About the cookbook

Who shares these recipes, how they're tested, and why they matter.

A lakeside outdoor kitchen with fresh catch, grilling tools and recipe notes

Why we started

Anglers and cooks sharing what they catch

We kept trading recipes and cooking notes after every trip to the lake, and eventually stopped pretending that was not a collection. The first batch went to eleven friends.

A cook preparing smoked fish by the water at sunset

How a recipe gets tested

Caught first, cooked second

Every recipe starts with a fresh catch and is tested by someone who has prepared it. A technique that cannot survive a second cook does not stay in.

How we work

Three rules we hold to

Only what we've actually cooked

Nothing gets written up unless one of us has made it at the water's edge or at home.

Tell you when it doesn't work

The burnt attempts and the flat mornings stay in. They are usually the useful part.

Corrections posted openly

Mistakes get fixed in the recipe, with a note on what we changed.

Two recipes a month, nothing more

One full grilled fish guide and one quick lakeside tip, sent the day they go live.

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