There are many different reasons anglers choose fishing as their passion these days. For some, it’s a way to enjoy time outdoors while chasing a new personal best. For others, it’s a lot closer to our roots, trying to catch their next meal for the family. Those roots are what have gotten us to where we are today in the fishing industry. To highlight that, here are a ton of examples of fish to catch, recipes to cook, the ways that people are sharing their catch and cook with the people around them, and how Mystery Tackle Box can help you in this pursuit of the perfect catch and cook. 

Have you heard of the hottest new trend in the outdoor world? No, it’s not forward-facing sonar, it’s Forage-giving. This new trend takes everything you love about the concept of Friendsgiving and combines it with your favorite aspects of fishing and the outdoors.

Forage-giving has its roots in the concept of Friendsgiving. If you haven’t heard of that, it’s basically just like Thanksgiving, but with your friend group rather than just your close family. This gathering consists of everyone bringing their favorite dishes to the celebration. It gives you a chance to spend time with some of the people in your life that you may not see consistently, giving you all a chance to catch up and share food together.

In a typical Friends-giving, people will bring store-bought food, or some home-cooked meals that they make with store-bought ingredients. There’s nothing wrong with that, but Forage-giving looks to do things a bit differently. Instead of going out and buying all the ingredients, Forage-giving seeks to let you get out there in nature and gather as much of the food you can on your own.

This allows you to get all the benefits of a typical Friendsgiving, while also exploring your passion for the outdoors, turning it into an event with the best of both worlds.

A great Forage-giving starts with some planning ahead of time. Obviously, you need to know who to include in this type of event. Make sure that they are also into the concept of going into nature and gathering the food for their dish that they’ll be contributing.

After that, some conversation about who wants to bring what is important. While overlap is fine, you don’t want everyone bringing exactly the same thing. This gets especially difficult as you can’t just go to the store and buy everything. People will need to choose things that they know they can go out and gather.

There are all kinds of factors that go into determining what you can bring to a Forage-giving celebration. Seasonality, regional availability of ingredients, and overall capability in getting the ingredients are all things you need to consider. Here are some ideas to help inspire your own creations:

• Panfish Po’ Boys

• Almond Crusted Rainbow Trout

• Coconut Curry Saltwater Fish Stew

• Buttermilk Fried Catfish with Hot Honey

• Beer-Battered Walley Sandwiches

• Wild Mushroom Risotto

• Watercress Soup

• Wild Greens & Berry Salad

• Wild Fruit Pie

• Venison Stew

• Roast Pheasant and Wild Herbs

• Rabbit Pie

• Duck Jalapeno Poppers

The short answer is no, it doesn’t. Nothing says that every single ingredient has to be foraged. You can plan this event to include as much or as little foraging as you and your guests prefer. Some things just aren’t feasible to gather on your own, while others are easily obtainable.

At its core, Forage-giving is all about getting back to our roots as hunters and gatherers, and having a meal as a group that celebrates nature and friendship. At a minimum, it’s best to try to get the main part of each dish in a foraged way. For example, if you’re going to make a Coconut Curry Saltwater Fish Stew, you should try to catch the fish yourself, but don’t feel bad if you can’t find any coconut oil out in the wild.

One of the hardest parts about putting together some of the best fish dishes around is the main ingredient: fish. Many anglers go fishing for catch and release, but plenty of anglers instead go fishing to put food on their tables and feed their families.

If there’s one thing to know about fishing, it's that it’s not always easy to go out and catch your limit every time. One of the biggest problems anglers face with this is that they don’t have a lure that’s going to work on whichever day they’re fishing. One day, your favorite natural colored crankbait is catching dozens of fish, and the next, you can’t even get a bite on it.

That’s why having variety in your tackle box matters. One of the best ways to get that kind of variety is by having a subscription to Mystery Tackle Box. We take all the guesswork out of getting a good variety of high quality lures.

Every month, you’re going to get a curated selection of some of the best baits and tackle on the market delivered right to your door. This gives you all the variety you need the next time you head out on the water to catch a meal. 

