We have all been there: After catching a dink fish, we post the picture to our social media feed—a quick, innocuous attempt at humor. Within seconds, comments from friends start stacking up: “Unless you have hands the size of Shaq’s, I don’t believe that is a keeper,” or “Nice keychain!”
However, when fishing the Kinnickinnic River (“Kinni” for short), in northwestern Wisconsin, there is a great deal of logic behind adding smaller trout to your creel. Continue reading “Turning Wisconsin Kinnickinnic River Catches into Gourmet Appetizers: Kinni Brown Trout Crostini”
At 8:30 in the morning, after several sputters, our rental boat’s motor was completely dead.
On Lake Minnetonka, my dad and I sat floating halfway between Casco and Locke Point.
I kept quiet while my dad, a mechanic, fumbled with the motor. The complexity and frequency of his expletives grew with every minute spent stagnant. Continue reading “Build Flavor One Step after Another: One-Skillet Panfish Fry with Guinness Tartar Sauce”
Originally perfected during my years in the Pacific Northwest, this recipe has become a favorite in our household and is applicable for any trout, steelhead or salmon. The dish requires little work, just patience for a great-tasting cream sauce.
Continue reading “A Classic Pacific Northwest Plate: Seared Trout with Pinot Grigio Cream Sauce”
I thought I knew a good fish fry, until I moved to Minnesota, where the state fish, the ever-famous walleye, was a game changer. I had fried everything from bass to cod to trout during my years in the Pacific Northwest. While I thoroughly enjoyed those suppers, nothing quite beats a walleye—the way it melts in your mouth, how its flavor balances perfectly with spices inside a golden-brown crust. Continue reading “A Belated St. Paddy’s, Lenten Feast: Fried Walleye with Irish Colcannon”
With my Irish heritage, I know full well the value of a potato, though I have learned to respect it even more as an angler. Continue reading “Incorporating Fishing Trip Staple into Shore Lunch: Twice-baked Walleye Potato”
During ice fishing season, when a frozen walleye could double as a crowbar, there are important steps to making sure fish always tastes great, no matter how long it has been petrified. Continue reading “Tips for Making Certain Frozen Fish Don’t Ruin Your Fish Fry: Walleye Po-Boy”
For those select few lucky, talented hunters, there is always that seasonal dilemma: what to do with all that game and fish taking up real estate in the freezer?
Cajuns in Louisiana, nearly 300 years ago, had the right idea—use what you have, add ample amounts of spices. Continue reading “A Stew that Will Stick to Your Bones: Wild Game Gumbo”
Celiac disease—the autoimmune disorder where the ingestion of gluten leads to damage in the small intestine—affects an estimated one out of 133 people. Those afflicted by the disorder can’t consume anything containing wheat, rye or barely. Consuming gluten would cause abdominal pain, diarrhea and/or fatigue (or more severe consequences in some circumstances).
That means, based on the number of fishing license holders in 2015 (published by the U.S. Fish and Wildlife Service), which calculated 28,463,499 people owned a fishing license in that year, 214,011 of anglers in this country suffer from Celiac disease and therefore can’t safely enjoy a good fish fry.
Continue reading “Gluten-Allergy Suffers Rejoice: This Beer-Battered Walleye Recipe is Just for You”