Food & Drink

It's a question that every angler has at some point in their lives. You've had a great day out on the water, you've got a stringer of fish, and you're on the way home. "What do I do with all these fish?!" Smoking fish is an ancient technique that continues to be done today for a very good reason! The prospect of smoking salmon, trout, and kokanee at home can certainly be intimidating. But with the right tools and knowledge at your disposal, you can turn that fish stringer into a bag of delicious fish candy. Let's take a look at some techniques and tips for getting started as well as perfecting your smoked salmon.

Equipment

One of the best things about smoking salmon is that it's fairly cheap to do it yourself. You can easily find used smokers online. As a bonus, you won't have to wait for your smoker to ship, and there won't be shipping and handling fees! I highly recommend exploring the used smoker market for deals. Oftentimes, sellers will throw in pellets, wood chips, covers, and other accessories.

Big Chief and Little Chief smokers are the old standby around the Pacific Northwest. They're cheap, simple, and turn out a great product. My first smoker was a Big Chief! There is a learning curve to using them, however. They have no temperature control settings, and they are not insulated. You can attempt to alleviate these issues by purchasing an insulation blanket to wrap around the smoker in cold weather and cracking the door open as needed in hot weather. It's a good idea to use a Bluetooth thermometer to monitor your temperature. You'll also need to empty the wood chip tray and fill it up with fresh chips every 30 minutes or so- I recommend setting a timer! One of the benefits of these smokers is that every part of them is replaceable. You can purchase new racks, chip trays, and heating elements online. If you're okay with changing out your wood chips every 30 minutes and keeping a close eye on your temperatures, you can't go wrong with a Chief.

Although the Chief smokers are the old standby, if you're looking for something a bit easier to use, invest in a smoker with digital controls. These require less babysitting, but this convenience does come at a higher price tag. Bradley, Masterbuilt, and Pit Boss are all reputable brands that make reliable and sturdy digital smokers. Some of these smokers automatically feed new chips/briquettes in addition to controlling the temperatures, making for a "set it and forget it" experience. They also tend to be insulated, so they can be used in cold weather and are more likely to hold a stable temperature.

Other smokers commonly used around the Pacific Northwest include charcoal grills and pellet grills. These grills are great because they're versatile. You can smoke a brisket, grill some burgers, and smoke up some salmon, all on the same unit. Electric smokers usually can't get up to the temperatures required for chicken, pork, or beef. Throw some wood chunks in your charcoal grill and let it smoke! Everyone loves that charcoal flavor. Pellet grills are very easy to use, and you can experiment with different types of pellets. 

Methods 

Now that you've got your smoker, let's delve into some techniques to help you get perfect smoked salmon on your first try. The first step is to brine your salmon. This involves putting your salmon in a mix of salt, sugar, and other additions in order to preserve your fish and add flavor. There are probably just as many smoked salmon recipes as there are salmon fishermen, but there are generally two ways to brine your salmon: dry brining and wet brining. 

Dry brining is usually a mix of brown sugar, salt, and seasonings applied to your fish for 12-24 hours. After a few hours, the fish expels moisture, the brine liquefies, and you stir it all up. Wet brining is a mix of brown sugar, salt, water, and other seasonings. Because it's diluted with water, you generally leave it in for longer, sometimes as long as 48 hours. Try out both styles of brine and figure out your preference. I have a dry brine and a wet brine recipe that I alternate between, depending on what I'm in the mood for, and how much time I have.

Once your fish is finished brining, it's time to form the pellicle. The pellicle is a shiny, tacky layer on your fish that smoke adheres to. You'll get a smokier, juicier product if you take the extra time to let your fish form the pellicle. Lay your fish out on racks and leave them in the fridge overnight, or 3-12 hours. It makes a big difference in the final product! 

Your next steps will vary depending on what model of smoker you have, but a few general rules will always apply. Monitor your smoker temperatures, your smoke levels, and your fish temperatures. If you're wondering what type of wood to use, alder is always a good choice. Apple and cherry are other common options for fish. Take the wood chips/briquettes/chunks out after a few hours for a lighter smoke flavor. During the last hour or so of smoking, I'll baste my fish. Maple syrup, honey, and jelly can help give your fish a bit of extra flavor and sweetness. Bag up your finished product and try not to let your family eat it all!

