap and refrigerate or just keep in a cool place. Don’t seal the smoked fish in an airtight container; the risk of botulism is greater in an oxygen-free environment.

Once these essentials are in your repertoire, it’s time to experiment. Try spices and wines in the brine, and explore different wood choices in the smoking. However you improvise, you’ll be well on your way to becoming an amateur alchemist, one who can make friends and influence people with the smallest donation of succulent smoked fish.

SMOKEBOXES

If you’ve got a homemade smoker, great. If not, here’s a pair of commercial smokers portable and potent enough to turn your patio into an ad hoc smokehouse:

Brinkmann’s Smoke’N Grill Electric Double-Grill Smoker and Grill. With a capacity to hold 50 pounds of fish, the Brinkmann (shown) is indeed voluminous–a good bet for heavy loads of salmon or giant lake trout. The metal trays for the meat, however, can be a tad difficult to access. But between the smoker’s powerful element and 28-inch diameter, size is on your side when smoking big batches. In addition to the standard painted model, there’s a newer version in stainless steel. The price is about $119.95 for the standard Smoke’N Grill, $169.95 for stainless. Contact: The Brinkmann Corp., 800-527-0717, www.thebrinkmanncorp.com.

Luhr Jensen’s Little Chief and Big Chief Smokers. For moderate batches, nothing beats the Little Chief, a square aluminum smoker with a 25-pound capacity available in top-load and side-load models. The rectangular Big Chief, with a capacity of about 50 pounds, has the same setup options. The heating element is durable enough to stand up to years of intense smoking when stored properly away from moisture. Luhr-Jensen also offers a selection of flavorful wood chips. The cost is about $91 for the Little Chief and $121 for the Big Chief. Contact: Luhr Jensen, 800-366-3811, www.luhrjensen.com.

SPIKING THE BRINE You reckon the basic brine recipe–water, salt, sugar–will yield unbelievable results. But since everything is open to interpretation, why not spike the brine with components that provide extraordinary nuances of flavor? Some excellent additions are crushed garlic cloves, bay leaves and soy sauce. When you add a liquid contribution, though, reduce the water by a like amount. Other options are white wine or fruit wines–say, peach or raspberry. While fruit wines don’t exactly add a specific fruit flavor to the fish, they give it an undeniable bouquet. In other words, let your imagination–and taste buds–run wild.

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Green carp. Ditch pickles. Largemouths. Black bass. No matter what you call this fish, it ain’t good eats. Or is it?

The cultural taboo against eating largemouth bass is not wholly a matter of tradition, but bass can make fine table fare with a few specific considerations.

Native to the Eastern and Central parts of the United States, and introduced pretty much everywhere else, the largemouth is hardy and full of fight, an icon of pro fishing in America. And as such, catch-and-release is the rule.

But no one ever told me that.

I did not grow up with largemouth bass. I grew up with striped bass. I am a born-and-bred saltwater angler. I didn’t even catch my first freshwater fish until I was in my 20s.

Eventually I learned to fish Motts Run Reservoir in Spotsylvania, Virginia, and soon enough became adept at catching bluegills, crappies, white bass, perch, and, yes, largemouth bass. To me, the bass were not as firm as bluegills, not as crafty as crappies, and most definitely not as tasty as a yellow perch. But, hey, they were easy to catch and tasted just fine fried in cornmeal.

I thought nothing of keeping a few eater bass until one day when I had a few nice ones on my stringer as I loaded up for the drive home. A guy who had just put his boat in the water stopped me: “Whatcha doin’ with them bass?” Eating them, of course. “You can’t eat bass!” I thanked him for his insight and left.

Since then I’ve eaten plenty of largemouth bass all over the country, and I’ve developed a few tips and tricks on cooking them. First and foremost, let biggest ones go. They tend to be big breeding females, and second, the flake of their meat gets very coarse, which isn’t an advantage at the table. Furthermore, large bass are more apt to be wormy than younger ones (though this can depend on the body of water). As a personal rule, I try not to keep largemouth heavier than about 3 pounds.

In a perfect world, you want to eat largemouth out of a cold river, not a hot farm pond. The meat will be firmer in colder water, and that characteristic muddy taste of a largemouth’s skin disappears in river fish—at least in my experience. I scale river bass and skin a pond bass.

No matter where you catch them, bass benefit from an overnight saltwater brine in the fridge. This seasons them and firms the meat. My general ratio is 2 tablespoons of kosher salt to 1 quart of water.

Read Next: 10 Mistakes Most Hunters Make When Cooking Wild Game

Another note on firmness, which is a main consideration with largemouth bass fillets: You must handle keepers properly after you catch them. Most bass fishing is a hot-weather affair. It’s critical to ice your fish down as soon as they are dead. Otherwise, they’ll turn to mush. Toss it in the cooler next to the beer and bury it in ice.

