How To Reverse Butterfly a Fish

How to Whole-Fry a Fish

This preparation of a whole, crispy panfish riffs heavily off the concept of the bloomin’ onion. The fish is scaled and gutted, then the fillets are slightly cut away from the body (but make sure to leave them still attached). The goal here is to expose some of the flesh and create more surface area for breading. Check out the picture of the bluegill below to see what I mean. This eater-friendly version of the whole-fried fish is a favorite at my...

How to Fish a Tailwater

Each year, each season, despite our wishes, there are only so many opportunities to enjoy the outdoor pursuits we revere. Many a weekend warrior would like to do it all, but that’s not always feasible. And, sometimes, it’s just too hard to decide—go hunt or go fish? Spend the weekend chasing spring turkeys or head out after prespawn walleyes? When push comes to shove, I’ve been known to settle these quandaries the old fashioned way—the flip of a...

How To Make Fish Stock

Just like with furred and feathered animals, you can use the bones and even heads of fish to make flavorful stock. It’s a shame that fish fumets, “aroma” in French, aren’t more common in the U.S. They take less than an hour of simmering time and can be just as collagen-rich as venison bone broth. Perhaps some people don’t bother saving the head and bones because they don’t know what to do with them. Fish stock can be used as the base for fish...