Category — Game Fish

I was talking with one of my friends the other day, Told me he has never skinned a fish before, thats an easy skill to learn so here you go!

Just like when butchering anything else, make sure you have a sharp knife. Its really easy to do but at the same time you just ask your local butcher to take it off when you buy it.

These fillets are Saugeye from a fun day of fishing on Bear Creek Lake in Lakewood, Co.

First lay the fillet skin down on the cutting board, the first cut you make is on the tail. You want to make a little tab so you can get a hold of it.

Making sure that you knife at a slight angle, Start to pull the skin and slide the knife forward.

Continue until you get to the end of the filet.

The best result will yield a perfectly clean skin free of any flesh

If you need a recipe for your fresh fish fillets, Check out this  for Basil Seared Walleye

If you have never eaten Walleye, you are missing out! Walleye is the tastiest freshwater fish around.

Walleye can be challenging to catch, but they are defiantly worth it! One you learn a little about there habits and talk to you local fishing store clerk, you have some knowledge and hopefully the right tackle to catch the yummy fish.

They live in almost all the lakes in the Denver Metro area. I caught my first walleye out at Chatfield reservoir last week.

To catch this recipe tune in the Denver’s ABC 7 on Sunday July 12th during the 9 o’clock hour.

2 walleye filets
5 Basil leaves
3 tb. Olive oil
1 lb. fresh beans (green or yellow)
2 cloves Garlic, Sliced
2 tb. Balsamic Vinegar
1 tb. Butter

The Fish

1. Season walleye with basil, salt, pepper and 1 tb olive oil.
2. Place in to hot pan. Sear fish for 2 minuets on each side

The Beans

1. Blanch beans for 2 minuets in boiling water.
2. Sauté Beans in 2 tb olive oil. Add garlic and balsamic vinegar.
3. Cook for 2 minuets, allow some of the vinegar to cook off.
4. Turn off heat, add butter and serve with Walleye fillets.

Who doesn’t love fried Catfish? Catfish Is readily available in our great state, You can find it in almost all supermarkets, you can even find live fish at the Asian Supermarket.

Catfish live in most of our lakes on the front range and can be caught using a variety of bait providing a fun night at the lake.

The best part of this recipe, is that you don’t need to make tartar sauce because you have all the tasty juice from the cole slaw.

To see this one, your going to have to watch Sunday morning news on Denver’s ABC 7 July 12th, you can also find the recipe on The Denver Channel.

The Catfish
4 Medium catfish filets
1 c. cornmeal
1 c canola oil

Spicy Slaw
1 head green cabbage, sliced
2 carrots, julienned
1 jalapeño, minced
2 cloves garlic, minced
3 leaves fresh mint, julienned
½ c. mayo
¼ c rice vinegar
2 tb. sugar

The Catfish

1. Dip the Catfish in Ice Water, then dust it with corn meal.
2. Place the fish into oil heated to 375 degrees.
3. When the cornmeal has turned a golden brown, about 3 minuets, then turn over the filet to cook the other side, If you have a deep fryer you won’ t need to do this.

Spicy Slaw

1. In a small bowl mix mayo, rice vinegar and sugar.
2. In a larger bowl mix vegetables and herbs.
3. Toss with Dressing and serve with your crispy Catfish.