Three Rivers Outdoors
Updated 12:00 a.m., Sun May 19, 2013
PHOTO BY: Keith Sutton
Trout is at its best when cooked in a smoker. Serve as an appetizer or main course.
Going old school
Smoking fish a time-tested method
Smoking is one of the oldest methods of preserving fish. Long before there were refrigerators and freezers, our fishing ancestors learned to use a combination of salt and smoke to keep fish from spoiling. Today, smoking is no longer necessary, but it remains a popular method of preparation to add flavor to fish such as salmon, tuna, trout, sturgeon and catfish. In pre-refrigeration days, smoked fish were heavily cured and smoked fairly dry for storage at room temperature or in a cellar. Today’s cures are lighter, so most forms of fish smoked at home need to be refrigerated... READ MORE
Back to the woods: Tips will help outdoorsmen bag some spring bushytails
Arkansas sportsmen have long enjoyed hunting squirrels in spring. This year, the season opens Wednesday, and those of us who enjoy small-game hunting celebrate being able to carry a gun to the woods long after most other game seasons have ended until fall. Spring hunting and fall hunting are as different as dachshunds and Dalmatians. Consider, for example, the squirrel foods Ma Nature serves up. Instead of acorns and hickory nuts, squi...
