Jarred Salmon in Olive Oil

Spring is here, and despite the persisting snowfalls throughout New York State, the ice fishing season is coming to a close. I haven’t had much luck recently. No matter how hard I tried and how long I froze my butt (sometimes way after all the other fishermen had given up), I didn’t land anything. I’m […]

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Salmon River Salmon Sausages

Last year, I made Lake Trout Sausage with trout caught in Keuka Lake. This recipe uses Chinook salmon from the Salmon River, but the difference doesn’t stop there. This is really a sausage that copies the model of your usual meat sausage, and it’s definitely not pescatarian. In order to get the level of greasy goodness I […]

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Georgia Strait Coho Salmon: Crab-Stuffed Salmon Paupiette and Salmon Brandade

No, this is not a post about some remote arm of the Black Sea in the Republic of Georgia. The strait I’m referring to is the Strait of Georgia near Vancouver, BC! We took a family trip to Hollywood North last month, and I used the opportunity to book my first saltwater fishing trip with Captain Guy […]

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Cayuga Lake Salmon, Blue Cheese and Porcini Coulibiac

I know I’ve already posted a coulibiac recipe about a year ago, but this one is a bit different. While still keeping the format of a traditional coulibiac (dough, fish, rice), I chose the other elements based on their chemical composition. As it turns out, ingredients that share a lot of chemical compounds are more likely […]

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Salmon Coulibiac

Originally, a kulebyaka was a closed pie filled with several layers, often separated with pancakes to prevent mixing. The dish could be served at any time during the meal, and fillings consisted of almost anything, including meat, fish, mushrooms, onions, cabbage, buckwheat, hard-boiled eggs — sweet ingredients to create a dessert pie weren’t unheard of either. However, it […]

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Cranberry and Dill Marinated Salmon

In Nordic countries as well as Estonia, salmon is commonly cured in salt, sugar and dill, and called gravlax − graavilõhe in Estonian. By adding cranberry juice to the curing mix, you can impart a subtle red berry note to the fish and turn the flesh a bright red color. Cranberry and dill marinated salmon Yields […]

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Kippered Salmon

The food markets of Russia, Ukraine and the Baltic states are filled with smoked fish of all kinds. Here’s a sample of the selection of hot-smoked items at the Riga Central Market, Europe’s largest, with salmon front and center: Kippered salmon is traditionally prepared using a hot-smoking process, resulting in a flaky, juicy piece of […]

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