Ryan Pfeiffer shares his Creamy fall soup with smoked fish or canned crab
In the summer months, one of the healthiest and most elegant ways to cook fresh game fish is to marinade it for a short time in herbs, lime juice, and olive oil, and then grill it.
The salad days of summer have arrived. Across this great land of ours, many of us have sprung from our hobbit holes and, sometimes within just a matter of weeks, adjusted from freezing temperatures to sweltering heat.
Wild onions (“ramps”) are among my favorite spring wild edibles. Much like a cross between an onion and garlic, they provide an earth-toned and yet spicy flavor base for soups, marinades, and dressings.
Just as any seafarer worth his salt has a cedar plank aboard ship, any fisherman with a grill should always have a cedar plank (available from most hardware and grocery stores) in his culinary arsenal.
With the spring salmon season and (we hope) an abundance of these silvery swimmers in our nets and freezers, there is good cause for versatility in the mess tent. Salmon is wonderful fried and grilled, but its robust texture is especially amenable to sauces.
The greatest challenge to steelhead fishing can be summed up in one word: torque. Ladies and gentlemen, if you’ve never heard the scream of a fly reel as your backing is stripped to nothing, you have a river of happiness in front of you.
One of the great bones of contention (pun intended) in freshwater fish consumption is whether Northern Pike should be eaten or used as garden fertilizer. In Iowa and Missouri, where Northern Pike are scarce, fishermen tend to prize the meat. I’ve heard Iowans declare that pike is better than walleye!
Often the difference between an ordinary and a gourmet fried fish meal is the introduction of a simple fresh sauce or topping. The use of fresh produce, whether home grown or from the grocery store, can provide a refreshing and zesty counterpoint against the oily crunchiness of the fish breading.
One of the great fallacies in the history of cooked freshwater fish is the notion that walleye needs to be breaded and deep fried. We all love a crisp, bread-crumbed walleye fillet atop a hoagie slathered in tartar sauce and slaw, but ask yourself the next time you order this North Country belt buster: