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The Grand River in southern Michigan has been my home river for more than 50 years. I still have vivid memories of ped­aling my bicycle as a young boy to the Red Cedar River, a major tributary to the Grand that was less than a mile from my parent's house.    Wild 16-pound steelhead with deformed back.        When I was 11 a smallmouth bass of very large proportions for a river bass grabbed my night crawler rigged on a harness. After what seemed to be an eternity, I wrestled the bronze fish onto the bank. That smallmouth...

          Sweet & Simple Smoking Salmon Recipe  Ingredients: 2 quarts water 2 cups brown sugar 1 cup rock salt 2 tablespoons granulated garlic 3 tablespoons Tabasco sauce Instructions: Mix the ingredients Submerge fish in brine skin side down on the bottom layer, meat side down on the next layer. Repeat layering skin to skin, meat to meat. Place a weighted plate on top of the fish to fully submerge all fillets. Soak fish in brine 8-12 hours or overnight in the refrigerator. Remove fish from brine and place in smoker Smoke to desired texture. Cooking time...

  Ingredients: 1/2 pound salmon fillet, skin left on 2 tablespoons sour cream or Greek yogurt 2 teaspoons chopped fresh dill or 1 tsp dried dill 1 teaspoon lemon zest 1 teaspoon sugar (optional) 1/4 teaspoon granulated onion 1/4 teaspoon salt 1/4 teaspoon white pepper Lemon slices In a small bowl, mix sour cream or Greek yogurt, dill, zest, sugar, onion, salt, pepper until thoroughly combined. On a large double layer of foil, place about 2 cups smoker chips/chunks.  Poke 5 holes with a sharp knife under chips/chunks. Place salmon, skin side down, on chips/chunks. Spread creamy mixture on salmon...

 Ingredients: 4 trout, cleaned with tail and head intact 1 bunch fresh parsley 1 bunch fresh dill or 1 tablespoon dry dill weed 1 bunch fresh cilantro 1 cup fresh basil leaves 3 tablespoons butter 1 lemon-juice only Salt and pepper to taste 1 plank soaked in white wine or water Lightly salt and pepper the outside and body cavity of fish.  Cut lemon into four sections and squirt the juice into body cavity of each fish. Divide herbs equally among the fish, filling the body cavity of each fish. Set aside a portion of each herb to place...

Seafood Salmon recipe by Tiffany Haugen On a large sheet of foil, place fish fillet, skin side down (remove skin if desired). Season fillet with salt and pepper.  Spread sour cream or yogurt evenly over fish. Top with shrimp and crab and a thin layer of mayonnaise. Sprinkle cheese over the top. Partially tent foil over top of fish.  Bake in a preheated 350 degree oven 15 minutes. Open foil tent and cook an additional 5 minutes or until fish reaches an internal temp of at least 135 degrees. Recipe Note:  Any combination of seafood can be used in this recipe. ...