The Great Sacandaga Lake Fishing Cookbook
www.visitsacandaga.com

Introduction

The Great Sacandaga Lake is located off Route 30, about 1 hour from Albany and lies just inside the Adirondack Park. The Great Sacandaga (GSL) is often confused with Sacandaga Lake, which is about 20 miles further north. The Big Lake (GSL) is really a reservoir formed back in 1929-1930 by damming the Sacandaga River.

When it comes to fishing GSL is a sleeper! Vast varieties of structure exist such as old foundations, rock walls, bridge abutments, points and river channels to name a few. If any thing is lacking it’s the weed beds, however they have become more abundant in the last few years.

The GSL is about 29 miles long, and 5 or 6 miles wide at the widest point. It’s an odd shape forming several large points, and numerous bays, and over a dozen islands.

 The Lake is under fished, containing a good assortment of fish. Walleye and smallies are the most abundant, with rainbow trout right behind. Perch, Brown trout, Crappie landlocked Salmon, Catfish, Largemouth bass, Rock Bass, Tiger Musky, Pickerel and last but not least Giant Northern Pike, all are found on the GSL.

(above courtesy of Walleye Wizard Guide Services www.fishadirondack.com)

The first edition of the Great Sacandaga Lake Fishing Cookbook is dedicated to all you die hard fishers out there! Our next edition will be filled with the best of our local recipes but in the meantime we have surfed the web to bring you the best in freshwater fishing recipes from our native fish! Enjoy!

 

Don’t forget to shop for your ingredients at Fullers Store in Edinburg!

 

Article on Fish Cleaning ………………………………………………..5

 

Walleye

 

Baked Walleye Fillets ……………………………………………………6

Camp-Style Walleye ……………………………………………………...7

Grilled Walleye with Horseradish Sauce..…………………………………..7

Walleye Cakes ..…………………………………………………………..8

Walleye with Parmesan-Peppercorn Crust Fish Recipe..……………………8

 

 

 

Bass

 

Baked Bass…………...………………………………………………….…10

Bass With Avocado Sauce…………..…………………………………..…10

Bass 'N' Beer   ………………………..……………………………………11

Bass Hash ………………………..………………………………………..11

Cajun Fried Bass ……………………..……………………………………12

Fish Neapolitan ………………………..………………………………..…12

Grilled Bass with Mango-Basil Relish ………………………….……….....…13

Stuffed Bass ……………………………..………..……………………....…14

Mexican Bass with Red Salsa and Olives          …………………………..…13

Sesame-Seed Bass Fillets……………………………..………..……………14

Grilled Smallmouth Bass Wrapped in Cornhusks……………………….……15

Smallmouth Bass with Garlic Butter, Chives and Mushrooms ..……………..…9

 

Pike

 

Baked Northern Pike ………………………….………………………………16

Stuffed Pike in a Fresh Corn Cake Batter …...……..………………….…….…17

Grilled Pike with Sauce ………...……………………………………...………18

Beer Batter, Pan-Fried Pike …...……………..………….………….…………18

Baked Stuffed Pike …...………………………………………………………..19

Steamed Pike with Dried Toamtoes, Pine Seeds, and Olive Oil………………..…17

 

 

Crappie

 

Baked Crappie Recipe ………………………………………………………..…20

Fried Crappie Casserole Recipe ……..………………………………..…..….20-21

Lemon Pepper Crappie Recipe……..…………….……….………………..….…21

Simple Oven-Crispy Crappies …………………….…………….……….…….…22

Stir-fry Crappie Recipe ……..…………….……………………………..………23

Crappie Scampi……..…………….……………………..………..………….……23

Blackened Crappie Fillet……..…………………………..……..…….…..………22

 

 

 

Perch

 

Sautéed Lake Perch Recipe……..………………………..…….…………..……..…24

Pepper-Crusted Lake Perch in Red Wine Sauce……..………..…………....…….…25

French Style Roasted Perch With Fennel, Tomatoes and Wine Recipe….……..…26-27

Perch Fillet With Tomatoes and Onion……..……….…………….……………..…..26

Perch-Almond Recipe……..……….…………………………………………….…..27

 

Trout

 

