Filson Food | The Filson Journal| Page 3 of 3

salmon filet with herbs and citrus and salt on cutting board

Filson Food: Campfire Grilled Citrus Salmon

During the summer salmon season, I work with my partner Michael onboard a small commercial fishing boat in Southcentral Alaska. Tuned into the tides, weather, and ocean currents that pull the fish back to the rivers, we chase the harvest of abundant wild salmon swimming through Alaska’s cold, clean water. The daylight lasts forever and when there is a moment with a break from fishing, you’ll find us with the boat pulled up on some beach starting a fire with driftwood, a slab of fresh salmon on hand. As the fish slows cooks over the coals, fingers burn sampling bites of the brilliant red fillet. The fish flakes apart and melts on your tongue with a salty, smoky flavor.

finished dish in cast iron skillet on glowing grill grates

Food & Recipes

Filson Food: Venison and Licorice Pie

Connor Gabbott spent the first 20 years of his career in various restaurant kitchens across British Columbia. Since picking up a rifle and harvesting his first deer in 2010, Connor has set out to combine his love for food and wild places by sharing the stories of his adventures and how they provide meals for

8 Min

two pieces of meat in broth in cast iron skillet

Food & Recipes

Filson Food: Pheasant Saltimbocca

Like the act of pheasant hunting itself, pheasant meat is also very approachable to non-game eaters and a great way to introduce them to wild game. Saltimbocca is best eaten out of the pan family style. Using crusty bread or crispy potatoes to soak up all the extra butter sauce.

6 Min

Food & Recipes

Filson Food: New Age Peppercorn Venison Steak

Connor Gabbott spent the first 20 years of his career in various restaurant kitchens across British Columbia. Since picking up a rifle & harvesting his first deer in 2010, Connor has set out to combine his love for food & wild places by sharing the stories of his adventures and how they provide meals for the table.

5 Min

Food & Recipes

Westland Distillery: Seattle’s Source for Single Malt Whiskey

Seattle’s Westland Distillery has made a name for itself by focusing on creating spirits that are a representation of it’s Pacific Northwest roots. While much of whiskey in America trends towards corn-based bourbon, Westland has chosen to work with barley, a crop that is traditionally grown in the PNW.

blood covered hands hold knife butchering an animal and removing skin

Food & Recipes

Filson Food: Game Meat Start to Finish

While it’s not for everyone to harvest an animal, it certainly opens your eyes to what goes into a respectful hunt, the emotions and efforts that go into being an omnivore. The more knowledge you have, the more informed your personal food choices can be. And as always, the harder you work, the sweeter the reward.

man in black coat sets linked sausages on large black grill outside in woods

Food & Recipes

Filson Food: Jon Wipfli – Cooking from the Bog

Minneapolis-based chef and outdoorsmen Jon Wipfli spends most of his time cooking food around the city, writing or in the woods looking for critters. His passion for hunting and cooking wild game takes him to some unconventional places. On the latest Journal story, Jon shares his experience hosting guests to a locally sourced meal on a Wisconsin cranberry bog.

Food & Recipes

Filson Food: Bringing Fish to the River with Chef Kevin Davis

For Seattle chef Kevin Davis of Steelhead Diner and his crew of charismatic anglers known as the “Good Guys,” catching fish on the river is seen as a plus, but being out in nature with close friends is what really matters.

2 Min

portrait of man with green hat blue eyes and blue plaid shirt collar

Food & Recipes

Filson 101: Campfire Cooking with Tipton Power

Tipton Power has worked on rivers for the last 16 years. He started out as a guide doing fishing and raft trips, and now works as a river ranger on the desert rivers of southwest Idaho. During the off-season, he and his wife operate a small blueberry farm in western Washington. He spends his

men working with long oyster rakes on rocky beach at water's edge next to wooden boat bough

How-To's

How to Shuck an Oyster with Taylor Shellfish

The 4 easy steps to open an oyster from the 120-year old shelfish farm

Pheasant Escabeche - Tim Hayward - Filson Life

Food & Recipes

Upland Game Recipe: Tim Hayward’s Partridge Escabeche

Tim Hayward is a renowned food writer and photographer based in London as well as a long-time Filson fan. With the upland bird season upon us, we’re always curious about new ways to prepare game birds. Today, Tim shares a new partridge recipe from his upcoming book with us. Partridge escabeche is a fascinating technique

bowl of southwest venison chili and blue corn tortilla chips

Food & Recipes

Filson Food: Southwestern Venison Chili Recipe

There’s no better way to spend a cold winter day than to cook up a delicious, warm meal made straight from the yield of your recent hunt. Especially when it’s Super Bowl Sunday! Mark Huelsing from Sole Adventure, is no stranger to this idea and with his Southwestern Venison Chili, we have a good feeling

duck breast wrapped in bacon with grilled peaches

Food & Recipes

GUEST BLOG: Judith O’Keefe, From the field to the kitchen

Judith O’Keefe was born in Paris, France but was fortunate enough to grow up along the northern coast of California. This is where she fell in love with the sport of fishing, which sprung her to explore some of the world’s best spots including; Chile, Florida, the Bahamas, Nicaragua and her current home of Oregon.

Filson Food: Campfire Grilled Citrus Salmon

Filson Food: Venison and Licorice Pie

Filson Food: Pheasant Saltimbocca

Filson Food: New Age Peppercorn Venison Steak

Westland Distillery: Seattle’s Source for Single Malt Whiskey

Filson Food: Game Meat Start to Finish

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Filson Food: Jon Wipfli – Cooking from the Bog

Filson Food: Bringing Fish to the River with Chef Kevin Davis

Filson 101: Campfire Cooking with Tipton Power

How to Shuck an Oyster with Taylor Shellfish

Upland Game Recipe: Tim Hayward’s Partridge Escabeche

Filson Food: Southwestern Venison Chili Recipe

GUEST BLOG: Judith O’Keefe, From the field to the kitchen