Justin and Casey Nordine, Harvesting Nature’s new Business Manager chat with the great Hank Shaw. They discuss Hank’s new book Hook, Line, and Supper as well as, fish skin chicharrones, fishcake recipes, fish heads, firmness, inspiration for the cookbook, and so much more!

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Guest:

Hank Shaw: We first chatted with Hank Shaw on Episode 204 back about a year ago. Hank has since then released his newest cookbook Hook, Line and Supper. We wanted to invite him back on the podcast to get some updates on his adventures, cooking tales, and talk about his new book. 

Visit Hank’s website: https://honest-food.net/

Visit Hank’s Instagram: @HuntGatherCook

Buy a Signed Copy of the Book from Hank: https://honest-food.net/shop-books/

Get a Copy on Amazon: https://amzn.to/3bE1Did

Recipes:

Fish Skin Chicharrones Recipe

Show Notes:

Antlers and Fin Podcast

Adventures for Food Podcast

Meet Casey Nordine, Harvesting Nature’s new Business Manager

BHA Rendezvous

Colorado Food Footing

Almaco Jack

Hook, Line and Supper

Inspiration for the Cookbook

Growing up fishing

Fishing in a Journey in Food

Learning more about fish

Techniques within the book

Frying Fish

Breading Fish

The interchangeability of fish in recipes

Understanding firmness of fish

Fishcake recipes

Hank’s Hunt Gather Talk Podcast Season 3, Episode 2

Classism drove fish type consumption 

Cooking Tarpon

Goliath Grouper/Black Sea Bass

Film: Adventures for Food: Fishing the FL Keys

Fish Skin Chicharrones Recipe

A Chapter on Fish Head

Curing and Smoking

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