Lake Trout in Chablis Cream….………………………………….……………….…..28

Sourdough-stuffed Trout….………………………………….…………...…………..29

Drunken Trout Recipe….………………………………….…….…………..………..29

Pepper Trout with Honey Butter….…………………….……………….………..…..30

Simple Grilled Trout Recipe….…………………………………..…….……………..30

Racine Barbecued Lake Trout….………………………………….……….…….…..30

Trout Almandine Recipe….………………………………….………………………..31

Poached Brown Trout Recipe….………………………………….…………………..31

Trout & Mushrooms in Cream………….….………………….………….………...31-32

Lake Trout Marsala………….….………………….…………………..….…………..32

Steelhead with Wild Rice and Mushroom Sauce Recipe………….….………………….33

 

Carp

 

Baked Carp………….….…………………………………………………………….34

Buttermilk Fried Carp Fillets………….….………………………….………………...34

Carp Cakes………….….………………………………...………………………..….35

Carp Casserole………….….………………………………...……………………….35

Carp Chowder ………….….………………………………………………………….36

Carp with Endives, Cilantro, and Butter………….….………….……………………….36

Carp in Beer     ………….….………….…………………………………………..….37

Carp Roasted with Onion………….….………………….……….…………………...37

Carp Sausage ………….….………….………………..………………………….….37

Carp Stew ………….….………….………..……………………………….………..38

Carp with Red Sauce….………….………………………………………..……….….38

 

 

Sauces

 

Orange Sauce …………………………….39             Lingonberry Sauce……………..….….40

Red Raspberry Vinegar Sauce……….……40             Shark Anchovy Butter Sauce …….…..40

Ponchatrain Crab/Shellfish Sauce………...41               Taragon ………………………..….….41

Orange Butter Sauce…………………..…..41            Mustard-Dill Sauce………………..….42

Seasoned Ginger-Lime Butter …………….42             Seasoned Shallot Butter Sauce…….….42

Tartar Sauce ….………….……………………………………………………………..….39

 

 

Fast & Easy Fish Cleaning Tips for Walleye, Perch, and Panfish

By Chris Hustad

www.nodakoutdoors.com

 

 

 

 

The fish cleaning techniques described here are nothing new, and is mainly intended for beginners. This process takes about a minute for each fish, depending on experience. The example shown is using a walleye, but can work all the same on perch, crappies and bluegills. On those crappies, you DO NOT need to scale it first. I hope this increases your ability at cleaning fish.

 

Slice fish behind the gills all the way to the backbone but don’t sever. You'll want to angle the knife towards the head so you don't waste part of the wallet or perch fillet.

 

Now work the knife along backbone being careful not to cut through it. You'll want to run the knife all the way to the tail, but leave the skin still attached (don't cut through).

 

Now lay the fish out, skin side down. Take your sharp fillet knife and run the knife all the way down the fillet. Keep the knife along the skin so you don't waste any of the fillet.

 

You will cut away the fillet from the skin, so you'll only see a fillet remaining.

 

Take your fillet knife and go under the rib bones from the top to the bottom, cutting rib bones free. You will want to keep the knife RIGHT UNDER the bones, so you can conserve most of the fillet. It is very important to have a clean knife for this step.

 

After that you're pretty much done. You can see what's on the left is the final product, you can throw the rest away. Rinse off the fillet, stick it in a plastic sealable bag and fill with water until submerged (will eliminate freezer burn). Now it's ready for the freezer if not the grill or frying pan.

 

 Also you can cut out the cheeks of the fish. This is the best part of the fish, and it's worth it!


Walleye

 

Great Sacandaga Lake has some fantastic Walleye fishing, whether looking for dinner, a trophy, or maybe even a full stringer of Walleye. Walleye are noted for being good to eat, and at times hard to locate. That’s why a guide is often needed to be successful when pursuing them, especially on the GSL.

Walleye filet is considered by gourmets to be among the best table fare.

 

Baked Walleye Fillets

 

• 2 lb. walleye fillets
• 1/3 c. chopped green onion
• 1/4 lb. mushrooms, sliced (1 cup)
• 1 tsp. salt
• 1/4 tsp. fresh ground white pepper
• 1 tsp. leaf marjoram, crumbled
• 2 Tbsp. dry white wine
• 2 tsp. lemon juice
• 1/4 c. shredded Monterey Jack cheese or mild Cheddar
• 1/4 c. fresh bread crumbs
• 1/2 c. (1 stick) butter or margarine, melted
• 2 Tbsp. chopped fresh parsley

 

Butter a baking dish, large enough so fish just slightly overlaps. Preheat oven to 400¡F. Spread green onions and mushrooms over the bottom of the dish and place fish over top. Season with salt, pepper and marjoram. Sprinkle with wine, lemon juice, cheese and bread crumbs. Drizzle melted butter over the crumbs. Bake for 4 minutes, then loosely place foil over fillets; do not seal the edges. Bake an additional 7 minutes or until fish is done.

