Ep 66: The Art of Preparing Fish, with Hank Shaw

Hank Shaw is a cook, author, and procurer of wild and whole foods. He has written several wild game cookbooks, including Buck, Buck, Moose; Pheasant, Quail, Cottontail; Duck, Duck, Goose; and his newest called Hook, Line, and Supper. In this episode, Hank walks me through the entire process of eating your catch, from care in the field, to gutting and filleting, and finally cooking. We end with a super simple recipe for pan-fried whole trout that even the most novice cook can tackle.

Hank’s Books

Website: Hunter, Angler, Gardener, Cook

Instagram: @huntgathercook

Previous
Previous

Ep 67: Backcountry Fishing Gear, with Shawn Larson

Next
Next

Ep 65: The Angler’s Progression, with Preston Smith