The Great Sacandaga Lake Fishing Cookbook
www.visitsacandaga.com



Introduction

The Great Sacandaga Lake is located off Route 30, about 1 hour from Albany and lies just inside the Adirondack Park. The Great Sacandaga (GSL) is often confused with Sacandaga Lake, which is about 20 miles further north. The Big Lake (GSL) is really a reservoir formed back in 1929-1930 by damming the Sacandaga River.

When it comes to fishing GSL is a sleeper! Vast varieties of structure exist such as old foundations, rock walls, bridge abutments, points and river channels to name a few. If any thing is lacking it’s the weed beds, however they have become more abundant in the last few years.

The GSL is about 29 miles long, and 5 or 6 miles wide at the widest point. It’s an odd shape forming several large points, and numerous bays, and over a dozen islands.

 The Lake is under fished, containing a good assortment of fish. Walleye and smallies are the most abundant, with rainbow trout right behind. Perch, Brown trout, Crappie landlocked Salmon, Catfish, Largemouth bass, Rock Bass, Tiger Musky, Pickerel and last but not least Giant Northern Pike, all are found on the GSL.

(above courtesy of Walleye Wizard Guide Services www.fishadirondack.com)

The first edition of the Great Sacandaga Lake Fishing Cookbook is dedicated to all you die hard fishers out there! Our next edition will be filled with the best of our local recipes but in the meantime we have surfed the web to bring you the best in freshwater fishing recipes from our native fish! Enjoy!

 

Don’t forget to shop for your ingredients at Fullers Store in Edinburg!

 


Article on Fish Cleaning ………………………………………………..5

 

Walleye

 

Baked Walleye Fillets ……………………………………………………6

Camp-Style Walleye ……………………………………………………...7

Grilled Walleye with Horseradish Sauce..…………………………………..7

Walleye Cakes ..…………………………………………………………..8

Walleye with Parmesan-Peppercorn Crust Fish Recipe..……………………8

 

 

 

Bass

 

Baked Bass…………...………………………………………………….…10

Bass With Avocado Sauce…………..…………………………………..…10

Bass 'N' Beer   ………………………..……………………………………11

Bass Hash ………………………..………………………………………..11

Cajun Fried Bass ……………………..……………………………………12

Fish Neapolitan ………………………..………………………………..…12

Grilled Bass with Mango-Basil Relish ………………………….……….....…13

Stuffed Bass ……………………………..………..……………………....…14

Mexican Bass with Red Salsa and Olives          …………………………..…13

Sesame-Seed Bass Fillets……………………………..………..……………14

Grilled Smallmouth Bass Wrapped in Cornhusks……………………….……15

Smallmouth Bass with Garlic Butter, Chives and Mushrooms ..……………..…9

 

Pike

 

Baked Northern Pike ………………………….………………………………16

Stuffed Pike in a Fresh Corn Cake Batter …...……..………………….…….…17

Grilled Pike with Sauce ………...……………………………………...………18

Beer Batter, Pan-Fried Pike …...……………..………….………….…………18

Baked Stuffed Pike …...………………………………………………………..19

Steamed Pike with Dried Toamtoes, Pine Seeds, and Olive Oil………………..…17

 

 

Crappie

 

Baked Crappie Recipe ………………………………………………………..…20

Fried Crappie Casserole Recipe ……..………………………………..…..….20-21

Lemon Pepper Crappie Recipe……..…………….……….………………..….…21

Simple Oven-Crispy Crappies …………………….…………….……….…….…22

Stir-fry Crappie Recipe ……..…………….……………………………..………23

Crappie Scampi……..…………….……………………..………..………….……23

Blackened Crappie Fillet……..…………………………..……..…….…..………22

 

 

 

Perch

 

Sautéed Lake Perch Recipe……..………………………..…….…………..……..…24

Pepper-Crusted Lake Perch in Red Wine Sauce……..………..…………....…….…25

French Style Roasted Perch With Fennel, Tomatoes and Wine Recipe….……..…26-27

Perch Fillet With Tomatoes and Onion……..……….…………….……………..…..26

Perch-Almond Recipe……..……….…………………………………………….…..27

 

Trout

 

Lake Trout in Chablis Cream….………………………………….……………….…..28

Sourdough-stuffed Trout….………………………………….…………...…………..29

Drunken Trout Recipe….………………………………….…….…………..………..29

Pepper Trout with Honey Butter….…………………….……………….………..…..30

Simple Grilled Trout Recipe….…………………………………..…….……………..30

Racine Barbecued Lake Trout….………………………………….……….…….…..30

Trout Almandine Recipe….………………………………….………………………..31

Poached Brown Trout Recipe….………………………………….…………………..31

Trout & Mushrooms in Cream………….….………………….………….………...31-32

Lake Trout Marsala………….….………………….…………………..….…………..32

Steelhead with Wild Rice and Mushroom Sauce Recipe………….….………………….33

 

Carp

 

Baked Carp………….….…………………………………………………………….34

Buttermilk Fried Carp Fillets………….….………………………….………………...34

Carp Cakes………….….………………………………...………………………..….35

Carp Casserole………….….………………………………...……………………….35

Carp Chowder ………….….………………………………………………………….36

Carp with Endives, Cilantro, and Butter………….….………….……………………….36

Carp in Beer     ………….….………….…………………………………………..….37

Carp Roasted with Onion………….….………………….……….…………………...37

Carp Sausage ………….….………….………………..………………………….….37

Carp Stew ………….….………….………..……………………………….………..38

Carp with Red Sauce….………….………………………………………..……….….38

 

 

Sauces

 

Orange Sauce …………………………….39             Lingonberry Sauce……………..….….40

Red Raspberry Vinegar Sauce……….……40             Shark Anchovy Butter Sauce …….…..40

Ponchatrain Crab/Shellfish Sauce………...41               Taragon ………………………..….….41

Orange Butter Sauce…………………..…..41            Mustard-Dill Sauce………………..….42

Seasoned Ginger-Lime Butter …………….42             Seasoned Shallot Butter Sauce…….….42

Tartar Sauce ….………….……………………………………………………………..….39


 

 

Fast & Easy Fish Cleaning Tips for Walleye, Perch, and Panfish

By Chris Hustad

www.nodakoutdoors.com

 

 

 

 

The fish cleaning techniques described here are nothing new, and is mainly intended for beginners. This process takes about a minute for each fish, depending on experience. The example shown is using a walleye, but can work all the same on perch, crappies and bluegills. On those crappies, you DO NOT need to scale it first. I hope this increases your ability at cleaning fish.

 

Slice fish behind the gills all the way to the backbone but don’t sever. You'll want to angle the knife towards the head so you don't waste part of the wallet or perch fillet.

