Podcast: Episode 413, Hook, Line, and Supper
Justin and Casey Nordine, Harvesting Nature’s new Business Manager chat with the great Hank Shaw. They discuss Hank’s new book Hook, Line, and Supper as well as, fish skin chicharrons, fishcake recipes, fish heads, firmness, inspiration for the cookbook, and so much more!
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Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes
Guest:
Hank Shaw: We first chatted with Hank Shaw on Episode 204 back about a year ago. Hank has since then released his newest cookbook Hook, Line and Supper. We wanted to invite him back on the podcast to get some updates on his adventures, cooking tales, and talk about his new book.
Visit Hank’s website: https://honest-food.net/
Visit Hank’s Instagram: @HuntGatherCook
Buy a Signed Copy of the Book from Hank: https://honest-food.net/shop-books/
Get a Copy on Amazon: https://amzn.to/3bE1Did
Recipes:
Fish Skin Chicharrones Recipe
Show Notes:
Meet Casey Nordine, Harvesting Nature’s new Business Manager
BHA Rendezvous
Colorado Food Footing
Almaco Jack
Inspiration for the Cookbook
Growing up fishing
Fishing in a Journey in Food
Learning more about fish
Techniques within the book
Frying Fish
Breading Fish
The interchangeability of fish in recipes
Understanding firmness of fish
Fishcake recipes
Hank’s Hunt Gather Talk Podcast Season 3, Episode 2
Classism drove fish type consumption
Cooking Tarpon
Goliath Grouper/Black Sea Bass
Film: Adventures for Food: Fishing the FL Keys
Fish Skin Chicharrones Recipe
A Chapter on Fish Head
Curing and Smoking
Buy a Signed Copy of the Book from Hank: https://honest-food.net/shop-books/
