Kayak Fishing Ultimate Resource

Thursday, 08 May 2014 00:00

Gold N’ Grits

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Food lovers looking to create a creamy rich seafood dish that has all the comforts of southern cooking with a kick need to try Gold N’ Grits. The golden tilefish is a firm white fish that people often compare to lobster. It can be caught from a kayak, but many kayak anglers don’t have access to waters that are 200’+ deep. If you can’t find tilefish, you can also substitute black or red grouper.

Monday, 24 February 2014 19:56

Mr. B’s Barbequed Shrimp (or Pike)

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Last week we were in New Orleans on a business trip & ate at Mr. B’s in downtown NOLA. We had their barbeque shrimp as an appetizer & it was great. I kept thinking that I had seen something about that dish before. A few days later, after we returned home, I was browsing through the 2013 In-Fisherman Magazine Pike & Musky Special. I came across a recipe from Mr. B’s for BBQ Shrimp, where pike could be substituted for the shrimp. Connection made.

Tuesday, 17 December 2013 20:38

Citrus Grilled Bluegill

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Between my doctor telling me to lay off fried foods and the upcoming ice-fishing season, I thought it was time to share a simple grilled bluegill recipe.

Tuesday, 29 October 2013 00:00

Uncle Ed’s Smoked Trout

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Looking for a good way to prepare the trout you recently caught? Be sure to try uncle Ed’s smoked trout recipe.

Here's a great marinade recipe for grilling either white or red flesh fish

Wednesday, 25 September 2013 20:50

Recipe - Grilled Walleye

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The proportions don’t need to be overly precise. Adjust to emphasize the flavors you like the most. I mix these in a reclosable plastic bag, and then drop in the filets. This recipe goes well with a variety of freshwater, white flesh fish. I have used this with walleye/sauger, pike, and panfish. Let the filets soak in the marinade for at least thirty minutes in the fridge. Get the grill hot.

Monday, 14 November 2011 21:49

Seafood Creole

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What’s the best part about being a kayak fisherman? Bringing home fresh fish for the dinner table. Every kayak angler needs a new way to prepare the days catch, here’s a recipe by professional Chef and kayak fisherman Robbie Delaney for a spicy Seafood Creole using Stripped Bass

Good Afternoon kayak anglers. First let me take a sec to introduce myself. My name is Robbie Delaney; I am an Executive Chef for Sodexo at the Virginia Aquarium. I have been cooking for the past 15 years and loving every second of it. I like to cook just about anything from fine dining food to grilled cheese. But whatever I cook I try to make it the best I do. Chip Treehugger Gibson, asked me the other day "what is my best dish?".

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