Joe and Chris are joined by Tackle World’s Mark Mercer — a chef with a degree in culinary arts — to talk about the part of fishing we almost never discuss: keeping and cooking your catch.

Mark shares insider tips on fish care, storage, and cooking techniques for both freshwater and saltwater species, explains why bleeding matters, and offers recipes that work even if you’re not a pro chef. We tackle the “inedible fish” myths (yes, even false albacore), swap stories about weird finds inside fish, and debate the best-tasting fish in NJ.

Also in this episode: Joe’s freezing wet wading trip with Chuck, Chris’s flathead night missions, Mayhem contest updates, NJMSP hat restocks, and our upcoming vacation break.

Sponsored by Yellow Dog Paddle, Eddie Mackin’s Rippin Lips Fishin Trips, NJFishing.com, and 8 Ball Sportfishing. Supported by Mike K’s Guide Service, Psycho Jigs, Lip Glue, FC Fish Co, Nor’Easter Hardcore Apparel, Toggy Time Jigs, The Mimmi 6, and The Gambler.