Black bears are challenging to hunt and, when luck is with you, they dish up a whole lot of good...
One of the most breath-taking mounts hanging on my den wall is the first gobbler I ever bagged. Just looking...
Some of my favourite trout fishing waters are lined with sandy shorelines and hugged by rocky cliffs, which are prime...
I grew up ice fishing for burbot (freshwater ling or lingcod, as they are commonly dubbed) so I have never...
Here’s a foolproof recipe for a memorable company meal that’s perfect for any trophy fish – salmon, steelhead or char....
Thanks to its diverse woodlands, our province dishes up an assortment of wild berry patches. So whether you’re on a...
The next best thing to going on an exciting, chartered, west coast halibut fishing adventure is reeling in some prized...
Everybody loves lasagna. This fisherman’s special is always a big hit at my table, which is why I often make...
Mini Crispy Fish Bowls
24 wonton wrappers
Vegetable oil for brushing
1 cup flaked leftover cooked fish (any kind of red or white fleshed fish works great)
1/4 cup skinless, boneless minced smoked fish (salmon, trout, other)
3/4 cup softened cream cheese
2 tablespoons heavy cream
1 egg
1 teaspoon fresh minced dill
1 teaspoon Tabasco
3 minced green...
From the Cooking Rough column by Linda Gabris
The name burbot (scientifically known as Lota lota) comes from the Latin word barba, meaning beard which sums up the funny looking barbel, or "ugly mug whisker" as dad used to jokingly call it, that sits on the fish's chin.
When I was a kid,