Indian Fish - Alder Wood Charcoal Salmon
Ingredients
- 18 - 20 pound salmon
- 1 gallon boiling water
- 4 pound table salt
Directions
- Cut salmon into 4 or % pound chunks (crsgs-wise cut through the fish——not fillet).
- Make a brine by dissolving boiling water and salt.
- Cool brine well.
- Put the salmon in a crock and cover with brine.
- Use a weight to hold it down and permit the salmon to stand in the brine 24 hours in a cold place.
- Remove salmon, wipe dry, and wrap in the following manner: wrap wax paper around the salmon.
- Wrap a sheet of white wrapping paper around it.
- Wrap 2 thicknesses of newspaper, which has been moistened until wet but still able to handle, around it.
- Wrap with about 4 to 5 double pages of dry newspaper, and place on the alder coals.
- Permit the fish to be in the coals 15 to 20 minutes per pound.
- Turn the fish frequently as it cooks, so that all sides cook until all paper is burned except the last layer of wax paper, which also will be charred.
- Peel off all burned paper and remove skin from fish.
- Serve either hot or cold.
Other Information
Author: Mrs J Murto
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: salmon, water, salt
Equipment: measuring cups, knife, stove, coal
See Also
Planked Salmon
Author: J H Wood
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: salmon, water, salt, bacon
Equipment: knife
Creamed Salmon and Tuna
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: salmon, lemon juice, fat, flour, salt, pepper, evaporated milk, water
Equipment: knife, measuring cups, measuring spoons
Salmon Bisque
Author: M Faith McAuley, Mary Adele Wood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: evaporated milk, water, flour, salmon, salt, paprika, lemon juice, butter
Equipment: measuring cups, measuring spoons, pot
Scalloped Fish
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: salmon, lemon juice, fat, flour, salt, pepper, evaporated milk, water
Equipment: knife, measuring cups, measuring spoons, oven, baking pan
Skillet Rice
Author: Stout State College Home Economics Club
Contributor: Sharon Athrop
Source: Stout's Favorites (2020-03-07)
Ingredients: fat, onion, green pepper, ground beef, rice, tomato sauce, water, mustard, salt, pepper
Equipment: measuring cups, measuring spoons, skillet, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove