Ingredients:

10 quarts water
1/2 cup salt
24 to 36 small red new potatoes(3 to 4 pounds), skin on
24 small white onions (3 pounds)
8 pounds freshwater fish (lake trout, salmon,whitefish, pike), cut into 1 1/2-inch steaks
1 pound butter, melted
12 lemons, quartered
1 cup chopped parsley

Methods:

Bring water to a boil with the salt.Add potatoes and onions (cut a cross in the bottom of the onions so they will cook rapidly), and cook until half done (8 to 10 minutes).

Put fish steaks in a wire basket, colander, or steamer top, or wrap them in cheesecloth that you can tie at the top with heavy string to fork out later.Lower fish into the pot, making sure they are entirely covered. Return broth to the boil, cover the pot, and boil until the fish is firm but fork tender, 8 to 10 minutes.

Remove fish, then vegetables, and drain both thoroughly.Heap fish on a platter surrounded by the potatoes and onions. Pour butter over the whole, sprinkle with chopped parsley and serve with lemon quarters and a pepper grinder.

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Ingredients:

1 pound fish fillets, fresh or frozen
Salt
Pepper
2 tablespoons melted butter
1/4 cup tartar sauce
1 egg white, stiffly beaten

Methods:

Thaw frozen fillets.Place skin side down in well-greased shallow baking pan.Season with salt and pepper drizzle with butter.Using medium heat, broil about 4 inches from heat source for 10 to 15 minutes or until fish flakes easily when tested with a fork.Gently fold tartar sauce into beaten egg white. About 2 minutes before fish is done, spread egg white mixture over fillets.Broil until topping is golden.

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Ingredients:

1 pound salmon fillets
Salt and pepper to taste
1 cup spicy bloody Mary mix

Methods:

Place salmon fillets in a medium baking dish, and season with salt and pepper.Pour spicy bloody Mary mix over the fillets.Cover, and refrigerate at least 30 minutes.Heat the broiler.Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.

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Ingredients:

Herring
pepper
salt
a little pounded mace
butter
flour
mustard
some salt
a little vinegar or lemon-juice

Methods:

Scale and clean the fish with the utmost nicety, split them quite open, and wash the insides with particular care dry them well in a cloth, take off the heads and tails, and remove the back-bones

rub the insides with pepper, salt, and a little pounded mace stick small bits of butter on them, and skewer two of the fish together as flat as possible, with the skin of both outside flour, and broil or fry them of a fine brown,

and serve them with melted butter mixed with a teaspoonful or more of mustard, some salt, and a little vinegar or lemon-juice.

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Ingredients:

* 4 halibut fillets, about 4 to 6 ounces each

Balsamic Marinade:
* 1/2 cup balsamic vinegar
* 1/4 cup apricot preserves
* 1/4 cup olive oil
* 2 medium cloves garlic, or 3 small cloves, crushed and minced

Methods:

Wash halibut and pat dry.Put in a food storage bag and add the marinade ingredients.Marinate halibut for about 2 to 3 hours.Grill or broil, turning carefully, for about 3 minutes on each side.

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