In this conversation, Justin and Brandon discuss their experiences with fly fishing and foraging. Justin shares his journey from starting fly fishing in Wyoming to exploring different fishing techniques and recipes. Brandon talks about his introduction to fly fishing in Louisiana and his passion for guiding and teaching others. They also discuss the joy of foraging and experimenting with different ingredients. Overall, the conversation highlights the excitement and challenges of fly fishing and the satisfaction of connecting with nature through fishing and foraging. In this part of the conversation, Brandon discusses the gear required for fly fishing, including rods, reels, and flies. He emphasizes the importance of presentation over the specific fly choice. He recommends flies like Waltzworm, Pheasant's Tail, and leeches for trout. For bass, he suggests crawfish patterns, woolly buggers, and poppers. For carp, he recommends damselfly nymphs, leeches, and squirmy worms. For saltwater fishing, he suggests clouders and gurglers. Brandon also advises listeners to check their state's fishing regulations and access maps to find suitable fishing spots. In this conversation, Brandon Dale and Justin discuss how to find fishing regulations and the importance of community and local knowledge in fly fishing. They also discuss the benefits of hiring a guide and share their favorite fish recipes.

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Fly fishing can be a challenging yet rewarding experience, requiring finesse and timing.

Foraging in urban settings can lead to exciting discoveries and unique ingredients.

Experimenting with different recipes and cooking techniques can enhance the flavors of freshwater fish.

Fly fishing and foraging provide opportunities to connect with nature and appreciate the beauty of the outdoors. In fly fishing, presentation is more important than the specific fly choice.

For trout, flies like Waltzworm, Pheasant's Tail, and leeches are effective.

For bass, crawfish patterns, woolly buggers, and poppers work well.

For carp, damselfly nymphs, leeches, and squirmy worms are recommended.

Clouders and gurglers are popular choices for saltwater fishing.

Check your state's fishing regulations and access maps for suitable fishing spots. Use online resources and interactive maps to find fishing regulations and designated fly fishing areas.

Engage with the local fly fishing community and seek advice from fly shops and guides.

Hiring a guide can accelerate learning and provide valuable insights on reading water, choosing flies, and fishing techniques.

Trout and bluefish are versatile and delicious fish to cook, and smoking them can enhance their flavor.

Try recipes like Chinese steamed fish, pan-seared trout with smoked butter and tomato sauce, and smoked bluefish Caesar salad.

00:00 Introduction and Awkward Greetings

03:17 Exploring the World of Pawpaws

06:41 Recipes and Techniques for Freshwater Fish

08:25 Smoked Axis Sirloin and Other Culinary Adventures

17:44 The Journey of a Fly Fisher: From Wyoming to Urban Fly Fishing

21:02 Brandon's Introduction to Fly Fishing and Fishing in Yellowstone

22:49 The Transition to Fly Fishing and the Joy of Tying Flies

45:05 The Importance of Presentation

49:22 Essential Flies for Trout

52:43 Essential Flies for Bass

54:28 Essential Flies for Carp

56:13 Presentation Over Flies

58:50 The Importance of Community and Local Knowledge in Fly Fishing

01:06:24 Delicious Fish Recipes: Chinese Steamed Fish, Pan-Seared Trout, and Smoked Bluefish Caesar Salad

fly fishing, foraging, urban foraging, recipes, freshwater fish, fishing techniques, fishing experiences, fly fishing, gear, rods, reels, flies, presentation, trout, bass, carp, saltwater, access, fishing regulations, fly fishing, community, local knowledge, guides, fish recipes

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“I am a huge proponent of using as much of the animal as possible. Many folks disregard the head, legs, and other parts of the lobster when cleaning. In Florida, I have seen more people rip the tail off of the lobster and toss the head back in the water. Not only do they miss some of the meat inside the head, but they also toss out an excellent resource for making stock.

My lobster cleaning method is slightly different and involves splitting the lobster down the middle of the head and then cutting away the tail meat. I discard the stomach sack because it imparts some untasteful flavors in the stock. I clean out the anus of the lobster and then split the tail in half as well. The head is full of great flavor, captured in the stock recipe below. You can use the lobster stock for preparing rice, making soups, and so much more.” -Justin Townsend

Read the written version of this recipe as prepared by Justin Townsend

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About Eating Lobsters

As a food item, lobsters have had a fascinating history in North America. Pretty much anyone with a passing interest in food history or a penchant for imparting random factoids will be happy to tell you that lobsters were once so detested that they were only fed to prisoners. The prisoners eventually became so fed up with eating the crustaceans that they rioted and demanded laws be put in place to limit the amount of lobster served to them. 

