By David Draper

After more than a year of anticipation, I finally got my hands on an advance copy of the new "Remington Camp Cooking" cookbook. Chef Charlie Palmer first clued me into the project when I sat next to him at dinner during the 2012 SHOT Show.

As I mentioned in that post, Palmer is one of us, a hunter and all-around regular guy, despite the fact that he’s responsible for more than a dozen restaurants around the country, as well as a handful of wine shops and boutique hotels. You wouldn’t know it by sitting next to him as he relates stories of hunting with his boys. True to that everyman style, the recipes in Remington Camp Cooking aren’t out of reach for most home cooks.

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.

By Jonathan Miles

If you're trout fishing in the lochs of Scotland, your catch may end up like this: batter-crusted with that ubiquitous Scottish staple, oats; and served beside a generous mound of stovies, Scottish slang for stove-roasted potatoes. Round it off with a beverage of your choice to make your British Isles fish fry complete.

By Jonathan Miles

Roasting fish that’s encased inside a salt crust is a centuries-​old method of ensuring moist, ultra-flavorful flesh. The dramatic presentation is just a happy bonus. Nearly any fish benefits from this treatment, and feel free to adjust the herbs as desired. For an easy side, toss some cut potatoes in olive oil with salt and pepper, spread them on a roasting pan, and put the pan in at the same time as the fish.