 

Now work the knife along backbone being careful not to cut through it. You'll want to run the knife all the way to the tail, but leave the skin still attached (don't cut through).

 

Now lay the fish out, skin side down. Take your sharp fillet knife and run the knife all the way down the fillet. Keep the knife along the skin so you don't waste any of the fillet.

 

You will cut away the fillet from the skin, so you'll only see a fillet remaining.

 

Take your fillet knife and go under the rib bones from the top to the bottom, cutting rib bones free. You will want to keep the knife RIGHT UNDER the bones, so you can conserve most of the fillet. It is very important to have a clean knife for this step.

 

After that you're pretty much done. You can see what's on the left is the final product, you can throw the rest away. Rinse off the fillet, stick it in a plastic sealable bag and fill with water until submerged (will eliminate freezer burn). Now it's ready for the freezer if not the grill or frying pan.

 

 Also you can cut out the cheeks of the fish. This is the best part of the fish, and it's worth it!



Walleye

 

Great Sacandaga Lake has some fantastic Walleye fishing, whether looking for dinner, a trophy, or maybe even a full stringer of Walleye. Walleye are noted for being good to eat, and at times hard to locate. That’s why a guide is often needed to be successful when pursuing them, especially on the GSL.

Walleye filet is considered by gourmets to be among the best table fare.

 


Baked Walleye Fillets

 

• 2 lb. walleye fillets
• 1/3 c. chopped green onion
• 1/4 lb. mushrooms, sliced (1 cup)
• 1 tsp. salt
• 1/4 tsp. fresh ground white pepper
• 1 tsp. leaf marjoram, crumbled
• 2 Tbsp. dry white wine
• 2 tsp. lemon juice
• 1/4 c. shredded Monterey Jack cheese or mild Cheddar
• 1/4 c. fresh bread crumbs
• 1/2 c. (1 stick) butter or margarine, melted
• 2 Tbsp. chopped fresh parsley

 

Butter a baking dish, large enough so fish just slightly overlaps. Preheat oven to 400¡F. Spread green onions and mushrooms over the bottom of the dish and place fish over top. Season with salt, pepper and marjoram. Sprinkle with wine, lemon juice, cheese and bread crumbs. Drizzle melted butter over the crumbs. Bake for 4 minutes, then loosely place foil over fillets; do not seal the edges. Bake an additional 7 minutes or until fish is done.

 

This recipe has been generously contributed by www.fishingworks.com.


 


Camp-Style Walleye

 

• walleye filets
• butter
• salt and pepper
• lemon juice
• tin foil

 

This one's easy. Put two fillets in aluminum foil. Put a few pads of butter on each fillet. Salt and pepper to taste and sprinkle with lemon juice. Fold aluminum foil to seal fillets and grill for 10 to 15 minutes, or until fish flakes with a fork. Absolutely delicious!

 

This recipe has been generously contributed by www.fishingworks.com.
 

 


 

Grilled Walleye with Horseradish Sauce

 

• 2 pounds walleye fillets
• 1 cup Lawry's Herb & Garlic with Lemon Juice Marinade
• 1 teaspoon Lawry's Seasoned Salt
• 1 teaspoon Lawry's Lemon Pepper
• 1/4 cup butter
• 2 tablespoons horseradish
• 2 teaspoons fresh dill, minced

 

In a resealable plastic bag or container, place the fish fillets and Lawry's Herb & Garlic with Lemon Juice Marinade. Marinade in refrigerator for 30 minutes. Remove fish from marinade and drain; sprinkle with Lawry's Seasoned Salt and Lemon Pepper, to taste. Spray grill with non-stick cooking spray; cook on hot barbecue grill or in hot broiler 3 to 5 minutes per side, or until fish flakes. In a small saucepan, melt butter. Remove from heat, stirring in horseradish. Spoon mixture on fillets; sprinkle with dill and serve. Serves 6.

 

This recipe has been generously contributed by www.fishingworks.com.
 

 


 


Walleye with Parmesan-Peppercorn Crust Fish Recipe

·         1/2 cup corn meal

·         1/2 cup parmesan cheese

·         1 table spoon course ground pepper.

 

Coat both sides of fillets completely. Coat pan with vegetable oil or vegetable spray. Bake fillets at 350 for 12 minutes. While fillets are in the oven you can make the optional garlic cream sauce. Pour 1/2 cup of real cream into a small saucepan. Mix in 1 tablespoon of fresh chopped garlic into the pan and simmer on low heat until cream reduces in half, add salt, pepper to your taste. Put cooked fillets on plate and eat with or without sauce, depending on your calorie needs. Serve with risotto or rice pilaf and vegetables.

 

This recipe has been generously contributed by www.nobonesaboutit.com.
 


 

Walleye Cakes

1 pound cooked (microwave) walleye fillets, flaked

1 stalk celery, chopped (more if preferred)

1/4 cup onion, chopped (more if preferred)

2 Tbsp. mayo

1 large egg slightly beaten

1 Tbsp. chopped fresh parsley or 1 tsp. dried

1 tsp. fresh lemon juice or bottled

Few drops of hot pepper sauce (more or less if you want)

1/2 tsp. salt.

3/4 cup Ritz cracker crumbs

3 Tbsp. Veg Oil

Sauté onions and celery in the oil. Mix into walleye and add all other ingredients except the cracker crumbs. Form into patties and coat each side with cracker crumbs like you would for salmon patties. Brown in butter or margarine.

Serve with lemon wedges. A sauce to serve with cakes can be made with 1/4 cup mayo and 1/4 cup sour cream and 2 Tbsp. chopped fresh dill weed or 2 tsp. dried. Optional: salt to taste. (Use more or less dill to suit your taste.)

 

This recipe has been generously contributed by www.lake-erie-fishing.com

 

 




Bass

The Great Sacandaga Lake has a good number of smallies, it has excellent bass structure throughout its length, producing some real nice fish. May, June, early July and then Fall produce the most action. However they can be caught all summer long on deep drops offs using jigs or drop-shot methods. Smallies are relatively easy to catch when shallow and their tackle busting ability is great for all ages. I would recommend a June or July trip for kids, the die-hards can come anytime, and the real big ones are normally caught in fall.

Great Sacandaga is not noted for having allot of Large Mouth Bass, but they are there.

 

 

 


 

Smallmouth Bass with Garlic Butter, Chives and Mushrooms

 


Preheat oven to 450F. Melt butter in a saucepan, add garlic cloves and remove from heat allowing cloves to steep for 10 minutes; remove garlic and discard. Brush pan with garlic butter; place fillets skin side down. Brush fillets liberally with garlic butter. Pour a little wine or water around fillets to keep them from sticking. Sprinkle with salt and pepper and bake for 5-7 minutes or until fish is done. Meanwhile, sauté mushrooms in remaining garlic butter until lightly browned. Remove fish to heated serving plates along with cooking juices. Cover with sautéed mushrooms and sprinkle with chives. Serves 6.