 

This recipe has been generously contributed by www.fishingworks.com.

 

Camp-Style Walleye

 

• walleye filets
• butter
• salt and pepper
• lemon juice
• tin foil

 

This one's easy. Put two fillets in aluminum foil. Put a few pads of butter on each fillet. Salt and pepper to taste and sprinkle with lemon juice. Fold aluminum foil to seal fillets and grill for 10 to 15 minutes, or until fish flakes with a fork. Absolutely delicious!

 

This recipe has been generously contributed by www.fishingworks.com.
 

 

 

Grilled Walleye with Horseradish Sauce

 

• 2 pounds walleye fillets
• 1 cup Lawry's Herb & Garlic with Lemon Juice Marinade
• 1 teaspoon Lawry's Seasoned Salt
• 1 teaspoon Lawry's Lemon Pepper
• 1/4 cup butter
• 2 tablespoons horseradish
• 2 teaspoons fresh dill, minced

 

In a resealable plastic bag or container, place the fish fillets and Lawry's Herb & Garlic with Lemon Juice Marinade. Marinade in refrigerator for 30 minutes. Remove fish from marinade and drain; sprinkle with Lawry's Seasoned Salt and Lemon Pepper, to taste. Spray grill with non-stick cooking spray; cook on hot barbecue grill or in hot broiler 3 to 5 minutes per side, or until fish flakes. In a small saucepan, melt butter. Remove from heat, stirring in horseradish. Spoon mixture on fillets; sprinkle with dill and serve. Serves 6.

 

This recipe has been generously contributed by www.fishingworks.com.
 

 

 


Walleye with Parmesan-Peppercorn Crust Fish Recipe

·         1/2 cup corn meal

·         1/2 cup parmesan cheese

·         1 table spoon course ground pepper.

 

Coat both sides of fillets completely. Coat pan with vegetable oil or vegetable spray. Bake fillets at 350 for 12 minutes. While fillets are in the oven you can make the optional garlic cream sauce. Pour 1/2 cup of real cream into a small saucepan. Mix in 1 tablespoon of fresh chopped garlic into the pan and simmer on low heat until cream reduces in half, add salt, pepper to your taste. Put cooked fillets on plate and eat with or without sauce, depending on your calorie needs. Serve with risotto or rice pilaf and vegetables.

 

This recipe has been generously contributed by www.nobonesaboutit.com.
 

 

Walleye Cakes

1 pound cooked (microwave) walleye fillets, flaked

1 stalk celery, chopped (more if preferred)

1/4 cup onion, chopped (more if preferred)

2 Tbsp. mayo

1 large egg slightly beaten

1 Tbsp. chopped fresh parsley or 1 tsp. dried

1 tsp. fresh lemon juice or bottled

Few drops of hot pepper sauce (more or less if you want)

1/2 tsp. salt.

3/4 cup Ritz cracker crumbs

3 Tbsp. Veg Oil

Sauté onions and celery in the oil. Mix into walleye and add all other ingredients except the cracker crumbs. Form into patties and coat each side with cracker crumbs like you would for salmon patties. Brown in butter or margarine.

Serve with lemon wedges. A sauce to serve with cakes can be made with 1/4 cup mayo and 1/4 cup sour cream and 2 Tbsp. chopped fresh dill weed or 2 tsp. dried. Optional: salt to taste. (Use more or less dill to suit your taste.)

 

This recipe has been generously contributed by www.lake-erie-fishing.com

 

 

Bass

The Great Sacandaga Lake has a good number of smallies, it has excellent bass structure throughout its length, producing some real nice fish. May, June, early July and then Fall produce the most action. However they can be caught all summer long on deep drops offs using jigs or drop-shot methods. Smallies are relatively easy to catch when shallow and their tackle busting ability is great for all ages. I would recommend a June or July trip for kids, the die-hards can come anytime, and the real big ones are normally caught in fall.

Great Sacandaga is not noted for having allot of Large Mouth Bass, but they are there.

