Brian Bell of White Rock, British Columbia
Chum Steaks Teriyaki

My wife has used this marinade on most salmon species and trout as well. Last week I brought home a fresh river caught chum. We cut two steaks, marinated them and put them on the BBQ as a taste test. We really enjoyed them. Chum are not highly regarded as table fare in BC and yet I would not hesitate serving this fish to guests.

4 Chum Steaks

1/4 cup cooking oil
2 tbsp lemon juice
2 tbsp soya sauce
1/2 tsp dry mustard
1/2 tsp ground ginger
1/8 tsp garlic powder

Preparation: Combine oil, lemon juice, soya, dry mustard, ginger
and garlic powder. Pour over steaks and let stand at room temperture for 1 hour, turning once. (or leave in a sealed bag overnight)

Cooking: Drain, broil or barbecue. This is also a good marinade
for prawns etc..