Armenian Baked Fish

3 lbs. whitefish-in white fleshed bland fish may be substituted 3 fresh tomatoes or one small canned tomatoes 1 cloves garlic mashed 1 tbsp. flour 1 c. water 4 tbsp. minced parsley 1/2 cup olive oil juice of 1 lemon 1 teaspoon salt 1/2 teaspoon pepper

fillet and rinse fish. Spread fillets skin side down in a buttered baking pan. Cover fish with tomatoes garlic and flour mixed with water. Spread with parsley. Seasoned with salt and pepper. Pour oil and lemon juice all around fish. Bake at 325 after 420 to 40 minutes depending on thickness of fish. Spoon pan juices over fish several times while baking. May be served hot or cold. Garnish with sliced lemon. Serves six.

Pine smoked trout

Use a wire holder to get a smoky flavor when cooking trout. The idea is to be able to turn meat over like type made to hold hot dogs or hamburgers.

Cut server pine boughs and place them on your campfire. Lay holder with your trout directly on top. Light pine boughs, then fire will sear, cook, and smoke your trout in about a minute before burning out. Just turn holder over to sear other side – repeat process. A couple of boughs and less than a minute for each side is perfect for a half-pound trout.

Pickled Bluegills

Use only a stainless steel pan for good taste.

Cut fish into small pieces – you will need about 5 cups of fish. Soak in a quart of water and one cup of salt for 2 days. Rinse fish in cold water and drain. Then pour two cups of white vinegar over fish and put it in fridge for another 2 days. Pour it off.

Next, cook following mix for five minutes and let cool

2 cups white vinegar 1 ½ cups sugar 1 tsp. mustard seed 1 tsp. whole black pepper 1 tsp. whole allspice 1 tsp. whole cloves 4 bay leaves