People

April Vokey

April Vokey

April Vokey is a fly fishing writer, fly-tyer, and speaker. After guiding in British Columbia for ten years, she now splits her year between camp in northern BC and Australia. She is an FFF certified casting instructor, forager, bowhunter, and mother.

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Nostril to Caudal: Eating Fish Skins, Fins, Scales, and Slime

Cooking Techniques

Nostril to Caudal: Eating Fish Skins, Fins, Scales, and Slime

In this final installment of “Nostril to Caudal,” I’m tackling the exterior of a fish—specifically the skin, fins, scales, and slime. Unlike offal, most people aren’t grossed out by the thought of eating animal skin. Pork cracklins and crispy fried chicken are delicacies in many countries, and fish...
Nostril to Caudal: Eating Fish Eggs, Milt, Spinal Cords, and More!

Cooking Techniques

Nostril to Caudal: Eating Fish Eggs, Milt, Spinal Cords, and More!

Casual anglers might struggle to gather sufficient organs for all the different preparations I’m covering in this series. My intention, really, is to show you that these organs are edible and encourage you to sample a few. If you find that you really like particular bits, you can do what I’ve done...
Nostril to Caudal: Can You Really Eat Fish Organs?

Cooking Techniques

Nostril to Caudal: Can You Really Eat Fish Organs?

If you’ve been following this series, you know that we recently took a closer look at eating fish heads. For many North Americans, an animal’s or fish’s head is the most intimidating part to eat, followed closely by organs. However, thanks to authors like Steven Rinella and Josh Niland, more and...