Tips on fishing OHIO written by

               Here you will find tips on Cooking fish & game or camping favorites.
               written by the OHIO FISHERMAN

          Article #1=   Smoked Steelhead
                  Written by JV


                         V.I.P OHF Member
                         Joined OHF : 04 Oct 2005
                         Location: NE Ohio
                           I experimented with smoking fish this year with excellent results,
                  I thought I would share my method. I tried 2 kinds of fish, Steelhead and Pike.
                  Both fish turned out GREAT. I prefer to smoke only thick fillets, as they turn out best.
                       I start the day before I will be smoking the meat, and prepare the wood chips & the fish.
                  First I go outside and fill a bucket of water and soak a good amount of wood chips that I will
                  be using to smoke the fish. I like to let it soak for at least 12 hours, but 24 wont hurt.

                   Then I prepare a brine, I think this is a very important step in the process.
                   I added 1 gallon of water to a large bowl, and added 2 cups salt, and 2 cups brown sugar and
                  mixed up up good, then I added the pieces of fish to the brine, covered it and put in the refrigerator
                  over night.
                      The following day I start a SMALL charcoal fire in my smoker.
                  When I say small I'm talking 12-14 charcoal briquettes in a small pyramid, and I let it cook
                  until its hot, then I add the fish to the trays, and add the drained but wet (but not dripping wet)
                  wood chips by the handful to the hot coals.
                  You DO NOT want your grill or smoker to get red hot here like your cooking a chicken ,
                  you want it smoky and warm almost hot, then you cover it and let it smoke.
                 You may need to add a few charcoals to the grill and woodchips as needed, You can start
                  some charcoal in a coffee can and add them to the smoker already hot. You want it smoky,
                  with minimal heat, and you smoke it until it appears dry, and its at the texture you prefer.
                  I like to give it a few hours at the least, however if the grill gets to hot, it wont last that long.
                      For wood chips, I tried all the popular types, carried at Wal-Mart like
                  mesquite & hickory and both turned out fine. I also took some branches from apple tree's and
                  cherry tree's from my yard, and those both turned out fine.
                         On doing a web search for smoking steelhead, I read about a wood that's supposed
                  to be the best. Its called ALDER WOOD and the alder tree grown in the pacific northwest.
                  Its the popular type of wood for smoking salmon & trout in Washington & Oregon. Intent to try it,
                  I bought a bag of alder chips ($3 or $4) from ebay, and I have to say, that this was my best for flavor.
                  But all of the wood worked well, and you probably have to look no further than your backyard to find
                  a wood suitable.

        Article #2=

                     V.I.P OHF Member
                         Joined OHF : 04 Oct 2005
                         Location: NE Ohio                       Teriyaki Venison (or beef)

Teriyaki Venison (or beef)

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2lb. Bonless Venison or Beef Steak

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1/2 cup Soy Sauce

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1/4 cup Cider Vinegar

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2TBLS Brown Sugar

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2 TBLS Minced Onion (or flakes)

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1 TBLS OIL

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1 Clove Garlic minced

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Slice Venison or Beef into very thin slices, Put it in a large glass bowl. Combine the rest of the ingredients and mix well then cover. Put it in the fridge for at least 2 hours and mix it again. Now let it marinate as long as you like in the fridge. When your prepared to cook, thread the meat onto metal skewers and cook on the grill for 7-8 mins.

   Article #3 = Mrs .JV

                         V.I.P OHF Member
                         Joined OHF : 04 Oct 2005
                         Location: NE Ohio

                                     Salmon Cakes

Salmon Cakes

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Oil for Frying

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3 6oz portions of cooked salmon -or- 3 6 oz cans of salmon drained well

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1 1/2 cups cracker meal

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2 large eggs beaten

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2 rounded teaspoons Old Bay Seasoning

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1/2 red bell pepper seeded and finley chopped (optional)

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2 TBLS fresh chives

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1tsp Cayenne Pepper

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1 lemon zested and juiced

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salt

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Heat a large heavy skillet with 1 inch of frying oil over medium high heat. Flake the cooled salmon, add cracker meal to the bowl and work with your hands. Add the eggs. seasonings, peppers, chives, dill, cayenne, and lemon zest into the bowl. Work over well with your hands. If the mixture is wet add more cracker meal. Form 3" patties about 1" thick. You should be able to get 8-10 cakes. Fry each cake until golden brown in a single layer for 3 or 4 mins on EACH SIDE. If your cakes are breaking apart you need more cracker meal mixed in. Drain on paper towels. Top with lemon juice. I put Joe's in a sandwich and he likes it with Tabasco. I like mine in a salad with some Mayo dressing.

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