For me, there's something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness. — Jonathan Miles Copy Share Image
The best largemouth bass fishing I've ever encountered was at Lake Huites, a vast impoundment on the outskirts of the Sierra Madre… — Jonathan Miles Copy Share Image
The perfect way for an angler who loves to cook to show off his fish is serving it whole, fresh off the… — Jonathan Miles Copy Share Image
Roasting fish that's encased inside a salt crust is a centuries-old method of ensuring moist, ultra-flavorful flesh. — Jonathan Miles Copy Share Image
Technically, fish can last up to half a year in a freezer, but their quality starts to slide after the first month. — Jonathan Miles Copy Share Image
I first encountered fish jerky during a marlin tournament in Kona, Hawaii. It was steeped in the island flavors of ginger, soy,… — Jonathan Miles Copy Share Image
The enemy of successful long-term freezing is air. When air meets food, dehydration occurs, leading to freezer burn. With delicate proteins like… — Jonathan Miles Copy Share Image
Though we tend to reach for the bacon or sausage, fish and eggs are a classic breakfast combination in many places around… — Jonathan Miles Copy Share Image
You pray for days when the crappie fishing is so relentlessly good that you're giggling like a kid and the only things… — Jonathan Miles Copy Share Image
After a solid day of fishing, I'm craving something hearty. That's where a jug of buttermilk comes in. Poaching fish in buttermilk… — Jonathan Miles Copy Share Image
Paddleboarding is what happens when you want to kayak on a surfboard or surf a kayak: You stand atop a board paddling yourself around.… — Jonathan Miles Copy Share
Great sauces are like an insurance policy for venison roasts, which can easily overcook or dry out. Beyond their ability to rescue, however, is… — Jonathan Miles Copy Share
I'm either proud or embarrassed to say that I never took a journalism class in my life. — Jonathan Miles Copy Share
Not long ago, in an excruciatingly remote village in the Australian Outback, I was startled to see a bartender in a cowboy hat measuring… — Jonathan Miles Copy Share
It's often said that doves provide valuable practice for duck season, but this strikes me as upside down. With their tiny profiles, wicked speed,… — Jonathan Miles Copy Share
My childhood was basically divided between fishing and roaming the woods and hiding out in my bedroom. Maybe things would've turned out differently if… — Jonathan Miles Copy Share
A combination of stir-fry and salad, Lok Lak is a popular staple in Cambodia. It's usually made with beef, but in olden times, in… — Jonathan Miles Copy Share
“I'm not sure the word "sorry" does anything justice. It's such a loose word isn't it? I mean how can one puny word encompass… — Jonathan Miles Copy Share
Though little known in the U.S., the Dakar is a sports juggernaut in Europe, where France's state broadcasting company runs more than 25 hours… — Jonathan Miles Copy Share
I find airports to be purgatorial in many ways. I mean, even from the basics of the design: you know, this sort of -… — Jonathan Miles Copy Share
Poyha is a venison dish handed down from the Cherokee tribe. You can think of it as a meatloaf, which it is, or as… — Jonathan Miles Copy Share
For me, there's something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness. — Jonathan Miles Copy Share
