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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.
No matter if you are foraging, fishing or hunting, everyone wants a bonanza. Well, I had a day like that last week clamming with fellow forager Kirk Lombard. And when it was over, there was really only one dish I could make: Classic pasta with white clam sauce.
Salmon candy is a special kind of smoked salmon that’s been cut into strips, dry cured with sugar and salt, painted with birch or maple syrup, then heavily smoked almost to the point of jerky. It’s one of the more addictive trail foods ever made by humankind.
I’ve been trying to catch a Pacific halibut all summer, so far without success. But on a recent trip to Oregon, my fishing buddy Todd did catch one, and was nice enough to give me a piece of “mercy halibut.” Here’s that ‘but, brined with saffron and served with an Italian salsa verde.