A Nordic take on salmon soup. Chunks of salmon or trout, served with potatoes, cream, dill and, if you have it, whey.
This plate of food looks better than it tastes. It’s a work in progress. Here’s the process I go through to create new dishes.
Broiled trout is a quick and easy way to cook trout fillets too large for a frying pan, too thin to stand up to the grill. Here’s how to master this technique.
One of the best ways to use the trim on a salmon or trout is to make trout cakes with it. This is a simple, homey recipe for that.
Hauling commercial hand trolling gear on my friend’s boat gave me a whiff of days past as a deckhand. Hard work felt good. So did catching fish.
I am not a fly fisherman. I don’t like kayaks. I am scared of grizzly bears. But in search of trout, I bested all three of these fears and hangups.
Dried shrimp are used in many cuisines, from Mexico to Southeast Asia to West Africa. Here’s how to make dried shrimp at home.
I finally managed to catch myself some shrimp, and, since it was down in Mobile, I decided to make a Southern classic, pickled shrimp.