It’s almost time to put our grills and camping gear away for the year, and that’s why, in these fleeting warm days, it’s important to relish opportunities to cook outdoors. I always associate trout ...

In a heavy chicken fryer or saute skillet melt down enough of the shortening to give you about 1/2 inch of frying liquid in the bottom of the pan. Then, with the help of a thermometer, adjust the ...

The photos on a fellow poacher’s phone show Tyler Warren of Pendleton posing with a dead bull trout over a frying pan and then holding a dead fish with a beer can stuffed in its mouth. Warren, 31, was ...

When it comes to fixing a fast dinner, I go with trout fillets. A rich, fatty fish, trout is as flavorful as salmon but the thinner fillets cook off in a jiff. Most often sold skin-on, the fish has a ...

Anglers can bake, poach or grill their catch, but deep frying remains king of the hill when it comes to cooking up a mess of fish. It's fish fry season now that spring fishing is in full swing.

There are plenty of of fish in the sea and as many ways to prepare them. But while species preference may vary, frying remains the most popular culinary method. Sure, grilling, smoking, baking, and ...

On the first day of what’s become an annual springtime trip to the Frying Pan River, the trout were rising to what I assumed was a hatch of small mayflies known as Blue-winged Olives. It’s the first ...

The smoking of trout, salmon and other types of fish was originally devised as a means of preserving it in the days before refrigeration, freezing and vacuum packing. The delicious flavours ...

BANKS, Ore. — Most Oregon schools are calling it a year this week and will head off on summer break! Here’s a unique story with an outdoor lesson that lasts for years. The project is called “Eggs to ...