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Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

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Eat Wisconsin Fish /  (Page 2)
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Traditional Fish Boil

[vc_row][vc_column width="1/4"][vc_single_image image="7311"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1/2 pound whitefish or trout or other firm-fleshed fish per person (after cleaning) 2 small-to-medium-sized red potatoes per person, unpeeled, with the ends tripped 1 medium onion per person, peeled but left whole 1/2 cup salt Large kettle, preferably with a wire basket   Directions:   Place potatoes and 1⁄4...

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Farmed Rainbow Trout with Sesame, Garlic and Ginger

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   4 (6 ounce) fillets boneless, skinless rainbow trout or similar fish 2 teaspoons soy sauce To taste salt and pepper 1 teaspoon brown sugar 1 teaspoon sesame oil 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 4 green onions, chopped   Directions:   1.Rub rainbow trout fillets with soy sauce. Season with...

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Dad’s Mushroom Masterpiece

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   4 trout or salmon steaks, 6-8 ounces each   Directions:   One to two cups of water are needed to steam the fillets, depending on the pan used. For each cup add 1 tablespoon of salt and stir. Steam the fillets for 9-10 minutes or until...

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Crispy Fried Rainbow Trout

[vc_row][vc_column width="1/4"][vc_column_text] Serves 6 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 6 pan dressed rainbow trout or other small fish, fresh or frozen 1/2 cup evaporated milk 1 teaspoon salt Dash of pepper 1 teaspoon paprika 3/4 cup flour 1/3 cup cornmeal 3/4 cup oil for frying Garnish with a dab of tartar sauce, chives and paprika. Directions: Thaw frozen fish. Clean, wash...

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Cranapple Fillets

[vc_row][vc_column width="1/4"][vc_column_text] Serves 6 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   6 fresh salmon or trout fillets   Apple Bouillon   Ingredients:   4 cups apple juice 1 rib celery, cut to 1-inch lengths 4 peppercorns 1/2 cup onion, sliced 1 bay leaf 1 teaspoon salt   Directions:   In a large pan, combine apple juice, onion, celery, bay leaf, peppercorns and salt. Mix well and heat to...

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Barbecued Trout

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][vc_facebook][vc_tweetmeme share_via="@EatWIFish"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 large trout 1/4 lemon wedge Herbs, if desired, such as parsley, basil or minced chives   Directions:   Brush trout cavity with juice from lemon wedge and sprinkle with herbs. Place in shallow pan and pour on marinade. Let stand one hour, turning once. Cook over hot...