Now, that’s a cool, juicy factoid, and one that I have passed on to disinterested listeners who were forced to be in the same room as me. Is it actually a fact, though?

Thousands of online articles and threads would have you believe that it is a factual part of American history, some even going so far as saying that the lobster was ground up, shell and all, before being served. 

In my research for this episode, though, I dug deep enough to find a few scholars who said there isn’t any evidence pointing to the veracity of this claim. 

According to food historian Kathleen Curtin, prisoners enacting laws to limit how often they were fed lobster is a myth, and there isn’t a shred of documentation of it happening.

Hmm. Like many food myths, this one was started by someone a long time ago and latched on and repeated by countless buzzy online writers and garrulous know-it-alls.  

Since that was supposed to be the premise of this episode, I’m left scrambling for something else to talk about. Luckily, the history of lobster is still just as rich as its sweet, butter-drenched meat. 

Let’s put a plastic bib on, crack it open, and take a look. 

About Adam Berkelmans:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec, and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

Visit the Intrepid Eater website 

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In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish, and letting it rest for a few days before fileting. They emphasize the importance of culinary conservation, only harvesting what is needed and using more of the animal to minimize waste. The conversation explores the importance of properly handling and aging fish to enhance flavor and texture. The hosts discuss the factors contributing to the fishy smell and how to minimize it. They share personal experiences and tips for aging fish, including using dry environments and avoiding excess moisture. The conversation also touches on the benefits of aging fish for recreational anglers and the challenges of scaling up the aging process for commercial production. Overall, the hosts emphasize the importance of proper handling and conditioning to improve the quality of fish for cooking and consumption.

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Liwei Liao Instagram

Ōra King

Joint Seafood

Proper handling and care are crucial for maintaining the quality of fish.

Methods such as brain spiking, bleeding, and gutting the fish can improve the taste and texture.

Letting the fish rest for a few days before filleting allows for the draining of blood and impurities.

Culinary conservation involves only harvesting what is needed and using more of the animal to minimize waste. Properly handling and aging fish can enhance its flavor and texture.

Excess moisture contributes to the fishy smell, so keeping fish in a dry environment can minimize it.

Aging fish allows for the development of better flavors and textures.

Recreational anglers have the advantage of being able to control the quality of their catch by properly handling and aging it.

Scaling up the aging process for commercial production presents challenges but can lead to improved fish quality.

00:00 Introduction and Mushroom Foraging

03:06 Upcoming Wild Pig Camp and Culinary Conservation

06:02 Guest Introduction and Background

13:01 Understanding Dry Aging Fish

20:12 Methods for Maintaining Fish Quality

25:07 The Importance of Letting Fish Rest

29:48 Comparing Fish Handling Techniques

31:10 The Fishy Smell and its Impact on Taste

39:07 The Intimidation of Cooking Fish at Home

44:17 The Benefits of Properly Handling and Aging Fish

48:09 Understanding the Aging Process and Moisture Loss

53:24 Proper Techniques for Bleeding Out Fish

57:51 Reducing Waste and Improving Fish Quality

dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality

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In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat.

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Moose Muffle Stew

Moose Tongue and Black Trumpet Pizza

Venison Tongue Pate

Venison Tongue Sushi

Deer Tongue Tacos

The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue.

Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen.

Head dishes are enjoyed in many cultures worldwide but are underutilized in North America.

The head can be removed by making an incision around the neck and separating it from the spine.

Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking.

Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores.

Different parts of the head require specific cooking methods to make them tender and flavorful.

Head meat offers unique textures and flavors that can be enjoyed in various dishes.

Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures.

Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences.

Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes.

Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate.

Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors.

00:00 Introduction and Overview of the Cooking By Cut Series

03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts

08:29 Physical Description and Removal of the Head

16:16 Culinary History of Head Dishes in Different Cultures

25:44 Reasons to Keep and Utilize the Head

28:06 Exploring the Delights of Head Meat

35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches

48:52 Hog Head Rillettes: A Versatile and Delicious Dish

head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes

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In this episode of the Wild Fish and Game Podcast, hosts Justin and Adam are joined by special guest Brad Leone, a renowned chef and YouTube personality famous for his appearances on Bon Appétit's YouTube channel. The conversation dives into the world of foraging, cooking local fish, and the importance of proper fish treatment to enhance flavor and sustainability.

