Dehydrator’s bout to change the game

i’ve watched a few of this guy’s vids. he’s quick to the point, illustrative, and he thinks of some pretty bitchin’ recipes for camping food. now that i’ve got a dehydrator there’s no more excuse for lack of flavor on the trail.

stingray steaks on the grill sounds good

Cleaning triggerfish

i don’t know if triggerfish are an inshore species but this technique should work for any flat shaped fish like sheepshead or jacks.

Easy early edible mushroom ID

from a pretty good wild forage blog. check it out.

5 Easy-To-Identify Edible Mushrooms For The Beginning Mushroom Hunter

I Want This Fillet Knife so Hard

It give me unclean feels in unmentionable places. Especially after cleaning those fish last night with a more general purpose, not quite as sharp knife. Look upon its glory with appropriate lust. Then click on it.

Whole Bass Baked with Mustard and Herbs

Ingredients

1 2 pound largemouth bass; cleaned, scaled and dressed
1/4 cup olive oil
1 tablespoon Kosher salt
6 sprigs fresh rosemary
2 cloves fresh garlic, peeled and thinly sliced
1/3 cup Dijon mustard
1 cup dry white wine

Instructions

Rub fish inside and out with olive oil and season with Kosher salt. Cut three slits in the each side of the fish. Place rosemary sprigs and garlic slices inside the slits (and it won’t hurt to put a few more inside the cavity). Place fish in a baking dish. Combine mustard and wine and pour over fish. Bake for 10 – 15 minutes or until just done.
Note: If you’d rather cook this one on the grill, leave the fish in the baking dish for 30 minutes with the wine/mustard mixture over. Don’t place the dish in the oven. Instead, refrigerate for 1 hour. Remove the fish from the fridge and place on a medium-hot barbecue until browned on both sides and just cooked.

From sportingchef.com