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Seaworthy: Stripped of Stripers

IF A BIRD IN THE HAND IS worth two in the bush, what’s a striped bass worth? Though the Hudson’s most popular fish isn’t officially endangered (or even threatened), its

Notes From A Trout Dinner

EARLY MAY: BROWN TROUT AND WILD, native brook trout caught on a Mepps in Sprout Creek in Pleasant Valley, near home. They don’t come any better than this. Got home,

Continental Organics: Fish And Fine Greens

TEN ROUND TANKS SIT LIKE SWIMMING POOLS inside a long, rectangular building in New Windsor. Two men dip long-handled nets into the water, pulling up fish for live delivery to

Whitecliff Winery Rainbow Trout Fish Tacos

Michael Migliore, Whitecliff Vineyard & Winery This is a simple whole-fish grilling technique that allows you to have beautiful large chunks of sweet trout for your tacos. Ingredients Whole fresh

Local Fish: To Eat Or Not To Eat

THE CONTENTIOUS ISSUE of the cleanup of the Hudson River shows little sign of abating, and there still are questions about the safety of eating fish caught upriver or down. The

Eating by the Trout Season

NO MATTER HOW YOU slice—or fillet—it, trout is a favorite fish of anglers, wildlife lovers and chefs alike. Barring a late season blizzard or flood, April through June in these

Sustaining Fish at Marist

A COLLEGE DINING HALL may not seem like the place to fan the flames of a revolution in sustainability, but the Student Center Dining Hall at Marist College in Poughkeepsie

Just Say No

APPLE SLICES ARE slowly turning brown in lunch bags stuffed in school lockers across America. Though the natural oxidation process could be almost eliminated with a squeeze of citrus juice

Watercress Oshitashi

Makio Idesako, SushiMakio Serves 4 to 6 Ingredients 1 bunch watercress 1/4 cup dashi (bonito fish stock) 1 tablespoon soy sauce or ponzu (citrus soy sauce) 1/2 teaspoon sugar Katsuobushi

Tuna and White Bean Salad

Laura Pensiero, Gigi Hudson Valley Serves 4 Ingredients 8 ounces fresh tuna 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper 2 cups cooked (or rinsed and drained

Hudson Valley Restaurant Week is back this April 8-21!