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Stuffed Fish


The silver salmon or white fish must be fresh, that is, right out of the water.  Remove head and tail, clean and wipe dry.  Pass a sharp knife along back to cut skin for easy removal after the fish is about ten minutes in the oven.  Make a tasty stuffing of old bread, cubed and seasoned with onions, pepper freshly ground, thyme and other seasonings according to your taste, brown onions in bacon drippings.  Fill the fish with stuffing and fasten with skewers.  Lay fish in roasting pan with some bacon drippings.  When hot roll off skin with a knife.  when about done rub with garlic.  Serve lemon juice with the fish.  Bake about 45 minutes.

from Sister Mary Claude, Nulato Mission