Fall is albacore tuna time on the West Coast and that means there’s some seriously good eating coming up! While I prefer my tuna raw with some wasabi, there are a lot of other ways to prepare this amazing fish for dinner!
Like burgers, for example. Yep, you heard me…Poke Burgers are so, so good and are a great use of the scraps and trimmings!
They also look just as good as they taste! Obviously the presentation doesn’t matter as much as taste, but as you can see from the photo, they present themselves pretty nicely. In fact, I think the above photo is Instagram worthy, seeing as so much food is posted online nowadays! That’ll certainly spread the news about this beautiful burger recipe. I’ll definitely have to learn how to increase instagram followers with companies like Socialfollow first though, because let’s just say I am not very well-known on the site, at all! There’d be no point in even posting that way.
The idea comes from my pal and uber foodie, Matt Steiger, who writes the blog The Food Lunatic. He does up his burgers with a soy-lime glaze and they are da’ bomb! Check out the Recipe here: TheFoodLunatic
How to Cure Roe the Easy Way
Okay, so curing roe is a bit of a mystery to many anglers. I feel your pain…I struggled with it for years and ruined many a good skein in the old days. Eggs that turned out rock hard or too juicy…or both at the same time…I’ve done it all!
Luckily, you don’t have to trash a bunch of eggs these days thanks to the wizardry of the mad scientists at Atlas-Mike’s. Their new Brite & Tight Cluster-Skein liquid egg cure is as easy as it gets! In a nutshell, you just marinate your roe in the liquid and it does all the work from there! Now more of that endless sprinkle-sprinkle-sprinkle, make sure you get the cure into all the folds, and then sprinkle so more. This cure is super easy and firms/dyes your eggs and adds scent. Brite & Tight is Oregon legal, too, because it is sulfite free.
Here’s a quick how-to pictorial on curing eggs with this stuff…Click here to read more…
Monday Morning Getaway…Where would you rather be? Edition
California Hatchery Killing Salmon??
In an attempt to increase fall and spring Chinook salmon runs to California’s Feather River, hatchery personnel have been killing thousands of salmon this year. What gives?
It’s a move that biologists deem necessary — cull fish to help get a distinct separation between the fall and spring runs — but as you may guess, anglers aren’t too fired up about the whole deal.
Get the whole story at the Sacramento Bee
Whitewater Fun on the Klamath River!
Here is a little un-edited video shot by Ron Milam, who was sitting in the backseat of the ol’ Pavati a few days back as we ran some white stuff on the Klamath River. Despite Dale Milam’s screams (kids, put your earmuffs on), no anglers were hurt in the filming of this video…
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