Home Forums Hunting & Shooting Alaska Seafood -- Halibut Olympia

IIRC, the epee was bandied about and some verbal threats made.

Maybe I dreamed it. Or not.

That does sound like one of your dreams.

If I remember right, Dan was on a 65-70 second average on the butts that day, including taking the cheeks.

He is a cheeky bastard!

Baked Halibut Olympia today. It is GOOD!

Never heard of it till this thread, so thank you! Wife really likes it.

Awesome. Glad you enjoyed it. I need to make myself another Olympia dinner.

Been playing around with deep frying lingcod as we caught a nice one a few days ago on the way in from king fishing. (44.5 inches). Learning to cut the pieces smaller to avoid too much of the "mush" with lingcod. Need to dredge up some yellow eye for a good comparison. Had a great conversation with the owner of the fish truck in town. She told me that demand is strongest for deep fried yellow eye, but is having trouble sourcing it. She told me to keep going smaller with my chunks to get the mush out of Ling.

What do you mean by "cut the pieces smaller?" Thinner?
I've never deep fried Ling, I've only done halibut or the true cod we catch. Yellow eye is great, no matter how you cook it.

I made a batch of "halibut bread" again last night. Man I love that, but restrict myself to once or twice a year.

More chicken nugget size compared to chicken tender size I’d that makes sense. Best time I am going to gut, scrape, and pack in ice for 24 hours. I hear that helps firm it up.

Gotcha. Good to know.

I made my fifth dish of XXX olympia....twice with fish, twice with chicken and once with pork chop.....while I really like the Halibut, the price decreases it's desirability somewhat. That said.....it seems the basic recipe can be used with many types of meat.....maybe even shrimp...scallops.....who knows.....Lets keep this thing a secret.....It wouldn't be good to raise the price of sour cream an mayo ya know!

Beer battered lingcod done right Is hard to beat !

Too late... it's on the menu of every restaurant in AK.

Fortunately halibut prices are coming down. Hope to pick up a block of IFQ this fall. Not to harvest but to transfer to charter clients.

Several years ago I concocted a slightly similar salmon dish, but in one of the few errors of my life, did not write down what went into it.

I made a goo with a primary base of Thousand Island dressing. Added some Caesar (?) dressing, lemon juice, assorted spices that were on hand and would go with fish, and likely a dash of soy, balsamic vinegar and Louisiana hot sauce. Tinkered with it to taste with what was on hand.

Then cut fresh salmon into one inch cubes and soused them in the goo for awhile. Some of the belly pieces were ¾ inch thick or a little less. Then very gently dumped the whole into a big non-stick skillet on the stove top. Cooked on no more than medium high, (I started on medium and eased to low) and very gently turned the pieces as they cooked, using two wooden spatulas, to keep them from coming apart as much as possible. Aim for done but barely done rather than over cooked.

Serve still slathered/partly covered in the hot cooked sauce.

I made that three times, once at a special dinner with several guests who raved about it. Wife loved it. Then got to hunting or something and drifted on to other things as the salmon run ended. This Olympia dish makes me want to revisit the salmon thing again.

Here is another recipe . I use this on Striped bass and had it tonight. Lay a fillet out and cut 3/4 inch medallions we cut 4-6 pieces. Mix 4 tb sp of softened butter, 4 tb sp of mayo, 4 heaping tb spoons of parmesan cheese. Add tabasco or red pepper flakes to your liking. Season the fish with S&P on both sides and place them under the broiler for 10 minutes or just before your desired liking. Pull them out quick and place the mixture on top and place them back in until the topping turns a golden brown. Arugula salad with craisins, clementines/orange slices and a raspberry vinaigrette make for nice meal in our house.

Huge lingcod "bloom" in our area, so I forced myself to like lingcod.. haha Those fish were everywhere this year. Not sure where they came from. Some monsters too. Going to rig up for dinglebar fishing next May and load up on them. Dinglebar fishing, for those of you who might actually be curious is where you drag a lead lead filled pipe around rockpiles with jigs attached and you harvest lingcod commercially.

I modified my olympia recipe a little to include red chili flakes and paprika.