* Sheboygan's LARGEST Fleet - Wisconsin's PROVEN Leader *
* Catching The Most Fish - Running The Most Trips *


Fish Basket

10-15 Lbs.  Large Fish (Preferably Lake Trout but Rainbow and Chinook are also excellent)
2 - 4 Lbs Bacon (Thick Cut)
2 - 3 Sliced Onions
1/2 LB Butter
2 - 3 Sliced Lemons

Salt and Pepper to taste

Clean, Fillet, skin and chunk fish into pieces approx. 1 1/2" square by 1" thick.  Using a wire chicken basket (The type used in rotating grills), place the following ingredients in the order listed:
1/2 of the bacon slices placed side by side
1/2 of the chunked pieces of fish
All of the sliced onions, some of the lemons and salt & Pepper
The remaining chunks of fish
The remaining bacon slices placed side by side.
The effect will be that of a large fish sandwich enclosed in bacon.
Melt the 1/2 Lb butter and mix with the remaining lemon slices.

Lock all the ingredients with the top of the chicken basket cover and place on a grill with fairly hot coals.  Close the cover.  Turn and baste with lemon butter every 15 minutes until the bacon on the outside is crisp but not burnt.

When done, open basket, turn out onto a large tray and slice into serving pieces.

Smoke Cedar Board Salmon
(On The Grill)

This is a very simple yet delicious recipe on a gas grill which gives either trout or salmon a moist light cedar smoke flavor. Any cedar boards will work, but I would suggest stopping at either Wal-Mart or Gander Mountain to purchase this item which includes four boards cut to size to fit most any grill.

Instructions are included but simply soak these boards in water for a couple hours before using them as this will prevent them from burning on the bottom side and will also allow you to reused them again. Place two or three boards on your grill ( as pictured ). Place your trout or salmon fillets skin side down or steak cuts on the cedar boards on low heat only. Add butter, onions, lowery salt, lemon pepper. Let the fish cook until either they turn a flaky white in color or the meat pulls off the skin. You can now take the fillets or steaks right off the skin and serve.

Cedar Grilled Salmon Fillets

Salmon Spread

Any leftover cooked fish can be used by making the following spread:
Remove all bones from fish.  Crumble fish into small flaky pieces. 
Add any of the following to the fish:

  • Celery

  • Onions

  • Green Pepper

Mix with mayonnaise or salad dressing to a spreading consistency and refrigerate in a closed container.  Can be served on crackers or bread.

*Netting Another Quailty Chinook "King" Salmon*
*Netting Another Quality Chinook "King" Salmon*

Baked Salmon
(On The Grill)

1 Large Chinook, Laker, Rainbow, or Other fish
1 Large White Onion - Sliced
1 Lemon Sliced
1 Large or 2 Small cans Tomato Paste or Sauce
Salt and Pepper To Taste

Place on a piece of aluminum foil in the following order:
1/3 of the sliced onions spread with 1/3 of the tomato sauce.

On top of the onions place the whole cleaned fish.

Inside the cavity of the fish add another 1/3 of the onions and tomato sauce.  If a lemon flavor is desired, add sliced lemons to the inside cavity of the fish.

Add the remaining ingredients to the top of the fish.

Carefully double wrap the fish with heavy duty aluminum foil, folding in such a way so the juices do not run out.  Place the fish over hot coals on a grate and turn every 15 minutes for approximately 1 - 1 1/2 hours depending on the size of the fish.

Note: Foil may be pierced with a fork after about 45 minutes to allow excess steam to escape.  Also, this method can be used in preparing the fish in the oven, but turning is not necessary.

Crisp Fried Fish

2 Pounds Fish Fillets
1 Cup Buttermilk
Salt & Pepper
1 Cup Pancake Mix, Shore Lunch or Golden Dip

Soak fillets in buttermilk for 30 minutes.  Drain and sprinkle with salt and pepper to taste.  Dip fish in the pancake flour, Shore Lunch or Golden Dip and fry in preheated shortening oil until brown and tender.  Drain on paper towels.