Saturday, April 25, 2015

Baking Fish with Aluminum Foil

Nothing tastes better than cooking and eating fish on a fly fishing trip. The following method is how I like to cook mine. This particular fish is a Sockeye Salmon, one of the most savory of all.  

Ready for the oven
Clean your 8 to 10 pound fish and then cut the head and tail off. To aid in the baking process, spread mayonnaise inside the body cavity and around the rest of the fish. Then, sprinkle the cavity and sides of the fish with salt, pepper, Johnny’s Seasoning Salt, and any other seasoning you like to use. Dice onions and green peppers and scatter them inside the cavity and around both sides of the fish. Bacon bits, mushrooms and pineapple pieces can be added as well.

Next, tear off enough aluminum foil to double wrap the fish. After you wrap the fish with foil, place it in an oven, under a barbecue hood or over hot coals. Bake the fish at 350 degrees in an oven for about an hour. Let it bake for approximately 1/2 hour and then turn the fish over to the other side for another 1/2 hour. Check to see if the fish is done. The meat should flake off easily with a fork. If it doesn't, turn the fish over again and bake it for an additional 10 to 15 minutes. The cooking time will vary with the size of the fish. 

Fish baked and ready to eat.

Stewart's Fish Sandwich recipe:

An extra meal can be derived from the leftovers. Separate the meat and other edibles from the skin and bones. Mix them up thoroughly in a bowl with mayonnaise. Put the mixture between two pieces of bread and you’ve got a delicious Stewart fish sandwich. 

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