A Monthly Message
Hey there,
This is Hank. I posted this page to ask you to consider subscribing to my newsletter.
Each month I write a newsletter about my comings and goings, what I am foraging, fishing and hunting for — what’s in season all over the country — as well as my public events and special offers, like discounts on gear and advance notice about cooking classes or schools. It’s a chance for me to talk directly to you, without the filter of Instagram, Facebook (did you know that even if you “like” HAGC, Facebook doesn’t necessarily let you see what I post?) or the noise of Twitter.
The newsletter will never replace the immediacy of live chatting on social media, which is why I will remain on Facebook, Twitter and Instagram. But if I have something important to announce, or if you want to contact me and be certain I’ll get it, the newsletter is the best way.
So I hope you’ll sign up. I email my latest recipes and how-tos and essays, as well as one newsletter a month, and will only add other notes to you when and if there is something immediate and pressing to announce. I promise to not clog your email, and I promise not to give or sell your personal information to anyone else.
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Hi Hank,
I’ve been meaning to try this for quite some time. ” Smoked Squaw fish” or northern pike minnow. I never caught many when I lived in Polson Mt. I was able to target either the big trout or the northern pike in the flathead river while there and it never came up. I clearly remember in the tribal owned resort hall there was a picture of chief Joseph and the picture next to him, drying racks full of sqawfish. Years later I now live on the Rogue river. In Merlin Oregon. Here sqawfish are abundant. Overly so! as they where introduced and are now considered a blight eating the salmon and steelhead eggs and smolts.
I’ve been trying various recipes to mimic the smoked whitefish of the Jewish delis of my youth growing up in north Jersey/ New York. I suspect you may be familiar… I grew up in Greenwood Lake. Ice fishing for small mouths there was considered as high on evolutionary scale of crusty old fisherman-hood as one could get. Those fish soup recipes from out on the ice, as well as a taste for blackberry brandy are still hugely meaningful memories in my life and I’d like the same kinds of memories for kids as well.
Of course if you should follow this notion up I would most appreciative and maybe the sqawfish too. Cheers, Liam
Dear Hank: Just saw an article in the American Airlines magazine that I thought you might like. Hopefully the link will work, otherwise you can find it on line. The chef has written a book on an “everything but the wiggle” approach to using fish. Good luck, Stan
https://americanway.com/en/features/2020/01/chef-josh-nilands-no-waste-approach-to-cooking-fish