[caption id="attachment_7602" align="alignleft" width="487"] Mary Childs of Port Wing, Wis., serves lutefisk.[/caption] The 2021/22 holiday episode of The Fish Dish podcast involves the preparation and eating of reconstituted dried fish that has been preserved with lye ...
[vc_row][vc_column][vc_column_text]Wisconsin Sea Grant is proud to be serving up its first episode of The Fish Dish podcast. When you listen to The Fish Dish, expect to gain fortifying doses of piscivore banter and access to delicious Wisconsin fish recipes.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text]In their debut Fish Dish conversation, co-hosts...
Join us for FISH KABOBS! (demonstration and discussion) When: 23 June 2021, 12 – 1 pm CT (1-2 pm ET) Fire up that grill and get ready for a skewer of shrimp, trout and catfish. Our 1-hour webinar covers seafood safety, grilling tips and demonstrations of fish/seafood...
The first Saturday in May is a BIG DEAL. It’s the happy day when recreational fishers can begin pursuing a prize walleye or bluegill fish fry in Wisconsin. This year – 2021 – the fishing opener happens as early as it can: May 1, a.k.a....
Years before COVID-19 brought normal activities to a screeching halt, Wisconsin Sea Grant's Marie Zhuikov visited Baileys Harbor Fish Company. Despite time and the pall of the pandemic, this story still resonates. [caption id="attachment_7232" align="alignleft" width="462"] Bailey's Harbor Fish Company in Door County, Wisconsin[/caption] Commercial fishing business...
Thanks for visiting Eat Wisconsin Fish and participating in Wisconsin Water Week 2021. It was fun cooking with you! Please feel free to connect with Sharon Moen, outreach specialist with Wisconsin Sea Grant, for more information. Email [email protected]. Check out the recipes! Trout with Orange Saffron Sauce Smoke and...
The American food scene is rich with African American contributions, including many that revolve around fish. Time and circumstances conspired to fade the names and faces of most of the people who left us with a taste for barbeque, soul food, and Creole and Cajun...
Eating food harvested in the U.S. and close to where you’re living is a habit worth cultivating. Most of the fish and shrimp Americans eat comes from other countries.* Perhaps it shouldn’t. Here are five excellent reasons to preferentially put Wisconsin fish on the table: Freshness....
