The episode features a new cookbook with fishy connections. The book’s title is “Smoke on the Waterfront: The Northern Waters Smokehaus Cookbook.” The Smokehaus has been described as a “cultural icon of Lake Superior cuisine.” It’s located in Duluth, Minnesota, inside the DeWitt Seitz Building in Canal Park on the shores of Lake Superior. We’re covering them on the Fish Dish because the Smokehaus uses fish from Wisconsin and because we both happen to be fans of the business and their cookbook. For the fish-o-licious part of this episode, we’ll be cooking the Lake Superior Fish Chowder recipe f ..read more

The Fish Dish travels to Superior Fresh, an aquaponics business located on 800 acres of rolling woodland and prairie in Hixton, Wisconsin. They’ve been raising Atlantic salmon and growing salad greens in their indoor facilities since 2017. The business reports it’s the largest of its kind in the world and produces 1.5 million pounds of salmon per year plus organic-certified salad greens.  We meet Kyle Woolever, who shows us the fish part of the business, and then Sam Heward, who shows us the plants. For the fish-o-licious section, we prepare a super-easy, super-delicious recipe: crispy sa ..read more

In this episode, The Fish Dish travels to the Mississippi River to meet Michael Valley, a fourth-generation fisherman out of Prairie du Chien. Mike operates Valley Fish and Cheese, a quirky store that sells a plethora of different river fish and also turtles, alligator meat, as well as Wisconsin cheese. Sharon describes how the river fishery differs from the Great Lakes fishery and delves into the colorful history of clamming in Prairie du Chien, once called the Freshwater Pearl Capitol of the U.S. For the Fish-o-Licious part of our show, we cook catfish. Learn the secret to making it taste de ..read more

In this episode Sharon and Marie interview Titus Seilheimer, Sea Grant’s fisheries outreach specialist. Then they travel to Cornucopia, Wisconsin, on the south shore of Lake Superior to speak with staff from Halvorson Fisheries. What’s the topic? Burbot! If you’re not familiar with what a burbot fish is, you will be by the time the podcast is over. Plus, a very special day is coming up soon. Most people call it Valentine’s Day, but at the Fish Dish we call it something else due to an important event in the burbot life cycle. For the “Fish-o-Licious” part of our show, we make a tasty appetizer ..read more

The Fish Dish traveled to Madison for an invitation-only event held in October of 2022 that celebrated Wisconsin’s water, from drinking water to businesses that depend on water for their livelihood. These include commercial fishing and aquaculture. “A Taste of Wisconsin Waters” was a first-ever event organized by none other than Sharon. Plus, for the “Fish-o-Licious” part of our show, we discuss fish roe – specifically, cisco roe – and how it can be used in recipes as a caviar substitute. Sharon and Marie prepare saffron-garlic aioli crostini appetizers ..read more

In this episode, Sharon and Marie take “The Fish Dish” to the water for a charter fishing experience on Lake Superior. One foggy morning, they visited Isle Royale National Park where they signed up for a fishing charter provided by the Rock Harbor Lodge on this wilderness island. The “Fish-o-Licious” part of the show is a little different this time. We hear from the charter captains about their favorite way to prepare fish, and then Marie and Sharon discuss the delicious dinner they had from the lake trout they caught. Yes, here’s a spoiler, they did catch fish on their charter, but they weren ..read more

The Fish Dish hits the road when Marie and Sharon take a trip to the Fresh Water Fishing Hall of Fame in Hayward, Wisconsin, where they tour the facilities and gardens and meet Emmett Brown, its executive director. The Hall of Fame’s mission is to preserve the historical artifacts, heritage and history of freshwater sport fishing, but there’s much more to it, including sasquatch replicas and a giant muskellunge. In the “Fish-o-Licious” part of the show, Sharon and Marie cook a rainbow trout recipe called, “Dad’s Mushroom Masterpiece.” They are joined by a mysterious special guest for the taste ..read more

In this episode, we meet Daniel Grooms, business manager for the Red Cliff Fish Company in Red Cliff, Wisconsin. Red Cliff is at the top of Wisconsin’s Bayfield Peninsula and is the home of the Red Cliff Band of Lake Superior Chippewa. The company processes and sells fish caught from Lake Superior by tribal fishers. In fact, it’s entirely owned and operated by the Band. In the second, “Fish-o-Licious” part of the show, Sharon and Marie cook a frozen whitefish fillet in the microwave. Plus, they cover topics like fish dessert, author Stephen King’s attempt at microwaving salmon, and share the s ..read more

Sharon and Marie interview Ryan Lepak, a research limnologist at the Environmental Protection Agency in Duluth who studies mercury. He’s also an avid fisherman. In the second, “Fish-o-Licious” part of the show, Ryan helps us make sushi for the first time with Lake Superior fish. We even try to have a competition for the best sushi, with the emphasis on TRY. Who will win this friendly sushi competition ..read more