Tag: salmon chowder recipe

Charter boat captain publishes Oregon Coast seafood recipe book

BROOKINGS, Ore, (Feb. 16, 2024) – Drawing from two decades experience as a full-time ocean charter boat captain and river guide, Capt. Andy Martin has published a recipe book featuring his favorite ways to prepare Oregon Coast seafood.

Order Online Now! $12.50 includes free shipping.

Captain’s Choice: Recipes from Brookings Fishing Charters is now available for purchase online or at Brookings Bait and Tackle at the Port of Brookings.

Captain’s Choice: Recipes From Brookings Fishing Charters is now available for purchase online and at the Brookings Fishing Charters office at the port of Brookings. The spiral-bound, full color recipe book features two dozen of Capt. Andy’s favorite seafood dishes, including Rockfish Chowder, Parmesan Rockfish, Rockfish Puttanesca, Teriyaki Grilled Albacore, Creamy Lingcod and Shrimp Pasta, Brown Sugar Cured Smoked Salmon, Salmon Chowder and Beer Battered Lingcod.

Capt. Andy Martin, owner of Brookings Fishing Charters, is the author of the new Oregon Coast seafood recipe book.

Almost daily on his fishing charters, customers would ask Capt. Andy about the best way to prepare their catch of the day. He’d email recipes from the Brookings Fishing Charters web site, or jot down basic chowder and fish taco recipes. The cookbook is a collection of several of his favorite rockfish, lingcod, salmon and halibut recipes.

The recipe book is spiral bound and includes nearly two dozen Oregon Coast seafood recipes.
Each recipe includes color photos, ingredients, and cooking instructions.

Early in his Alaska river guide career, Capt. Andy would use the first salmon of the day to prepare salmon chowder with a propane stove on the bow of his boat. He and other charter boat captains often spent evenings after trips creating dishes with halibut or salmon. Capt. Andy also spent the early part of his career working at world-class fishing lodges in Alaska, and had the chance to sample some of the best seafood dishes, and add his own twist to them.

Each recipe includes color photos, ingredients, cooking instructions, and description of the recipe. Most recipes can be made with the fillets of just a couple of rockfish, or a single lingcod fillet. With tighter catch limits in Alaska, Oregon and California, the recipe book allows anglers to make several meals from a daily limit of rockfish, lingcod or halibut. All of the recipes can be cooked up using fresh or frozen fish fillets.

The contents of Captain’s Choice: Recipes from Brookings Fishing Charters.

To order a recipe book online, visit Home | Brookings Fishing Charters LLC (square.site). The cost includes free shipping. Recipes books can also be purchased at the Brookings Fishing Charters and Brookings Bait and Tackle office at 16399 Lower Harbor Road at the Port of Brookings.

The Brookings Fishing Charters crew is working on a second recipe book, featuring favorite smoked fish recipes from each captain, and favorite wild game jerky recipes.

Salmon chowder easy and delicious

By Capt. Andy Martin – The thrill of catching hard-fighting king and coho salmon is a top draw to the Oregon Coast. Salmon also are highly prized because they are so delicious to eat. Whether grilled, baked or smoked, salmon are one of the most popular fish to eat. They also make great chowder.

Salmon chowder is one of my favorite ways to enjoy salmon, and was one of my daughter’s favorite seafood dishes as she was growing up. This chowder recipe was perfected by fishing guides in remote Alaska, who would prepare the tasty dish for their clients on the banks of the river after they caught their first fish of the day. The guide would cook the chowder for lunch while clients continued to fish. This chowder is a great way to enjoy salmon year round, as it can be made from fresh or frozen salmon. Canned or smoked salmon can also be substituted.

When I made this one the banks of the river in Alaska, where some fresh ingredients were not readily available, I used cans of evaporated milk, which work fine, but half and half (or even heavy cream) is better. Ingredients listed here are a good starting point, but you may want a little more salt and pepper, and vary amounts of potatoes, celery and onion (I never carried a measuring cup or measuring spoons in my gear bag during guided fishing trips!)

Alaska Guider Chowder

5-6 strips bacon, cooked and crumbled, grease reserved

2 tablespoons butter or olive oil

1 cup diced celery

1/2 cup diced onion

2 cups cubed potatoes

1 cup water (or chicken broth)

Pinch of flour

2 tablespoons dried dill

1 teaspoon pepper

1 teaspoon salt

1 teaspoon lemon pepper

1 teaspoon garlic power

1-2 pounds salmon, bones and skin removed, cut into smaller chunks

2 cups half and half, or heavy cream

1 can corn, drained,   or 1 1/2 cup frozen corn

Bacon is a key ingredient in salmon chowder.

Start by cooking several pieces of bacon. Save the greese. The bacon adds flavor to the chowder.

Chopped celery and onion.

In a large pot, cook chopped onion and celery with butter or olive oil. One small onion and a few stalks of celery is all that is needed.

Add potatoes, and season with salt, pepper, garlic, lemon pepper.

Add four to six small to medium skinned, chopped up potatoes. Stir in chopped bacon, bacon grease, salt, pepper, lemon pepper and garlic. Add a pinch of flour and cook, stirring frequently, for 5 minutes.

Add just enough water to almost cover potatoes.

Add enough water to almost cover the potatoes. Be careful not to add too much, especially if you like thicker chowder. Add a generous amount of dried dill weed. Cook the potatoes until almost done.

Add raw salmon to the chowder.

Just as potatoes are almost done, add chopped up raw salmon. Remove the skin and bones before adding to the chowder. Stir and continue to cook over medium heat.

The salmon will crumble to small pieces as it cooks.

As the salmon cooks, it will break apart into small pieces. Continue cooking until salmon is done.

Add frozen or a can of corn, drained.

Once the salmon is cooked, add a can of drained corn, or a bag of frozen corn. Stir well.

Add one to two cups of half and half.

The final step is adding one to two cups of half and half. Heat, stirring frequently, until chowder is hot.

A dash of Tabasco sauce adds a little kick to the finished chowder.

Enjoy the chowder with a dash of Tabasco sauce, or a dab of butter. Serve with warm bread or crackers.

To catch a salmon on the Oregon Coast to make this delicious salmon chowder, visit http://www.brookingsfishing.com.