How to Fry Fish with Jean-Paul Bourgeois

How to Pair Beer with Fish

There’s nothing like a traditional shore lunch. The golden and crispy fried fish filets, fresh-caught and balanced on a mountain of onions and fried potatoes. The aroma of the fish intermingles with the smell of campfire smoke and the breathtaking views of the wilderness somehow make the flavor better. I try to have a shore lunch at least once or twice a season. These simple meals become one of the true highlights of my angling year. That is, of...

How to Catch and Fish with Leeches

“Heads or tails?” It was the most important coin toss of the year, for it determined who was going to fish and who was going to bleed. I was 13 years old when my brother and I started the tradition of tossing a coin to decide which one of us had to drop trousers and wade out into the lukewarm water of a swamp that drained into a particular Adirondack lake we loved to fish. It was the perfect place to gather bait for walleye. Armed with a small...

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...