muskybob

Hey guys, glad to see you're still enjoying my Adirondack Salmon Chowder recipe. Thanks for all the kind words too. I'm also happy to see you're experimenting with different seafood with it. I've made it with everything you've mentioned & it always comes out great. My recipe is just a basic starter. Add away and post how ya liked it. Good luck on the water to all this year.

Very nice catch

Made a double batch this past weekend for my sportsman's club. All that was left to bring home was the pot. LOL Watch for the recipe to appear in an upcoming Great Lake's Angler Magazine. YAHOOOOOOOOOOOO FISH ON!!!

Already a step ahead of you Frank, that's all I had left the last time I made it. I forgot to post to the thread so you're the first. Good luck on the water this year, the fun's just beginning.

We're both lucky to have a lot to smile about. Good luck on the water this coming season.

No, I lucked out. I got sent to Germany for 17 months. Somehow 97 of the 99 guys I was in training with got sent to Nam. I got Germany, and the other guy got Stateside. I wish I had that kind of luck salmon fishing. I consider myself very lucky to be able to get out on the water and I often wonder how many of the guys I was in basic & other training with made it back. I pray for them all, especially Veterans Day and Memorial Day. God Bless America!

Hey Yooper, I'll try your's if you'll try mine.

Thanks Kingfisher. It's almost time to put it in the water. I can't wait to holler "FISH ON", It's been a long winter. Good luck on the water this year.

I've never left the skin on my fillets. Do you have to de-scale it before you fillet it?

Another believer. Glad you converted her to the fishin side of life. Now she'll be happy to see you coming in the door with fish.

Good job Joe, but do you realize that now it's a lifetime commitment? :lol: I haven't checked yet, but I hope you posted the salmon pizza recipe so I can give it a try. Thanks for the reply.

Hey silver one, I'm curious how your fundraiser turned out. Any comments or pics?

Glad you liked it Frank. Like you, I had to replace all my spoons with plastic. Not the same tone quality, but safer.

Sounds much like my set up in the garage Frank. Good luck. PS: the secret is the peanut oil. shhhhh don't tell anyone.

If you like fried fish you'll like this one I'm sure. Cook it up outside on the grill. Works just as well.

Thanks GLF. Glad you got a kick out of it.

When I was a kid, we used to have fish for breakfast, lunch, and dinner fixed all different ways. I still enjoy a cold piece of leftover fish anytime of the day. Give this one a shot Frank: Adirondack Fish Fry From "My Adirondack Way of Cooking" by Musky Bob 6 fish fillets 12 cans or bottles of beer 1 gal. zip-lok bag 1 tin pie plate 1 frying pan 1 cup of corn meal 1/4 cup of buttermilk pancake mix 2 large eggs 1/2 tsp. black pepper 1 tsp. salt 1 tsp. Old Bay Seasoning juice from 1/8th lemon wedge 1 bottle of peanut oil In pie plate, stir/wisk eggs, lemon juice, 3 oz. of beer (drink remainder of can/bottle). In zip-lok, combine all dry ingredients. Have another beer. Pour oil into fry pan & heat until the pan "sings" (when hot it will *ping* *ping*). Dip fillets one at a time into pie plate mixture getting a good coating on each. Drop into zip-lok mix, seal, & toss well until all are coated. Remove & place in hot oil & cook until golden brown. Serve with home fried potatoes, corn, & lemon wedge. Drink remaining 10 cans/bottles of beer while company eats. Wipe off pie plate with paper towel & put it on your head. During dinner, tap rhythmically on the plate with wooden spoon while singing "Hey Mr. Tambourine Man", Enjoy!

It is also an ancient custom that if a female finds the bay leaf in her chowder, she has to kiss the cook. That's why I always put in two.

Silver One, sorry I missed your last post. I'm anxious to find out how the fund raiser worked out. Do you call it Adirondack Salmon Chowder? Please keep us posted with the comments they made. Wish I was there. Thanks

Thanks Tom I'm always looking for something special in preparing salmon and this was one of the best I've come up with, so far. I enjoy cooking and I appreciate all the kind replies on this recipe. Like you say, it takes a while to prepare, but when it's something you enjoy you don't mind. It does go faster once you make it a few times & you don't have to keep going back to read the recipe. Good things always take time, but reap rewards when you see others enjoyment.

Time well spent during the winter GLF. I'm glad you enjoyed it and thank you for editing the post for me. The chowder does freeze well. I've eaten it a month or two later and it's just as good.

Glad you had the guts to give it a try Terry. I'm even more glad you liked it.

Egads man, Chowder, chowder, chowder!!! Salmon soup just don't sound right. :lol:

Thanks minnow. Enjoy!!!

I'm glad you enjoyed it Joe. It's one of my favorites.