By Colin

This recipe, written by the magazine's food columnist, Jonathan Miles, appears in the September 2010 issue. We used red snapper for the photograph, but Miles said just about any fish—crappie, perch, bass, mackerel, salmon, etc.—will work with this recipe.

“You ever clean a redfish?” asks Donald Link, the chef and owner of the stellar Herbsaint and Cochon restaurants in New Orleans, explaining the origins of his technique for grill-roasting fish that he calls “fisherman’s style” or “fish on the half shell.” Redfish are tough to clean, with big scales, so Louisiana anglers, like Link, tend to forgo the scaling, throwing a “side” of fish onto the grill and roasting it from the bottom up. But the technique isn’t limited to redfish.

By Colin Kearns

A couple of weeks ago, the entire F&S office took a short break from work to conduct some very serious research: a blind taste test of 11 different brands of beef jerky. We’ve posted the results of the test here, but before you rush to see which jerky took top honors, here’s a bit background on our tasting and scoring methods:

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 final story from his trip.

Some weeks ago, having little or no money left in my 401(k), and nothing in particular to interest me in the Lower 48, I thought I would take to the air and see a wilder part of the world. It is a way I have of driving off the ennui and replenishing the larder. Whenever I find myself growing grim… Whenever it is a hot and dry summer in my soul… Whenever I find myself pausing involuntary before tackle shops and lingering about boat docks…

That’s when I figure it is high time to get to cooler climes as soon as I can.

My Moby Dick on this adventure was the ivory Chinook, a fish so rare only one in 100 are said to trade red flesh for white. These ghostly king salmon swim among their more typically tinged brethren, and only when you cut into them do you find the ivory as coveted as that from Africa, at least among fish mongers and foodies. They’re thought be lacking in the genetic make-up to absorb Astaxanthin—a caratenoid found in fish’s diet that makes your run-of-the-mill salmon, and lobster shells, red. Whatever it is that makes them mutants, it also makes them delicious.

By Colin Kearns

In trying to decide where to start with general wine tips—it being summer and all—I thought I might start with something that really bugs us: the right wine at the wrong temperature. There are several ways that wines are temperature sensitive and disrespecting these sensitivities can really ruin your wine experience.

Here are some basic temperature guidelines to remember for summer wines: