Tuesday, November 1, 2011

11 lbs of Walleye Fillets

Just in case you didn't catch enough on your last trip out!

Product Description

11 lbs. Walleye Fillets Skin On ******Best Freight Option****** You can enjoy the taste of wild Canadian Walleye in the comfort of your own home.  Your fish will be caught in the pristine lakes of Canada where they are immediately processed and frozen to ensure freshness.  We carefully pack the fillets in plastic and surround them in dry ice for shipment.  Your order is then shipped overnight from our warehouse in Minnesota (to clear customs) to anywhere UPS ships.  Walleye are regarded as the best tasting freshwater fish in the world.  Walleye Information.  Prized by anglers for its tender flaky meat, we have found the best source (not the Great Lakes).  The fillets are between 6-8 ounces, perfect size for a dinner plate, so you can plan for 2 people per pound when you order.  They are cleaned and inspected at a modern facility in Manitoba so are free from bones and ready to cook your favorite recipe.  If you don't have a recipe in mind, we have a list of some of our favorites and invite you to add yours as well.  The skin is left on most off our orders so you can identify the fish as walleye (no zander from us) and it holds in the flavor best while cooking.

Tuesday, October 18, 2011

Southwestern Grilled Walleye With Tortilla Sauce

Southwestern Grilled walleye With Tortilla Sauce

The sweet taste of walleye is the perfect complement to the spicy flavors of the Southwest. If you like fiery food, increase the cayenne in both the marinade and the spice rub. The tortilla sauce is a wonderful addition, but if time is short, the recipe is excellent without it. Serves six.
Fish. . .
6 walleye fillets, about 5 ounces each
Marinade . . .
zest and juice of 1 lemon
1/3 c. lemon juice
3 tsp. salt
11⁄2 tsp. cayenne pepper
11⁄2 c. buttermilk
Spice rub . . .
1 tbsp. chili powder
11⁄2 tsp. each, ground coriander and salt
1 tsp. cumin
1/2 tsp. each, cayenne, dried oregano, freshly ground black pepper
Tortilla sauce . . .
1/4 c. olive oil
2 lg. garlic cloves, minced
1 med. onion, chopped
3 stalks celery, chopped
1 lg. jalapeno, seeded, stemmed, and minced
1 lg. tomato chopped
11⁄2 tsp. chili powder
1/2 tsp. cumin
2 c. chicken broth
1 c. unsalted tortilla chips, crushed
2 oz. each Monterey Jack and cheddar cheeses, grated
commercial tomato salsa
For the marinade, place all of the ingredients in a medium bowl and whisk until blended. Pour half the marinade in a flat non-reactive dish. Lay the fillets flat in a single layer. Pour the remaining marinade over the fish. Cover and refrigerate for 1 hour.
For the tortilla sauce, heat the olive oil in a pot over medium-high heat until hot but not smoking. Add the garlic and sauté for several minutes, until fragrant. Add the onions, celery, and jalapeno and continue to cook, stirring frequently until the onions are transparent. Add the spices and cook another two to three minutes.
• Stir the chopped tomato into the mixture, then add the chicken stock and stir well. Bring to a boil, reduce the heat slightly, and cook for 10 minutes.
• Add the tortilla chips, reduce the heat to medium low, and cook for approximately 20 minutes until the chips become soft.
• Add the cheese and stir until blended. This is a thick sauce. If you need to thin it, add additional chicken stock. Keep the sauce warm until ready to serve.
n For rub, in a small bowl, combine all of the spices and blend well. Just before grilling, remove the catfish from the marinade. (Discard the marinade.) Sprinkle both sides of the fillets liberally with the spice mixture and rub it onto the fish. Grill over medium-high heat for about 4 minutes per side or until the fish becomes opaque in the thickest section.
Place a heaping 1/3 cup of the tortilla sauce on each plate and top with the grilled fish. Top each fillet with a tablespoon of your favorite commercial tomato salsa.

More Recipes From In-Fisherman.com

Tuesday, September 6, 2011

Pheasant Quick and Easy - Chef John Schumacher - Video Recipe

Pheasant Quick and Easy - Chef John Schumacher

Grouse Stew w/ Homemade Cream of Mushroom Soup - Video Recipe

Download the written version of this recipe at: http://www.hungry-for-hunting.com/grouse-stew.html

There are a lot of recipes for grouse stew out there that call for using Campbell's Cream of Mushroom soup for the base. This is an easy way to get a rich, hearty stew base.

However, it comes with a price -- Campbell's is loaded with MSG and other artificial ingredients. Maybe you're like me and you think your grouse deserves better than to be cooked in a can of processed food.

In this video, I'll show you how to make grouse stew with cream of mushroom soup that you can make from scratch with fresh, wholesome ingredients.

This recipe is simple to make and mouth-wateringly delicious. You'll never want to reach for a can of Campbell's again.