Show Notes: https://wetflyswing.com/627 Presented by: Skwala, Guide Book, Yellowstone Teton Territory, Waters West Sponsors: https://wetflyswing.com/sponsors Hank Shaw, author of the book "Hunt, Gather, Cook" and a James Beard Award-winning chef, will guide us through his acclaimed books like "Buck, Buck, Moose" and "Hook, Line, and Supper," revealing secrets to achieving the perfect high-heat cooking techniques and ensuring your fish never sticks to the pan again. From identifying wild berries to mastering the art of cooking over an open fire, Hank's expertise will elevate your outdoor cooking game. Plus, we'll get a glimpse into his fascinating journey from political journalism to becoming a full-time hunter, fisherman, and gatherer. Get ready for an insightful and delicious adventure with Hank Shaw! Episode Chapters with Hank Shaw on Hunt Gather Cook 2:40 - Hank talks about his lifelong connection to fishing, stemming from his family background in Gloucester, Massachusetts. He recalls childhood memories of fishing and eating seafood. 5:54 - We delve into Hank's journey to becoming a notable figure in the cooking world. Hank recounts his early career as a restaurant cook while attending college and graduate school. He later transitioned to journalism, covering politics extensively, including two presidential campaigns. Since 2010, Hank has pursued food writing full-time, authoring five cookbooks with a sixth in progress. His blog and publications have allowed him to sustain a successful career in the culinary arts for over 14 years. 8:42 - Hank's first book, "Hunt, Gather, Cook" was based on his blog and published in 2011. He then authored "Duck, Duck, Goose" in 2013, followed by "Buck, Buck, Moose" in 2016, the first book he fully owned. Subsequent titles include "Pheasant, Quail, Cottontail" in 2018 and "Hook, Line, and Supper" in 2021. 12:08 - Hank gives valuable tips on frying fish. He emphasizes that certain types of fish, specifically fatty and soft varieties like trout and salmon, are not ideal for frying. Instead, he recommends whitefish, which are leaner and firmer, for better frying results. One critical advice he offers is to use high heat when frying, as insufficiently hot oil leads to greasy food. Properly heated oil sets the batter and cooks the fish from the inside out, preventing oil from seeping in and making the fish soggy. 15:11 - For cooking trout, Hank suggests using smoke and fire because trout, particularly wild trout, are fatty and soft. He mentions methods such as smoking, smoke roasting, and grilling. He highlights the importance of using a clean, hot, and oiled grate to prevent the fish from sticking, which is a common issue when grilling fish. Hank advises against fiddling with the fish on the grill, noting that once the fish can be moved easily, it’s ready to be flipped, and typically, he only flips the fish once. 21:22 - He discusses the nuances of cooking wild game, particularly focusing on venison. He touches upon common mistakes made by novice cooks, such as overcooking tender cuts and undercooking tougher parts. Hank emphasizes that proper cooking techniques are crucial, providing tips like letting the meat rest and using pan sauces to finish undercooked cuts. 25:17 - Hank ranks different types of fuel for grilling. He advocates for wood as the best option due to its flavor and smoke, followed by lump charcoal, briquettes, and propane. He also underscores that wood provides the best results, but requires more effort and skill. 27:51 - He talks about how he cuts wild game. In cutting deer, he would take the backstrap off, clean it up, and cut it into lengths. 29:47 - He explains the step-by-step process of doing the finger test for doneness for cooking meat. 31:40 - We talk about the safety concerns associated with eating raw fish, particularly focusing on sushi. Hank emphasizes that the primary vector for tapeworms in the US is trout sushi and strongly advises against eating raw trout unless it has been properly frozen. He also touches on the risks associated with eating freshwater salmon, which can carry tapeworms once in rivers. Hank recommends freezing the fish for about a week to ensure its safety for raw consumption. He also notes that other species of fish may not require such precautions. 33:54 - Hank explains the difference between pelagic and benthic fish. Pelagic fish, such as tuna, mackerel, and bluefish, live in the middle or top layers of the water, whereas benthic fish, like flounder, live on or near the bottom. 37:18 - Hank discusses his book "Hunt, Gather, Cook," describing it as a primer on various wild activities like fishing, foraging, and hunting. The book aims to inspire and provide foundational knowledge for those looking to delve into these fields, whether they are experienced in one area or new to another. 38:51 - For those in the Midwest or the East, Hank recommends the books by Samuel Thayer which he says are some of the best ...
