Send Your Recipes!

November 8th, 2004

What To Do With a BIG Fish
By Deanna Birkholm (LadyFisher)

If you've been lucky enough to catch a really big fish, (10 - 20 pounds) such as a salmon, and don't want to cut it into steaks, here is a guaranteed crowd pleaser. (You might want to freeze the fish and and save it for a big crowd or holiday meal.)

Procure a really large pan, such as the deep heavy foil pans used for large turkeys. (If you happen to have one of the old Westinghouse ovens which were popular some 40 years ago it is perfect!)

Remove the head if you can't fit the whole thing in the pan, corner to corner. Leaving the head on is a nice touch if you have room.

Make up your favorite poultry dressing (or a couple of boxes made up of Stove-Top dressing mix).

Open up the cavity of the fish, salt and pepper the cavity. Stuff it with the dressing.

Once stuffed, place the pan in a slow oven (300 Degrees F) and gently fill the pan as close to the top as you can, covering the fish if possible with MILK. Not a mistake, it is MILK.

Cover with heavy foil and let it cook for a minimum of 3 hours.

The milk will dissolve the bones and the dressing will nicely flavor the fish. ~ LadyFisher

Do you have a favorite fish recipe? Or neat fish cooking method? Share them with us here! Send to
Previous What's Cookin' Columns

If you would like to comment on this or any other article please feel free to post your views on the FAOL Bulletin Board!

[ HOME ]

[ Search ] [ Contact FAOL ] [ Media Kit ] © Notice