I`m looking for good spices to add flavor to fish that's caught!

Trout and Bass and if it comes to it eating Carpe (http://vbeaud.free.fr/Sciences/Biologie/Poissons/jpeg/carpe.jpg) [oily and boney but something might make them taste??]

We are planning a camping/fishing trip in a couple weeks and I`m interested in GOOD flavors <img src="/images/graemlins/smile.gif" alt="" />

Ach! Where to start! If you like spicy, go find any book by Paul Prudhomme and read it assiduously. But, as he will tell you, flexibility is everything. Get some corn meal, corn flour, red, black, and white pepper, garlic, onion, thyme (for fish, go heavy with it) and have a blast.

I must admit I have been spoiled with all the trout and salmon in my life. Usually I just cure and smoke them, but if I get one truly in the silver, I will use fresh dill, lemon, and black pepper, and lots of butter. Sometimes I prefer tarragon to dill. I've also found lemon pepper or lemon herb dry seasoning to be a very good taste. Fresh Steelhead (large rainbow trout) are excellent poached in a little wine with shallots. Of course, all of these I've used in my dutch ovens out at camp as well as at home.

Most people prefer salmon/steelhead cooked well done, where the meat flakes apart easily, but the best way to prepare it is slightly underdone. It is still quite safe, but the character is much like grilled ahi or a ribeye cooked rare.

Alternatively, salmon croquettes made from canned salmon, eggs, diced scallions and ritz crackers served with ketchup and macaroni and cheese seem to get inhaled at camp on fish night. Gosh what lovely morsels!!! <img src="/images/graemlins/tongue.gif" alt="" /> <img src="/images/graemlins/tongue.gif" alt="" />

"Old Bay" seafood seasoning is hard to beat, "Tony Chachere's creole seasoning" runs a close second, and they're both great on other dishes as well, salads, pork, chicken, veggies, you name it.

Troy

Inaddition to all the fine spices listed by the forum members so far, you might try pairing soy souce and a sweetener like brown sugar. I also use these flavorings when I smoke salmon and kokanee, land locked salmon.

Living by both the Columbia and Deschutes Rivers, I get plenty of fresh salmon. I avoid farmed salmon and any fish that spends its entire life in the Columbia River due to pollutants exiting in the fish. Pity, smoked sturgeon used to be one of my favorite fish.

Thanks! That's what I was looking for - something to carry in my backpack to use.. Butter/Margarin are not options as they will be warm and get 'messy', and also a lot is required for more than 1 usage for 2-3ppl and that's heavy... <img src="/images/graemlins/smile.gif" alt="" />

I`m mostly looking for spices to PUT on not how to make them with multiple ingredients.. If that makes sesne?

I like Mrs. Dash, but am admittedly not a discriminating type. Try either the regular blend or the table blend.

Hey Turbo, now I have a better idea where you're about. Generally I don't like fishing the Columbia west of the Umatilla/395 bridge. You are right about the pollution issue perhaps, but it is also more heavily fished, and I don't like so much pressure. If you can get up around the Hanford Reach, there are some nice hidey holes up there with big lunkers in them. I truly love smoked sturgeon, and I figure with all the crap I've been exposed to in my lifetime, well, whatever I might get from an occasional bite probably won't make matters much worse for me. Hell, just breathing the air in Baghdad for a week probably pollutes my body more than 10 years at the Nuc facility. They burn everything here, old batteries, tv sets, cars, plastic. It is the most common means of refuse control. It is so bad you can taste it. Maybe that is what's tearing my guts up.

Anyways, there are far too many people eating Columbia River Sturgeon for me to be too concerned about what may be in the fish now. If for no other reason, I will fish it and eat it just to [censored] off the local tribes more.

Yep, I hear what your saying about packing butter/margarine along. Fresh herbs aren't too practical either I reckon.

When we used to backpack in and fish the Olympics over in Western Washington, we pan fried a lot of what we caught. Now for that you have to use at least a little oil of some sort, which was not a problem to pack along, and we also brought some eggs with us, so we could batter fry fresh caught trout for breakfast along with some pancakes. All we used on the trout was an egg wash with salt and pepper, and man was that some good grub. I reckon that Tony Chachere's cajun spice seasoning is about as versatile a seasoning as you could pack. If you don't like hot seasonings, just take some seasoning salt along instead. Generally speaking, if I am lake fishing, I will cook the fish well done, as they may contain more parasites than river fish, but that's just my experience.

Have fun.

Olive oil for sure.