B
bahiatrader
Guest
There's a really good sauce I like to fix just for seafood, especially if I cook it in foil. It's a lime/garlic/ginger sauce. I heat about a pint of water and thicken it to a gravy-like consistency with corn starch. Then I add minced garlic and freshly ground ginger and heat it until it becomes bubbly. I used the powdered variety you can buy one time and it was OK. Then I squeeze one and a half to two limes or limons into it. Let it cool, and bottle it. For salmonoids like salmon, trout or steelhead I'll use dill weed instead of ginger.
My standard steelheading pack used to be a bag of kindling, aluminum foil, lime/dill sauce and a quarter of a pound of butter. I'd gut my first fish, put the butter and lime/dill sauce into the body cavity, wrap it in foil, throw it on the fire and keep fishing until it was done. The best steelhead I ever ate. I used the pack for a life float one time when my buddy fell off of a short cliff into the Sandy River in January. I was sure glad we had the bag of kindloing.
My standard steelheading pack used to be a bag of kindling, aluminum foil, lime/dill sauce and a quarter of a pound of butter. I'd gut my first fish, put the butter and lime/dill sauce into the body cavity, wrap it in foil, throw it on the fire and keep fishing until it was done. The best steelhead I ever ate. I used the pack for a life float one time when my buddy fell off of a short cliff into the Sandy River in January. I was sure glad we had the bag of kindloing.
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