Friday, August 12, 2011

Fish Fight

Hubby and I had a great evening fishing for Pinks tonight. We only had about an hour to fsh but we both got into a few. Kris and Chris have been using Islander center pins and have begun to master this new set-up.

After spending 12 hours in a car with my boss over the past two days, and regaling him with tales of my fishing exploits I wanted to send him a picture with one of tonights catches.

The first fish I landed was nice and shiny, cleanly hooked in the mouth. I gently brought him onto the beach and asked Chris to snap a photo while I held my catch. I told the fish that I just wanted a quick photo op and then he could be on his way back to hang with his fishy friends. Either this fish didn't speak English, or he thought I was a liar. When I picked him up he thrashed right out of my hands and the hook slipped and caused a spurt of blood and sand to shoot into my face. Now, I can't blame the fish for it's instinct for self-preservation, but I can blame my husband for continuing to snap pictures and giggle instead of lending me a hand.

I quickly wiped my face and then, while whispering calming words to my fishy foe, we posed for a picture. The salmon was released and swam away happy. When I went to look at the picture it became clear why Chris was giggling like a little kid.

I guess I can now say that a fish gave me a bloody nose!

- Posted using BlogPress from my iPhone

Tuesday, August 9, 2011

The Pinks have Arrived

They are about two weeks late but the Pink Salmon have finally made there way to the Campbell River.

These are my least favourite fish to eat but my favourite fish to catch! We mostly can and smoke the pinks we catch, our dog gets a can of Pink at least once a week an she has the shiniest coat around.

I caught a silver beauty tonight and can't wait to get back out there as many times as possible over the next month.

- Posted using BlogPress from my iPhone

Monday, August 1, 2011

Princess Salmon Burgers

These are the juiciest, tastiest salmon burgers you will ever have. The process is a bit messy but well worth the extra cleanup.

When I am filleting and packaging our catch, I will skin a few filets, cut them into chunks and weigh out 1pound portions to seal and freeze specifically for making these burgers.

Place 1/3 pound raw salmon into a food processor with 1 tablespoon dijon mustard and 1tbsp lemon juice. Process until smooth. Put this purée into a large bowl.

Pulse the remaining 2/3 pound of salmon in food processor and pulse a few times until it is coarsely chopped. Fold chopped salmon into the pureed salmon along with 1/4 cup finely chopped shallots, 1tablespoon chopped fresh dill and salt, and pepper to taste.

Divide mixture into 4 equal portions and gently form into patties. Be careful not to overwork the mixture. Refrigerate for at least an hour before grilling.

These burgers are great cooked on the BBQ and only take about 2-4 minutes on each side. Be careful to not overcook the patties