1 cup pickling or table salt 6 cups water 1-11/2 lbs. fish fillets cut in one inch chunks In glass container combine salt and water till dissolved. Add fish chunks Cover and refrigerate 12 hours.

We have amazing cooks from all over Canada sharing their recipes on the Arctic Kitchen. This week, we'll head to Pine Creek First Nation in Manitoba where Teresa Mekish fries up some delicious ...

Recipe provided by Dan and Kristin Donovan, the fishmongers at Hooked in Leslieville.

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. They say first impressions are lasting. Not so, though, with fish. Take the ...

While most anglers are currently pursuing striped bass up to 50 pounds, sea bass up to 11 pounds, scup, flounder, and bluefish at the coast, a good number of freshwater anglers are reveling in the ...

For the Mohawks of the Bay of Quinte in my community of Tyendinaga, April marks the beginning of spearfishing season on the bay when the pickerel are plentiful. Adept filleters enjoy the pickerel’s ...

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