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November 27, 2009

Healthy fish recipes:

Pike egg bannock


  • pike eggs (best in January, February and March)
  • 4 ml (1 teaspoon) baking powder
  • 125 ml (1/2 cup) fish oil
  • 160 ml (2/3 cup) water
  • flour


Mash the eggs and beat until foamy. Add 1 tsp of baking powder and 1/2 cup of fish oil. When mixing batter, add 2/3 cup water. Grease and heat a large pot. Put in the batter and let this cook and rise like a cake for about 1 1/2 hours. The amount of oil determines the moistness or dryness of the bannock. When flour is available, add to egg mix-ture until combined ingredients can be kneaded asa soft dough before cooking. Sea-whitefish eggs are best in July.

Walleye Soup


  • 4 medium-sized walleye (4 kg or 9 lb)
  • flour
  • salt and pepper


First clean your walleye. Cut the fish in four or five pieces. Fill cooking pot half full with water and add fish, salt and pepper. Bring to boil and simmer for one hour or less. Take fish out when cooked. Remove all bones from fish, mash fish and put it back in the pot (with same water). Let simmer again for one more hour. Mix a little flour with water in mixing bowl and add to pot to thicken soup.

Makes 6 to 8 servings.