Curing Mixture

1 pound salt                                                  1 pound brown sugar

½ pound white sugar                                  1 ounce white pepper

1 ounce crushed bay leaves                     1 ounce ground allspice

1 ounce ground cloves                               1 ounce mace

This should be enough to do 20 pounds plus of fish.

Fillet fish and cut into pieces about 2X4 inches.

Roll fish in curing mixture. Lightly shake allowing what will cling to stay on the fish.

Pack first layer of fish, skin side down, larger pieces first, Pack the fish tightly to eliminate as much airspace as possible in a large enough container to allow at least 1 inch from the top as it will make it’s own brine solution. Pack remaining layers flesh to flesh, skin to skin. Put all of this in a refrigerator o a very cold place for approximately 8 hours. This should be long enough for a 30 pound salmon with less time for smaller fish. You can leave it in longer if you desire a stronger flavor.

Take the fish out of container and rinse in cold water making sure to get all the spices off of the fish. Place fish on racks and allow to air dry for a couple of hours. I put a fan on the fish to help keep it cool but this is not a must.

Put the fish in smoker with a heavy smoke for about 8 hour or longer for a heavy smoke flavor. Temperatures should not exceed 100 degrees during this time. After the fish is smoked, raise the temperature to 175 degrees for about 20 minutes or until the fish is cooked.

Allow the fish to cool.

Place fish in a paper sack with wax paper between the layers. Refrigerate over night.

1 pound of Halibut or Ling Cod fillets cut into one or two inch cubes

1 package McCormick Chicken Taco Seasoning Mix

4 10 inch corn tortillas

1 cup sour cream

¼ cup chopped cilantro

1 cup finely shredded cabbage

½ tomato, diced

3 green onions thinly sliced

½ avocado sliced

1 lime

1 cup shredded Monterey Jack

Mix ½ package of the Chicken Taco Seasoning Mix with the sour cream and the juice of 1/8 slice of lime. Refrigerate for at least 30 minutes. During this time prepare the vegetables and cheese.

Cover the bottom of a cast iron skillet with olive oil and heat to medium. Coat fish cubes with remaining Chicken Taco Seasoning Mix and fry until the fish is white throughout. Assemble tacos on heated tortillas and serve with slice of lime, Del Monte canned, sliced

mangos, and ½ ear of corn on the cob. (Serves two).

Submitted by Cherie, fisherman’s wife

This recipe is like the potato chip commercial, [bet you can't eat just one.]  I never have left overs when we have these, and it doesn’t matter how many we have made.

We use Dungeness crab but I am sure other kinds of crab will work as well.

The amount of crab meat you have will determine how many  muffins you make.

1/2 lb crab meat (est. 1 large crab)

2 tblsp [ Best foods real mayonnaise.Very Important for mayonnaise connoisseurs ]

Cheddar cheese, slices. [ I like Velveta cheese but my wife says that isn't even food; I still like it though.]

Tomato slices

English muffins

Pre- heat oven to low broil

Split muffins in half. Mix mayonnaise and crab meat. Spoon enough crab mix on the muffin half  to completely cover it. Thickness depends on your needs.  Put cheese on top of the crab and place muffins on a cookie sheet and put it in the  oven until cheese is melted. Put thin sliced tomato on top of melted cheese. You can put it back in the oven to heat up the tomato, but that is if you like hot tomatoes.  Let ‘em cool a little and enjoy.

~Grandpa Squatch.

This recipe is real easy and quick. It works best with whole fish fillets.  I like this one best with Salmon fillets, but Lingcod and halibut are equally as good.

1 can of cream of mushroom soup

equal amount of sour cream

lemon pepper, or Cajun season, or any other seasoning you prefer.

Cheddar cheese,[ shredded,] or any kind of cheese you think will work for you.

sauce pan about the size of a bread pan.

preheat oven to 350 degrees

Sprinkle the seasoning on the fillet to taste. Put the seasoned fillets in the pan.  Thoroughly mix the cream of mushroom soup and the sour cream and spoon on enough to completely cover the fish.  Place the pan in the oven for about 30 to 35 minutes for an average size fillet. Sprinkle on cheese and replace in oven until melted. Remove and let stand for 15 minutes or so. Serve with hot garlic bread.

I also like this one cold on the next day.

~Grandpa Squatch