Favorite fish recipes and cooking techniques provided by members of the taxidermy industry.
Dave Belanger
Taxidermist with:
West Michigan Taxidermy, Inc.
Coopersville, Michigan 49404
Phone 1-616-837-9094

Marinated Salmon

1 Salmon Fillet cut into 4 pieces
1 cup of Lemon Juice
1 cup Orange juice
4 Tblsp. of Brown Sugar
Aluminum Foil

Mix Orange Juice, Lemon Juice and Brown Sugar thoroughly in a bowl 'til the Brown Sugar comlpetely dissolves.

Add the Salmon Fillets into the bowl,  cover and refrigerate for 4 hours.

Fire up the grill and bring it to medium heat.

Take your Salmon and place them on a sheet of Foil. Squeeze or brush Honey thoroughly on both sides of the fillets.  Wrap completely in the foil.

Place on the grill, 4-5 minutes per side.  Don't over cook.

Remove from Foil and serve.
Now lets go Fishin!
Legal Poached Salmon

1 Salmon Fillet cut into 4 pieces
10 Baby Red Potatos
1/4 cup Salt
1 Gallon Water
2 Cups Lemon Juice
1 Whole Lemon, wedged into 6 pieces

In a pot, bring your water to a boil.

Add your Salt and Potatos and cover.  Turn head down to a low boil.

Cook 'til Potatos are tender.  You can tell when you can slide a fork effortlessly into one.

Now add your lemon juice to the water and add your Salmon into the pot, maintaining the low boil.

I like to allow the salmon to poach for no more than 15 minutes.

Strain and serve.

The Lemon wedges are for squeezing over the Salmon.  I love Lemon on all my fish.  Poaching Salmon removes oils from the Fillets, ridding them of any fishy taste, and is very healthy for you.
Click here to submit your shop/studio and recipe!
Sponsored by:
tanning taxidermy
                                       WHITETAIL DESIGNER SYSTEMS, INC.
Has made another expansion! Web site services for taxidermists are now available!
See a sample of a basic site package.                                     Learn more.