Please Sign In

Please enter a valid username and password
  • Log in with Facebook
» Not a member? Take a moment to register
» Forgot Username or Password

Why Register?
Signing up could earn you gear (click here to learn how)! It also keeps offensive content off our site.

  • October 4, 2013

    Food Fight Friday: Baked White Bass vs Barbecued Honker

    By David Draper

    This time of year a lot of sportsmen get so focused on hunting they forget fall is one of the best times to go fishing. Not Wild Chef reader nuclear_fisher, who sent in a photo of the white bass he boated for this week’s Food Fight. His opponent, reader Pat Chapin, prefers the goose fields of fall and his dish reflects that passion. Each looks good enough that I might vote for a surf-n-turf combo.

  • May 22, 2013

    Reader Tip: Cooking Fish Cheeks, Collars, and Other Parts

    By David Draper

    A Wild Chef reader and frequent Food Fight Friday contributor sent in a few photos that, let’s just say it, looked less than appetizing. However, while they might not have been the best photos, both dishes sounded delicious and—more importantly—illustrated the point that there’s a lot more to eat on most fish then just the fillets.

  • February 22, 2013

    Fish Recipe: Wok-Steamed Striped Bass with Quick-Preserved Lemons

    By Jonathan Miles

    This dish, a riff on an ancient Chinese method for cooking fish in which the flavor of steamed whole fish is turbocharged by a drizzling of smoking-hot, skin-crisping oil, is great at home, but even better on the beach after a muscular day of surfcasting. All you need, besides a campfire, is a wok with a lid, a heatproof plate, an oven mitt, and a few packable garnishes. Any whole fish will do, so long as it’ll fit inside the wok.

  • February 22, 2013

    Fish Recipe: Grill a Whole Fish. Perfectly. Every Time.

    By Jonathan Miles

    The perfect way for an angler who loves to cook to show off his fish is serving it whole, fresh off the grill, with crispy skin and moist flesh. Problem is, that’s not usually how it happens. Here is how to grill a whole fish so it’s juicy, smoky, and beautifully intact.

  • February 21, 2013

    Fish Recipe: Largemouth Bass Tacos

    By Jonathan Miles

    The best largemouth bass fishing I’ve ever encountered was at Lake Huites, a vast impoundment on the outskirts of the Sierra Madre Occidentals in Sinaloa, Mexico. In one tiny pueblo, we arrived in the midst of a festival: young men with guitars playing on the corners, the local Mayo Indians performing their deer dance, a thousand bats fluttering above the trees of the plaza, and street-food vendors everywhere, some serving fish tacos made with tilapia and bass netted from local reservoirs. Here is a recipe for my best imitation of those tacos. It works with any firm, lean fish.

  • June 27, 2012

    Recipe: Cedar-Roasted Char

    By Jonathan Miles

    When Jeff McInnis—the chef at Yardbird Southern Table & Bar in Miami Beach—isn’t cooking, he’s likely fishing. In this recipe, the Florida native combines his passions, creating a summertime symphony on the plate. At Yardbird, McInnis uses Arctic char, but any fresh fish will shine here, even a lunker bass.

  • January 25, 2012

    Why Wild Game Should Matter in the Mainstream

    By David Draper

    Last Friday, at McCarran International Airport in Las Vegas, while waiting for the weekend shift of working girls to deplane, I picked up a bottle of water and some reading material for my flight home. On the rack, there were the usual periodicals that often make their way into my carry-on: The Atlantic (which my swollen head couldn’t fathom at that moment); Surfer (not really the inspiration I needed for a trip home to Nebraska), and Esquire (didn’t want to be seen reading a magazine with a picture of Bill Clinton on the cover).

    What I did find was a copy of Saveur, a food magazine whose Jan/Feb issue annually lists their Top 100 people, places, and ingredients for the food-obsessed. The Saveur 100 issue serves as great inspiration in the kitchen and fuels many a daydream for food-related road (and plane) trips should I ever win the lottery. It’s the kind of best-of list where you’ll find meatloaf next to something called mugua ji, or a treatise on the Czech Republic’s microbrews matched with Frito Pie.