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  • July 28, 2010

    Recipe: Fire-Brewed Blue Claws with Beer Butter

    By Joe Cermele

    Crabbing is a lazy sport. I don't mean it's easy, because gauging just how fast to pull your hand line without spooking the crab, then being swift and accurate with the scoop net takes skill. I mean that I associate crabbing with those dog days of summer when it's just too hot and you feel too lazy to do anything but anchor the boat in the back bay and mellow out. Given that blue claw crabs rank high on my delicious meter, I personally find the tug of a big pincher just as exciting as the strike of a fish.

  • July 26, 2010

    The Gauge Wines Guys: Wine and Food 101

    By Colin Kearns

    Today’s tip comes from our friends in food and hunting at Gauge Wines. The thumb can be a very handy measuring device. That said, the size and shape differ for everybody, so it’s up to you to understand what works as your personal “rule of thumb.” The wine world can be a bit overwhelming and downright pompous, so to make life easier our rule of thumb is: Don’t be intimidated. Keep it real, explore, and drink what you like.

  • July 21, 2010

    Salmon Series, Part II: Fish in the Can

    By David Draper

    Contributing editor David Draper recently returned from a fishing trip in Alaska. While there, we asked him to cover all things salmon—cooking, eating, and, in one case drinking. This is the second of five stories from his trip.

    Alaska residents are blessed with access to an incredible abundance and variety of wild eats, particularly of the salmonoid variety. From May through September, the state’s rivers literally teem with fish, from the early king salmon and sockeye runs into the late-summer silver salmon spectacle. In addition to conventional fishing seasons, the Alaska Department of Fish and Game offers residents liberal limits in personal use fisheries, including dip and gillnetting seasons in certain areas.

  • July 19, 2010

    Recipe: Shutter Ups—A Twist (or Swirl?) on the Classic S’more

    By CJ Lotz

    My friend Allie and I probably have at least one thing in common with you: We would eat S’mores for dessert every day if we could. As delicious as the quintessential campfire dessert is, this weekend we wanted something a little different. So Allie suggested a campfire recipe from her days as a camp counselor: “Shutter Ups.” (The name implies just what these treats do to chatty campers.)

  • July 16, 2010

    Recipe: The Matanuska Mary (a.k.a. Drunken Salmon)

    By David Draper

    Contributing editor David Draper recently returned from a fishing trip in Alaska. While there, we asked him to cover all things salmon—cooking, eating, and, in this case drinking. This is the first of five stories from his trip.

    There are a number of foods associated with Alaska, where reindeer sausages are sold on street corners and a restaurant’s menu isn’t complete without an appetizer of fried halibut chunks. But no edible epitomizes the last frontier like smoked salmon. In the peak of salmon season, an alder-smoked haze settles over the state as residents put up fish and commercial operations fill their smokers with fresh red flesh. Tourists and angling-challenged locals spend their savings on Denali’s delicacy.

    Just when we all thought every smoked-salmon variable had been it explored, some enterprising distillers just up the valley from Anchorage broke the boundary from food to drink with the introduction of Smoked Salmon Vodka.

  • July 12, 2010

    Feasting With Your Eyes

    By Joe Cermele

    A tuna loin cut from a fish caught that day is sexy. There, I said it. It’s frigid from being stored is a slurry of crushed ice and seawater. Trimmed to perfection. Blood red. No matter how fresh tuna you buy at the market may be, I promise it doesn’t have the same rich, savory smell as a bluefin, yellowfin, or bigeye cut at the dock.

  • July 9, 2010

    Recipe: Spicy Walleye McNuggets

    By Joe Cermele

    "Everybody always wants to use beer or milk to make a fish batter," Larry Hiers told me as he dumped half a bottle of Louisiana Hot Sauce into a dry mix of tempura and beer batter. "I don't want to taste milk or beer. I want to taste the fish and whatever spices I added to the dry batter. That's why I only mix fry batters with cold water. It also helps it stick much better than beer or milk." Then he sliced my fresh walleye fillets into bite-size chunks.

  • July 7, 2010

    Recipe: Miso-Marinade Striped Bass

    By Colin Kearns

    Today, we’re sharing our first recipe courtesy of the guys from Gauge Wines. If you don’t have striped bass in your waters (or freezer), try this recipe with something like crappie, perch, or largemouth bass. Look forward to more recipes and wine tips from Bjorn, John, and Trent soon.

  • July 2, 2010

    Fourth of July Grilling Tips from Steven Raichlen. Plus, Win His New BBQ Book!

    By Colin Kearns

    With the Fourth of July just a couple of days away, I’m gonna go ahead and assume that more than a few of you have plans to fire up the grill this weekend. And why shouldn’t you? Barbecue was born for days like this one.

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