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Ingredients:

• 1 Shaker of Hi Mountain Seasonings Wild River Trout Seasoning
• 1 - 2 pounds of fresh lake trout fillets
• 1 bundle of asparagus
• 1 package of pasta
• 1 stick of salted butter
•  Garlic Powder
• Black pepper
• Sea Salt
• Parmesan Cheese 
• 2 tbsp olive oil

Episode 38: Recipe of the Week - Leg of Javelina!

Pulled Javelina Leg Recipe with Hi Mountain Hickory Seasoning

Ingredients:

• 1/4 Cup Red Wine
• 1 1/2 Cups of Water
• 1/2 White or Yellow Onion Sliced
• Hi Mountain Hickory Seasoning 

Many people are familiar with making their own chicken or beef stock. The process has long been practiced by families across the world to make use of as much of the animal as possible. However, many people in the United States are not as familiar with making stock from their fish carcasses. Asian countries often use fish to make stock for their soups without a second thought.

That made me wonder, why don't we use our fish carcasses for stock? I was thinking this especially in regards to walleye since I often target and catch them. They have a very mild taste and have pretty solid bone structure. So, this fall, I decided to try making a fish stock with walleye to see how it would turn out. I must say, I was not disappointed!

For those of you who spend the summer and fall stocking up on smoked fish, you may have decided that you want to try some new recipes with that tasty treat. Well, I think we've got something delicious lined up for you. Over the course of the summer, I've adapted a few smoked fish dip recipes into something truly exceptional.

To cook the fish cakes, you can do it a few different ways. You can broil them in the oven on a pan or you can cook them in a fryer. I prefer frying them but you choose whatever works for you. If you do cook then in the oven, be sure you cook them all the way through. I would do this at 350 degrees Fahrenheit for 25-30 minutes. If you are wanting to fry them, I recommend using canola or peanut oil and using a propane or electric fryer.