As promised, this week I’m sharing another recipe that’s equally not mine: Pickled pike. I stole it from an almost illegibly faded recipe scribbled on scrap of notebook paper stuck between the pages of a 40-year-old cookbook in my mother’s kitchen.
I’ve come to believe Beginner's Luck is a true Law of Nature, and can site cases to prove it. Think it's hogwash? I encourage you to share your thoughts!
The entire sequence played out as if filmed in high definition---including the bluegill’s struggles to free it self from inside the bass’ cavernous mouth (the bass’ gill plates were actually moving)!
Surely it could not be – not fire! Not fire coming out from under the shroud on my outboard motor!
There are those fishermen (let’s call them bassochists) who take pleasure in catching open-water fish up to the very bitter end, no matter the Herman Melville-meets-Jack London brutality of it all: 20-40 mile per hour winds, freezing air temps, and the potential icy grip of hypothermia.
I simultaneously embarked on two of the tastiest fish preparation processes known to man—with two of the most maligned species around.
NAF Editor Kurt Beckstrom revisits predictions made by the NAF staff in 1999 as to what sportfishing would be like in the 21st Century. It’s actually somewhat scary.
Fishing, like any addiction, is a disease. It has no cure.
Fluoro can be the right line in many fishing situations.
Horrify me with tales of epic outboard meltdowns so grave that I spring out of my stupor this weekend and get the ugly business over with.