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In Stores Now!

The July/August issue of The Newfoundland Sportsman Magazine is in stores now, so if you’re not one of our lucky subscribers, pick up a copy today. You don’t want to miss our latest collection of entertaining stories by the region’s best outdoor writers. In our summer edition we have a couple of good old Troutin’ tales from Jeff Piercey and Jeff Hutchings, while Chef Moe explains how to make Gravlax with your fresh salmon or trout and product reviewer Derek Brace shares some gear tips from his latest fishing adventure. Our feature story this issue is from our beloved editor, Gord Follett who is sure to get your blood pumping with his exciting recounting of his trip the The Gander River last September. 

Click here to read our Current Issue Feature.

Click here to read Gord’s Editorial.

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Keep Casting

For a hobby, fishing isn’t exactly the most relaxing choice. Between weather, poor returns, low water, high water, and a few controversies, angling isn’t necessarily for the faint of heart. But for all its challenges, there are few things in life more rewarding than the sound of a child’s laughter when she lands her first trout, or the sight of a mighty Atlantic Salmon continuing its journey after a short stop in your hand. So no matter your successes or misses on the water this season, we know you’ll keep casting, because it’s more than just a hobby, isn’t it?

We love getting photos of your adventures, so keep ’em coming! Send yours to info@newfoundlandsportsmand.com and we’ll share them here, on our social media or in our magazine. Tight lines everyone!

Time to drown some worms

TROUT SEASON OPENS WEDNESDAY: DFO advises that the 2019 summer trout season for Zone 1 (insular Newfoundland) opened on May 15, 2019, and will remain open until September 7, 2019.

Special trout management areas opening on June 1 include Southwest Pond, Otter Pond, Coaker’s Steady, Adies Lake, 10 Mile Lake (Northern Peninsula) and Round Lake (Northern Peninsula).

Bag limits and possession limits for insular Newfoundland remain the same: daily bag limit for trout (includes speckled trout, brown trout, rainbow trout and ouananiche) is 12 trout or 2.25 kg + 1 trout, round weight (which can be a combination of any of the species – speckled, brown, rainbow, ouananiche); possession limit is twice the daily bag limit.

Field to Table

Eggs Benedict With Salmon Gravlax.

Gravlax, a popular Nordic dish, is a traditional way of curing fish with salt, sugar and seasonings that raises the flavour as well as shelf life. It is very easy to do yourself, requiring only a handful of ingredients, some weight and time. If you fancy a cold smoked salmon vs cured, then this is the starting point for that process. Both the cured and smoked versions are used in many different dishes, from pastas to cold salads or simply served on their own with some bread or crackers. 

The highest level of difficulty in this recipe comes from making the hollandaise sauce, which envelops the eggs at the end. I find people either really love Eggs Benedict, or not. Personally, I love the English muffin with salmon and a poached egg smothered in the rich egg yolk and butter emulsion. 

Ingredients

Cured Salmon:

2.5-5 lbs Fresh Salmon
2.5 cup Sugar
1.5 cup Salt
1 bunch Fresh dill (rough chopped)
1 tbls Crushed white peppercorn
1-2 tbls Lemon vodka

Hollandaise Sauce:
3 Egg yolks
1.5 cup Clarified butter
1 tbls Lemon juice
2 tbls warm water
Salt and pepper
8 English muffins
8 Eggs for poaching

Salmon Method: 

The time it takes to cure your fish is dependant on its thickness. It could be ready in one or three-plus days. I recommend checking it every 12 hours for firmness. If there are soft (Raw) spots, chances are it just needs a little more time until it should feel firm to the touch. You’ll need some canned goods or a few 2 ltrs to act as your weight (to push down on the salmon to help get the water out of it). 

1. Mix the salt, sugar, peppercorns and dill together in a bowl. In a non-reactive dish (stainless steel or glass; not aluminum or cast iron), sprinkle a thin layer of the cure. 
2. Place one side of salmon skin-side down on top of the cure. Cover the fillet with more cure, reserving some for the top fillet. 
3. Sprinkle the vodka over the bottom piece. Lay the second fillet skin-side up on top of the first piece. Cover the top with the remaining cure.
4. Cover with plastic wrap and place a similar size pan on top of the salmon for the weight. It is ready when it is more firm than raw feeling.
5. Remove the salmon from the liquid that has accumulated and rinse under cold water. Pat dry and leave to dry over night or a couple hours in the fridge. 

Hollandaise Sauce Method:

Aside from the clarifying of butter, you will require a double boiler (half filled pot on simmer & a bowl that covers) and some great arm strength. This sauce is a rich emulsion of egg yolks and clarified butter.

1. Place unsalted butter in a pan and melt on low for 10-plus minutes until clarified. Let sit to settle and cool
2. In a medium pot, fill 1/3 with water and heat just to a light simmer. 
3. Place eggs yolks and 2 Tbls of warm water in a bowl that can fit just inside the simmering pot without touching the simmering water.
4. Place the bowl over the water and whisk the heck out of the eggs till thickened. 
5. Continue whisking and add the clarified butter in a slow, steady stream. Once all incorporated, remove from the heat and season with lemon juice, salt and pepper.
6. Keep warm but not too hot.
Once the sauce is made top up the water in your double boiler pot and use that to poach your eggs. Poach them 4 eggs at a time as you don’t want to overcrowd the pot.  A good tip for poaching eggs is add a tbls or two of vinegar to the water, it helps the eggs stay together. All that’s left is to thinly slice your cured salmon and toast the english muffins and you’re all set for breakfast! 

Don’t be shy with the seasonings for the cure. Many recipes call for coriander or fennel seeds, even horseradish or purple beets. The cured salmon will last around a week in the fridge or can be frozen. I like to cut it in sections and pull out enough for a meal or two at a time. I guess that all depends on what you’re reeling in. Tight lines for all this year! 

 

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The March/April Cover features Cameron Gosse about to release a beautiful Salmon on the Pinware River in Labrador.

Photo of the Week

What a great catch off Winterton, Trinity Bay! Sent in by Camryn Green. Send us your photos for your chance to be our Photo of the Week and win a free subscription to The Newfoundland Sportsman. Email: info@newfoundlandsportsman.com

 

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