Food Safety

Especially if you're sharing your smoked salmon with friends and family, it's important to practice good food safety habits throughout the process. This starts from the moment you catch your fish. Bonk, thoroughly bleed, and immediately ice your salmon. Gut it as soon as you can and return it to the ice. Freeze or get your fish into the brine ASAP. Thoroughly brine your fish in the refrigerator before smoking it, turning it every 6 hours so that every piece of fish gets brined. Brining the fish helps preserve it. Once the fish is done brining, form your pellicle by leaving the fish uncovered in the fridge. You want to keep your fish out of the temperature danger zone, 40 to 140 degrees, as much as possible. When you smoke the fish, make sure to temperature check it and ensure the thickest part reaches at least 145 degrees. Keep your finished product in the refrigerator and consume it within 1 or 2 weeks. Last but not least, thoroughly clean your smoker racks and drip trays after each and every smoke. Follow these food safety tips to keep you and your family safe from foodborne illnesses!

One of the most rewarding parts of smoking salmon is trying out new recipes, brines, woods, and techniques. There are many forums, groups, and websites with recipes for you to try. Keep experimenting and having fun! 

It’s great when strangers become friends, those who are passionate about something can share that passion with others and the feeling of joyfulness can be had by all. That was certainly the case on one of our recent fishing adventures here in the great state of Montana. I’m in the not-so-unique position of being an avid fisherman and also someone who enjoys a good slice of pizza. I am in the unique position of having been able to fish with some fine folks from Mackenzie River Pizza Co. and blend the two joys.  Amanda Thompson, the general manager of the Helena, MT location, and Allison Collins, out of the Bozeman, MT location with some regional supervision duties, spent the day with Mike Carey and me on the picturesque Canyon Ferry Reservoir just south of Helena, MT. 

What I really enjoyed about the experience was the ability to share something I am passionate about with these two ladies who had never fished using the techniques we employed for the day. Allison had some experience with fly fishing (who hasn’t in Montana?) while Amanda was a little more green to the whole fishing experience. Both caught on tremendously quickly! Changing gear when needed or putting new bait on a hook quickly became an old hat for all of us. We trolled the southern portion of the reservoir for walleye using a combination of crankbaits and bottom bouncers. Each person picks out their lure of choice, which colors and patterns would hopefully work the best, and of course, goading the others for their poor choice of lure. After a little explanation and demonstration on how to ensure the weight had hit the bottom and the gear was set up properly, we were off and fishing.  

The bite was steady all day. No huge fish, the regulations actually state only one fish over 15 inches can be retained, but the anticipation of the catch with the thrill of the familiar walleye “tug, tug” on the other side of a bottom bouncing set up more than made up for any lull. That, in combination with an abundance of beautiful weather, gorgeous scenery, and light-hearted conversation made for a really great fishing experience. It was one of those days with the perfect blend of sun and shade from the clouds overhead. Just as you felt maybe it was getting a little warm, a cloud would provide just enough coverage to keep you comfortable.

To the east, the mountains within the Helena National Forest loomed over Canyon Ferry, a reminder of just how imposing but welcoming the mountains can be. And of course, the friendly banter amongst everyone on the boat helped pass the time when we would have a period of little to no fish. We talked about everything from of course fishing and pizza, to getting our own young children interested in fishing, and hockey, our backgrounds that led us to Big Sky country, our jobs and the people we work with, and too many other topics to mention. We spent the morning and early afternoon on the water catching fish, even with a bonus rainbow trout thrown in, and decided to call it a day with preparation for a delicious meal in the restaurant.

One last note on the trout (you couldn’t expect an article based in Montana without a reference to a nice rainbow, right?) - it was fortunate enough to escape what was presumably an attack by an eagle or osprey at some point. It had two noticeable gashes on the left side of its body. A reminder that nature is always moving and present even if we are locked into the towns and cities with which we live.

Our time in the restaurant was as enjoyable as the fishing. I’ve been to the Helena location plenty of times and really appreciate the atmosphere and fishing themes in the restaurant. Something I had not known before talking with Amanda and Allison, is that each restaurant has its own driftboat as a decorative piece in the building. It’s hard to miss a hanging boat in a restaurant and even harder to not appreciate the craftsmanship it took to build it. Fly fishing and Montana-themed decor are abundant in the dining room and bar area.

From the lodgepole-style wooden tables and chairs to the dry fly engraved decorative glass that separates the booths. The restaurant has a warm and welcoming feeling with a carved wooden bear greeting you and asking you to wait for your hostess to seat you. An immersive dining experience to all things adventure. And of course, how could I not highlight the food?

