Angler's Cookbook
Which one of Florida’s many fine food fish grace more of our tables than any other? You’ll probably never guess so I’ll end the suspense. Our No. 1 favorite fish is…the black mullet.
Spread the shrimp around. Can a case be made for bringing home your leftover live shrimp and stashing them in the freezer? Sure, several cases, the most obvious being that they can be cut up and used as jig-sweeteners on future trips.
Jim Hunt, proprietor of Fiddler’s Restaurant in Steinhatchee, has a knack for delivering perfectly cooked fish.
The Anglers Cookbook brings together Vic Dunaway’s more than 65 years of catching and cooking experience into a colorful, informative volume on cleaning, preparing and enjoying fish and seafood.
Lobster tails freeze well, and can be prepped months later out of the freezer with delicious results. FS managing editor…»
Excellent for outdoor cooking or any other fire generation application. Each FireStarter packet, the size of a matchbook, burns at…»
From the October, 2012 print edition of Florida Sportsman, Sportsman’s Kitchen, Tommy Thompson’s take on a classic, with a nod…»
Fried seatrout is not only a Southern tradition, it’s classic American fare. Learn the best ways to cook it!
Tommy Thompson’s Sportsman’s Kitchen, from the September, ’12 issue of Florida Sportsman magazine, print edition. Rice and Spice and other…»
Fire it up and pack it away in a snap.
If you’re a past master of grilling beef you’ll have to rethink your procedures a bit when doing venison.
Press on a new seasonings blend for makers of homemade sausage follows. For most waterfowlers and turkey hunters, the extreme…»
You’ve got the lobsters or the scallops (maybe both), now here’s an idea for what to do with them. From…»
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