Brad shares insights from his popular YouTube shows, Local Legends and Making It, where he explores culinary techniques and local ingredients. He delves into his passion for spearfishing, discussing the thrill of diving underwater to hunt for fish and sharing exhilarating experiences with marine life, including encounters with sharks.

The episode explores the art of dry-aging fish, highlighting its impact on taste and texture. Brad also introduces his cookbook, Field Notes for Food Adventure, explaining the motivation behind creating a physical book that offers a tangible connection to food enthusiasts. The hosts and Brad emphasize the value of long-form content, encouraging listeners to enjoy in-depth material and step away from screens to engage with cooking and nature.

Join us for this engaging conversation that celebrates the joys of cooking, the adventure of foraging, and the thrill of spearfishing. Whether you're a seasoned chef, an outdoor enthusiast, or someone curious about sustainable food practices, this episode offers something for everyone.

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Brad Leone is a chef, hunter, angler, and YouTube personality. He was born in the woods of rural northern New Jersey. The fields, forests, rivers, and shores of the Northeast have been his playground since he was a kid. He is known for his appearances in videos produced by Bon Appétit for its YouTube channel, most notably as the host of It's Alive with Brad and its spinoff series, It's Alive: Goin' Places. In 2021, he published his cookbook “Field Notes for Food Adventures,” and in 2023, he launched two new shows on his YouTube channel; "Local Legends" and "Makin’ It.”

Youtube

Instagram

Bradleone.com

Field Notes for Food Adventure

Properly treating fish is crucial for maintaining quality and flavor.

Cooking seasonally and using fresh ingredients from the garden enhances the taste of dishes.

Spearfishing can be challenging but rewarding, especially when done in the right conditions.

Dry-aging fish can improve its flavor and texture.

Creating long-format YouTube shows allows for a more immersive and educational experience for viewers. Spearfishing is a thrilling activity that allows divers to hunt for fish underwater.

Encountering sharks and other marine creatures adds to the excitement and adventure of spearfishing.

Brad Leone's cookbook, Field Notes for Food Adventure, combines recipes, stories, and travel experiences.

Long-form content, such as books and podcasts, provides a more immersive and enjoyable experience for readers and listeners.

It is important to have fun, enjoy cooking, and spend less time on phones.

00:00 Introduction and Updates

02:54 Pokeweed and Childhood Memories

06:31 Introduction of Guest Brad Leone

12:37 Brad's YouTube Shows: Local Legends and Making It

17:40 Cooking Seasonally and Using Fresh Ingredients

22:50 The Benefits of Dry-Aging Fish

27:27 The Challenges and Rewards of Spearfishing

32:53 Creating Immersive and Educational YouTube Shows

35:13 Exploring the Underwater World and Encountering Marine Creatures

38:24 Field Notes for Food Adventure: A Cookbook, Story, and Travel Book

44:48 The Importance of Long-Form Content for a Deeper Experience

50:07 Having Fun, Enjoying Cooking, and Spending Less Time on Phones

foraging, cooking, fish, treating fish, YouTube shows, Local Legends, Making It, spearfishing, dry-aging fish, spearfishing, diving, underwater, sharks, marine creatures, cookbook, physical book, long-form content, enjoyment, cooking

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In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for grinding. They also provide tips on equipment, such as the importance of a good grinder and the benefits of hand mincing. The hosts emphasize the need for partially freezing the meat and grinder parts to ensure a consistent grind. Overall, this episode provides valuable insights and practical advice for anyone interested in grinding their own meat. In this conversation, Justin and Adam discuss the importance of fat ratios and binders when working with ground meat. They emphasize personal preference in choosing fat ratios and provide guidelines for different types of dishes. They also share recipes for meatballs, meatloaf, burgers, and loose ground meat, highlighting the versatility of ground meat in various cuisines.

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Meatball Stroganoff with Chanterelles

Blue Cheese Venison Meatloaf

Green Chili Snow Goose Burger

The Best Ground Venison Taco Meat

Moroccan Style Lake Trout Burger

Ground meat is a versatile ingredient that can be used in various dishes, such as burgers, sausages, and meatballs.

When grinding meat, choosing the right cuts, such as the animal's back quarter, is important for better flavor and texture.

Investing in a good grinder is recommended for efficient and consistent grinding.

