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View AllApril Vokey, Anchored
April Vokey is a fly fishing writer, fly-tyer, speaker, and host of the podcast, Anchored. 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 new mother.
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Cooking Techniques
Nostril to Caudal: Eating Fish Eggs, Milt, Spinal Cords, and More!
April Vokey, Anchored
Dec 6, 2019
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 for a lot of this research, and source organs from a local fish monger. Really, though, I just hope that less of the fish you choose to harvest winds...
Cooking Techniques
Nostril to Caudal: Can You Really Eat Fish Organs?
April Vokey, Anchored
Nov 20, 2019
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 more meateaters are cooking the tongues, livers, and hearts from their kills. In fact, such recipes have become so popular it’s now common practise...
However, thanks to authors like Steven Rinella and Josh Niland, more and more meateaters are cooking the tongues, livers, and hearts from their kills. In fact, such recipes have become so popular it’s now common practise...