 

This recipe has been generously contributed by www.nobonesaboutit.com.



Baked Bass

 

 

Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. Serves 6

 

This recipe has been generously contributed by www.bassonhook.com
 


Bass With Avocado Sauce

 

 

Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish, dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450oF for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce. Makes 4 servings.

This recipe has been generously contributed by www.bassonhook.com
 


Bass 'N' Beer


Sprinkle fish fillets with 1 teaspoon salt, the pepper, and some paprika. In a skillet, cook onion in butter till tender. Stir in flour; cook and stir till brown. Gradually stir in the beer. Cook and stir till the mixture bubbles. Stir in the sugar and cloves. Add fish fillets to sauce. Cover and cook for 10 to 15 minutes over low heat till fish flakes with a fork. Remove fish to a platter. Stir lemon juice into sauce in the skillet. Serve sauce over fish with rice, if desired. Makes 6 servings.

 

This recipe has been generously contributed by www.bassonhook.com
 


Bass Hash

 

 

Take oil from bacon, put into sauce pan. Sautee onion and green pepper. Set aside.
Add hash browns, fry till slightly browned. Add lemon pepper, chili powder, garlic powder, salt and pepper, and fish.

This recipe has been generously contributed by www.bassonhook.com
 



Cajun Fried Bass

 

Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, cajun seasoning and salt in shallow dish. Dip the fillets into the wet batter first, then dredge in the cornmeal mixture. Fry the fillets in hot oil until golden-brown, turning once. Drain on
paper towels and serve. Ranch dressing makes a great dipping sauce.
Makes 1 serving.

 

This recipe has been generously contributed by www.bassonhook.com
 


Fish Neapolitan

 

 

1 pound of fish fillets (sea bass, snapper, or perch)

Heat vermouth in large frying pan and cook onions 2 to 3 minutes. Add rest of ingredients except fish. Simmer until tomatoes and peppers are soft, or about 10 minutes. Add fish and simmer until fish flakes. Great low calorie meal!Yield: 4 servings.

 

This recipe has been generously contributed by www.bassonhook.com
 



Grilled Bass with Mango-Basil Relish

 

 

Preheat grill to medium-hot. Mix together mangoes, bell pepper, orange juice, lime juice and basil; set aside.Brush fillets lightly with oil. Place on grill and cook, turning once, until done, 3 to 6 minutes per side. Remove from grill and serve with relish. Season to taste. Serving Size: 8

 

This recipe has been generously contributed by www.bassonhook.com
 


Mexican Bass with Red Salsa and Olives

 

 

Place fish in a microwave-safe baking dish. In a food processor or blender, combine tomato paste, water, onion, garlic, cumin, chile pepper and chili powder; purée. Spoon purée over fish. Top with olives. Cover and microwave on MEDIUM for 12 to 15 minutes or until fish flakes easily. Serve with lime slices.

*Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers. Serving Size: 4

 

This recipe has been generously contributed by www.bassonhook.com
 



Sesame-Seed Bass Fillets

 

Lightly grease the unheated rack of the broiler pan, arrange the fillets
atop the rack. In a bowl, combine melted butter, lemon juice, and parsley. Brush
fillets with mixture. Broil fillets 4 inches from heat for 4 minutes. Turn fillets and brush with more butter mixture. Broil for about 5 minutes more or till the fish flakes with a fork. Sprinkle with sesame seed. Makes 4 to 6 servings.

 

This recipe has been generously contributed by www.bassonhook.com
 


Stuffed Bass

 

 

Remove the center bone but do not cut in half or behead. Wash, pat dry, sprinkle with salt and refrigerate 45 min. Preheat oven to 400. To prepare stuffing, melt butter in skillet and when bubbling saute onion, parsley and mushrooms 5 min. Mix in anchovies, breadcrumbs and shrimp or cooked fish. Toss and mix in beaten egg. Rince and dry fish, sprinkle inside with salt, pepper and lemon juice. Lard fish across back with bacon strips. Stuff the fish and truss with skewers or sew shut. Spread a little melted butter in a baking dish, add fish and top with onion slices and parsley. Pour the rest of the butter over the fish and vegetables. Bake 45 min basting frequently with wine or stock. Add sour cream to the pan not on the fish for the last 10 min. When fish is done remove trussing and serve on a heated platter garnished with the vegetables and covered with the sauce.
Makes 2 servings.

 

This recipe has been generously contributed by www.bassonhook.com
 


Grilled Smallmouth Bass Wrapped in Cornhusks
Fish Grilled & Smoked, by John Manikowski

SERVES 4

 

This technique is best when corn is just coming in, during midsummer. Slice off the corn and use the green husks for wrapping. Don't be alarmed when the corn-husks become charred — they should.
The use of fresh cornhusks will help moisturize the "wraps." If you need to use dried husks, found in Mexican markets for use in making tamales, soak them in water for about 30 minutes before using. But for this recipe, freshly picked is best.

 

 

 

This recipe has been generously contributed by www.foodreference.com
 


 


Pike

 

Great Sacandaga Lake once produced the world record pike, 46pounds: it’s now the North American Record; However, it still produces some really big pike. While some over 20 pounds are caught each year it’s not a lake that produces pike in good numbers

May is a good time to find those monster pike, anchor in the right spot with a very large (8- 18”) sucker and wait for a cruising pike to take the bait. Casting the shoreline has its moments, and so does trolling large stick baits.


 

Baked Northern Pike

 

• 3 to 4 pounds of boned northern pike fillets
• 1/2 to 1 pound thinly sliced carrots
• 1 or 2 large white onions
• 16 oz. sour cream
• 1 can cream of celery soup
• 2 tablespoons bread crumbs
• Paprika

 

Preheat oven to 350 degrees. Par-boil northern fillets wrapped in cheesecloth for about 5 minutes. Lie fillets in large baking dish. Cover with sliced carrots and then onions. Mix sour cream, celery soup and bread crumbs in separate bowl and pour over fish, carrots and onions. Sprinkle with paprika and bake for 35-45 minutes or until all liquid is bubbling through fish. Serves 4.

 

This recipe has been generously contributed by www.fishingworks.com.
 



Stuffed Pike in a Fresh Corn Cake Batter

 

Corn Cake Batter:

• 1 1/2 Cups Biscuit Mix
• 1 Egg
• 1 1/3 Cup Milk
• 2 Cups Fresh or Frozen Sweet Corn
• 1/2 Cup Uncle Buck's Seasoned Corn Meal Breading Mix

 

Cheese Filling:

• Package Cream Cheese, Softened
• 1/2 Tsp. Cajun Spice
• 1 Cup Finely Shredded Sharp Cheddar
• 1 Tsp. Dried Basil

 

For the batter, combine ingredients in blender. Process, but stop while corn is still lumpy.

