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How to filet a salmon?
Section > Gourmet’s Corner le date 26 October 2008
Filmed live from the banks of a Norwegian salmon river. Having caught his fish on the fly and brought it back to camp, Jean Marie Bataille shows how to prepare it ready for cooking (in French but pictures speak for (...)
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Stone-grilled atlantic salmon from Finnmark
Section > Gourmet’s Corner le date 5 October 2007
A fish dish both succulent and estonishing by its sheer simplicity as long as the cook is talented enough to source the precious raw material: wild salmon from the most northern tip of (...)
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Trout braised with red onions and lemon juice in aluminium foil
Section > Gourmet’s Corner le date 23 December 2006
Here is a recipe for cooking outdoors. Every year I spend time fishing with friends, from all over the world, in the more remote mountain areas of northern Scandinavia, and on each trip we cook at least one fish (...)
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> Gourmet’s Corner
Nowadays, killing one for the pot must be done with restraint and should be more the exception than the rule.
Flyfishingspirit.com supports catch & release but is not opposed to taking a fish for the table when fish stocks are healthy and it causes no threat to the balance of the eco system.
This section's articles
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How to filet a salmon?
le date 26 October 2008 par Jérôme PhiliponFilmed live from the banks of a Norwegian salmon river. Having caught his fish on the fly and brought it back to camp, Jean Marie Bataille shows how to prepare it ready for cooking (in French but pictures speak for themselves).
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Stone-grilled atlantic salmon from Finnmark
le date 5 October 2007 par Jérôme PhiliponA fish dish both succulent and estonishing by its sheer simplicity as long as the cook is talented enough to source the precious raw material: wild salmon from the most northern tip of Norway.
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Trout braised with red onions and lemon juice in aluminium foil
le date 23 December 2006 par Roger OhlundHere is a recipe for cooking outdoors. Every year I spend time fishing with friends, from all over the world, in the more remote mountain areas of northern Scandinavia, and on each trip we cook (...)