Two handy tools for cooking trout outside are a cast iron skillet and a grill grate. Nearly every fish I’ve cooked outside was caught, not bought. When I was guiding in Alaska, shore lunches of ...

I know for a fact that this spring there will be many large trout caught by anglers. By large I mean in the 18- to 22-inch class. This size fish produces beautiful fillets that make for great eating, ...

Trout, with its delicate, flavorful white flesh, has found its way into a variety of dishes at restaurants and on dinner tables in Lancaster County. Chefs say it’s tasty pan-seared as a fillet, or ...

Instructions: Puree 8 tablespoons butter, ¾ cup pecans, the scallion, lemon zest and juice, salt, and pepper in a small food processor until smooth; set aside. Melt 2 tablespoons of remaining butter ...

For reasons I would not want to repeat, I recently enjoyed a couple of weeks of being cooked for by a consort who was happy to shop and chop and even do dishes if only I would tell him what to make ...

Roshambo’s chef de cuisine Kevin Leveille was happy to share the recipe for this dish that was launched with the spring 2024 menu. He wrote, “For every menu switch, we as a team come together with ...

High Country anglers often practice catch-and-release, but sometimes a meal of fresh fish is just what the doctor ordered after a long day on the river or a tough day on the lake. Below are a few ...

Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to 170 ...

One of the best things about fishing Idaho’s clean waters is the chance to enjoy a fresh-caught meal. I’m a proponent of catch-and-release — especially on wild trout and large bass — but there’s ...

Fish collars are an often-overlooked delicacy that are worth your attention. The collar refers to the section that begins directly behind the head and ends just behind the pectoral fin (right before ...