Partially freezing the meat and grinder parts helps to achieve a better grind and prevents overheating.

Hand mincing can create a unique texture and is ideal for dishes like tartare, but it can be time-consuming for larger quantities. Experiment with different fat ratios to find the flavor and texture you prefer in your ground meat dishes.

Use binders like breadcrumbs, eggs, tortillas, or oats to help bind the ground meat together.

Try different recipes and cooking techniques to explore the versatility of ground meat in various cuisines.

Invest in a meat grinder for easier game meat processing and more control over fat ratios.

Cook ground meat in small batches, allowing it to brown and develop a crust for better flavor and texture.

00:00 Introduction and Recap of Previous Episode

02:09 Updates and Projects

03:28 Introduction to Grinding Meat

08:06 Choosing the Right Cuts for Grinding

20:53 Equipment for Grinding Meat

26:03 The Process of Grinding Meat

30:42 Hand Mincing

32:38 The Role of Salt and Fat Ratios in Ground Meat

35:19 Understanding Fat Ratios for Sausages and Burgers

39:27 Choosing the Right Type of Fat for Ground Meat

42:37 Cooking Tips for Ground Meat: Browning and Seasoning Techniques

56:24 Exploring Different Textures and Techniques for Fish Burgers

58:58 The Versatility of Meatballs and Ground Meat in Various Dishes

01:03:55 Experimenting with Different Fat Ratios and Recipes

01:05:46 Investing in a Meat Grinder for Better Control over Fat Ratios

grinding meat, ground meat, history, process, uses, cuts, equipment, tips, ground meat, fat ratios, binders, recipes, meatballs, meatloaf, burgers, cooking tips

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Justin chats with Andrew Tsui of the Ike Jime Federation and explores the practice of Ike Jime, a method of dispatching fish that prioritizes food quality. Andrew explains the four steps of Ike Jime: brain spiking, bleeding, paralyzing the fish, and rapid chilling. He emphasizes the importance of minimizing stress and delaying rigor mortis to ensure high-quality fish. Tsui also discusses the lack of regulations and standards for seafood quality in the United States and the potential for the fishing industry to adopt Ike Jime practices. The conversation then highlights the similarities between handling fish and meat and the need to treat them equally. He emphasizes the need to take care and be intentional throughout the entire process, from the moment of harvest to the culinary experience. The discussion also highlights the unique opportunities that fishing provides, such as the ability to experience and share rare and high-quality fish that cannot be replicated commercially. It encourages anglers and hunters to appreciate their skills and the value of providing their families with nutritious, sustainable, and delicious food.

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Andrew Tsui is the Founder and President of the Ike Jime Federation, a company committed to training, standardizing, and empowering the next generation of American fish and seafood to world-class levels of quality. He has been profiled in international and national publications as a global expert on fish and seafood quality, cuisine, and harvesting techniques, and he brings his interdisciplinary approach to training university researchers, various companies in the seafood supply chain, Michelin-starred chefs, and sports anglers alike.

Ike Jime Federation

Wild Fish Blend Spices

Ike Jime Federation Instagram

Ike Jime is a method of dispatching fish that prioritizes food quality by minimizing stress and delaying rigor mortis.

The four steps of Ike Jime are brain spiking, bleeding, paralyzing the fish, and rapid chilling.

The lack of regulations and standards for seafood quality in the United States hinders the development of a world-class seafood industry.

Handling fish and meat should be treated equally to ensure high-quality products. Take care and be intentional throughout the entire process of harvesting and preparing food.

Fishing provides unique opportunities to experience and share rare, high-quality fish that cannot be replicated commercially.

Appreciate the skills of anglers and hunters in providing nutritious, sustainable, and delicious food.

Understand the importance of seasonality and the impact of what fish eat on their flavor and quality.