The offerings are right on point with the Montana and fishing themes you’d expect. I had to order my all-time favorite pizza, the Madison, named after the Madison River in southwest Montana. Bacon, mushrooms, and ricotta cheese? I should’ve ordered two. And to wash down the pizza, exclusive to Mackenzie River, the Drift Boat Amber Ale. A little earthy, a little sweet, it’s just a great-tasting beverage to sip on while you’re enjoying some food and maybe watching a game, taking in the scenery, or chatting with friends. My other go-to menu offerings include the lodgepoles with pesto, trout dip with crostini, the stockman pizza, their version of a meat lover’s pizza (with steak strips!), or the Flathead pizza, named after of course Flathead Lake near Glacier National Park. Perhaps I’ll get some of that on my next visit.

The fishing adventure concluded with new friends sitting around the table breaking bread, sorry, pizza, with one another. I am grateful for the experience out on the water and in the restaurant. It’s something I hope you get to share with people in your life on a regular basis - a blend of recreation and comradery. When you get the opportunity, I can’t recommend enough a day of fishing with others concluding with some quality food at one of the great restaurants in our area. Interested in experiencing it for yourself? Mackenzie River Pizza Co. has locations throughout the northwest and beyond, check them out and taste for yourself. Did I mention you should order the Madison?
https://www.mackenzieriverpizza.com/

By Hillary Holman

Winter is upon us, and ocean beaches will be opening throughout the season for Razor Clams. Rob and I spent last year in Ocean Shores to enter in the New Year with my cousin Lee Olson, out of Forks, old friends, Keith and Melissa Hudson and WDFW’s Dan Ayers.

After a cold and beautiful day clamming, we headed out looking for good food and a place to celebrate the new year. We landed at Bennet’s Fish Shack just a hop away from the beach. From outside, it was hard to miss the giant wreath hanging from the front monumental Bennet’s Fish Shack sign.

The inside was nicely decorated with beautiful holiday décor. The tables were made of copper and seasons greetings hung from every which way we looked.

It was New Year’s so Rob and I started off with a couple Bloody Mary’s and a Dungeness Crab Cocktail. Holy Moly was it good. This was a great way to start off the meal. So good, we repeated it on day 2. Next up was the entrees.

I got the beer battered cod. It was incredible. The fish could not have been fresher. The batter was perfectly crunchy, and the portions were healthy. Rob got the wrap, and it too was delicious and sizable! After a long day in the cold, this was the perfect place to kick up our heels and bring in the New Year.

I now have a new standard on comparing Dungeness Crab Cocktails because of Bennet’s. This place is the best I have found. When on the coast searching for Razor Clams, Give Bennet’s a try. I think you may like what you find

Salmon is a Pacific NW favorite and when cooked properly most would agree it’s one of the best eating fish to be found. Here is a classic recipe on salmon for your culinary chops.

Remember, the essentials to a good cooked fish begin with proper care of the fish out in the field. Catch it, bonk it, bleed it, and put it on ice. Cut it up and eat it ASAP. Or, vacuseal it if you can’t eat it fresh. Just don’t forget it’s in there! A freezer burned piece of fish does not a gourmet meal make. Not to mention a waste of a valuable resource.

Salmon lends itself to a myriad of ways to prepare it. As with any fish, the most important thing to do is – don’t over-cook it! So without further ado, here’s a simple yet delicious baked salmon recipe.

Ingredients:

Fresh salmon filet, one to two pounds, ¾-1” thick

1 ½ teaspoons lemon-pepper seasoning

1 teaspoon onion salt

4 lemon slices

1 tablespoon olive oil

In a glass baking pan, take filet and coat with olive oil. Place salmon skin side down. Sprinkle onion salt and lemon pepper seasoning over the top. Squeeze juice out of lemon slices onto the filet (be sure to save a couple lemon slices to garnish the fish when it is served).

Preheat oven to 400 degrees and cook for ten minutes. For a crispy, sizzling finish, turn the oven up to hi broil and cook another two minutes. Remove from oven and serve immediately. If you leave the fish sitting in the pan it will continue to cook so get it out and serve it piping hot!

Add your favorite vegetables or pasta for a healthy and classic Pacific Northwest salmon meal. Enjoy!

Who: Laughing Dog Brewing

What: Award-winning Brews and Award-winning Chef

Where: 805 Schweitzer Plaza Dr. Ponderay, ID 83852

About their Dog House:

Laughing Dog Brewing is a must-stop for those fishing in or around Lake Pend Oreille in North Idaho.

