For years, I kept my game off the grill. Trying to cook an elk steak the way I grew up grilling a beef T-bone never yielded good results.Once I started plank cooking, the grill started staying out year-round and everything went on it. Because planks help...
By Tiffany Haugen After a day of striper fishing, nothing beats a good fish fry. Cut into small pieces, chunks of striper meat coat nicely with batter or a dip in egg/flour/breadcrumbs and fry up very quickly; the result yields a...
Tired of eating trout the same old way? Here’s a fun, innovative way to bake them, and not only is this method easy, it produces a deliciously steamed, moist flavorful fish. Salt crusting will work with any whole fish; try it with a fresh-caught cutthroat, kokanee or small...
With summer arriving this month, now is a great time to clean the freezer and make room for this coming fall’s influx of fresh meat. Don’t be guilty of shoving last season’s birds to the back of the freezer and then forgetting about them. There are many...
TUNA FILLETERS NOW REQUIRED TO KEEP COLLAR COVETED BY SUSHI CHEFS; GEAR UP FOR LONG TRIPS By Steve Carson What the heck is “tuna kama?” New filleting regulations for all tuna species caught in California waters require that the fillets must...
It may sound intimidating, but making gravlax is very easy. It’s a simple cold-curing process with no special equipment needed. And for those who don’t enjoy the final texture of gravlax, it doesn’t have to be eaten right out of the refrigerator. Adding...
