fish | The Filson Journal

How to Make a Pole Spear

Just under the surface of the frigid ocean is a bounty of saltwater fish to be foraged. Many an outdoors person would agree that, in a survival scenario, the ocean can often be a far more productive source of food than the land, especially the cold, nutrient-rich waters that circulate around our shores. But how to pursue these fish? Here, we’ll show you how to build a pole-spear, a time-tested, simple tool that is incredibly effective for putting fish on your dinner plate.

Filson Food: Campfire Cajun Rockfish

Like many of the other reef fishes on the Pacific coast, rockfish has a mild, white flesh, which makes it a versatile fish that takes on the flavor of any seasoning added. Rockfish is superb fried, baked, or pan-seared, but my favorite way to enjoy it is grilled whole. Early in my evolution as an underwater hunter, I brought home countless rockfish. On late nights at the fillet table, this was our go-to way to produce a mouth-watering meal with just minutes of prep, without having to fillet the fish first.

Filson Food: Northwest Cacciucco

This version of cacciucco uses seafood sourced from the Pacific Northwest instead of from the Mediterranean, as would be typical in Italy. The seafood used in this dish was caught along the coast from Seattle to Alaska. When I think of Filson I think of heartiness, and this dish is definitely hearty and rich and tastes of the sea. On a cold, wet, or snowy day, this stew will hit the spot. This is Filson’s take on an Italian classic.