Wild Fish and Game Podcast

By: Harvesting Nature
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  • Summary

  • Join Justin Townsend and the Harvesting Nature Crew as they guide you through the world of cooking wild fish and game meat, their adventures to obtain food, and the lessons learned along the way. They are also frequently joined by some of the most influential people in the world of wild food to dive deep into food conversation to positively promote the lifestyle of harvesting, cooking, and eating wild food. Harvesting Nature is a media outlet with the main focus to educate and inspire those wishing to live the outdoor lifestyle with a focus of hunting, foraging, and fishing for food. Follow along with us as we help you Find your Wilderness. Please reach out with questions and comments to whatscooking@harvestingnature.com
    Harvesting Nature, LLC
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Episodes
  • Episode 201: Fly Fishing Essentials: Gear, Techniques, and Recipes with Brandon Dale

    Episode 201: Fly Fishing Essentials: Gear, Techniques, and Recipes with Brandon Dale
    Sep 5 2024
    Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways: 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. Chapters: 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 Keywords: 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 Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 hr and 28 mins
  • Episode 200: Lobster Beyond the Tail: How to Make Stock and Uncover America's Real Lobster History

    Episode 200: Lobster Beyond the Tail: How to Make Stock and Uncover America's Real Lobster History
    Aug 28 2024
    “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 Leave a Review of the Podcast Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends 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 Learn more about your ad choices. Visit megaphone.fm/adchoices
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    15 mins
  • Episode 199: From Anglers to Chefs: Aging Fish for Enhanced Flavor with Liwei Liao

    Episode 199: From Anglers to Chefs: Aging Fish for Enhanced Flavor with Liwei Liao
    Aug 21 2024
    Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Liwei Liao Instagram Ōra King Joint Seafood Takeaways: 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. Chapters: 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 Keywords: dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 hr and 7 mins
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