As for cooking methods, nothing beats skinned and fried, whether it’s in cornmeal, breadcrumbs, or beer batter. That said, bass are good grilled either whole or “on the half shell,” with unscaled skin left on to protect the meat. Smaller ones are nice whole, scaled, and steamed, with hot chile oil poured over them at the table.

And if you freeze them first to kill any potential parasites, yes, you can indeed pickle your ditch pickles, just like pike or herring.

—Author of four cookbooks on fish and game, Hank Shaw runs the James Beard Award–winning website Hunter Angler Gardener Cook. He lives near Sacramento, California.

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I live in Minnesota, and around here and across much of the upper Midwest, the walleye is king. Many people believe it’s the all-around greatest fish that has ever been. And while I enjoy it, I’m not sure it’s the best we have to offer.

My biggest criticism of walleye is as table fare. Many people claim they are the best-tasting fish ever. I personally feel as though there are better fish out there. On its own, walleye is a very mild flaky white fish with no real distinct flavor. Those words might get me in a lot of trouble in some circles—as will some of the ways I like to prepare walleye.

There are some purists who believe that frying is the only way to cook walleye and the only argument to have is whether you use Ritz crackers or Saltines as your breading. I have eaten my fair share of walleye breaded with both, but I like to try new things, too. With walleye being a fairly neutral-flavored fish it is a great vessel for other flavors to ride on. If you are willing to break free from the crowd and are interested in trying something different, here are five ways to cook walleye that don’t involve frying.

1. Pan-Seared Walleye With a Sorrel Cream Sauce

• 1 lb. walleye fillets
• Salt
• Pepper
• 2 tablespoons butter, divided
• 1 tablespoon of olive oil
• 1 small shallot, finely diced
• 1 cup sorrel leaves, chopped
• 1 cup heavy cream
• ¼ cup sweet vermouth

Season the walleye fillets with salt and pepper and let stand for about 15 minutes before cooking. Melt one tablespoon of butter in a nonstick pan with one tablespoon of oil over medium heat. When the oil is hot, gently lay the fish in the pan and cook for 2-3 minutes per side depending on how big the fillets are. When the fish is done cooking, remove from the pan and set aside on a warm plate.

For the cream sauce

Add the other tablespoon of butter to the pan and melt it over medium heat. Add the shallots and stir for one minute. Add in the sorrel leaves and cook until all the sorrel has wilted. Pour in the vermouth and continue cooking until most of the vermouth has evaporated. Pour in the heavy cream and bring to a boil stirring constantly. Season the sauce with salt and pepper.

To serve, pour the sauce onto a plate and lay a walleye fillet on top.

Read Next: Mediterranean Walleye Soup Recipe

2. Butter Basted Walleye with Kale and Black-eyed Pea Salad

• 2 walleye fillets
• 3 cloves of garlic
• 3-4 sprigs of thyme
• All-purpose flour for dusting
• Salt
• Pepper

This recipe is very simple. Just melt some butter and a tablespoon of oil over medium-high heat and toss in the garlic cloves and thyme sprigs. Then, season your walleye fillets with salt and pepper and give them a dusting with flour before laying them in the pan. While the fillets are cooking, tilt the pan to one side so the oil and butter pool on the edge, and spoon the hot butter over the fillet. Cook it like this on one side for 4-5 minutes, basting the fillet with butter. This is a really great method for cooking a thinner fillet because you don’t have to flip it over and risk it falling apart. It also allows it to get a nice crust on one side without overcooking.

For the salad

• 4 cups of kale torn into bite-sized pieces with stems and veins removed
• 1 can Black-eyed peas
• 1 medium shallot, finely diced
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• ½ cup olive oil
• Salt and pepper to taste

In a bowl, add the shallots, vinegar, mustard, and maple syrup. Whisk the ingredients together and continue whisking as you pour in the olive oil. Taste the vinaigrette and season with salt and pepper. In another large bowl, toss the kale and peas together with the maple-mustard vinaigrette.

Read Next: An Irish Recipe for Fish Pie and Potatoes, Made with Walleye

3. Sous Vide Walleye with a Parmesan Crust

• 2 walleye fillets
• 2 tablespoons of butter
• 2 bay leaves
• 2 slices of lemon
• Salt and pepper
• ¼ cup grated parmesan
• ¼ cup unseasoned bread crumbs

Season the fillets with salt and pepper. Arrange one bay leaf, one slice of lemon, and one tablespoon of butter on each fillet. Place the fillets inside a vacuum bag and seal according to the instructions. Preheat your sous vide to 125 degrees and place the bag in the water bath. Cook for 30 minutes and then remove the fillets from the bath.

