Your Catch

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Mount or Photos of that Trophy Fish of a Lifetime

No longer is it necessary to kill that trophy fish so you can have it mounted on the wall or to take photos. Digital Cameras with plenty of storage for pictures is the new tools of capturing that memory.

Mounting a fish for the wall

Yesterday's skin mounts are becoming a thing of the past. Taxidermy today is a total art form with fish replicas made from modern fiberglass and painted to look exactly like the fish that you pulled out of the water and released to swim again. Not only do they look great, but they last a lifetime. Shinny clear coats make the fish look wet and lifelike. Here are some tips to help make your catch come out looking like it's ready to jump off the wall and pull drag once more...

Photography tips for your fish

*When you catch that fish of a lifetime, don't hesitate to treat it like it's going to be the one you want on the wall. When it comes aboard. treat it gently so you don't loose too many scales or the hooks don't tear. Wash any blood off for photos.

*Good Photos are the cornerstone to having a good mount. Make sure the sun is shinning on the fish over the shoulder of the photographer.

*Take lots of pictures at all angles and poses, be creative

*Save the lure-If you would rather take a picture then having a mount, ask to have the picture enlarged and have the lure embedded in framing beside the picture. It makes a good conversation piece.

*If you plan on mounting the fish, take pictures of the fish's back and take three close ups of the fish in thirds. Head, Midsection and tail. And take a photo looking m\nose to nose at the fish preferable with the mouth slightly open so the taxidermist can paint the replica to the exact reproduction of the fish.

*Most importantly, be quick with taking photos so the fish can get back in the water to swim away.

Freezing Your Fillets

If you plan on keeping your fish in the freezer, double wrap the fillets in plastic wrap or zip lock bags to prevent freezer burn. Try to spread each package of fillets apart and close to the cooling element to freeze quickly.


TIP: removing scales is easy with a long handle wire brush. Look for one with stainless steel bristles to keep from rusting. 
TIP: Wash your hands with toothpaste to remove fish odor.
TIP: Freezing Salmon and Trout fillets keep well in a freezer for  about two months. From frozen, thaw fillets in the fridge at least 12 hours before the meal. It's even better to have the fillets soak in milk, while thawing. The milk removes the fishy taste.

Recipes for your Catch

Mozzarella Walleye(serves 6)

*2 lbs Walleye Fillets
*Salt and Pepper
*2 cups grated mozzarella cheese
*Minced Clove of Garlic
*2 tomatoes, peeled and sliced
*1 tsp of dried Oregano
*1/2 tsp of Basil

Wash fillets, thin oversized fillets to a thickness no greater then 3/4 inch then pat dry and arrange fillets in a large baking dish that has is prepared with Pam or other non-stick.

Sprinkle salt and pepper
Mix cheese with garlic and spread evenly over fillets.
Arrange tomato slices on top and finalize with Oregano and Basil.

Bake at 375 for 20 minutes


BBQ RainbowTrout(serves 4)

*1 1/2 lbs Rainbow Trout Fillets
*1 sliced Onion
*1 tsp Butter or Margarine
*1 tsp Lemon Juice
*1 tsp Garlic Powder
*1/2 tsp Salary Salt
*Pinch of Dill
*4 sheets of Tin-Foil

Wash fillets and pat down excess moisture. Lightly butter the Tin Foil sheets with the shinny side up. Place fillets in each Tin Foil sheet and add Lemon Juice on top of the fillets.

Add Onions followed by all dry ingredients and close (not fold) Tin Foil around fillet. Put on BBQ at Low/Medium heat and move each bundle periodically. At 25 minutes check fillet flakes easily with fork.

More Recipes

Gravloc Salmon (serves 12)
From Patty

*1 (3 - to 4-pound) center cut of salmon, filleted but with skin left intact
*3 tablespoons peppercorns, preferably white.
*5 tablespoons sugar
*3 tablespoons salt, preferably kosher salt
*2 to 3 bunches (about 1/4 pound) dill sprigs

Carefully run the fingers over the
boned surface of the fillet. Use a pair of pliers or tweezers to pull out and remove any bones that may remain. Discard the bones.

Put the peppercorns on a flat surface and crush them coarsely with a mallet or the bottom of a clean skillet. Or crush them in a mortar. Put the pepper in a small
bowl and add the sugar and salt.

Cut the salmon fillet in half crosswise and place the 2 halves skin side down in one layer. Sprinkle evenly with the salt
mixture.

Make a generous layer of dill sprigs over the bottom of a flat dish large enough to hold 1 salmon fillet compactly. Place 1
fillet skin side down on the dill. Cover with a generous amount of dill. Place the other salmon piece skin side up over the layer of dill. Cover closely with plastic wrap.

Place a smaller flat dish on top of the salmon and add weights, about 10 pounds. Refrigerate overnight.

Remove the weights and the top dish from the salmon. Carefully turn over the double-salmon "package," leaving the dill
layer at the bottom. Cover with plastic wrap, the top dish and the weights and refrigerate a second time.

Repeat this 2 or 3 times during a 12 to 24 hour period.

When ready to serve, scrape away all the dill and pat the salmon halves dry. Carve each piece on the diagonal into thin
slices, cutting away the skin. Serve with mustard sauce.