1 Whole wild Salmon 10 to 12 lbs rensling, or other sparkling white wine sea salt white pepper garlic fresh sage red onion yellow pepper celery fresh parsley olive oil, virgin white vinegar lime best packaged corn bread stuffing mix package veggie breakfast sausage 1. throuroughly re-clean and check the cavity of the fish, and rinse several times with the vinegar, and rinse with cold water. 2 cut the lime in halves and squeez into a pint of water, and rinse the fish with this and rinse off. 3. Season the fish liberaly, inside and out and then place in a bag with 3 cups of wine (Andre' can be used instead) 4. suate' diced yellow pepper, red onion, and celery in olive oil 5. Warm the sausages in the oven until thawed and cut into 8ths 6. Pepare the stuffing asprescribed on the package bt substitute, the olive oil for butter, add in the saute vegies ad the the sausage 7. Stuff the fish from head to tail, and stich like a turkey, if the bottom flesh is fat eough youcan use toothpicks instead 8. line a backing pan with foil, and coat with olive oil, nd rub the entire fish with the oil 9. Bake in a preheated oven at 350 for about an hour checking each half , if scorching tent it with foil. good served with kale, and a winter squash, macintosh apple, dates ad pecan compote Enjoy!!!!!!!!!!!!!!!!!!!!!!!!