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It’s sturgeon time here in the West, and whether you catch your own or buy farm-raised fish, smoked sturgeon is one of the great smoked fish of the world. Here’s how I make it.
Winter is the best time for clams and mussels here on the West Coast, and this briny, main-course soup from Sardinia is perfect for cool, rainy days.
I never liked smoked mussels out of a can. So I thought I did not like them. But on a lark, I decided to make some myself. Holy crap they are good! Rarely have I encountered something so foul in a can that is so sublime when homemade.
I call this recipe Walleye Minot because it is an ode to North Dakota, and because I caught the walleye on Lake Sakakawea near Minot, ND. Pretty much everything in it speaks to that state, which was so good to me when I visited in October.
I have a thing for octopus. In the past nine years, I’ve only bought meat or fish for the home a handful of times — and it’s almost always been octopus. This is one of my favorite ways to eat it, a Spanish classic with lots of garlic and paprika.
Crispy chunks of fish – in this case lingcod – tossed with caramelized onions, a sweet-spicy-sour sauce and lots of cilantro. What’s not to love?
Yep. You heard right. Crispy, light as air. Chicharrons, a/k/a pork rinds. Only these are made from fish skin. Once you learn how to make them, you will never throw away fish skin again. Ever.
This is a classic recipe from Spain’s Canary Islands: Tuna, seared and then simmered gently in a rich – and slightly spicy – red pepper sauce traditionally served with little potatoes. It’s a great weeknight dinner or party appetizer.
Think of this as a Scandinavian summertime dish: Gently poached salmon served simply, with a mixture of sour cream, horseradish and dill. Perfect with little fingerling potatoes. Simple, but seriously good.
I don’t normally get excited about rockfish. They are easy to catch, and are often small. But recently in Alaska, I caught a gigantic yelloweye rockfish. I was giddy, and knew exactly what to do with it: Grilled redfish, or in this case “orange fish,” on the half shell.