Whether you're preparing for Forage-giving, or just wanting to try a unique dish made from your favorite fish, here are 5 amazing recipes to try the next time you get your limit: 

Total Time: ~35 minutes

Prep: 20 min | Cook: 15 min

Yield: Makes 4 sandwiches

Ingredients

Fish

• 1 lb of panfish fillets (bluegill, crappie, or perch work great)

• ½ cup all-purpose flour

• ½ cup cornmeal

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp cayenne

• 1 tsp salt

• ½ tsp black pepper

• Oil for frying (about 1 cup)

Remoulade

• ½ cup mayonnaise

• 1 Tbsp Dijon mustard

• 1 Tbsp capers, minced

• 1 tsp lemon juice

• 1 tsp hot sauce

• ½ tsp paprika

• 1 clove garlic, minced

Slaw

• 2 cups shredded cabbage

• 1 green onion, sliced

• 1 Tbsp apple cider vinegar

• 1 tsp sugar

• Salt

• Pepper

Assembly

• 4 French rolls or small baguettes

• Butter for toasting

• Dill pickle slices

Cooking Directions

Remoulade:

1. Combine all remoulade ingredients in a medium-sized bowl

2. Whisk all ingredients together

3. Chill in the refrigerator

Slaw:

1. Combine cabbage, onion, vinegar, sugar, salt, and pepper in a bowl

Fish:

1. Mix flour, cornmeal, and spices together in a bowl.

2. Coat each fish fillet evenly on all sides and set aside.

Fry:

1. Heat oil in a skillet to 350°F

2. Fry each fillet for 2–3 min per side until golden.

3. Remove from the oil and place on a plate with paper towels to dry the remaining oil

Assemble & Serve:

1. Toast rolls with butter

2. Spread remoulade on each roll

3. Layer 2 to 3 fillets on each roll

4. Add the slaw and pickles and serve.

Total Time: ~30 minutes

Prep: 15 min | Cook: 15 min

Yield: Makes 4 plated portions (1 fillet per serving)

Ingredients

Trout

• 4 rainbow trout fillets (approximately 6 oz each, skin-on)

• ½ cup flour

• 2 eggs, beaten

• ¾ cup finely chopped almonds

• ¼ cup panko breadcrumbs

• Salt

• Pepper

• 2 Tbsp olive oil

• 2 Tbsp butter

Brown Butter Sauce

• 4 Tbsp unsalted butter

• 1 Tbsp lemon juice

• 1 Tbsp capers

• 1 Tbsp chopped parsley

Green Beans

• 12 oz fresh trimmed green beans

• 1 Tbsp butter

• 1 clove garlic, minced

• Zest of ½ lemon

• Salt

• Pepper

Directions

Prep Coating:

1. Mix almonds, panko, salt, and pepper in a shallow dish or pan

2. Set aside

Dredge Fish:

1. Put flour into a shallow dish or pan

2. Put beaten eggs into a shallow dish or pan

3. Lightly press each trout fillet into the flour

4. Dip each trout fillet in beaten eggs

5. Press each trout fillet into the almond mix (skin side last)

Sear The Fish:

1. Heat olive oil and butter over medium heat

2. Cook each trout fillet for 3–4 min per side until crisp

Make Brown Butter:

1. Melt butter until nutty brown

2. Stir in lemon, capers, and parsley

3. Pour into a bowl

Cook Beans:

1. Blanch the beans for 3 min

2. Sauté in a pan over medium heat with butter, garlic, lemon zest, salt, and pepper

Assemble & Serve:

1. Serve trout fillets over beans and drizzle with brown butter sauce.

Total Time: ~40 minutes

Prep: 15 min | Cook: 25 min

Yield: Makes 4 hearty bowls (about 1½ cups stew per serving)

Ingredients

• 1½ lb firm white fish (redfish, flounder, or snapper), cut into 2" chunks

• 1 Tbsp coconut oil

• 1 small diced onion

• 3 cloves minced garlic

• 1 Tbsp fresh grated ginger

• 2 Tbsp red or yellow curry paste

• 1 can (14 oz) coconut milk

• 1 cup fish stock

• 1 sliced red bell pepper

• 1 tomato, diced

• 1 cup chopped spinach

• Juice of 1 lime

• 2 Tbsp fresh chopped cilantro

• Salt to taste

Directions

Aromatics:

1. Heat oil in a pan over medium heat

2. Sauté onion, garlic, and ginger until fragrant (approximately 3–4 min)

Build The Broth:

1. Stir in curry paste and cook for 1 min

2. Add coconut milk and stock, and let it simmer for 10 minutes

Add Veggies:

1. Add bell pepper and tomato, and cook for 5 minutes.

Add Fish:

1. Gently submerge the fish

2. Let it simmer for 5–6 minutes until flaky.

Finish:

1. Stir in spinach, lime juice, and cilantro.

2. Add additional seasoning to taste

Assemble & Serve:

1. There are lots of different ways to serve this dish. You can eat it as is, pour it over jasmine rice, or serve it with a side of naan. You can do whichever sounds best to you!