Then make the cheese filling. Mix together all ingredients. Chill until mixture begins to firm up again somewhat.

Thinly slice pike fillets to cook quickly. Place a couple of generous spoonfuls of filling in middle of each piece of fish, and fold fish over filling. Keep ready beside stove.

Heat heavy pan on stove. Add some oil for frying. Pour a portion of batter in hot pan. Place filled fillet on batter, and top with more batter. Cook until batter begins to brown. Turn very gently and cook other side. Fish inside cakes should be cooked, if sliced thinly enough.

 

This recipe has been generously contributed by www.fishingworks.com.
 


 

Steamed Pike with Dried Toamtoes, Pine Seeds, and Olive Oil

 

• 12 escalopes of Pike (60gr a piece)
• 1 Cup Extra virgin Olive oil
• 3 dried Tomatoes
• 2 spoons Pine nuts
• 3/4 Cup White Wine
• Salt and pepper
• 1 Tsp minced parsley

 

Season the escalopes of pike and steam them 4 minutes.

To prepare the sauce heat the olive oil and roast the thin sliced tomatoes. Add the pine seeds and roast them lightly. After adding the white wine reduce it all. Before seasoning the sauce add the chopped parsley. Arrange the escalopes on the plates and drape it with the sauce. Chef Oliver Lauterbach serves it with braised strips of leek and vegetable pearls.

 

This recipe has been generously contributed by www.fishingworks.com.
 



Grilled Pike with Sauce

 

• 12-pound pike
• olive oil
• salt and pepper
• 1 clove of garlic
• parsley
• olives
• green peppers in oil
• 1 spoonful of vinegar

 

Clean and wash the pike. Cover with bread crumbs and grill for 20 minutes. In the meantime, prepare the sauce with a good-sized bunch of parsley, oil, and the whole clove of garlic (to be removed later), salt, pepper, and vinegar. Cut the fish into six portions and cover with sauce, adding olives and green peppers. Cut into long, thin slices.

 

This recipe has been generously contributed by www.fishingworks.com.
 


Beer Batter, Pan-Fried Pike

 

• 2lbs Northern fillets
• 1lb. bleached flour
• 1lb. corn meal
• 4tsp. salt
• 4 tsp. pepper
• 1 12 oz. can of beer
• 1 lb. lard or oil

 

Preheat lard or oil.

Combine flour, corn meal, salt, pepper, and beer to make batter. Then wash fillets under cold water, and pat dry with paper towel. Dip each fillet into the batter and carefully submerge in the hot oil. Using tongs, remove when golden brown.

Always use extreme caution when working around hot oil or lard in order to avoid severe burns.

 

This recipe has been generously contributed by www.fishingworks.com.
 



Baked Stuffed Pike

 

• 3 qt Boiling salted water
• 2/3 c Rice
• 1 lg Cucumber, peeled, seeded and coarsely chopped
• 1/4 tsp. Salt
• 2 Hard-cooked eggs, coarsely chopped
• 2 tb Butter
• 1/2 c Onions, finely chopped
• 1/2 c Parsley, finely chopped
• 1/4 c Chives, finely chopped
• 1 tb Salt
• 1/8 tsp. White pepper
• 1 tb Heavy cream (to 3 tb)
• 8 tb Butter (a 1/4-lb stick)
• 6 tb Dry bread crumbs
• 3 lb Pike -- cleaned and scaled *
• 1/2 c Boiling water

 

* Remove backbone but leave head and tail on fish. May substitute mackerel or sea bass.

Cook the rice uncovered in 3 quarts boiling, salted water for about 12 minutes or until it is still slightly firm. Drain in a large colander and set aside to cool. In a small bowl, toss the chopped cucumber with 1/4 teaspoon of salt. Let it sit for at least 15 minutes, then drain and pat dry with paper towels. In a small saucepan, melt 2 tablespoons of butter and cook onions and cucumbers 6 to 8 minutes until soft and transparent but not brown. Transfer to a large mixing bowl and add chopped eggs, cooked rice, parsley and chives. Season with salt and pepper and moisten with a tablespoon of heavy cream, adding more if the stuffing seems too dry. Mix together lightly but thoroughly.

Wash the fish inside and out under cold running water and dry thoroughly. Fill the fish with the cucumber-rice stuffing, close the opening with small skewers and crisscross kitchen string around the skewers as you would lace a turkey.


Preheat oven to 350 degrees F. In a baking dish or roasting pan attractive enough to bring to the table and large enough to hold the fish, melt 1/4 lb butter over moderate heat. When the foam subsides, place the fish in the baking dish, raise the heat and cook for about 5 minutes until it is golden brown. Carefully turn over the fish and brown the other side. Sprinkle top with half of the bread crumbs and then turn the fish over again and sprinkle the other side with the remaining bread crumbs. Pour 1/2 cup boiling water around the fish and bring it to a simmer on top of the stove. Bake uncovered in the middle of the oven for 30 to 35 minutes or until fish feels firm when pressed lightly with a finger. Serve directly from baking dish.

 

This recipe has been generously contributed by www.fishingworks.com.
 



Crappie

The GSL also holds some nice crappie (calico bass) if you can locate them. We manage to get a few in the spring, and then they disappear! Sunfish are spotty: some areas of the lake hold good numbers while others you never see one. Rock Bass can be a nuisance at times especially if you are using live bait and hoping for walleye.

 


 

Baked Crappie Recipe

 

• 6 Crappies (approx. 3 lbs.)
• 1 stick butter
• Dash of Lemon
• Fresh parsley (chopped)
• Cajun Spice (Zatarans or Slap Ya Mama Cajun Spice)

 

Coat the bottom of an oven proof pan with butter. Place crappie fillets in pan, pour melted butter over the crappies and sprinkle each filet with Cajun Spice and the chopped parsley. Bake in a 400 degree F oven until the crappies are done, about 20 minutes. When you remove the crappies from the oven, sprinkle them liberally with Dash of Lemon. Serve immediately.

 

This recipe has been generously contributed by www.fishingworks.com.
 


 

Fried Crappie Casserole Recipe

 

• crappie fillets (enough to cover flat 2 quart casserole)
• enough milk to cover fish
• 1 stick butter or oleo
• 1 small bell pepper, chopped
• 2 cans shrimp soup
• 1 small can sliced mushrooms
• juice of 1 lemon
• 1/2 c. sherry
• salt and pepper to taste
• 2 dashes Worcestershire sauce

Soak crappie in milk 2 to 3 hours. Dip the crappies in flour. Brown in butter. Put into dish. Brown pepper and onions in butter until limp. Add shrimp soup, mushrooms and 1/2 mushroom juice, lemon juice, shrimp and season to taste. Pour over crappie fillets and bake at 350 degrees F for 30 to 40 minutes.

