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...
SAN DIEGO-AREA LAKES LIKE BARRETT ARE PRODUCING FISH, DESPITE SHRINKING SURFACE AREA By Capt. Bill Schaefer SAN DIEGO—Lake Barrett, the payto-play lake in San Diego’s East County area, is really feeling the pressure of the California drought. In surface acres, the...
THE ROUNDUPS OF YORE ARE MOSTLY GONE, BUT ‘SNAKE RUNS’ ARE ANOTHER WAY TO EXPERIENCE CALIFORNIA’S SLITHERERS By Tim E. Hovey I’ve always been fascinated with snakes. I will admit that as a youth they absolutely terrified me. While I ran...
HAVE A WEEK TO FISH THE EASTERN SIERRA? TRY THIS ITINERARY By Mike Stevens With a quarter-century career of Eastern Sierra fishing in my rear- view mirror, I feel I can maximize the efficiency with which I chase trout up there...
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...
