In collaboration with Michele Reger of Solely Chele about fish, I would add that smoked canned suckers on crackers spread with cream cheese and garnished with fresh basil has been one of my favorite aquatic foods, but it requires some expertise to dip for this type of fish in early spring, smoke, and can. Suckers have pesky bones that are nearly impossible to remove from the meat, but the canning process softens them to no effect.
Easy Salmon Soup
From Michele Reger
2 T. butter or olive oil
1 lg. onion, chopped
3 cloves garlic, minced
4-8 sm. red or gold potatoes, washed and quartered
Salt and pepper to taste
5 c. vegetable or chicken stock
3 (14.75 oz) cans of salmon (skin & bones removed)
½ c. half-and-half (use 1 can full-fat coconut milk for dairy-free)
2 t. dried dill
5 oz. baby spinach
Melt butter in a heavy sauce pot over medium heat. Add onion and garlic, stirring occasionally, until soft (about 5 mins). Stir in potatoes and season with salt and pepper. Pour in stock and bring to a boil. Reduce heat to a simmer and cook until potatoes are fork tender (about 10 mins). Add salmon and simmer until heated through (about 5 mins). Stir in half-and-half or coconut milk and dill. Stir in spinach until wilted and enjoy!
Tuna Burgers
From Kay Townshend
2 t. olive oil
12 oz. can of tuna in water, drained
1 sm. onion, chopped
4 oz. cheddar cheese, shredded
1 lg. egg, beaten
¼ c. mayonnaise
¾ c. bread crumbs
¼ t. lemon pepper seasoning
¼ t. garlic powder
¼ t. dried dill
Heat oil over medium heat. Mix all ingredients until well combined. Form patties by hand or with a large spoon and drop into heated oil, cooking 3-5 minutes on each side until golden brown. Serve with ketchup or on buns with lettuce and tomato.
Trout Smoking
From Jeff Moyer
Brine: 1 gal. water, 4 c. ice, 1 c. salt, ½ c. sugar, peppercorns to taste.
Score sides of the fillet or whole fish. Brine for 6-8 hours. Smoke until flakey.
Another fish idea that requires a dipping adventure – smoked canned suckers on saltine crackers. Sucker fish bones are extremely difficult to remove but soften when canned and can be consumed
Coleslaw
From Favorite Recipes of the Sonifrank Family cookbook, submitted by Janet Thompson.
1 sm. cabbage head, grated
1 carrot, grated
1 c. mayonnaise
2. T. sugar*
2 T. vinegar
¼ t. celery seed
Combine dressing ingredients, pour over and toss with the vegetables just before serving.
*Powdered sugar prevents watery salads.
California Blend – steamed medley of broccoli, cauliflower, and carrots. This was a common side at TAHS cafeteria when I attended.
