Living a lifestyle where we hunt, fish or forage for most of our food, it is crucial to have a...
Fishing Tips, Tricks & Tech Talk
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I was fortunate to be introduced to fly fishing and fly casting at a very young age, somewhere around 1978...
It goes without saying that within the manifested ranks of fly fishing, dry-fly fishing holds the top accolade. There are...
Salvelinus confluentus, the predator of most river systems that they inhabit and a true eating machine. As a member of...
Set lining for burbot is a fun pastime in northern British Columbia, and something to look forward to every season....
I will be the first to admit – tying knots has never been my forte. Despite knowing that it is...
When embarking on a fishing trip, British Columbians have a number of excellent options available to them depending on how...
Background Bait holders have been part of the salmon trolling scene in BC for six decades. Since 1954 when the...
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,