Spring is striper time out here on the West Coast (out East too!) and, in addition to being a really sporty fish to chase around with rod and reel, they’re damn tasty.
Striper flesh is firm and white — it’s a really a user-friendly fish that takes well to many cooking styles. While rolling striper chunks into beer batter and dropping them into a boiling cauldron of cholesterol is a my favorite way to cook it up, a much more artery-friendly approach is to grill it Asian style.
Scott “The Sporting Chef” Leysath, co-host of the popular cable show HuntFishCook shows us how…
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How to make a hatchery trout taste good!
Planter trout...the other white meat!
Well, you were having so much fun catching them that you totally forgot that pellet-fed, round-tailed hatchery trout are about as tasty as a wet sock. Now, damn, you’ve got a pile of them and aren’t sure what to do. But wait! Before you plant the mushy biscuit eaters in the garden, there just may be a way to make even these things palatable.
Wild game cooking guru Scott “The Sporting Chef” Leysath shows you how…Click here to read more…
Cedar Plank Salmon…Yum!
While catching a big, bright king salmon is a thrill, eating one is often even more of a joy — provided you know what you’re doing.?? I’ve heard way too many horror stories of good salmon gone bad during the cooking process, coming out too dry or too mushy or too fishy or too charred. If you-re one of the folks who-ve been down that road before, I-m going to help you out. I’m going to teach you how to make cedar plank salmon, a treat for your taste buds and one of the most sure-fire ways to prepare a bright red fillet of salmon.
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