Rediviva’s Andy Bickar on how to handle the bounty once you’re off the boat. Sponsored by Unforgettable Grays Harbor County.
WESTPORT, Wash. — Reeling in a big haul on a Westport charter fishing trip is the easy part. Knowing what to do with all that fresh lingcod once you’re back at the dock? That’s where things can get a little daunting.
Chef Andy Bickar of Rediviva restaurant has a solution, and it begins with a brine.
Bickar, who typically helms the kitchen at his Aberdeen-area restaurant, recently took his culinary skills on the road to a Westport Airbnb to demonstrate just how approachable fresh-caught fish can be to prepare at home.
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