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This season's recipes

Lakeside Suppers

Two seasons of testing. Each dish is caught, cleaned and cooked in the same place.

Tall ribbed stoneware vessel with a matte glaze

Smoked trout with citrus

Scaled fresh that morning, then grilled whole while the fire is at its peak.

Campfire · Summer
Low oak table with a softly rounded edge

Pan-seared char

Filleted from a single fish and finished with herbs we gather by hand.

Oiled oak · 2024
Small porcelain bowl with a folded rim

Summer Grilling Tips

Smoked low and slow, so no two pieces take the smoke quite the same way.

Porcelain · 2023
Long ash bench with a woven linen seat

Fall Bass Recipes

Wrapped in foil with vegetables and cooked buried in hot coals.

Ash and linen · 2024
Hand-dyed cloth panel hung against a pale wall

Winter Smoked Catfish

Cured in salt and hung to dry slowly in the lakeside air.

Dyed cloth · 2023
Glazed earthenware jug on a wooden shelf

Beachside Bakes

A simple campfire method we've been using for years, barely changed.

Earthenware · 2025
Three stacked beech stools beside a workbench

Picnic Cooler Fish Ideas

Cleaned while still cold from the water, then left to rest before cooking.

Beech · 2025
Whole grilled fish with charred skin glistening over embers

Grilled Char

Cooked twice—first over flame, then finished in a hot stone—for skin that crisps without drying.

Fresh catch · Summer
Smoke curling from a fish suspended over smoldering wood

Smoked Trout

Smoke-kissed over apple wood, hung warm from a rack above the fire.

Wood-smoked · Autumn
Four fillets sizzling in a cast-iron pan by the water's edge

Pan-Seared Perch

Cooked in fours, so a meal always feeds the whole table together.

Lakeside catch · Spring

Want a fish recipe made for you?

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