Well, this is a trip I did almost two years ago with intentions of making this thread. But, things can get a little hectic at times and I spent more of my free time having fun rather than posting about it. Since I havent added much here in the way of content in a while, I figure now is as good of time as any. So here goes......what I remember anyway.
OK, this how to make Snake River Cioppino. For those who dont know, Cioppino is a tomato based fish stew that is usually made from the catch of the day. Legend says that its origins are from San Fran (Hankster maybe could confirm).
We started out late afternoon to drop the dad traps in some nasty wind and waves. After dropping the traps and surfing some 5' rollers in my 13' boat, we loaded up and headed up river for some night fishing.
Get on a couple of holes before night fall and we hear some rumbles from the south and figure its going to be an electric night. Sitting just out of reach of a thunder storn in Hells Canyon is awsome and scary. With a flash of light the canyon walls light up, then it goes pitch black, then the thunder bounces and rumbles down the canyon. Anyway we hooked a couple of these babies.
Got to be about midnight thirty and we were getting a few rain drops so headed for the ramp. Its a good thing I know the river because my partner was amazed I found the ramp with just a mag-light. Got home and got some shut eye.
Woke up fairly early to retrieve the traps and catch a few bass. Nice trap full should do the trick.
Couple three of these eater sized Smallies will work fine.
Once we have our catch we load up and head for the kitchen. First thing. Boil some chicken to make a nice stock.
Next prepare the dads. FIrst you must wash these buggers over and over to get them clean.
After washing put them in some spicy/salty boiling water.
Cook until they turn orange.
Pull them out and let them cool. Then you need to crack and peel them to get the meat out.
Next thing is to fillet the fishies.
Cut a slab of the catfish
Lay it all out and cut the fish into cubes
Next add tomatos, peppers, onions, and seasonings to the chicken stock.
Put the fish in and boil until done. Then serve with some fresh cracked pepper, some of the dried Mexican oregano, and toasted bread. Dont foprget a large mug of cold beer or a wine of your choice. D-lish!