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. [ Read Full Post ]

By Jonathan Miles

Pickled pike is a classic North Country treat, but it also boasts a practical aspect: the acid in the vinegar dissolves the dread “Y-bones” that make filleting pike such a chore. (For boneless trout or walleye fillets, you can skip the soaking in step one.) Pickled pike is fantastic served on toasted rye bread, with a dab of butter, but it’s equally good on some Ritz crackers accompanied by an ice-cold can of Old Milwaukee. One thing to note: Due to tapeworm concerns, it’s best to use pike that’s been frozen for at least 48 hours. [ Read Full Post ]

By Chad Love

How salmon manage to find their way back to the river of their birth is one of the great mysteries of the natural world. Now scientists believe they may have solved this mystery.

From this story in the (UK) Daily Mail:
Ever wondered how salmon navigate across thousands of miles of ocean without getting lost? After years feeding at sea, the fish swim through vast expanses of featureless water back to the rivers where they hatched. Now scientists may have finally answered a mystery that has baffled them for decades, after finding evidence suggesting salmon use the Earth’s magnetic field to guide them back to their spawning grounds. [ Read Full Post ]

By David Draper

Whether you’re an old hand at throwing Super Bowl parties or hosting your first, it’s always a good idea to turn to the professionals when planning the perfect party menu. To make things easier on you, I’ve rounded up expert opinions on some must-have game day snacks—and added a Wild Chef take on another classic to give you five fine options for this Sunday’s Super Bowl.

Meatballs: There are dozens and dozens of variations on the popular meatball, as the guys at New York’s Meatball Shop can attest. Don’t be afraid to rotate deer, elk, or antelope sausage or ground meat into any of these recipes to add your own Wild Chef twist. [ Read Full Post ]

By Tim Romano

While some of us have the luxury of being able to fish like we always do during this time of the year, most of our fisheries are shut down, frozen over, or simply too slow to make a day worth while.

My friends over at Fly Fishing Film Tour will kick off their season right here in Denver this Saturday. I do believe both shows tomorrow are sold out, but the show will head out on the road and run through May to a multitude of cities all over the country; big and small—almost 100 cities in all. So do yourself a favor, check the schedule, buy some tickets, and head on out for an evening of fish porn and tall tales on the big screen. [ Read Full Post ]

By Tim Romano

Folks, we have a winner! There were a number of hilarious entries to last week's caption contest, some of which I've posted below for everyone's enjoyment.

The winner is jvf, who wrote: "Caught a nice buzz, not a record, but nice one."  [ Read Full Post ]