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Eating Steel! - 9/23/2008 1:15:52 PM   
tippecanoe


Posts: 126
Joined: 8/13/2008
Status: offline 		If you do eat Steel Head, How do you Prepare it?  Ive noticed some interesting recipes on here in a couple other threads, so Let me know, Im always up for trying something different.  I usually take fillet and salt and pepper it, then take thinly sliced lemon and lay on both sides of it, -my mouths watering now- then mix some butter and garlic in an onion chopper, and spread it on.  i wrap it up and grill it.  What do you guys have going on?
Post #: 1
RE: Eating Steel! - 9/23/2008 1:19:38 PM   
griffon

 

Posts: 1302
Joined: 10/30/2003
Status: online 		I like to put mine in soy sauce, brown sugar and onions overnight.  Next day, put it on the grill.  Spritz with a little Orange juice and serve.  Really a nice flavor and simple to prepare.

(in reply to tippecanoe)
Post #: 2
RE: Eating Steel! - 9/23/2008 1:37:15 PM   
Bughawk


Posts: 5912
Status: offline 		An easy home smoking recipe is to cover the fillets with a 50/50 mixture of brown sugar and kosher salt and let sit in the refrig overnight.  The next day remove the fillets from the frig and wash off the salt and sugar.

Set up your grill so it will produce smoke and is at the lowest temperature possible.  What I do is put a pan with soaked wood chips one side of the grill and turn the burner on under it.  Be sure to keep the lid closed.  This allows the smoke to build up inside and for the heat to go up as well.

Once it starts to smoke,  I put the fish on the other side of the grill with the burner turned off.  That way the fish gets indirect heat and smoke.  After about 10 minutes or so, I turn the fish over and let sit for another 10 minutes.  Depending on how thick the fillet is or if I have more than one, it may take a bit longer.  You will know the fish is done when it starts to flake.

If you have any smoked steelhead left over, flake it up and remove any bones.  Take a package of cream cheese and soften it in the microwave.  Don't over do it.  Add some chopped green onions, a bit of garlic, chopped parsely, salt and pepper and dill if you like to the cream cheese.  Add the fish and mix well.  This makes a nice spread.  You can sour cream to the mixture if you want it to be more like a dip.  It goes very well with whole wheat crackers and a microbrew beer of your choosing.

Another simple recipe is to poach the steelhead fillets.  I like to make up a poaching liquid containing a bottle of dry white wine, about a half volume of water, one small onion, a couple of stalks of celery, a shredded carrot, salt, pepper and dill.  I mix all the ingredients together and just bring to a boil and then turn it down to a very low simmer.  The idea here is to not boil the fish, but allow it to poach.  Put the fish into the hot liquid and let stand for about 10 minutes per inch thickness of the fish.  I usually don't let it go much more than 10 minutes, but 15 minutes should be OK.  Remove the fish, cover tightly and refrigerate.  Serve cold with crackers and brie cheese along with a nice white wine.

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Post #: 3
RE: Eating Steel! - 9/23/2008 1:37:52 PM   
catchinfish


Posts: 128
Joined: 11/22/2007
Status: online 		Mine is pretty plain and simple.  Melt some butter in the frying pan, put a light coating of bread crumbs on both sides of your fillets and let it sizzle in the pan.  For flavor I will sprinkle some garlic salt and pepper.  Sometimes I will use some lemon and orange peel, this gives it a great flavor.  My secret ingredient is honey.  Just pour a small amount of honey in the pan and it will really give the steelhead a nice bite to it.

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Post #: 4
RE: Eating Steel! - 9/23/2008 1:41:52 PM   
joebaker79

 

Posts: 1526
Joined: 11/13/2003
Status: offline 		I think grilling is best but baking works well.  You can stay basic and do s + p, olive oil, lemon juice, dill and throw it on the fire, or go more complicated.  Other herbs and spices to use would be thyme, garlic, chives, paprika.  I like to take a skinless filet and do it blackened cajun style with lemon juice.  Damn good.  Another one is to bake the fish just before it is done and put a topping of dijon mustard and crumbled potato chips in a thick layer on top of the fish, finish in broiler until topping is browned.  Too many to think of right now, one more would be baking or sauteeing in a white whine sauce.  Brown a filet in olive oil and butter, put fish on plate with sea salt and cracked pepper, add to remaining butter and oil in pan 1/2 cup white wine, garlic cloves, and shallots.  Reduce until sauce thickens and alcohol is dissolved, pour over fish.

