Cured Finger Lakes Salmon

Cured Finger Lakes Salmon, Ramps, and White Asparagus

A few weeks ago, I was back on Cayuga Lake with Fisherman John, this time targeting landlocked salmon and brown trout. Despite a dreadful forecast, we got pretty lucky with the weather: it felt warmer than it really was, we only got hit by a few brief showers, and we almost didn’t need our rain […]

Czech Cuisine - Giant Trout and Salmon Chlebíček

Giant Trout and Salmon Chlebíček

In Czech Republic, a chlebíček is just an open-faced sandwich. More often than not, what you’ll see is whole plates of assorted obložené chlebíčky (literally, garnished little breads), which give amateur cooks the opportunity to showcase their aesthetic leanings on little slices of bread, with complete disregard for practicality. Cured meat, cured fish, cheese, vegetables, herbs, pickles, egg, […]

Buckwheat Blini with Trout, Cabbage Sauce and Honey-Glazed Turnips

Buckwheat Blini with Trout and Chanterelles, Cabbage Sauce and Honey-Glazed Turnips

Steelhead season on the Salmon River was rather slow this year. A little bit like deer season, come to think of it, a consequence of two consecutive cold winters. Considering that I grouped my hunting and fishing outings into a single trip around Thanksgiving, it made for an uneventful and often frustrating ten days (except for the […]


Almost Famous

Food Perestroika gets its first mention in print media! If you happen to be in France, check out page 42 of the December 2011 – February 2012 issue of Zeste magazine: Can’t find me? Look again, in the small blue insert in the bottom right corner 🙂 The article refers to my page of Trout, Char […]


Lake Trout Sausages

This is my last lake trout recipe for a while, I promise! Not only do these sausages buy you a couple days before you have to eat them (because you have to eat your trout tartare and your seared trout fillets first, remember?), they also make use of a lot of fish trimmings. I serve […]


Pickled Lake Trout

So you’ve caught all that trout, you’ve pan-seared or cured the best fillets, and you still have plenty of fish left. Pickle it! This recipe is perfect for smaller fish, as pickling will dissolve the bones, sparing you the tedious task of removing them. Moreover, the jars can be kept refrigerated for over a month. If you […]

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