Deep fried Walleye




Deep fried in peanut oil until golden brown is dynamite. I have tried many different coatings but prefer Zatarain's. This seasoned leaves the fish with a thin crispy coating and not as juicy as a batter such as Drakes. 

simply get you peanut oil to 350 degrees. Coat the pieces of fish with Zatarain's. Then fry them for about 8-12 minutes until golden brown. 

Remove them to a platter lined with paper towels to absorb the excess oil.

Grilled Salmon or Trout




My favorite way to prepare Salmon and Trout is by grilling on the charcoal grill. Simply rub the fillets with olive oil put them on the grill skin side down over direct heat, and season the meat side with Montreal Steak Seasoning. Do not move them for about 10 minutes or until they flake apart easily. 

It helps to rub oil onto the grates of the grill to prevent them from sticking just prior to putting the fillets on. 

Lake Trout (Poor Man's Lobster)




We love our Lake Trout boiled in 7-UP. Simply bring a 2-liter bottle of 7-UP in a pot with 2-4 Tbs of kosher salt to a boil. Once boiling place 3/4" cubes of the fillets into the pot and boil for about 15 minutes.

While this is boiling melt a stick of real salted butter in a small dish in the microwave, usually less than 1 minute. 

Remove the fish from the pot and place on paper towels and dip in the butter as you eat. 

New England Fish Chowder




  • 1-1/2 cups sliced onions
  • 4 tablespoons butter, divided
  • 1-1/2 cups water
  • 3 medium potatoes, peeled and diced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups milk
  • 1 can (12 ounces) evaporated milk
  • 1 pound Trout/Salmon fillets, cut into large chunks


In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque. Yield: 8 servings (2 quarts). 

Fish Tacos



  • 1 pound flaky fish
  • olive oil
  • ¼ cup sour cream or Greek yogurt
  • 2 tablespoons Sriracha sauce
  • 6 corn or flour tortillas
  • 2 cups salad greens or shredded cabbage
  • Pico de gallo
  • 1 lime, cut into wedges


  1. Heat skillet or griddle over medium heat. Drizzle olive oil and place fish onto griddle or skillet. Cook until fish reaches an internal temperature of 145º F. Remove and allow to rest for about 3 minutes before cutting into large pieces for tacos
  2. As fish is cooking, mix together sour cream or Greek yogurt with Sriracha sauce in a small bowl.
  3. To assemble fish tacos, layer lettuce or cabbage greens inside the middle of a flour tortilla. Then add pieces of cooked white fish, spoon on Sriracha cream, then top with pico de gallo. Serve with a wedge of lime to be squeezed over fish taco before eating.

Smoked Trout/Salmon





  • 3 -5lbs fish, roughly
  • 1gallon water
  • 1 1⁄3cups canning salt
  • 2⁄3cup brown sugar
  • 2 Tbs Garlic powder


  1. Mix all ingredients very well until sugar is disolved.
  2. Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
  3. Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
  4. Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.