On this episode of the Finding Fins Fishing Podcast, Bret Amundson and Dan Amundson talk to wild game chef Hank Shaw. Hank has a new book out called Hook Line and Supper. He gives us a little preview on what’s in the book, and he’s full of tips on how to handle and prepare fish, including some oddball techniques like using spoon meat, making fish sausages and a better way to bleed fish.
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