akaShag

I think they look like these ones from misfish:

Rivers Inlet in June. 😉 North AND west...... Doug

Where on Simcoe did you go, Cliff? A commercial hut operator? It has been many moons since I fished Simcoe, but Crow-Man and I might make a pilgrimage this winter. Doug

In the mid to late 80s we would fish Simcoe specifically for those smelts. Some of them were dandies! And TASTY! Doug

Rick, that was an unfair TEASER! 😉 How about some details? Doug

Some days it is not worth chewing through the restraints..............😧 Thanks Smitty, I had not heard this previously. If microplastics don't get me I guess parchment paper and silicone will. Glad I am past my best before date... Doug

you broke the code.............😉

I would rather have minus thirty than plus thirty any time! And rather ice fish than get sunburned.......😉 But THANKS for the report, Rustic-Fisher! Doug

Back to Spiel..........you probably already know this, but until fairly recently I did NOT know........If you line your cookie sheet with parchment paper, clean up of burnt stuff is a breeze. Just crumple up the paper and toss it in the compost! And the quiche looks very tasty indeed! Doug PS) What are those bowls of black beans?

Nothing fancy, but some serious comfort food: ham and scalloped potatoes with a goodly amount of old cheddar. Just to emphasize how much I like this stuff, I could have eaten fresh crappies tonight but went with the ham dish instead. 😁 Doug

No doubt I would be keeping those whities!!! Smoked whitefish, yum yum!!! Doug

Looks like a fun time! Are those outboards 5 horse? Looks like the tank is on the motor? I am guessing you did not have to go too far from the cabin? Doug

This is the stuff. It is of excellent quality. Doug

So the wild caught sockeye that CrowMan introduced on this forum a while back found its way here in the form of half a dozen fillets by special courier. (THANKS CrowMan!) I pan-fried one, but let it rest in the pan after it was cooked. I KNOW better, but that fillet turned out pretty dry. 😢 So I took the rest of them, brined them and smoked them, then pressure canned them. The product is delicious! So if you can't catch your own sockeye, I surely recommend Wild Fork's offering. Doug (and I have no idea why that picture is upside down...)

I will bring vino! And you are closer!!! Sounds like a great idea for an after-ice-fishing-for-crappies meal. I clean the crappies while you cook pizza, what's not to like!!! Doug

I'll bring the vino.....

I do add sugar to the brine for this as well. Doug

You probably know this already, but just in case...........with wild turkey, goose and duck breasts you cut them WITH the grain (ie the long way), not against the grain. If you have three turkey breasts left, I suggest you slice one up and do it as teriyaki on the BBQ. This is always a hunt camp/fishing camp crowd pleaser. Strips about 1/8 inch thick, marinade for at least 12 hours, and BBQ no more than 2 minutes per side. Doug

Thanks for sharing! I have been thinking of doing something similar with the one wild turkey breast I still have left from the spring hunt. I do not have an air fryer, so that route is out. I am thinking of either doing it as strips, or possibly as a thin fillet like a schnitzel patty, then panko crumbs and pan-fry. My usual is to cut it into strips, marinade it in teriyaki marinade, and BBQ it for maybe two minutes a side. The result is delicious, but sometimes a person has to try something different! Doug

I also use a Luhr Jensen Big Chief. For canned smoked fish, I brine the fish, lay them out for the pellicle to form, then put them into the smoker for two (sometimes three, for thicker fillets) pans of smoke. They come out of the smoker about half cooked and mushy. Then I put the chunks into 250 ml jars with a quarter teaspoon of Hy's Seasoning salt without MSG, wipe off the rims, put on the (HOT) lids and rings, and process for 90 minutes at 10 pounds pressure. Smoked canned salmon keeps for at least three years, and the canning drives the smoke flavour through every molecule of the fish. I mostly serve it, entire jar contents including liquid, mixed with a couple tablespoons of mayo and/or cream cheese, mixed well, and served on crackers like Triscuits. Many folks have said to me that it is the best smoked salmon they ever ate. (and it works well for farmed steelhead, char, whitefish, pike, etc) Doug

I would call it a toss-up between char and the splake we used to catch in Owen Sound, Wiarton, Meaford, etc. Lots of them were 8 to 10 pounds, and delicious!!! Even if Darryl Choronzey used to rail against the "finned mule"! 😄 They were awesome smoked, and smoked and canned! Doug

But there won't be any sockeye..........

Just tried to order some of their sockeye........... SORRY, WE DON’T DELIVER TO K7K XXX We are currently only delivering to select areas in the GTA, but we are working hard to expand our coverage soon. 😢 Doug

That's awesome! Going to order some, since all of my BC salmon is long gone...... Doug

I have three squirrel tails for you so far. One grey and two blacks. Doug