 

 

 

 

Smallmouth Bass with Garlic Butter, Chives and Mushrooms

 


Preheat oven to 450F. Melt butter in a saucepan, add garlic cloves and remove from heat allowing cloves to steep for 10 minutes; remove garlic and discard. Brush pan with garlic butter; place fillets skin side down. Brush fillets liberally with garlic butter. Pour a little wine or water around fillets to keep them from sticking. Sprinkle with salt and pepper and bake for 5-7 minutes or until fish is done. Meanwhile, sauté mushrooms in remaining garlic butter until lightly browned. Remove fish to heated serving plates along with cooking juices. Cover with sautéed mushrooms and sprinkle with chives. Serves 6.

 

This recipe has been generously contributed by www.nobonesaboutit.com.


Baked Bass

 

 

Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. Serves 6

 

This recipe has been generously contributed by www.bassonhook.com
 

Bass With Avocado Sauce

 

 

Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish, dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450oF for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce. Makes 4 servings.

This recipe has been generously contributed by www.bassonhook.com
 

Bass 'N' Beer


Sprinkle fish fillets with 1 teaspoon salt, the pepper, and some paprika. In a skillet, cook onion in butter till tender. Stir in flour; cook and stir till brown. Gradually stir in the beer. Cook and stir till the mixture bubbles. Stir in the sugar and cloves. Add fish fillets to sauce. Cover and cook for 10 to 15 minutes over low heat till fish flakes with a fork. Remove fish to a platter. Stir lemon juice into sauce in the skillet. Serve sauce over fish with rice, if desired. Makes 6 servings.

 

This recipe has been generously contributed by www.bassonhook.com
 

Bass Hash

 

 

Take oil from bacon, put into sauce pan. Sautee onion and green pepper. Set aside.
Add hash browns, fry till slightly browned. Add lemon pepper, chili powder, garlic powder, salt and pepper, and fish.

This recipe has been generously contributed by www.bassonhook.com
 

Cajun Fried Bass

 

Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, cajun seasoning and salt in shallow dish. Dip the fillets into the wet batter first, then dredge in the cornmeal mixture. Fry the fillets in hot oil until golden-brown, turning once. Drain on
paper towels and serve. Ranch dressing makes a great dipping sauce.
Makes 1 serving.

 

This recipe has been generously contributed by www.bassonhook.com
 

Fish Neapolitan

 

 

1 pound of fish fillets (sea bass, snapper, or perch)

Heat vermouth in large frying pan and cook onions 2 to 3 minutes. Add rest of ingredients except fish. Simmer until tomatoes and peppers are soft, or about 10 minutes. Add fish and simmer until fish flakes. Great low calorie meal!Yield: 4 servings.

 

This recipe has been generously contributed by www.bassonhook.com
 

Grilled Bass with Mango-Basil Relish

 

 

Preheat grill to medium-hot. Mix together mangoes, bell pepper, orange juice, lime juice and basil; set aside.Brush fillets lightly with oil. Place on grill and cook, turning once, until done, 3 to 6 minutes per side. Remove from grill and serve with relish. Season to taste. Serving Size: 8

 

This recipe has been generously contributed by www.bassonhook.com
 

Mexican Bass with Red Salsa and Olives

 

 

Place fish in a microwave-safe baking dish. In a food processor or blender, combine tomato paste, water, onion, garlic, cumin, chile pepper and chili powder; purée. Spoon purée over fish. Top with olives. Cover and microwave on MEDIUM for 12 to 15 minutes or until fish flakes easily. Serve with lime slices.

*Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers. Serving Size: 4

 

This recipe has been generously contributed by www.bassonhook.com
 

Sesame-Seed Bass Fillets

 

Lightly grease the unheated rack of the broiler pan, arrange the fillets
atop the rack. In a bowl, combine melted butter, lemon juice, and parsley. Brush
fillets with mixture. Broil fillets 4 inches from heat for 4 minutes. Turn fillets and brush with more butter mixture. Broil for about 5 minutes more or till the fish flakes with a fork. Sprinkle with sesame seed. Makes 4 to 6 servings.

