North Dakota Walleye Tagging Studies
The North Dakota Game and Fish Department continues to conduct walleye tagging studies across the state. At Lake Sakakawea, the state’s largest fishery, Department fisheries biologists are in the second year of a four-year walleye tagging study. The goal on Sakakawea...
Salmon Or Striper?
Fishermen on Quebec’s Gaspé Peninsula can not only roll the dice on landing an Atlantic salmon, but go after a high-odds striper as well. If you’ve ever cast a sinking line into a deep crystalline stream hoping to entice a 20-pound Atlantic salmon to snap...
Osage County, Missouri, Angler Sets Record For State-Record Fish
The Missouri Department of Conservation (MDC) recently announced that Bryant Rackers of Bonnots Mill caught two more state-record fish. Rackers now holds state records for white perch and sauger, both of which he caught on the Osage River in November. Rackers has made...
How To Turn A 240sq. ft. Shack Into A First-Rate Outdoorsman’s Kitchen
At first glance, the little 12-by-20-foot building nestled in the trees behind the house might look just like a shack used to house lawn equipment and ‘stuff’ that will eventually wind up donated to a resale store. Once inside my little “Cooking Shack,”...
All for the Cost of a Dollar a Parr
Americans are mirroring British conservation efforts to save a fish that lives on both sides of the pond.
Fish Pitas and Swamp Chili
Fish Pitas Leftovers are commonplace after a big family fish fry or a hunt camp gathering, but many folks make the mistake of thinking that fried fish has no appeal unless it’s piping from the stove. If you have leftover catfish fillets, whole bream or crappie, or...
Bacon Squirrel & Blackened Fish
Bacon Squirrel (or Rabbit) In today’s world, thanks to the abundance of whitetails and the ample supply of meat they provide for the sportsman’s larder, small game seems almost forgotten. Yet for folks of my years, the story was once quite different. Small game...
The Leather Fish
Lance Boen’s dramatic leather sculptures of fish and wildlife appeal not only visually, but also to our senses of touch and smell.
Parmesan Bream & Pheasant Paprikash
Wild game recipes from Sporting Classics’ Jim Casada.