Cooking the Catch
Cooking the Catch
DURING THE OUTDOOR season, just as soon as the angleworms begin to chirp, Friday is twice as much fish day as in winter. Not because we eat…
"Clay Pigeon" Fish
Of course if you want really to go native you'll barbecue. First scoop out a hole bigger than the fish. Line it with stones or just wet and…
Getting the Wood Flavor
Next to shad, the best plank fish are blues and trout still flipping from the sea, and bass, big or little mouth, from the lake. The plank…
Trout, Spanish Style
If you have the temperament you'll try them Spanish style for a change. Pick out one of the lesser fish of your catch, cut it up, put the…
Court Bouillon
All boiled fish need added flavor, and for this the Europeans invented court bouillon, a word now accepted in our own language to define…