Brine Recipe For Smoked Fish - Your Recipe Guide

Whatever fish you caught, a good recipe and proper cooking will for sure enhance the catch. Take time to prepare for cooking, a badly cooked fish will no doubt spoil your day. Remember the first rule of cooking, don't overcook your fish.



If you do not have any source of truly fresh fish then the frozen alternative would be the next best option. Most fishing boats actually freeze the fishes at sub zero temperatures after a few hours of catching and it maintains the quality and freshness almost near that of a fresh fish. Always check the packaging and make certain that there are no discolorations on the flesh of the fish.

With the recent discoveries of the health benefits of the Omega Oils found in fish, I was looking for a great recipe guide to get me going. Have a look at the one I use on a weekly basis at home.

Click Here to learn the secrets of buying and cooking fish!

Make sure you check out the salmon recipes, they have always been my favorite.

Baked Stuffed Trout

Get some Trout
Chicken broth
Dry white wine
1 tsp dill weed
Sea salt & Pepper
2 green onions
1 carrot
Grated Parsley

Salt and pepper the trout. Cut the onions, green pepper, carrot and parsley and stuff the fish and put in the pan.
Add the white wine and chicken broth so the fish is submerged about 1 inch deep. Sprinkle on the dill and then cover the dish and bake.

This recipe is a great one.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.