 

This recipe has been generously contributed by www.bassonhook.com
 

Stuffed Bass

 

 

Remove the center bone but do not cut in half or behead. Wash, pat dry, sprinkle with salt and refrigerate 45 min. Preheat oven to 400. To prepare stuffing, melt butter in skillet and when bubbling saute onion, parsley and mushrooms 5 min. Mix in anchovies, breadcrumbs and shrimp or cooked fish. Toss and mix in beaten egg. Rince and dry fish, sprinkle inside with salt, pepper and lemon juice. Lard fish across back with bacon strips. Stuff the fish and truss with skewers or sew shut. Spread a little melted butter in a baking dish, add fish and top with onion slices and parsley. Pour the rest of the butter over the fish and vegetables. Bake 45 min basting frequently with wine or stock. Add sour cream to the pan not on the fish for the last 10 min. When fish is done remove trussing and serve on a heated platter garnished with the vegetables and covered with the sauce.
Makes 2 servings.

 

This recipe has been generously contributed by www.bassonhook.com
 

Grilled Smallmouth Bass Wrapped in Cornhusks
Fish Grilled & Smoked, by John Manikowski

SERVES 4

 

This technique is best when corn is just coming in, during midsummer. Slice off the corn and use the green husks for wrapping. Don't be alarmed when the corn-husks become charred — they should.
The use of fresh cornhusks will help moisturize the "wraps." If you need to use dried husks, found in Mexican markets for use in making tamales, soak them in water for about 30 minutes before using. But for this recipe, freshly picked is best.

 

 

 

This recipe has been generously contributed by www.foodreference.com
 

 

Pike

 

Great Sacandaga Lake once produced the world record pike, 46pounds: it’s now the North American Record; However, it still produces some really big pike. While some over 20 pounds are caught each year it’s not a lake that produces pike in good numbers

May is a good time to find those monster pike, anchor in the right spot with a very large (8- 18”) sucker and wait for a cruising pike to take the bait. Casting the shoreline has its moments, and so does trolling large stick baits.

 

Baked Northern Pike

 

• 3 to 4 pounds of boned northern pike fillets
• 1/2 to 1 pound thinly sliced carrots
• 1 or 2 large white onions
• 16 oz. sour cream
• 1 can cream of celery soup
• 2 tablespoons bread crumbs
• Paprika

 

Preheat oven to 350 degrees. Par-boil northern fillets wrapped in cheesecloth for about 5 minutes. Lie fillets in large baking dish. Cover with sliced carrots and then onions. Mix sour cream, celery soup and bread crumbs in separate bowl and pour over fish, carrots and onions. Sprinkle with paprika and bake for 35-45 minutes or until all liquid is bubbling through fish. Serves 4.

 

This recipe has been generously contributed by www.fishingworks.com.
 

Stuffed Pike in a Fresh Corn Cake Batter

 

Corn Cake Batter:

• 1 1/2 Cups Biscuit Mix
• 1 Egg
• 1 1/3 Cup Milk
• 2 Cups Fresh or Frozen Sweet Corn
• 1/2 Cup Uncle Buck's Seasoned Corn Meal Breading Mix

 

Cheese Filling:

• Package Cream Cheese, Softened
• 1/2 Tsp. Cajun Spice
• 1 Cup Finely Shredded Sharp Cheddar
• 1 Tsp. Dried Basil

 

For the batter, combine ingredients in blender. Process, but stop while corn is still lumpy.

Then make the cheese filling. Mix together all ingredients. Chill until mixture begins to firm up again somewhat.

Thinly slice pike fillets to cook quickly. Place a couple of generous spoonfuls of filling in middle of each piece of fish, and fold fish over filling. Keep ready beside stove.

Heat heavy pan on stove. Add some oil for frying. Pour a portion of batter in hot pan. Place filled fillet on batter, and top with more batter. Cook until batter begins to brown. Turn very gently and cook other side. Fish inside cakes should be cooked, if sliced thinly enough.

 

This recipe has been generously contributed by www.fishingworks.com.
 

 

Steamed Pike with Dried Toamtoes, Pine Seeds, and Olive Oil

 

• 12 escalopes of Pike (60gr a piece)
• 1 Cup Extra virgin Olive oil
• 3 dried Tomatoes
• 2 spoons Pine nuts
• 3/4 Cup White Wine
• Salt and pepper
• 1 Tsp minced parsley

 

Season the escalopes of pike and steam them 4 minutes.

To prepare the sauce heat the olive oil and roast the thin sliced tomatoes. Add the pine seeds and roast them lightly. After adding the white wine reduce it all. Before seasoning the sauce add the chopped parsley. Arrange the escalopes on the plates and drape it with the sauce. Chef Oliver Lauterbach serves it with braised strips of leek and vegetable pearls.

 

This recipe has been generously contributed by www.fishingworks.com.