As the cool breeze of autumn blankets the county, many outdoor lovers who spent the warmer months on the water fishing may begin to hang up their gear for a six-month break. Fishers in Lancaster ...

I was just about to ice a nice northern pike the other day. But with no gaff and the fish hooked far back on the side of the jaw, it’s nose would catch every time I tried to coax the pike’s long head ...

There are seemingly many rules when it comes to pairing wine with fish. From the type to serve with fish to the kind you use ...

NAPA CABERNET and salmon. Bordeaux and sashimi. I’ve witnessed these infelicitous combinations and far worse. Red wine and fish can be happily matched, but a few guidelines should be observed. Surely ...

Poached fish is the classic food to serve with silky wine-based sauces. With its light, delicate flavor, poached fish provides the perfect background to highlight the subtleties of many sauces. But ...

Pickling and preserving are age-old tactics to make food last. Long before refrigeration and international shipping, pickled ...

Pickled pike is a classic North Country treat, but it also boasts a practical aspect: the acid in the vinegar dissolves the dread “Y-bones” that make filleting pike such a chore. (For boneless trout ...