This breakfast classic also makes a nice camp lunch or an evening dinner change of pace. Smoked salmon or whitefish are easy substitutes for trout. I love applewood-smoked bacon in this recipe, but...View article
The fish we catch and keep to eat are for most of us a critical part of the process of ice fishing—a reward for our effort that goes beyond sport and ties us to the principal reason that most of our...View article
Suckers, in their many varieties, are everything an "alternative" fish should be. A bullet-shaped and muscular feisty redhorse, pushing three pounds, will quickly peel off 15 feet of drag if you're...View article
The dipping sauce is the key to this simple and distinctive way to accent your fish with Asian flavors. Really, any white-fleshed fish--walleye, perch, pike, crappie--will do, the fresher the better....View article
In the fish markets in Italy, truly local seafood is labeled nostrani "ours." The idea is to make this hearty, delicious chowder using the best of your own local ingredients, given the season, what...View article
Simple, warm, hearty, delicious. I make this casserole the day before an ice fishing excursion, storing it overnight in the refrigerator. It's easy to pop it in the oven for a hearty winter supper on,...View article
The fish we catch and keep to eat are for most of us a reward for our effort that goes beyond sport and ties us to the principal reason that most of our ancestors fished. For them, fish as food was...View article
This is one of my favorites with walleye. Bass works, too, and so do pike and large panfish. It's a colorful and delicious recipe fit for the fish you keep this fall. To serve four ....View article
Pecans, almonds, and a variety of other nuts work in recipes to complement the mild, sweet taste of walleyes. Pine nuts are unfamiliar to many folks, but I think you'll find them wonderful. This recipe...View article
A beautiful October day along the upper Mississippi River. The fish were perfectly fresh, a mix of smaller walleyes, pike, and catfish caught that morning by In-Fisherman Editor In Chief Doug Stange,...View article