 

This recipe has been generously contributed by www.fishingworks.com.

 


 


 

Lemon Pepper Crappie Recipe

 

• 4 fresh crappie fillets
• 1 cup Lawry's Lemon Pepper with Lemon Juice Marinade
• 1 cup bread crumbs
• 1/2 teaspoon Lawry's Seasoning Salt
• 1/2 teaspoon Lawry's Lemon Pepper
• 2 tablespoons of vegetable oil
• 2 tablespoons butter or margarine
• 1/3 cup of light cream or half and half
• 1 tablespoon grated lemon peel
• 1/3 cup toasted, sliced almonds

 

In a resealable plastic bag or container, place crappie fillets and Lawry's Lemon Pepper with Lemon Juice Marinade. Marinade in refrigerator for 30 minutes.

In a shallow pan combine bread crumbs, Lawry's Seasoned Salt and Lawry's Lemon Pepper, mixing well. Remove crappie fillets from marinade and roll in bread crumb mixture until completely covered. In a large fry pan, heat oil and butter; add crappie fillets and cook for 3 to 4 minutes on each side, or until golden brown and crappie flakes easily. Remove to a serving platter and keep warm. Add cream and grated lemon peel to the pan drippings and bring to a boil; stirring constantly until slightly thickened. Spoon over fillets and sprinkle with almonds.

Serves 4.

Tip: Clean your catch and put immediately into plastic bag with marinade. Dinner's ready when you get home.

 

This recipe has been generously contributed by www.fishingworks.com.
 


 


 

Blackened Crappie Fillets

 

Mix first 8 ingredients in a small bowl and set aside. Heat an iron skillet over high heat until a white ash is noted on the
bottom. (This should be done under a commercial hood or outside unless ya'll enjoy a sooty house and an unrelenting
smoke detector.) Coat fillets evenly with the seasoning mix, patting it in by hand. Gently mist one side of the fillet with
cooking spray and place fillet, sprayed side down in hot skillet. Pour 1 teaspoon melted margarine on top of fillet. Cook for
1 to 2 minutes per side or until underside looks charred

Tip: double dipping makes a thicker coating. Serving 2 - 4 In all recipes I substitute cooking spray for the oil, butter or margarine. (Or use butter buds or very light margarine)
Freezer tip: Place fillets in freezer bag, fill with water, seal and freeze.

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Simple Oven-Crispy Crappies

 

• 2 lbs. of fresh crappie fillets
• 2 teaspoons of garlic salt
• 1 1/2 teaspoons onion powder
• 2 cup round buttery crackers, finely crushed
• 1 egg
• 1/2 cup beer
• Cooking oil

 

Mix garlic salt and onion powder thoroughly. Sprinkle 1/2 teaspoon over crappie fillets. Mix remaining garlic-onion powder seasoning into crushed crackers crumbs. Make wash by beating egg into the beer. Dip the crappie fillets in wash and then into seasoned cracker crumbs. Coat thoroughly. Heat about 1/4 inch of cooking oil to 375 degrees. When you drop crappie fillets in, they should sizzle. Fry about 4 minutes, turn and fry on other side. Fish should be golden brown.

 

This recipe has been generously contributed by www.fishingworks.com.
 


Crappie Scampi

 


Spray cookie sheet with Pam. Spread fillets evenly. drizzle with crushed garlic. Sprinkle with bread crumbs, season with xalt and pepper or fish seasoning. Broil until slightly browned.

 


 

Stir-fry Crappie Recipe

 

• 1 pound Crappie Fillets
• 2 Tablespoons Vegetable Oil
• 1 1/2 cups Celery, diagonally cut
• 1 Green Pepper, cut into 1/4-inch strips
• 1/4 cup Green Onions, chopped
• 1/2 cup fresh Mushrooms, sliced
• 1 Tablespoon Cornstarch
• 1/4 teaspoon Garlic Powder
• 2 teaspoons instant Chicken Bouillon*
• 1/4 cup Soy Sauce
• 1 1/2 cups Chicken Stock or Water

 

Heat oil in heavy skillet. Cut crappie fillets into 1 1/2-inch strips. Sauté the crappie fillets and vegetables for 3 minutes. Add cornstarch, mixed with seasonings, soy sauce and liquid. Bring to a boil for 3 minutes, until thickened and hot. Serve over hot cooked rice.

*If you use chicken bouillon dissolve it in 1 1/2 cups water. If you use chicken stock omit the bouillon.

 

This recipe has been generously contributed by www.fishingworks.com.



 


Perch

Great Sacandaga Lake has plenty of perch, and rock bass! Nice size perch are found throughout the lake, and the rock bass can be a problem at times, but always fun for the kids! You do not have to be a kid to enjoy catching and eating perch! Sometimes they’re harder to locate than walleye, but run a real nice size. I find May and then September/October the best time of the year to catch good numbers of perch.


 

Sauteed Lake Perch Recipe
Submitted by: Arthur Calloway; The Caucus Club

 


Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.

 

This recipe from CDKitchen for Caucus Club`s Sauteed Lake Perch serves/makes 4
 



Pepper-Crusted Lake Perch in Red Wine Sauce


Here’s a great example of a fish dish that begs for a red wine to accompany it. If you’re an inland resident who loves to fish, this dish is especially flavorful made with “today’s catch!” If you prefer, you can use less pepper than I do.Makes 6 servings2 tablespoons coarsely ground mixed peppercorns (black, green, pink)

 

 

In a pie plate or a low-sided bowl mix the peppercorns with the breadcrumbs and sea salt. Just before you are ready to start the cooking, coat both sides of each fillet with the mixture. (If you do this too far in advance, the coating may become soggy and pick up too much oil.)

Warm a sauté pan over low heat. Put in the oil and butter and raise the heat to medium-high, until the butter is melted. When you put the fish fillets in the pan, you should hear a searing noise. (In other words, you want the oil to be hot enough!) Sauté the fish for 2 to 3 minutes on each side.

After cooking the fish, remove it from the pan and keep warm on a covered platter.

 

Sauce:

Add 2 tablespoons butter and all the shallots to the hot pan. Sauté the shallots over medium heat for about 3 minutes, then pour in the red wine. Add the garlic and thyme, raise the heat, and cook until the wine is reduced by half. Remove the pan from the heat and stir in the mustard. Add freshly ground pepper and taste before adding salt. It may very well be salty enough.

 

To serve, arrange the fish on hot plates. Strain the sauce through a fine sieve, pressing down on the onion to extract as much flavor as possible.

