Most seasons are open and the fish are biting, so drop a line! Here are seventeen of our favourite freshwater fish recipes from the Harvesting Nature recipe archives. Whether you’re angling for bass, pike, panfish, trout, crappie, or catfish, we’ve got you covered when you get back to the kitchen with your catch.
Read More
In this episode, Justin and Adam talk with Will Robinson, the Distiller at Tamworth Distilling and Mercantile. They discuss using wild fish and game ingredients in spirits such as Eau De Musc Castoreum Whiskey, Crab Trapper Whiskey, Deerslayer Venison Whiskey, and Saison de Frai Apple Brandy VSOP. Justin does a live tasting on the air as Will talks about each spirit in detail.
Read More
When Field Staff Writer Jordan Rash got a call from his buddy to go bottom-fishing in the Pacific, he knew that a promise of rockfish tacos upon his return would allow him to spend time away from the family without issue!
Read More
By adding pomegranate molasses to the caramelized onions that adorn this moose burger, Field Staff Writer Lindsey Bartosh creates an audaciously unexpected burst of flavor!
Read More
Barbeque has been Field Staff Writer Quincy Milton’s favorite food since he was a kid. Now that he brings home wild game, he loves nothing more than to give it the barbeque treatment!
Read More
Looking for a fun activity to do with the kids over the Holidays (or any time really!)?
Field Staff Writer Tera Stoddard introduces us to Gyotaku, or Fish Printing, a traditional Japanese art that originated as a way for fishermen to keep accurate records of their catches.
Read More
In this episode, Adam dispels the myth of not pairing cheese with fish and seafood. He also walks you through a delicious smoked trout grilled cheese recipe.
Read More
Did I really just suggest fish on grilled cheese? Yes I did! Now wait a moment before you leave this recipe and just hear me out. I too was hesitant and distrusting of this notion of fish on a grilled cheese sandwich. Fish and cheese has never been a pairing that comes to my mind, but this Smoked Trout and Pear Grilled Cheese Sandwich is amazing!
Read More
Deer season has come to a close, and many of us are looking to make room in our freezers – perhaps by tackling that large “special occasion” cut that’s eluded cooking since last year. In my case, that cut was a hind leg from a small doe. Using Hank Shaw’s Smoked Venison Roast as inspiration, the leg was coated in salt and sugar, vacuum-sealed, and refrigerated for about 10 days before a long, slow smoke over hardwood charcoal and apple wood from local pastures.
Read More
In this episode, Justin, Emily, and Adam Berkelmans chat about canning and pickling of wild foods. They discuss preserving meat, fish, wild edibles, smoked salmon, mushrooms, wild jams, dandelion gin and tonics, and so much more!
Read More