00:00 Introduction and Overview

06:22 Understanding Ike Jime and Its Philosophy

12:07 The Four Steps of Ike Jime

16:28 Challenges in Seafood Quality Regulations

19:02 Alternative Fish Handling Methods

26:10 The Significance of Rigor Mortis and Aging

31:46 Applying Meat Handling Principles to Fish

37:35 The Importance of Taking Care in the Harvesting and Culinary Process

40:19 The Unique Opportunities of Fishing for High-Quality Fish

52:47 Understanding the Impact of Seasonality on Flavor and Quality

01:03:18 Appreciating the Skills of Anglers and Hunters

01:06:10 The Value of Providing Nutritious and Sustainable Food

Ike Jime, fish dispatching, food quality, stress reduction, rigor mortis, seafood industry, regulations, meat handling, harvesting food, wild game, seafood, quality, culinary experience, fishing, unique opportunities, anglers, hunters, nutritious, sustainable

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Typically found staining sidewalks, the mulberry is an incredibly under-utilized fruit. While most people think of the berry as a nuisance, creating purple van Gogh-style messes on the bottom of shoes, their sweet and tangy flavor adds to many culinary experiences. The berries can be used in desserts, such as pies or crumbles, for building complex wines or liquors, as hearty and rustic glazes for a variety of meats, or even in crazy-sounding dishes like pizzas or grilled cheese sandwiches. 

Despite their physical resemblance to raspberries and blackberries, mulberries are closer relatives to figs. Their flavor is also much richer and even a touch savory compared to a blackberry or raspberry. While adding sugar to the berries results in sweet desserts, the core flavor of the berry works beautifully for heartier meals.      

Mulberries are not commercially sold due to their harvesting difficulty. The delicate fruit must be hand-picked, making harvesters easily identifiable by the deep-purple ink stains covering their fingertips, and also has a relatively short shelf-life. Foraging the berry makes for a great family outing, albeit a bit messy, and the harvests can be used for many recipes. -Lindsey Bartosh 

Read the written version of this recipe as prepared by Lindsey Bartosh

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About Pizza

Once humans started harvesting and processing grains, moving from grain porridges to grainy flatbreads cooked on hot rocks was a quick step. Once processing technology advanced, lighter flours would have been made available to create flat doughs. Eventually, the Egyptians discovered yeast, creating a softer, easier-to-digest dough that slowly morphed into modern bread. 

These flat doughs were popular throughout much of the world, with Egyptians, Greeks, and Persians (among others) regularly eating them.

Persian soldiers were known to bake flatbreads topped with cheese and dates on top of their shields in between battles, while the Greeks topped theirs with herbs, onions, garlic, or fruit purees, as well as cheese, and offered them up to the gods. 

As mentioned, the Romans also ate flatbreads, often topping them with cheese, fruits, honey, and oil. A painting depicting these tasty snacks was even found in Pompeii. 

Breadmaking progressed along with other technologies, and flatbreads just improved. Manakish was becoming very popular in the Middle East, while focaccia, developed by the Etruscans, was commonly eaten in Tuscany. 

Pita was also being made in Greece by this point, a bread with a suspiciously similar name to pizza, especially when Naples started as a Greek settlement. 

Although some historians point towards earlier examples of pizza, it is generally agreed that Naples was the true birthplace. By the 1600s, street vendors were selling flatbreads called pizzas to poor working-class people who needed something cheap to eat on the go. These pizzas were usually topped with garlic, salt, lard, and cheese. 

About Mulberries

Despite their physical resemblance to raspberries and blackberries, mulberries are closer relatives to figs. Their flavor is also much richer and even a touch savory compared to a blackberry or raspberry. While adding sugar to the berries results in sweet desserts, the core flavor of the berry works beautifully for heartier meals.      

Mulberries are not commercially sold due to their difficulty in harvesting. The delicate fruit must be hand-picked, and harvesters are easily identifiable by the deep-purple ink stains covering their fingertips. They also have a relatively short shelf life. Foraging the berry makes for a great family outing, albeit a bit messy, and the harvests can be used for various recipes. 

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Justin, Adam, Brandon Dale, and Quincy Milton discuss their Spring pursuits and summer outdoor plans. The conversation covers various topics, including upcoming hunting and fishing plans, foraging for mushrooms and berries, and urban hunting opportunities. They discuss the accessibility of hunting and fishing in urban areas, particularly in the Northeast. They also share their favorite spring recipes, such as cooking scup and black sea bass -- highlighting the flavors and qualities of black sea bass, fluke, tog, scup, and striped bass. Later, they talk about the joy of fishing and the importance of getting outdoors and enjoying nature. The conversation touches on the diversity of fishing opportunities in the region, including freshwater fishing for trout and bass. They emphasize the abundance of wild food and the need to break away from the idea that food can only be bought in a grocery store. Overall, the conversation promotes a love for the outdoors and a connection to the natural world.

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Quincy Milton III Instagram

Brandon Dale Instagram

Hunting and fishing opportunities can be accessible in urban areas, particularly in the Northeast.

