Wild Thing Sportfishing Charters - Ludington, MI



Below are some of Steve's favorite recipes for fish and game.

Captain Frank’s Fish Boil – (Poor Man’s Lobster)

  • - Red (new) Potatoes (cut a small slice from each end to enhance flavor) 2-4 per person depending on size
  • - Small Yellow Onions (peeled with a small slice removed from each end – 2 per person)
  • - Carrots (a 1# bag or so)
  • - Salmon, Trout, or Whitefish (Skinned or Scaled if leaving skin on) - chunked -2-3” pieces (or larger if you like).

I like to fillet the bones out. Canning/Pickling Salt Spices (optional) Butter Lemons Small servings can be boiled in a stove top pot. For larger gatherings use a 30 quart propane turkey fryer. For family sized meal 1 gallon of water is sufficient – use more for larger gatherings. Add ½ cup of canning salt per gallon of water and bring to a rapid boil. You can enhance the flavor of your fish boil with celery, garlic cloves, sea food seasoning, bay leaves, peppercorns or other spices/herbs if you like 

I prefer to use only the salt. After adding the ingredients, begin timing after the water returns to a boil. Add the potatoes and boil for 12 minutes. Add the onions and boil for 6 minutes. Add the fish and boil for 5-10 minutes – until it is flaky, but not falling apart. It’s done! The fish is much easier to handle if you use a deep fryer basket – otherwise use something like an ice fishing skimmer to remove everything from the hot water. For stove top pots just pour everything into a colander and drain. Add lots of melted butter to the whole mess or heat up the butter separately and let everyone use it to suit their own taste. Goes great with corn on the cob, cole slaw, hard rolls or dark bread and lemon. Don’t forget a cold beer. If you have enough room you can add the corn on the cob right in with the fish boil ingredients, otherwise just boil the corn for 5-10 minutes in a separate pot. In Door County, Wisconsin the fish boil is generally followed by a slice of Cherry Pie – that’s if you still have room for it. -- Enjoy!


Baked Salmon / Oven Style

  • - 1 or 2 salmon fillets (skin either on or off)
  • - Lemon Juice
  • - Butter
  • - Seasonings you prefer (I use garlic salt, pepper, and Louisiana Cajun seasoning)
  • - Onion (fairly thinly sliced)

Preheat oven to 350 degrees. Lay the salmon fillets in a baking dish skin side down. Splash on the lemon juice and place pads of butter along the length of the fillet. Now sprinkle your seasonings over the entire fillet and cover with a few slices of onion. Place cover on baking dish.

Bake at 350 degrees from 11-12 minutes for thin fillets and up to 15-17 minutes for thicker fillets. You want it moist and flaky. The longer it bakes the dryer and tougher it becomes.

Goes very well with wild rice, salad, and white wine.


Baked Salmon / Gas Grill Style

Lay out salmon on a sheet of aluminum foil. Baste and butter the fillets the same as above. Cover with another sheet of aluminum foil and fold the outside edges of the foil together to seal it in. Bake at 350 degrees, the same as oven style (left)


 Grocery Bag Salmon / Outdoor Style

Fillet the salmon and leave the skin on. Place the fillet, skin side down on a paper grocery bag. Trace the fillet and cut the pattern out of the bag. Place the fillet on your paper pattern, baste and season to taste and place it on the preheated grill. You would think that the bag would ignite and burn but it doesn’t. It absorbs moisture and juices from the skin and stays intact. When the fish is done place it face down on your serving dish and peel off the bag and skin in one easy motion. Viola! -- Your salmon is ready to eat.



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