On today’s food episode, Dr. Brian Bird joins me to chat about handling, preparing, and cooking his favourite fish caught through the ice. In addition to being a geologist, Brian has years of experience handling and butchering wild meat. Brian gives a fantastic overview of how to filet a fish, adding in a few key tips that will make the process easier. We chat about some of the ways he likes to prepare lake trout, perch, and pike, including oil poaching, oven baked, canning, ceviche, the good old fashioned fish fry, and Brian’s recipe for fish cakes.

On today’s episode, we discuss:

• Book: “Hook, Line, and Supper” by Hank Shaw: https://hunttoeat.com/shop/cooking-and-processing/hook-line-and-supper-hank-shaw-cookbook/
• For all of Hunt To Eat’s Hank Shaw-inspired products: https://hunttoeat.com/product-tag/hank-shaw/
• Book: “The Splendid Table” by Lynne Rossetto Kasper: https://www.goodreads.com/book/show/291405.The_Splendid_Table