Preheat the broiler on your oven to high. Cut the vacuum bag open and pour the liquid into a container. You will use 2 tablespoons of the melted butter from the bag to make the parmesan crust. Slide the fillets out of the bag onto a baking sheet. Combine the bread crumbs and parmesan with the melted butter and pour over and completely cover the walleye fillets. Place under the broiler for 3-4 minutes watching carefully so you don’t burn the crust. Remove from the oven and serve.

4. Jalapeno and Lime Walleye Cakes

• 1 lb. walleye fillets
• 1 bunch green onions, finely diced
• 1 jalapeno pepper, finely diced
• 2 cloves garlic, minced
• Juice of one lime
• 2 eggs
• 1/3 cup unseasoned bread crumbs.
• 1 teaspoon Montana Mex Jalapeno seasoning
• 2 teaspoons Montana Mex sweet seasoning

Preheat the oven to 350 degrees. Season the walleye fillets with salt and pepper, place on a baking sheet, and bake for 10 minutes. Remove the fillets and allow them to cool. Using your hands, break apart the fillets into small pieces and place in a bowl. In a small sauté pan over medium-high heat melt one tablespoon of butter and add the green onion, jalapeno, and garlic. Cook for two minutes until the green onions are soft. Add the mixture to the bowl with the fillets and mix in the remaining ingredients.

Form the mixture into patties and cook in a pan until golden on both sides—about 3 minutes per side over medium heat. Serve with your favorite tartar sauce.

Read Next: A Recipe for Walleye Curry with Tropical Fried Rice

5. Grilled Tequila Lime Walleye Tacos

• 1 lbs. walleye fillets

For the Marinade

• 2 tablespoons tequila
• Juice form 2 limes
• 2 tablespoons olive oil
• 1 tablespoon Montana Mex Chile Seasoning
• 2 cloves garlic, minced

Combine the ingredients for the marinade, place the walleye fillets in the marinade, and refrigerate for one hour. Prepare your grill and cook the walleye fillets for about 3 minutes per side over high heat or about 10 minutes on a pellet grill set to 400 degrees. Remove the fillets and chop into bite-sized pieces. Serve with corn tortillas and whatever taco fixings you like. I prefer Pico del Gallo, avocado, lime wedges and plenty of cilantro.

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Winter in the Northland doesn’t stop all outdoor activity. For a few hearty souls, the cold weather and thick ice on the lakes means it’s time to get out and enjoy some ice fishing either with rod and reel, a tip up, or with a spear.

This year I got back into spearfishing for northern pike. The northern is one of my favorite fish to catch and to eat. Spearing pike is a lot like hunting whitetails. There is a lot of time spent sitting around and a few minutes of heart pounding joy. But every now and then, you are rewarded with a big one that appears like a submarine out of nowhere.

It doesn’t take many pike to make a meal, though some people don’t like to cook pike at all because of the many Y bones hidden in the fillets. Even though there are a couple of different filleting techniques for taking out the Y bones, some fishermen simply don’t like to mess around with it. That is why many folks like to pickle pike—the final result is delicious and the pickling process softens the bones to a state where you don’t even notice they are in the fillets. Here’s how to do it:

Pickled Pike

Ingredients (makes 9 pints)

• 1 1/2 cups kosher salt
• 2 gallons of water
• 3 pounds pike fillets cut into pieces as big or small as you would like
• 7 1/2 cups white vinegar
• 1/2 cup Aquavit
• 2 cups sugar
• 2 tablespoons yellow mustard seeds
• 2 tablespoons allspice berries
• 3 tablespoons black peppercorns
• 3 bay leaves
• 12 juniper berries
• 1 tablespoon coriander
• 10 cloves
• 1 teaspoon pickling salt
• Fresh dill
• Sliced shallots
• Lemon slices
• Serrano chilies

Directions

Step 1

Step 2

Step 3

Step 4

Step 5

For the “adventurous eaters” out there, you can use your pickled pike in other recipes. For example, my Minnesota Maki roll with pickled fish is a fun and interesting take on the standard maki roll.

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The shoreline in front of my grandparents’ cabin on Leech Lake was very rocky. As kids, we would take swim goggles and swim along the shore collecting crayfish. I would always ask if someone would cook them for me, but no ever did.

These days, I bring at least one crayfish trap with me every time I go back to the lake. Last week I was up there again for a family vacation. We were staying on a different part of the lake, and I wasn’t sure if there would be crayfish or not, but the dock boy pointed me toward the deeper part of the harbor. I grabbed a couple of fish carcasses from the cleaning house, baited the trap, and threw it in.