Total Time: ~40 minutes

Prep: 20 min (plus marinating) | Cook: 20 min

Yield: Makes 4 portions (1 large fillet or 2 small fillets per serving)

Ingredients

Fish

• 1½ lb fresh catfish fillets

• 1 cup buttermilk

• 1 tsp of your favorite hot sauce

• 1 cup cornmeal

• ½ cup flour

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp cayenne

• Salt

• Pepper

• Oil for frying

Hot Honey

• ½ cup honey

• 1 tsp red pepper flakes

• 1 tsp apple cider vinegar

Directions

Marinate The Fish:

1. Combine buttermilk and hot sauce in a ziplock bag

2. Add the catfish fillets to the bag

3. Allow the catfish to marinate for 30–60 minutes

Dredge:

1. Mix cornmeal, flour, and spices in a shallow bowl.

2. Coat each fish fillet evenly on all sides

Fry:

1. Heat 1 inch of oil to 350°F

2. Fry each fillet for 3–4 min per side until golden.

3. Remove fillets from the pan and place them onto a plate with paper towels to remove excess oil

Hot Honey:

1. Gently warm honey in a saucepan over low heat

2. Add in pepper flakes and vinegar, and mix until combined

Assemble & Serve:

1. Place each portion of catfish on a plate

2. Drizzle hot honey over the fish

3. This dish is great served with coleslaw or fries, so feel free to add whichever sides make the most sense to you!

Total Time: ~35 minutes

Prep: 20 min | Cook: 15 min

Yield: Makes 4 sandwiches (1 per serving)

Ingredients

Fish & Batter

• 1½ lb of walleye fillets

• 1 cup all-purpose flour (+ extra for dredging)

• 1 Tbsp cornstarch

• 1 tsp baking powder

• 1 tsp salt

• ¾ cup of your favorite cold beer

• Oil for frying

Tartar Slaw

• 2 cups shredded cabbage

• ¼ cup mayonnaise

• 2 Tbsp of chopped pickles

• 1 tsp lemon juice

• ½ tsp sugar

• Salt & pepper

Assembly

• 4 brioche or potato buns

• Butter for toasting

• Lemon wedges

Directions

Make The Slaw:

1. Mix mayo, pickles, lemon, sugar, salt, and pepper in a bowl

2. Toss with cabbage until everything is combined

Make The Batter:

1. Whisk flour, cornstarch, baking powder, and salt together in a bowl

2. Whisk in cold beer until combined and smooth

Fry The Fish:

1. Heat oil to 350°F in a pan

2. Dredge each fish fillet lightly in flour, coating evenly on all sides

3. Dip each fish fillet in batter, coating evenly on all sides

4. Fry each fish fillet for 4–5 minutes until crisp

5. Remove fillets from the pan and place them onto a plate with paper towels to remove excess oil

Assemble & Serve:

1. Toast buns with butter

2. Layer slaw and fish onto the buns

3. Serve with lemon wedges

Whether you’re using one of these recipes, or one of your personal favorites, you know that cooking fish the right way is an art. To take a piece of fish, and cook it along with other ingredients to create a meal that you and your family love is unlike anything else in the food world.

Just like cooking, the act of going out fishing and catching the fish in the first place is an art in and of itself. Each time you have a successful day on the water, you’re learning new skills and creating new memories that help fuel your desire to go out and do it again and again.

Mystery Tackle Box is here to help you on your hook and cook journey. We know that building up a great selection of baits and tackle can be a challenge. There are so many options out there, it’s hard to know which baits are going to work. That’s why we hand-pick all the different lures we deliver to you every month. This ensures that every time you open your Mystery Tackle Box, you’re going to get a great selection of tackle that can help you create those memories, fuel that desire, and let you explore the art of cooking what you catch. 

Still looking for more recipes? Here are some of our favorites that we've put together over the years:

• Mustard Walleye
• Perch Tacos
• Grilled Catfish
• Bacon-Wrapped Catfish
• Fried Walleye With Coleslaw
• Perch Pozole
• Campfire Trout
• Bluegill Tacos
• Fish Tacos