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WWW.WHATSUPYUKON.COM
June 11, 2015
Step Outside
LATE NIGHT
with Larry Leigh
Here to make you happy ’til late.
Freezing Fish
Night owls, insomniacs and midnight snackers, unite!
Watch your favourite games on our large screen TV TM‡
Whitehorse • 2241 2nd Avenue Whitehorse, Yukon Territories Y1A 5W1
867.667.4992
† Registered trademark of Boston Pizza Royalties Limited Partnership, used under license. * Trademark of Boston Pizza International Inc. © Boston Pizza International Inc. 2013. ‡Trademark of AIRMILES International Trading B.V. Used under license by LoyaltyOne, Inc. and Boston Pizza International Inc. © Boston Pizza International Inc.
FILL UP MEALS
6
$ .49
plus tax
We’re Open 7 days a week
11am - 9pm
2230-2nd Avenue
Japanese Restaurant
SAKURA SUSHI Experience A True Cultural Experience Photo: kozzi.com
Tempura | Robata | Sushi | Teriyaki Fresh Premium Grade Wild Salmon
Salmon steak
O
ver the years a few people have told me that due to a loss of flavour, they do not freeze fish and only eat them fresh. Certainly a well cared for fresh fish has a slight flavour edge on one that’s been frozen, but not enough difference to avoid freezing your catch. For most of my life I’ve been serving fish that has been frozen, so far without any complaints. The big secret is how well the fish is cared for from the time it’s caught until it is frozen. Just like the computer phrase, “Garbage in-garbage out”, poorly handled fish will make a poor meal. Unlike red meats, which are aged to make them tender, fish have no connective tissue, so they spoil or at least lose quality very quickly. Fish should be killed, bled, and put on ice right away to retain their firmness and flavour. A fish left on the floor of the boat changes color very quickly and the skin wrinkles as it dries out. This is all part of the spoiling process and can be prevented by using a cooler containing ice or freezer packs,
which is kept out of the sun. Fish intended for the freezer should get to the freezer quickly but can be kept for a number of days on ice in vacuum packages or in appropriate size Ziplocs with all the air squeezed out. The quality of the fish will deteriorate rapidly if you leave them whole or unwrapped, even on ice, because the melt-water starts the spoiling process. To be frozen, fish should be filleted and packaged into mealsized portions to avoid wastage. Vacuum sealing is the best option, but as above, an air-exhausted Ziploc will also work for short-term freezing. When frozen, these plastic bags can be easily damaged in the freezer by rough handling, so be gentle with them. If you have the time and energy, an additional wrap of butcher paper over the plastic bags gives an extra layer of protection. When the packaging is damaged, the frozen product will quickly get freezer-burned, which is simply the dry environment in the freezer drawing off all the moisture from the fish. Fish will also keep well frozen
LUNCH in water in a container such as a milk carton or Tupperware container. While this routine works to keep the flavour in, the packages are bulkier and take much longer to thaw prior to cooking. The vacuum-sealed or Ziploc packages can be thawed in tepid water much more quickly and with minimal mess. Thawed fish should be used quickly so that it ends up cooking as soon as possible after it’s finished thawing. At our house we regularly eat pike, lake trout, and salmon from the previous summer, and in early winter, ling cod from the previous winter is common. Larry Leigh is an avid angler, hunter and all-round outdoors person who prefers to cook what he harvests himself. He is a past president of the Canadian Wildlife Federation and retired hunter education coordinator for the Government of Yukon. Please send comments about his articles to wild@whatsupyukon.com.
’ HO’ P
Mon-Fri 11am-3pm, Sat noon - 3pm
Ask us about our FREE DELIVERY 10% OFF on pick up orders over $40
DINNER
Mon-Wed 4:30pm-10:30pm [Thurs & Sat open till 11pm],
Sun 4pm-10:30pm
867-668-3298
Six Mile River Resort TAGISH
Bring the family to Tagish! Fish off the bridge! Have a great Pizza! Rent a cabin!
“Congratulations to the winners of Come Dine with me Tagish! Kristian Rideout & Lynn Martel! A big thanks to all who attended, and to the Judges and especially to all the Chefs who cooked us fabulous meals!”
5 Star Restaurant Chez Noodle
Open 7 Days a Week
Vietnamese Cuisine Health Conscious Choice Licensed Gluten Free Options
compadres burritos
June 6 R I D E
NOW OPEN for Summer fresh, fast and always delicious located at shipyards park inside the Frank slim building
PHONE: 633-6088
Yukon Centre Mall - 2nd Avenue
DAD: CHILI
RIDES
FO R DA D
LU N C H
- 11 A M
TILL
June 20 THE ANNIE AVERY AND MANFRED JANSEN BLUES BAND!
Wednesday Nights open daily until 4pm.
FO R
W I T H P RO C E E D S D O N ATE D TO
Prime Rib bones
DINE-IN OR TAKE-OUT
404 WOOD STREET
with Baked Potato & Coleslaw
June 21 F AT H E R S D AY D I N N E R : PRIME RIB WITH ALL THE FIXINGS.
June 27 C A N A DA D AY C E L E B R AT I O N WITH THE CANUCKS!
3PM.
RATED #1 IN TAGISH BY TRIPADVISOR
THE CANUCKS WILL BE PLAYING FROM 7 TILL.... SPECIAL MENU RESERVATION REQUESTED.
“A Long Standing Yukon Tradition”
info@sixmileriverresort.com or mitchyc@hotmail.com
201 Wood Street Whitehorse, YT 393-9700
www.sixmileriverresort.com
867-399-4121 | 867-333-4121