2008 Slide Show
2008 Recap
We are just back from another great season in Alaska’s amazing Bristol Bay! The weather was very interesting this year with some of the coldest June and July temperatures that we have seen in a long time. It finally got nice the last week of July and stayed nice through most of August. The cooler spring temperatures slowed our early salmon runs down, but they ended up being very strong in numbers and provided solid numbers. For weekly reports visit our Blog and peruse this summers stories and photos.
Like most years, we are very blessed to have the vast majority of our guests returning for next season, in fact just over 80%. Currently there is a little space throughout the season including some prime King and Silver Salmon space. Call the Fishing Pursuits office to talk with lodge manager Sarah Fullhart for details 1-800-819-0750. Or email her with the number in your party, species your want or month you are looking at and she will come up with some options for you.
Call the Fishing Pursuits office for details and dates. 1-800-819-0750
Baked Halibut Cubes
1 1/2 – 2 Pounds Halibut (thawed)
1/2 cup Sour Cream
1/2 cup Mayonaise
2/3 cup Fresh grated Parmesan Cheese
1 Lemon (juiced)
1 small bunch of Chives (or green onions)
This is one of Guy’s favorite halibut recipes that is very simple and rather quick to both prep and prepare. As with most Halibut dishes, figure on a portion size of about 4 – 6 ounces. Combine lemon juice, mayonaise and sour cream. Add 1/2 cup of the grated parmesan cheese and mix well. Cut your halibut into 1 inch cubes and arrange on a sheet pan (a sheet of parchment paper will speed clean up) appoximately 1/2 inch apart, in groups of six pieces. Add a dollep of your mixture on top of each cube. Sprinkle each cube with remaining parmesan and bake in a pre-heated oven at 350° for 8 minutes. Use a spatula to plate each group of halibut cubes. Garnish with the chives or green onions.
Ceviche con Halibut
Ceviche Assembly:
Fresh ingredients, assembled in the right order is the key to GREAT ceviche! Instead of ‘prepping’ all these ingredients in advance, prep them as you go.
Remember, the fish is ‘cooked’ in the lime juice, so if you prep as you go, the Ceviche will be ready to eat by the time you finish making it. Good Ceviche usually takes up to an hour, and it is more than worth the effort! If you decide to pre-prep all the indigents for your Ceviche and ‘dump’ it all together, it will not be prime for at least another hour AND the flavors will not have the chance to properly meld. Melding is a very important process in any delicate seafood dish.
Ceviche con Halibut
A mashup of Ceviche recipes collected from here to Chile and everywhere inbetween.
Equipment
- Large non-metalic mixing bowl
Ingredients
- 15 Limes, jucied Makes approximately 2 Cups of Juice
- 2 cloves Shallots finely minced, about 1/4 cup
- 2 Tbs Sea Salt
- 2 Tbs Black Pepper course ground
- 1 1/2 Lbs Halibut Cubed small. You can substitute any quality, fresh white fish, such as Snook, Cobia or Grouper
- 1 Red Bell Pepper chopped meduim fine
- 1 OrangeBell Pepper or Yellow, chopped meduim fine
- 1 Mango Yellow skinned variety work best. Seeded, chopped medium fine
- 1 bunch Cilantro finely chopped
- 1/2 Cup Orange Juice Optional: but helpful if your limes are too tart
Instructions
- Juice your limes and transfer half of the juice to a bowl
- Add the salt and pepper
- Add the shallots and mix until the salt is dissolved
- Cut and chop ingrediants AS YOU GO.
- Cut fish into small cubes. About 1/2 the size of a sugar cube.
- Gently fold your fish cubes into juice.
- Add more lime juice to float
- Chop and add both peppers
- Cut and add the mangos pieces.
- Chop and add the finely chopped cilantro
- TASTE with a tortilla chip … add some of the orange juice if too tart.
- Gently fold altogether to mix throughly.
Notes
If you did this in order, cutting and chopping as you go it will be ready to eat by the time your are finished. The fish needs to be in the acid of the lime juice for at least 30 minutes to fully cook. Best if eaten the same day, but is still good for a couple of days before the fish breaks down or becomes a little tough or chewy. Serve to guests with plenty of fresh and warm tortilla chips and stand back!
BBQ Wild Salmon w/ Citrus Thai-Chile Glaze.
Grill Prep:
Heat and prep grill (after heated, brush with steel brush, wipe down with olive oil (on rag or paper towel… carefully)
Salmon Prep:
– thaw salmon: do not rush it
– cut into serving size pieces
– lay skin down on sheet pan, blot with a paper towel (do not rub, rinse under running water… both ruin the fibers and take off important oils)
– lightly coat with olive oil
– salt and pepper (pepper mill)
Sauce:
– 1 cup of orange juice (w/pulp)
– 1 cup of Mae Ploy brand Thai Sweet Chile Sauce or similar
– Reduce the orange juice down to 2/3 to 1/2 of original, stir in chile sauce,
– let it come to a gentle boil and reduce heat to a bubble for 3 – 5 minutes stirring intermittently
– set aside for reheating later.
Cooking: Mark it on the grill first as follows.
– lay salmon on grill skin side down, cook just 1/4 of the way through (you can see it cook up the sides), at this point you should be able to easily slip the spatula between skin and meat — flip onto bare spot on grill
– by the time you get to the end the first one is ready to come off.
– Do Not cook thoroughly at this point — the BBQ is just to mark and favor.
– Place on sheet pan, ladle some sauce over it and set aside.
– Now do your final prepartion/cooking for the rest of the meal (salad, starch, vegies).
Serving:
– finish cooking salmon: heat oven to 350°
– place in oven for 3 – 5 minutes before serving
– reheat the sauce to just liquid, should be slightly thick — not watery, but not gooey.
– plate a bed of rice, couscous or your favorite starch along with some lightly sauted vegetables (snap or snow peas, carrots, mushrooms and onion with olive oil, white wine and a dash of the Mae Poy Thai Sweet Chile sauce).
– decorate with a drizzle of sauce
– arrange fish on it, tsp of sauce and garnish with cilantro!
Enjoy,