 

Ladle some sauce over the fish and serve at once.Wine Tip: St. Supéry’s 2001 Syrah would be ideal with this fish. It’s their first vintage of this yummy wine -- available only at the winery or in their on-line store. Aromas of blackberry and raspberry are framed by toasty coffee-scented oak, while mulberry, cranberry and black cherries linger on your palate. (www.stsupery.com)

 

This recipe from www.chef2chef.net
 


Perch Fillet With Tomatoes and Onion
From Kings cooking studio. Goes well with cous cous or rice.
by Oolala 15 min | 10 min prep | SERVES 4

 

 

Preheat oven to 325 degrees F.

Coat a baking dish with canola oil thoroughly and add the fillets skin side down.

Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.

While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.

Heat the oil and add the garlic and onions.

Once the onions are translucent, add the tomatoes and parsley.

Continue to saute for approximately 5 minutes over medium heat.

Remove the fillets from the oven and serve with the tomatoes and onions on top.

 

This recipe from www.recipezaar.com
 


French Style Roasted Perch With Fennel, Tomatoes and Wine Recipe


A delectable roasted fish and vegetable dish that is very popular in the South of France, especially Provence. I have listed Perch as the fish to use in this recipe, but Bream, John Dory, Halibut or Tilapia would also work very well. An elegant dinner dish, which needs very little attention, making it the perfect recipe for when you have company! Serve alongside poached or steamed seasonal vegetables, with wild rice or a simple salad.
by French Tart

·         pepper

 

Pre-heat oven to 250C/495F/Gas 9.

Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.

Wash and pat the fillets of perch dry - set to one side.

Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.

Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.

Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.

Place the fillets of perch on top of the vegetables.

Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.

Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.

Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.

Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.

 

This recipe from www.recipezaar.com
 


Perch-Almond Recipe

 

 

Combine milk and egg. Mix flour and salt. Dip fish into egg mixture, then coat with flour mixture. Saute fish in oil over medium heat, turning once. Meanwhile, combine remaining ingredients in saucepan and saute over medium heat for 5 to 7 minutes. Transfer fish to serving platter. Spoon mushroom/almond mixture over fish.
Yields 6 servings.

 

This recipe from www.freshfish4u.com
 



      Trout     

 

The Rainbow population is excellent, thanks in part to the Great Sacandaga Lake Fisheries Federation, who annually stock the lake with good numbers of Rainbow. The rainbows start hitting in late May, peak in July, and another peak in the Fall. The most productive method is trolling with spoons, lures, and rigs with night crawlers. Drifting with live bait works, and so does anchoring at night. Early season they are shallow, by July rainbows seek out the colder water area near the thermo cline, and occasionally coming up shallower to feed. Rainbows aren’t hard to catch if you have the right equipment; such as downriggers, planer boards, dipseys, jet drivers, snap weights, or lead core line. Early in the season they are pretty much scattered all over the lake, but summer hot weather forces them to run deeper, and seek the deep holes. Each year in August some of the rainbows make a run up area creeks for oxygen, possibly feeding on bait fish and then in September they return to the Main GSL and excellent fishing can occur.

 

The first big trout I ever saw was 15 or 20 years ago while fishing the Great Sacandaga Lake with a friend. It was just over 10 pounds. Customers manage to land one or two big browns each year. The pictures on this page show a few of the nice Brown Trout that the GSL produces. Browns don’t act like rainbows! You need to think different when seeking out one of these giants.


 

Lake Trout in Chablis Cream

 

Clean trouts, put them in a buttered baking pan, dice onions and add over the fillets, and cover with some flakes of butter. Add chablis and bake at 375 F, in a preheated oven for 25 minutes, then remove fillets, and place them on a warm plate and cover with paper towel to keep warm.

Pour remaining liquid from baking pan into saucepan, then add the cream and reduce liquid to 1/2. Flavor with herbs, add salt and pepper if necessary. Serves 4.

 

This recipe from www.freshfish4u.com
 


Sourdough-stuffed Trout
The tangy crunch of sourdough stuffing, flecked with morsels of green pepper and green onion, transforms these baked trout into an exciting entree.

 

 

Preheat oven to 400°. Cut enough bread into V2-inch cubes to make 2 cups (reserve remainder for other uses). Spread bread cubes in single layer on baking sheet and bake, stirring occasionally, until cubes are dry and crisp (about 10 minutes). Remove from oven and pour into a bowl; combine with parsley, the 1/2 teaspoon salt, pepper, green onion, and green pepper. Drizzle wine and 2 tablespoons of the butter over bread; mix lightly. Wipe fish with damp cloth, inside cavities and outside. Brush cavities with some of the remaining butter; sprinkle lightly with salt and pepper. Stuff cavities loosely with bread mixture, dividing mix. If you are using Lake Trout and the stuffing is cold, it will take 35 - 40 minutes to bale. If you are using small Rainbow or Brook trout, it will take 10 - 12 minutes less.

 

This recipe from www.freshfish4u.com
 


Drunken Trout Recipe

 


Cut Trout filets into serving size pieces. Mix all other ingredients in a medium non metal bowl. Marinate trout fillets in mixture for 1-2 hours in refrigerator. Broil or grill fillets 5 minutes per side till it flakes easily.

 



Pepper Trout with Honey Butter

2 Trout Fillets Skin removed

1 Tablespoon Black Pepper, crushed

1 Tablespoon White Pepper, crushed

2 Tablespoons Oilve Oil

1 Stick Butter or Margerine, softened to room temperature

2 Tablespoons Honey


Mix the honey with the softened butter and set aside. Cut Trout filets into serving size pieces. Coat both side of the trout with the crushed pepper. In a skillet heat the oilve oil to medium heat. Fry the fillets for 4 minutes then flip and cook the other side for 5 minutes. Remove trout from the skillet and coat with the honey butter mixture and serve.


This recipe from www.LakeMichiganAngler.com
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Simple Grilled Trout Recipe

Sometimes the simplest recipes are the best. Grilling fresh Trout is an excellent method of cooking. Grilling Trout outdoors on a barbecue grill gives a slight smoky taste to the Trout.

To start, select fresh filets of Trout with the skin removed. Cut the filets into 4 inch pieces. Start the grill and get the coals white hot. Coat the Trout pieces lightly with olive oil, this will help prevent sticking to the grill. Place the Trout on the grill and cook for 5 minutes with the skin side down. Then carefully turn the Trout to the other side for 4 minutes. Do not turn the Trout filet more than once or it might start to crumble. The filet should flake easily when done. Remove and serve.


This recipe from www.LakeMichiganAngler.com
 


Racine Barbecued Lake Trout
We received this recipe from a member of Salmon Unlimited of Wisconsin from Racine Wisconsin.

