Tri-Lakes OutdoorsUpdated 12:00 a.m., Sun May 19, 2013
Trout is at its best when cooked in a smoker. Serve as an appetizer or main course.
Going old school
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... READ MORE
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.