While some say that fall is the season of pumpkin spice, I would have to argue that it is the...
Recipes
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Thanks to its diverse woodlands, our province dishes up an assortment of wild berry patches. So whether you’re on a...
Smoked moose heart is a seasonal treat that has found a permanent place in my wild game cooking repertoire. Once...
Ingredients 4-5 elk marrow bones 16 thin slices of slow roasted brisket (beef or elk) 1 litre elk or beef...
I remember seeing a poster on a butcher shop wall titled, “How To Make Your Beef Taste Like Venison.” The...
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...
After a successful spring bear hunt, you may still have some bear left in your freezer. This a great, simple...
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,