Located in Ponderay, just north of Sandpoint, the easy access to Highway 2 (Highway 95) and Highway 200 lends itself to a quick and restful stop for the traveling fisherman. No need to kick off your boots here, walk in just as you are - straight off the boat - and bring your furry friend with you. Yes, as in the name, Laughing Dog caters to those with pooches in tow.

Laughing Dog not only has 12 taps on hand, but their food is an elevated comfort style that triggers curiosity and tickles the pallet. The menu is constantly evolving, being driven by local produce and their award-winning Chef/Owner’s imagination. Which in my opinion, is limitless. Chef Adam Hegsted is a genius in his field at the top of his game.

The Food:

Laughing Dog takes the hotdog to a whole new level. Their Haute’ Dogs menu has something for everyone. Try the Traveler! Made with local smokey sausage, it is topped with jalapeno jam, peanut sauce, cilantro, pickled jalapenos, and basil aioli. Laughing Dog's burger choices are just as imaginative and delicious. The PB & J Burger has jalapeno jelly, peanut butter sauce, cilantro, Thai basil aioli, and pickled peppers on a brioche bun. The Korean Chicken Sandwich is amazing and is my favorite. The Classic Burger delivers for those burger enthusiasts’ predetermined expectations of what a hamburger should taste like. The Truffle Mac and Cheese and Avocado Nachos are two of Rob Holman’s favorites.

The Taps:

Laughing Dog Brewing is known for many things, and their Huckleberry Ale is top of the list. Amid huckleberry territory, Laughing Dog prides itself on sourcing NW ingredients that are brewed in the Northwest in their Ponderay Brewery.  The summit Cider is out of this world and is made with northwest apples. The Dogfather…It's everything the name suggests, and more. Stop in to find a new creation on tap, like the Huckleberry Seltzer, that has made its way from the tap to the shelf because of its taste and popularity.  Schedule a tour of the Brewery if you have the time or check out their website to find where you can find Laughing Dog Brewing products in stores near you.

Find Our Beer – Laughing Dog Brewery (laughingdogbrewing.com)

The awards:

• 2023 Gold metal recipient Belgium Beer Festival class “Brown Ale”
• Best of Inlander Spokane 2024

by Hillary Holman

Located on the Washington side of the Snake River, a stones throw away from Granite Park sits funky Roosters Waterfront Restaurant. 

How I found It

Rob, Paul and I had been fishing the confluence of the Snake and Clearwater with Kyle Jones of Jones Sportfishing in mid-September. Fishing was good and it was a beautiful day. Kyle suggested we head in for a lackadaisical lunch at Roosters, being it was Pauls’ Birthday.

Paul had got his fish Selfie of the morning and was in good spirits, as always. Now I thought we were going for a ride, up or down the river I wasn’t sure. I was surprised at the mere 5-minute ride it took us to get from prime fishing waters to the boat landing at Roosters Waterfront Restaurant.

A Typical lunch on the Snake for me consists of beef jerky, smoked salmon or whatever “Gas Station Food” I bought a long the way in. Not Today! Today was Pauls’ Birthday, and his luck would have it we were fishing right next to Clarkston’s best little Funky Eatery.

We pulled the boat up to the landing and Kyle tied us off. I could see the restaurant from the river. The history of the building tickled my curiosity. I imagined all of what use to be and how the building may have been used.

It was great to see an old industrial building repurposed and still in use today along the riverbank. A 1940’s flatbed adorned the covered patio along with patio heaters and lights.

Entering the building through the front Silo was the way to go. History and nostalgia decorate these walls and hang from the vaulted ceiling above. I grabbed as much of the eye candy I could while making our way out to the patio that overlooked the infamous Snake.

We sat there on the deck on a beautiful day of blue skies, good fishing, and good company enjoying a day that would resonate in my memory for years to come. A few of us ordered a couple beers to celebrate Paul on his Birthday.

Others stuck to hydrating to make sure the day was seen through till the end.

The battered asparagus was great to share as an appetizer. Rob ordered a burger and I ordered a steak, both worth raving about. The beers on tap were plentiful and the scenery superb.

When fishing in Clarkston or Lewiston, I encourage you to give Roosters a shot. Pull up to the landing, let your hair down and take it in. Whether it be the fishing, the food, the beer, the view or the company, memories are made at Roosters.