Now smoking fish and smoked dips are a whole nother ballgame. 

Don't discount fish cakes from steelhead.  Poach chunks of fish in beer, mash with potato masher, add dijon, mayo, an egg or two, crushed saltines, assorted seasonings to taste, mix up, form into patties, add a few extra crackers to surface of patty, fry in oil.  Serve with tartar or cocktail sauce and lemons.  If you need recipes for tartar and cocktail I can provide them, really makes a difference than the storebought variety.  

(in reply to griffon)
Post #: 5
RE: Eating Steel! - 9/23/2008 2:12:55 PM   
Johnny_Johnson


Posts: 51
Joined: 9/22/2008
Status: offline 		I bread mine with Shore Lunch as a beer batter recipe and fry it up in veggie oil.  Easy and delicious!

(in reply to joebaker79)
Post #: 6
RE: Eating Steel! - 9/23/2008 2:13:35 PM   
Fishtamer

 

Posts: 109
Joined: 1/21/2007
Status: online 		I like releasing the fish & licking my fingers clean to get the full, natural flavor.

(in reply to joebaker79)
Post #: 7
RE: Eating Steel! - 9/23/2008 2:18:43 PM   
Skip16503


Posts: 2246
Joined: 4/4/2001
From: Erie Pa
Status: online 		JUST SAY NO

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Post #: 8
RE: Eating Steel! - 9/23/2008 2:21:16 PM   
Bughawk


Posts: 5912
Status: offline 		Skip,

I would most definitely say that would be the response for your avitar....

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Post #: 9
RE: Eating Steel! - 9/23/2008 2:22:13 PM   
Brad1

 

Posts: 247
Joined: 7/11/2005
From: Monroeville, PA
Status: offline 		1) Fillet the steel head, removing the skin and bones.
2) Marinade the fillets overnight. I've tried several marinades. Ken's herb & garlic, Lawry's Teriyaki both have been good.
3) Preheat grill.
4) Lay double layer of foil on counter and spray non-stick on it.
5) Lay marinaded fillet on foil. Lay fresh asparagus on fish and tightly wrap foil.
6) Grill the foil wrapped fish for about 30 to 45 minutes, flipping once.


(in reply to joebaker79)
Post #: 10
RE: Eating Steel! - 9/23/2008 2:22:58 PM   
Skip16503


Posts: 2246
Joined: 4/4/2001
From: Erie Pa
Status: online
quote:

ORIGINAL: Bughawk

Skip,

I would most definitely say that would be the response for your avitar....


PAFISHERMAN1981 Wanted her He can have her  LOL

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Post #: 11
RE: Eating Steel! - 9/23/2008 2:32:21 PM   
Bughawk


Posts: 5912
Status: offline 		Oh my.....

On a different note, I with quite a few recipes coming in, I wonder if someone from say a club like the PSA would want to compile them and come up with a Lake Erie Steelhead cookbook.  May be with a catchy title such as,

From Steelhead Alley to your plate

Just a random thought.

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pax vobiscum +

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Post #: 12
RE: Eating Steel! - 9/23/2008 2:40:28 PM   
cooljauman


Posts: 269
Joined: 8/6/2008
From: Clearfield/Slippery Rock
Status: offline
quote:

ORIGINAL: Brad1

1) Fillet the steel head, removing the skin and bones.
2) Marinade the fillets overnight. I've tried several marinades. Ken's herb & garlic, Lawry's Teriyaki both have been good.
3) Preheat grill.
4) Lay double layer of foil on counter and spray non-stick on it.
5) Lay marinaded fillet on foil. Lay fresh asparagus on fish and tightly wrap foil.
6) Grill the foil wrapped fish for about 30 to 45 minutes, flipping once.





this is making me hungry...............

sounds damn good to me


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Post #: 13
RE: Eating Steel! - 9/23/2008 2:52:05 PM   
bclev

 

Posts: 69
Joined: 2/1/2005
From: Blairsville, PA
Status: offline 		I don't really care for steelhead, or trout for that matter, but I do like Poor Richard's cajun smoked steelhead.  I usually have a few of them each year.

(in reply to cooljauman)
Post #: 14
RE: Eating Steel! - 9/23/2008 3:07:02 PM   
schlemoc

 

Posts: 180
Joined: 9/6/2004
Status: offline
quote:

ORIGINAL: Bughawk

On a different note, I with quite a few recipes coming in, I wonder if someone from say a club like the PSA would want to compile them and come up with a Lake Erie Steelhead cookbook.  May be with a catchy title such as,

From Steelhead Alley to your plate

Just a random thought.