 

 

Measure a doubled aluminum foil sheet large enough for the Lake Trout filets. You will need two large pieces, one for the top and one for the bottom. Rub the foil with margrine. Cut the Onion into slices and place the separated rings on the aluminum foil. Place the Lake Trout filets on top of the onion. Pour the Barbecue Sauce on top of the filets. Place more onions on top of the filets. Place on top another piece of aluminum foil. Crimp the edges of the aluminum foil to enclose the filets. On a hot grill place the aluminum foil package. Grill for 5 minutes per side. Serves four.


This recipe from www.LakeMichiganAngler.com
 


Trout Almondine Recipe

 


Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Preheat the Broiler. Cut lemon in half and use the juice from one half of the lemon to rub on the filets. Broil the filets for 3 to 4 minutes per side. Remove from the broiler and sprinkle the sliced almonds on the filets. Return the filets to the broiler to brown the almonds, about 1-2 minutes. Cut the remaining lemon into slices and garnish the filets with the parsley and lemon slices. Serves four.

 

This recipe from www.LakeMichiganAngler.com
 


Poached Brown Trout Recipe

 

Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Heat the butter or margarine in a large skillet. Add the onion slices and saute till tender. Add the milk and the brown trout filets. Simmer on medium heat for 5 minutes per side turning only once. Remove the filets. Thicken the milk sauce with onions with the cornstarch. Pour over the filets. Garnish with lemon slices and parsley. Serves four.

 

This recipe from www.LakeMichiganAngler.com
 


Trout & Mushrooms in Cream
Whole trout and a quantity of small mushrooms sauté to buttery tenderness; cream-enriched pan drippings make the satiny sauce for an appealingly simple dish.

 

In a wide frying pan, melt butter over medium-high heat; add mushrooms and sauté, stirring frequently, until golden brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside. Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter. Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch-thick fish (measured in thickest portion), allow 10 minutes total—5 minutes on each side. (Allow same ratio of thickness to time—1 inch:10 minutes—for fish of all thicknesses.) When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish. After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings. Spoon immediately over fish and mushrooms, and serve. Makes 4 servings.

 

This recipe from www.freshfish4u.com
 


 

 

Lake Trout Marsala

 

 

Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Heat the butter or margarine in a large skillet. Add the onion slices and mushroooms and saute till tender in the skillet uncovered. Put the flour in a plastic bag, add the trout filets and shake to coat the filets with flour. Move onions and mushrooms to the side of the pan and add the lake trout filets, skin side down. Cook with medium heat for 5 minutes, turn the filets. Add 1 cup the Marsala wine, reserving 1/2 cup, do not pour directly on the filets. Cook the filets for 4 minutes uncovered on medium heat. Remove the filets. Add the remaining 1/2 cup of Marsala wine and deglaze the pan. Serve over wide Egg noodles. Serves four.

 

This recipe from www.LakeMichiganAngler.com
 



Steelhead with Wild Rice and Mushroom Sauce Recipe

 

 

 

Cook the Wild Rice and set aside while preparing the fish and sauce.
Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Cut the filets into serving size pieces. Heat the butter or margarine in a large skillet. Add the chopped onion with mushrooms and saute till tender. In a separate bowl combine together the wine, milk, rosemary and mushroom soup. Add the steelhead fillets to the skillet with the onions and mushrooms. Pour the sauce mixture immediately over the steelhead filets. Simmer on low heat for 15-20 minutes, till the fish flakes easily. Do not cover.

Place some Wild Rice on each plate. Add the filets. The sauce should thicken during the cooking process. Pour over the filets. Garnish with parsley. Serves four.

 

This recipe from www.LakeMichiganAngler.com
 




Carp

Carp you say? Yes carp, commonly called “ the poor man’s salmon”. They are very abundant in the GSL, seen around the docks all season long. Believe it or not some people find them quite sporting on light tackle or fly rod. Every now and then I do get requests to fish for them. Kids love to carp fish also, providing a good opportunity for kids to learn to properly fight a fish on rod and reel.

 

More Info/Photos from Walleye wizard Guide Service


 

Baked Carp

 

Have the fish opened at the gills and the intestines drawn out through the opening. Wash the flesh with vinegar and let it stand for fifteen minutes. Fill the fish with a bread stuffing, and sew the head down firmly. Brush the fish all over with an egg, cover it thickly with bread crumbs and a few lumps of butter. Put 2 chopped onions and a bunch of parsley in the pan, and a cup of water mixed with 1 teaspoonful of Worcestershire sauce. Bake for an hour in a moderate oven, basting occasionally. When the fish is done, place it on a heated platter and garnish with slices of lemon. Add enough water to the gravy in the pan to make a half pint. Thicken with a tablespoonful of flour rubbed into 1 of butter. Cook for a moment, strain, add the juice of a lemon, and pepper and salt to taste. Serve in a gravy-boat.

 

This recipe from www.bassonhook.com
 


Buttermilk Fried Carp Fillets

 


Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets. Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time. Stir the salt into the biscuit mix. Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides. Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.) Drain on paper towels. Serve with lemon wedges if available. Serves 4-6  This recipe from www.bassonhook.com
 


Carp Cakes

 


Mix carp, potatoes, bacon grease, butter, salt, pepper and paprika; then add beaten egg, Shape into cakes and pan fry in hot grease until a golden brown .

 

This recipe from www.bassonhook.com
 


Carp Casserole

 


Preheat oven to 350 degrees F. Combine ingredients. Place in greased loaf pan. Bake for 40 minutes. Serve with fresh salad, small boiled and buttered potatoes sprinkled with parsley, and creamed peas.

 

This recipe from www.bassonhook.com
 



Carp Chowder

 


Simmer carp, onions, celery, thyme, salt and pepper slowly in water for 30 minutes. Thicken with a mixture of butter and flour. The following carp chowder recipe requires
that the fish be precooked, chilled and then separated from the bones.

 

This recipe from www.bassonhook.com
 


Carp with Endives, Cilantro, and Butter

 

Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet. Using a food processor, blend butter, cilantro, parsley, spinach, shallot, black pepper and ground turmeric for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs. Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside. Wash carp fish with water. Place fish inside the roasting bag and top with the endive leaves and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors. Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad. Serves 4

 

This recipe from www.bassonhook.com



Carp in Beer

 


Mince onion, add celery, bay leaf . thyme, parsley, beer and salt. Bring to a boil . Cut carp into pieces and place in the sauce. Cook for 10 to 15 minutes on low f ire. Remove carp from sauce and thicken sauce with gingerbread crumbs. Strain sauce and stir in butter. The sauce must be creamy and hot; pour it over the carp.

 

This recipe from www.bassonhook.com
 


Carp Roasted with Onion

 

Cut up cleaned carp into large sections. Cut out small pockets in the carp meat. Sprinkle with salt. Mix grated onion with parsley and a little oil. Rub this mixture over the carp. Fill the holes also with a little of this mixture. Spread caraway seeds over the meat, pour some lemon juice on top. Roast in the oven at 350 degrees F. for about 30 minutes or until done. Serve with potatoes, roasted, mashed, or fried.