My son woke me up the next morning and asked if we could go check the trap. To my surprise, the trap was full of crayfish—many of them bigger than I have ever seen on Leech. I filled my cooler with ice, poured the crayfish into it, baited the trap again, and threw it back in. By the end of the day the trap was full of crayfish again, and I was starting to fill my cooler. (My kids were very excited to catch all those crayfish, and every hour or so would ask if we could go check the trap. It was hard to resist, but I managed to put it off throughout the day.)

After three days of collecting crayfish and putting them on ice, I had enough to boil. (For Minnesota’s crayfish regulations, click here.) Catching and cooking crayfish is a simple process—its after you cook them that the real work begins. Before you cook crayfish, I recommend purging them. The best way I’ve found to do this is to put them on ice. If you fill a cooler with ice and put the crayfish on top of the ice, they can live for several days. During those days, they purge their digestive tracts and you end up with a better tasting product.

After the crayfish have purged themselves you can throw together a boil. That boil can be as simple as salt and water or you can go all out with pre-made boil mixes, potatoes, and corn. I go fairly simple with water, a head of garlic, 1 lemon, salt, bay leaves, and a bottle of beer. If I were going to just eat the tail meat straight, I might do a more interesting boil. But my plain was to cook the tail meat for use in another dish.

The real work with crayfish is peeling them, and depending on how many you have, this might be a task for several people. (I only had about 10 pounds of crayfish to go through and I didn’t want anyone eating them as they peeled, so I opted to peel them all myself.) I ended up with about a pound and a half of tail meat. I debated between making some kind of wild rice and crayfish patty or a more classic crayfish dish: etouffee. I opted for the etouffee but still wanted to use up some of the wild rice I have, so I served the etouffee over a bed of broken soup rice.

Crayfish Etouffee

Ingredients

1 lb. crayfish tail meat 1 onion, diced 1 green pepper, diced 2 stalks of celery, diced 2 cloves of garlic, minced 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 1 tablespoon of your favorite Cajun seasoning blend (I use Tony Chachere’s) 4 cups of Crayfish stock, or chicken stock 6 tablespoons of unsalted butter 6 tablespoons all-purpose flour

Directions

In a heavy-bottomed pan, melt the butter and add the flour. You are going to make a roux: over medium heat, stir the roux until it darkens to the color of peanut butter (about 20 minutes). Add the onions, celery, and green peppers, stirring to combine. Add the garlic, tomato paste, and Worcestershire. Stir for a couple of minutes. Pour in the stock and the cooked crayfish tail meat. Stir for a few minutes until the roux in well incorporated into the stock and it starts to boil. Turn the heat down to a simmer, and add the Cajun seasoning. Then simmer for about 20 minutes until the etouffee thickens. Serve over wild rice or plain white rice. If you like yours a little hotter, add Crystal hot sauce or your favorite hot sauce.

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When I was a kid, my grandmother taught me how to clean fish. And for several years I mutilated a lot of perch and rock bass. But eventually I improved, and was able to move my way up the fish chain to start filleting walleye and pike. I have friends and family who always say they wish they could clean fish the way I do, but that they are afraid of ruining the fish. I always say you have to ruin a few fish in order to get better.

The only reason I am able to clean fish competently is because I never shy away from cleaning them. Even after I figured out how to do it, I am always learning new ways of cleaning fish I’m familiar with or running into a new opportunity to clean a new species. I thought I had figured out the very best way to fillet a northern pike to remove all the Y-bones using a five fillet technique and then a couple of years ago I was shown a new method for removing the Y-bones that leaves the fillet intact. It has actually taken me a several years to get the technique down.

This year I was able to get over to Lake Michigan for some salmon fishing. Every time I’ve gone in the past I’ve fished with a charter, and they always clean the fish for you. This year I went out fishing on my own and was able to fillet the fish myself. I’ve never cleaned a salmon before and, like all other fish, there are multiple techniques to do it right. At first I started slicing through the rib cage and taking the whole fillet off, then delicately remove the ribs after. Then my buddy Drew showed me how to go over the rib cage and save yourself the step of removing it after. After filleting a dozen fish this way, I discovered that I was doing pretty well, and I couldn’t wait to cook them.

There are endless ways to cook salmon, but one of my favorites is to bake it in the oven at a low temp. Cooking at 250 degrees for about 20 minutes makes cooking salmon virtually error-proof. I’ve had great results with my new Traeger grill, and if you think of the Traeger as an outdoor oven, you can cook almost anything on it that you could cook in a conventional oven. Season the salmon with salt and pepper and then serve with some corn relish.

Directions

Rub salmon portions with a couple tablespoons of olive oil and shake on a salmon seasoning of your choice. Set your pellet-fed grill at 250 degrees using Alder pellets, place your salmon on it for 20 minutes, then remove and serve on top of corn relish. Garnish with chopped chives, and enjoy.

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