Thats a really good idea.  It'd make a great fundraiser and I'm sure some of the local baitshops would permit selling it since it may increase their sales as well. 

(in reply to Bughawk)
Post #: 15
RE: Eating Steel! - 9/23/2008 3:52:22 PM   
seejib


Posts: 192
Joined: 10/1/2007
Status: offline 		If its your first catch you must bite the head clean off as soon as its landed, kinda like drinking the blood of the first buck you get. It will put more lead in your pencil, swear to you know who. 

Please make it rain soon or were going to all loose it!!

(in reply to schlemoc)
Post #: 16
RE: Eating Steel! - 9/23/2008 4:01:16 PM   
bulldog1


Posts: 265
Joined: 6/5/2008
Status: offline 		SKIP, PLEASE.... back to the other avatar!!!

(in reply to seejib)
Post #: 17
RE: Eating Steel! - 9/23/2008 4:26:09 PM   
Lundking


Posts: 22
Joined: 6/19/2008
Status: offline 		Okay Skip ..... 4 nice pics in a row then OHHHH GOD AHHHH!!!!! JUST TAKE IT OFF!!!!!  

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Post #: 18
RE: Eating Steel! - 9/23/2008 4:59:15 PM   
ShutUpNFish


Posts: 1135
Joined: 3/16/2007
Status: offline 		I just posted this in another thread...

Here is a failproof recipe to try.  First fillet the fish and leave the skin on.  When ready for the seasonings, make sure to pat the fish completely dry(this IMO is the most important step when prepping any fish for cooking) Sprinkle liberally with fresh lemon juice then drizzle with olive oil.  Add fresh chopped garlic or garlic powder will do.  Season to taste with salt and pepper then finally sprinkle with freshly chopped parsley.  Let marinade in the fridge for a few hours.  Brush olive oil on the grille surface then preheat the grille to about 350* on high. Add the fillets right on the grille, skin down...DON'T USE FOIL!  And turn down to low....Let these babies grille for about 7 or 8 minutes or until you see the meat starting to flake...NEVER TURN THE FISH OVER!  Take the fillets off the grille and put onto a dish and drizzle with some more olive oil and serve.....It is truely unreal!  No fishy taste and the meat seperates easily from the skin.  The grille flavor is amazing and the key...thats why you should not cover it at all.  Try it and let me know what you think. 


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Post #: 19
RE: Eating Steel! - 9/23/2008 5:36:36 PM   
genieman77

 

Posts: 1529
Status: offline 		1 steelie
gutted and cleaned, head on or off, your choice
1 cup cedar chips
1 cup horse manure (cow manure can be substituted)
Must be fresh... none of that dehydrated stuff

Mix Horse manure and cedar chips together
Stuff steelie
wrap in foil
Bake in a pre-heated oven @ 350 for 20 minutes

remove from oven
scoop out manure and cedar chips
Discard steelie and eat the stuffing

Cause the shiet and chips will taste better than the steelie anyway


..L.T.A.

(in reply to ShutUpNFish)
Post #: 20
RE: Eating Steel! - 9/23/2008 6:30:50 PM   
joebaker79

 

Posts: 1526
Joined: 11/13/2003
Status: offline 		How'd I know someone was going to do the old fishplank or horse manure joke? To that I say learn how to cook. I understand personal tastes but....my mother in law is a gourmet chef (literally, not by hobby) and does wonders with steelhead and has taught me over 10 years how to properly prepare all types of fish. The ways we have made steelhead have never once been not liked by one single eater. Now if you don't like steelies but you like walleye, well guess what, you don't like fish. Walleye taste pretty much like nothing. That's why people enjoy it. Tastes like whatever you put on it. For me who has never had a fish I didn't like, it's uninteresting. Steelhead, nice and fresh run, still silver, prepared with care and effort, are hard to beat. You can't just bread it and throw it in grease and expect it to come out good. If you don't take the time to pay attention to flavors you plan on using, temerature you cook at, method of cooking, and the differences in what you are cooking compared to other varieties of fish, please release more of these fish for people who will.

(in reply to genieman77)
Post #: 21
RE: Eating Steel! - 9/23/2008 6:41:27 PM   
FredT

 

Posts: 163
Joined: 11/28/2000
Status: offline 		Ever make salmon patties?
Use steelhead. Tast almost the same.
I can get about 40 small patties out of one fish.