 

This recipe from www.bassonhook.com
 


Carp Sausage

 

Skin and fillet the fish, removing mud vein. Partly freeze the fillets and then grind them into a fine mash in a meat grinder. For every one pound of ground carp, add 1/4 to 1/3 pound of beef hamburger, and 1 Tablespoon commercial poultry and sausage seasoning. Mix well. Form into patties and store in the refrigerator for 24 hours. The patties can then be frozen or cooked immediately. Place patties in a frying pan over medium heat and fry 4 to 5 minutes on each side. Do not overcook. These cooked patties, (cold or still hot) make excellent sandwiches with lettuce, mayonnaise or tartar sauce.

 

This recipe from www.bassonhook.com
 



Carp Stew

4 pounds carp

¼ pound bacon

¼ cup onion, chopped

1 cup tomatoes

¼ teaspoon sal t

¼ teaspoon sugar


Fry bacon in a dutch oven or small kettle until crisp. Add other ingredients and simmer for 45 minutes.

This recipe from www.bassonhook.com
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Carp with Red Sauce

1 pound carp fillets, skinned and cut 3/8-inch thick (cutting shortens "floating bones" so cooking can break them down)


Unsaturated vegetable oil, heated in a deep fryer

Batter:

·         1 cup cold water

·         1 egg

·         1/4 c oil

·         1/4 cup flour

·         4 teaspoons cornstarch

·         1 teaspoon baking powder

·         1 t salt

·         1/2 teaspoon MSG, if you're not allergic to it

Red Sauce:

·         1 cup catsup

·         1 cup chili sauce

·         dash of Tabasco

·         dash of Worcestershire

·         squeeze of lemon

·         3 Tablespoons pure ground horseradish

·         salt and pepper to taste

 

Mix water, egg and oil before adding other ingredients. Dip strips in batter, drop them into a deep fryer. Cook until done, drain on paper toweling. Much like hors d'oeuvres. (Dip into the red sauce.) Serves 2-4.

 

This recipe from www.bassonhook.com
 


 


Sauces


 

Tartar Sauce for Carp


Mix and chill for 1/2 hour.

 

This recipe from www.bassonhook.com

 


 

Orange Sauce

 

 

Make a roux with flower and butter. Add orange juice to the mixture until you get the desired consistency. Add orange peel, dash of white pepper and soy sauce to taste.

 

This recipe from www.freshfish4u.com
 



Lingonberry Sauce
Delicious served over Salmon

 


Lightly brown pine nuts in the butter using medium heat. When browning is done add Lingonberry Sauce and lemon juice. Whisk ingredients until smooth and add salt & white pepper to taste.

When buying Lingonberry Sauce you can buy the sauce strained or not strained. The unstrained will give sauce a little texture and the strained will be smooth

 

This recipe from www.freshfish4u.com
 


Red Raspberry Vinegar Sauce
Delicious over cooked Salmon

 


In a sauce pan sauté Shallots in butter until tender. Add raspberry vinegar and over medium heat, heat until the volume is ½ of original volume. Then add butter in small amount and whisk as butter melts. After adding all the butter and the butter has melted whisk until very smooth-now add white pepper and salt and pour sauce while hot over cooked Salmon.

 

This recipe from www.freshfish4u.com

 


Shark Anchovy Butter Sauce

 


Melt butter over low heat-blend in Anchovy paste and pepper-baste your fish several times during your grilling.

 

This recipe from www.freshfish4u.com

 



Ponchatrain Crab/Shellfish Sauce

 


In a stainless pan simmer the cream, butter & mustard over medium heat until cream is reduced and begins to thicken. Add crab, shrimp and/or crayfish, parsley, cajun seasoning, and salt & pepper. Remain on the heat until the mixture is hot-Serve over fish which has been placed on a bed of cooked rice.

 

This recipe from www.freshfish4u.com
 


Tarragon

 

 

A Hollandaise Sauce flavored with Tarragon is a very versatile seafood sauce. This sauce can be used on both hot and cold seafoods. If Tarragon is fresh the leaves may be chopped finely or leaves rip or broken while cooking-strained out before using. In a double boiler combine eggs & wine-whisk until fluffy, add butter, lemon juice, salt, pepper, & tarragon. Heat sauce until sauce thickens. Strain our pieces of tarragon and serve hot or cold.

 

This recipe from www.freshfish4u.com


Orange Butter Sauce

 

This mixture is spread or poured over grilled or baked fish just before it is served.
This mixture is excellent for Swordfish, Tuna, or Redfish (that has not been blackened).
Melt butter in pan, add orange juice and lemon zest. Add cornstarch to thicken sauce. Spread onto grilled fishes.

 

This recipe from www.freshfish4u.com
 


Mustard-Dill Sauce

 

 

In a small food processor fitted with the metal blade or in a blender, combine the Dijon mustard, dry mustard, sugar and vinegar. Pulse to combine. With the motor running, slowly add the peanut oil and continue to process until the sauce thickens. Transfer to a bowl and fold in the dill. To serve, remove and discard the dill sprigs,Serve the sauce on the side.

 

This recipe from www.freshfish4u.com
 


Seasoned Ginger-Lime Butter

 

 

This mixture is for Salmon, Sword Fish or Tuna. Sauté onions in two tablespoons of butter (4 minutes), add wine and cook for 4 minutes, let cool, in blender add mixture and remaining ingredients-pulse to combine (Do Not Over Process) then spread onto grilled fishes or seafood's.    This recipe from www.freshfish4u.com
 


Seasoned Shallot Butter Sauce
This mixture is spread or brushed onto any grilled fish steak or fillet.

Sauté Shallots in 2 tablespoons of butter (3 minutes), add wine and cook for another 4 minutes, let cool then add remaining butter, spices, salt and pepper.

This recipe from www.freshfish4u.com
 



 


Land Locked Salmon

            Many people still do not realize that GSL does have some Landlocked Salmon, and occasionally you get one or two in a day of fishing. The last couple of years my customers manage to catch 2-6 a season, while back about 6 years ago I had a season we caught 20 in the Great Sacandaga Lake. I would not imply you could just target Land locks, but certainly have a good chance while fishing for rainbows. The gentlemen pictured below were lucky enough to catch a GSL Landlocked Salmon. Most of the Landlocks are caught several miles above the Bachlerville Bridge, fishing similar set-ups used for rainbows.. Early in the Season they can be caught right in the water wash of the motor, they are not afraid of the boat at all. Their name in Latin means “ leaper” and that they do, sometimes as many as nine leaps and jumps, making for some nice action.