Every once in awhile, through trial and error, you come up with something pretty good. That would be the case with my Salmon Chips. Only this time, I came up with something Damn Good…. I started making’em for the guys at work a couple years ago and kept refining it until I had a recipe that has the […]
Spring is upon us and with it lingcod, rockfish and halibut seasons. So, if you’ve still got fish in the freezer… You, my friend have a problem that is probably starting to look more like Styrofoam than fresh fish. Fortunately, there is a much better solution than deeming the contents of your freezer “Crab bait”. […]
It didn't take long to polish off 6 dozen oysters at my good buddy Geoff's going away party last night here in Gig Harbor. Geoff just got called up for 400 days of active duty in Afghanistan and what better way to send him off than with a bunch of fresh Hood Canal oysters cooked […]
Back when I was a full time river guide here in Washington one of my favorite fisheries was the Skagit River catch and release season for wild steelhead. The season was set up for March and April when the majority of those big bruisers were headed upstream and man-o-man do I have some memories from […]
Spring is upon us and with it lingcod, rockfish and halibut seasons. So, if you've still got fish in the freezer… You, my friend have a problem that is probably starting to look more like Styrofoam than fresh fish. Fortunately, there is a much better solution than deeming the contents of your freezer "Crab bait". […]
It's pretty safe to say that you won't find many rice cakes on my dinner plate and friends who have ordered at restaurants with me often hear me ask,"How big is it?", or "How much food is there with this?" To keep this big frame moving at A.D.H.D. speed all day long I need to […]
Every time I cook fish there is invariably some leftovers that go in the fridge and no matter how well the Zip Loc bag or Tupperware container is sealed it's nearly impossible to keep the fish from drying out. That fresh-from-the-grill taste is only attainable, well, when it's fresh-from-the-grill. With fishery closures up and down […]
