Honoring the Paiute Indians’ two finest foods, Lahontan trout and pine nuts, with a trout and pine nut soup and pine-nut encrusted trout with trout caviar risotto.
Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here’s how to make pickled herring from fresh fish caught from the San Francisco Bay.
I’ve compiled more than 325 recipes on Hunter Angler Gardener Cook, many I’ve never actually blogged about. Starting today, I will be featuring a few of my favorites every month.
The only thing better than catching sharks? Eating them. We came home from shark fishing in San Francisco Bay with our first leopard sharks, which we soon learned are delicious: firm, juicy and white.
Sometimes foraging, fishing and clamming at the seaside only results in a few of anything – clams, crabs, fish, etc. What to do? Make a mixed seafood meal.
Caviar has always had a hold on me. It is a mysterious ingredient, almost otherworldy; the individual eggs look like jewels from an alien planet. Caviar tastes briny and vaguely floral, and the textural surprise of the pop in your mouth has led more than one writer to liken it to Pop Rocks for adults. I’ve
Salmon, especially king salmon, are the pigs of the aquatic world. Large, fatty, with significant differences in flavor from cut to cut, the salmon is, like pork, equally good fresh or cured. And if there is a fish you can get all nose-to-tail on, it is the chinook. If you are lucky enough to come
Jon had always talked about springers. Holly and I’d been fishing with Jon Harrison of Five Rivers Guide Service for several years, and every time we went out he never failed to talk about two things: the Trinity River and spring-run king salmon. He even named his dog Trinity. But for years, I never really