Captain Ron Westrate & Captain Kevin Westrate

888-253-8372  616-335-2076 Cell 616-836-2748
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Recipes - Admiral Pat’s Canned Salmon

Wash and blot dry skinned salmon fillets.
Cut in 2 in chunks.
Pack tight in pint jars.
On top of the fish in the pint jars place:
1. 1 tsp. salt
2. 1 tsp. lemon juice
3. Add 1 Tbs of ketchup if you want pink salmon.

**Do Not Add Water**
Pressure Cook at 15 lbs for 90 min.

Use the canned salmon to make salmon patties or we use it in place of tuna for spreads and casseroles.

we find em, you wind em