Spring is a great time for foraging mushrooms and berries.

Urban hunting programs and conservation hunting programs are increasing in popularity.

Favorite spring recipes include cooking scup and black sea bass. The hosts and guests discuss their favorite fish to catch and eat in the Northeast region, including black sea bass, fluke, tog, scup, and striped bass.

They highlight the flavors and qualities of these fish, emphasizing their light and fluffy texture and delicious taste.

The conversation promotes the joy of fishing and encourages listeners to get outdoors and enjoy nature.

They discuss the diversity of fishing opportunities in the region, including freshwater fishing for trout and bass.

The hosts emphasize the abundance of wild food and the need to break away from the idea that food can only be bought in a grocery store.

00:00 Introduction and Upcoming Hunting and Fishing Plans

03:00 Foraging for Mushrooms and Berries

09:28 Exploring Hunting and Fishing in Urban Areas

32:10 Delicious Spring Recipes: Cooking Scup and Black Sea Bass

34:24 Exploring the Flavors of Northeastern Fish

44:18 Favorite Fish in the Northeast: Black Sea Bass, Fluke, Tog

49:17 Trout and Bass Fishing in the Northeast

53:19 The Joy of Fishing and the Outdoors

57:06 The Abundance of Wild Food in the Outdoors

hunting, fishing, foraging, urban hunting, accessibility, spring recipes, scup, black sea bass, fishing, Northeast, black sea bass, fluke, tog, scup, striped bass, trout, bass, outdoors, hunting, foraging, wild food

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In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial fishing and the use of bioacoustic fish fences. Finally, they talk about the taste and cooking methods of carp, with Matthew recommending smoking the fish and using it in dishes like salads and dips. In this conversation, Matthew discusses different methods of preparing and cooking carp, particularly invasive carp species. He shares his experiences with smoking, pickling, and grinding carp, as well as making dishes like miso soup, tacos, and fish patties. Matthew highlights the potential of carp as a sustainable food source and the need to change the perception of carp as a low-quality fish. He mentions resources like the book 'Eat the Enemy' and the Choose Kopi website for carp recipes. The conversation concludes with the idea of organizing a camp focused on bowfishing and cooking invasive species.

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Matthew Dollenbacher is a hunter, angler, outdoorsman, and Fisheries Biologist with the Kentucky Fish and Wildlife. He grew up in Eastern Iowa and attended Iowa State University. He traveled around a bit after college but eventually landed in Western Kentucky in 2020, working with Invasive Carp.

Kentucky Department of Fish & Wildlife Recipes

Eat the Enemy book

Choose Copi

Crispy Fried Carp Recipe

[email protected]

There are different types of carp, including common carp and invasive Asian carp such as silver carp, bighead carp, grass carp, and black carp.

Asian carp, particularly silver and bighead carp, are filter feeders and can outcompete native fish species for food.

The jumping behavior of silver carp can be dangerous for boaters and fishermen.

The Kentucky Department of Fish and Wildlife employs various management strategies, including commercial fishing and the use of bioacoustic fish fences, to control the population of invasive carp.

Carp meat is white and can be smoked and used in dishes like salads and dips.

Asian carp have a mild flavor and can take on the flavors of various seasonings. There are various methods of preparing and cooking carp, including smoking, pickling, and grinding.

Carp can be used in a variety of dishes, such as miso soup, tacos, and fish patties.

Carp, particularly invasive species, have the potential to be a sustainable food source.

Changing the perception of carp as a low-quality fish is important to promote its consumption.

Resources like the book 'Eat the Enemy' and the Choose Kopi website provide carp recipes and information.

Organizing a camp focused on bowfishing and cooking invasive species could be a fun and educational experience.

00:00 Introduction and Background

05:22 Matthew's Work with Carp

10:37 Types of Carp and Their Differences

19:13 Population Growth and Management Strategies

25:31 Catching and Cooking Carp

30:58 Introduction and Discussion of Cooking Methods

33:47 Grinding Carp and Other Methods

36:31 Changing the Perception of Carp

43:50 Carp as a Sustainable Food Source

52:46 Resources and Conclusion

carp, invasive species, Asian carp, common carp, silver carp, bighead carp, grass carp, black carp, environmental impact, management strategies, taste, cooking methods, carp, invasive species, cooking, smoking, pickling, grinding, miso soup, tacos, fish patties, sustainable food, perception, recipes, bowfishing, camp

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