Ask the Eagle: Can You Reuse Oil After Frying Fish?

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 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 to...

Can You Make Venison Sausage Without Fat?

With the 2016 season behind us, it’s time to knock out some offseason chores. Since I began hunting a decade ago, a staple of my Februarys has always been making deer sausage with my family. It’s an incredibly satisfying day, turning a freezer of roasts into a freezer of sausage, but one thing about the process has always irked me – the heavy reliance on pork fat. It’s no secret that venison on its own is super lean. To compensate, most butchers...

Marinated Grilled Fish

Lemon, fresh basil and garlic, olive oil, shoyu, and cracked pepper come together to make a delicious and transformative marinade. In this recipe I use skinned and filleted yellow spot papio, but any fish will do. After a 45-minute marinade, a quick, hot sear on the grill seals in the bright herbaceous and citrusy flavors.