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HOOK, LINE, AND SUPPER: NEW TECHNIQUES AND MASTER RECIPES FOR EVERYTHING CAUGHT IN LAKES, RIVERS, STREAMS AND AT SEA
After brilliant books on upland game, waterfowl and venison, Hank Shaw (host of the popular Hunt, Gather, Cook website and top-rated podcast) has completed a wild-food cookbook quartet with this book on fish and seafood. Rather than focusing on specific species, the James Beard Award-winning author, chef and outdoorsman zeroes in on broad, widely applicable varieties of fresh- and saltwater fish that can substitute for each other. (For example, below is the book’s ceviche recipe, prepared by Outdoor Canada’s Scott Gardner using pike.)
Cutting through a lot of myths and generational bad advice (sorry, Grandpa) Shaw offers detailed information on how to treat various species from the moment they emerge from the water (or the fish counter), and how to prep, cut and store them. If you’re ready to move beyond frying, Shaw clearly and carefully outlines recipes and techniques that will help you become a better fish and seafood cook.