This smoked trout with fried potatoes is just the recipe for you. It’s easy to make, doesn’t take much time, and will win you ...

It’s almost time to put our grills and camping gear away for the year, and that’s why, in these fleeting warm days, it’s important to relish opportunities to cook outdoors. I always associate trout ...

In a heavy chicken fryer or saute skillet melt down enough of the shortening to give you about 1/2 inch of frying liquid in the bottom of the pan. Then, with the help of a thermometer, adjust the ...

When it comes to fixing a fast dinner, I go with trout fillets. A rich, fatty fish, trout is as flavorful as salmon but the thinner fillets cook off in a jiff. Most often sold skin-on, the fish has a ...

There are plenty of of fish in the sea and as many ways to prepare them. But while species preference may vary, frying remains the most popular culinary method. Sure, grilling, smoking, baking, and ...

On the first day of what’s become an annual springtime trip to the Frying Pan River, the trout were rising to what I assumed was a hatch of small mayflies known as Blue-winged Olives. It’s the first ...

The smoking of trout, salmon and other types of fish was originally devised as a means of preserving it in the days before refrigeration, freezing and vacuum packing. The delicious flavours ...