Cooking Techniques

Choosing a favorite fish is almost impossible for me because the ocean has such a variety of unique species, and hunting and cooking each one provides different learning opportunities. But here in Hawai'i, one fish does stand out above the rest in both of these departments. Mu always challenges me...

It seems like folks are either really passionate about eating octopus or really passionate about not. I don't discriminate my meals by only choosing animals that us humans deem as dumb—and I actually believe that chickens, pigs, and most creatures we consume are far more intelligent than we give...

It’s the choice hors d'oeuvre of Russian oligarchs, the final touch on a Japanese sushi roll, and an ingredient that demands respect and regard. For myself, eating caviar is like sitting down at an “old money” dinner table when I am “no money.” However, this animal product is largely a farce in the...

Nothing makes me more excited for spring than the prospect of picking a pile of morels. Once things start to green up, my thoughts become more and more occupied by the promise of the earthy aromatic. If you’re fortunate enough to have a big harvest this season, take what you don’t immediately eat or...

There are as many turkey brine recipes as there are ways to shock gobble a tom. The key to the technique is understanding how a brine works and a few things to avoid. Brining is simply infusing a protein with salt, which seasons the meat internally, helps it to retain moisture, and firms up the...

There’s no shortage of people and places in the U.S claiming to have the best BBQ sauce in the world. For the general populous, that’s a pretty good problem to have. Who doesn’t like slow-roasted, smoky meat slathered in a fantastic sauce? There are plenty of variations on what BBQ sauce is and...

Cooking fresh fish over an open fire or charcoal pit is the perfect way to end a good day on the water. Wood smoke and bitter char add complexity without overpowering one of nature’s delicacies. Achieving this can be tricky, so we’re here to help you make the best grilled fish.  Grilling fish can be...

There are few textures more satisfying than the crunch of crispy fried fish. The deep frying process is simple, but if there is one way to ruin a good fish fry, it’s choosing the wrong frying oil.  Two things to keep in mind when picking the best deep fryer oil are smoke point and flavor. The smoke...

This article comes from the Bent Fishing Podcast’s “Fish News” segment, where hosts Joe Cermele and Miles Nolte go head-to-head to find and report the most interesting and amusing fishy stories across sources far and wide—from respected scientific journals to trashy tabloids. Jan. 17, 2020, Amanda...

I’m really passionate about the correct way to render bear fat. In this video, I’ll show you how to do it. The story of bear oil (or bear grease, as I like to call it) is rich with folklore. Some say it can cure baldness and arthritis. Others say you can use it to forecast the weather. Still more...

A perfectly cooked duck breast should have crispy, savory skin—a reward so good that it makes the tedious job of plucking worthwhile. Developing that crust and getting a juicy, medium-rare center is easy to do in theory, but can be tricky in practice. I’ve cooked a lot of waterfowl in my life, using...