Have you ever smoked a salmon for a party, only to be reminded just how large a cleaned salmon can be?
Personally, I typically don’t have a problem giving my leftovers a home. But every once in a while, the amount of surplus smoky deliciousness just proves to be insurmountable.
Here’s a quick smoked salmon dip recipe to help repurpose the excess and prevent it from going to waste.
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Lent is here and that means the consumption of fish is about to go up for many people.
While I love a good Friday night fish fry, there’s a special joy that comes from preparing fish you caught in the comfort of your own home.
Here are a handful of recipes for your consideration.
So mix up an old fashioned and let’s get in the kitchen.
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Whitefish is one of my favorite fish to eat. While I particularly enjoy them smoked, this recipe for Parmesan-crusted whitefish is a delectable way to turn these fierce fish into a formal meal. The contrast between the tender, flaky fish and the crispy crust is hard to match. The simple, yet flavorful cream sauce ties it all together. Read on for the recipe, as well as for tips and substitutions.
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Nathan Woelfel Outdoors 