(in reply to joebaker79)
Post #: 22
RE: Eating Steel! - 9/23/2008 7:24:13 PM   
davef

 

Posts: 1545
Joined: 11/14/2000
From: somerset
Status: online 		I tried a pickled recipe for them last year and i like it. It's definately easy enough to do. I also like them smoked.

(in reply to FredT)
Post #: 23
RE: Eating Steel! - 9/23/2008 8:31:14 PM   
ShutUpNFish


Posts: 1135
Joined: 3/16/2007
Status: offline 		Perfectly stated joebaker!

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Post #: 24
RE: Eating Steel! - 9/23/2008 8:54:59 PM   
genieman77

 

Posts: 1529
Status: offline
quote:

ORIGINAL: joebaker79
I say learn how to cook.



When ever I hear that, to me it mean,
You have to know how to BURY the taste of the flesh.

quote:

ORIGINAL: joebaker79
You can't just bread it and throw it in grease and expect it to come out good.


why not?
I toss a burger, or steak on the grill or a pan and it tastes good.
I love steamed mussels.
I've been known to enjoy oysters as well.
i like catfish too!

I wish i was like Johnny Johnson and Catchinfish, cause they like the taste of steel in all their unburied flavor.
But if you notice, nearly all the other recipes involve marinades, smoke or other spices to bury the taste of the flesh

More power to ya'll is what I say.
ENJOY!

now tell me I don't like fowl cause I "just gotta know how to cook" Goose to make it taste good
Geese = SKY CARP

..L.T.A.


(in reply to joebaker79)
Post #: 25
RE: Eating Steel! - 9/23/2008 9:08:59 PM   
joebaker79

 

Posts: 1526
Joined: 11/13/2003
Status: offline 		How is a little olive oil, lemon juice, salt and pepper burying the taste? I also enjoy a fresh grilled filet seared on the grill with practically nothing. I see your point, but you cant cover horse **** with sauce and say it tastes good. The fish is still good. I think many people's problem is they overcook it. Steelhead does not have the fat content of salmon. It's best to leave it a little undercooked in the middle and browned on the outside. Makes for better texture. They also keep dark fish that have lost much of their nutrients from the heavy lake feeding. To each his own certainly. Just don't go telling everyone something tastes like crap because you think it does. Over the years it seems more fishermen than not enjoy the taste of these fish than not.

(in reply to genieman77)
Post #: 26
RE: Eating Steel! - 9/23/2008 9:11:06 PM   
ShutUpNFish


Posts: 1135
Joined: 3/16/2007
Status: offline 		LOL@ Sky Carp!

Anyway, I know an old German guy who could cook up a carp soup called "Paprikash" that would probably make a carp fisherman out of you yet genie!  My dad came from the old country and carp is actually a delicacy in some European countries.  They actually raise them for market production.

_____________________________

"Beer is proof that God loves us and wants us to be happy."
-Benjamin Franklin

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Post #: 27
RE: Eating Steel! - 9/23/2008 9:15:27 PM   
Kokanee Killer


Posts: 439
Joined: 2/3/2008
From: Parts unknown
Status: offline 		smoke em thats how i like em, shut up n fish no offense taken,yeah a lot do break off but i do land my fare share puttin the screws to them lol try 4 lb gamma seriouslry its TOUGH    

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different tunes,I'll see you on dark
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Post #: 28
RE: Eating Steel! - 9/23/2008 9:40:11 PM   
Screamin Steel

 

Posts: 75
Joined: 10/21/2007
Status: offline 		My buddy's wife stuffs the fillets with crab imperial. Simply incredible. I keep it simpler. Take most of it up to Dad for the smoker. Save a couple for the grill. Wrap them in foil, with butter, garlic, S&P, and a strip of bacon . Yummy. Still have never got a boneless fillet, esp. from the guy at poor richards with the minature chainsaw.

(in reply to Kokanee Killer)
Post #: 29
RE: Eating Steel! - 9/23/2008 9:40:57 PM   
Skip16503


Posts: 2246
Joined: 4/4/2001
From: Erie Pa
Status: online
quote:

ORIGINAL: ShutUpNFish

LOL@ Sky Carp!

Anyway, I know an old German guy who could cook up a carp soup called "Paprikash" that would probably make a carp fisherman out of you yet genie!  My dad came from the old country and carp is actually a delicacy in some European countries.  They actually raise them for market production.


My Neighbor is from Hungary and she cooks Paprikash  I liked it

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Post #: 30
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