Fish Recipes

I “borrowed” this one from a fry cook in Boston. Works well with pretty much any fish, but my favorites include crappie, bluegill, rockfish and other smallish fish. Serve with tartar sauce or your favorite fish dipping sauce.

A good way to start your batch of jerky. A little sweet, a little spicy. It might take a few days to get the job done, but you’ll save a ton of money compared to store-bought jerky and make good use of game meats. Use this recipe with waterfowl and antlered game meats.

Silver Sage Caterers, founded by Greg Cornell and me back in the early ’90’s, received more requests for the chili recipe than any other items we prepared. Leftovers have been auctioned off at dinners we catered for sporting groups like the California Waterfowl Association.

A classic dish of braised veal shanks that works wonderfully well with any antlered game. To prepare the shanks, cut a few inches below and six to eight inches above the knee joint. Once browned, this can also be prepared in a slow-cooker. Measuring ingredients not required or encouraged.

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter...

The idea is to create a dish that is flavorful, colorful and low in calories. If you don’t have the exact ingredients, don’t hesitate to make substitutions with whatever looks good in the market. Either a wok or a decent large non-stick skillet will work for this dish. Adjust the flavor of the sauce to your liking by adding more apricot preserves or rice vinegar - the sweet and sour parts.

Bob Simms, host of KFBK’s, The Outdoor Show in Sacramento, California asked me for a recipe for those who are not really crazy about salmon. I fall into that category, unless the salmon is freshly caught Pacific Ocean salmon. The idea is not to disguise the flavor of the fish, but to add some additional flavors for a mild distraction.