Season 1 of Hook, Line & Skillet is currently available at the HLS Store for $14.95 + S+H. Check it out. If you are a network looking for programming or if you are an advertiser interested in working with us you can call 646-675-6271 or email us at contactus@sinkerswimproductions.com. We can discuss mailing you a screener copy. Look below for a brief description of the Season 1 episodes.
Catskill Mountain Zen
Trout from the skillet
Episode #1 of Hook, Line and Skillet takes Pete to New York State’s Catskill Mountains, Catskill Park. The rivers there are known for their large population of wild trout. Rainbows, Browns and Brookies are the catch of the day but how and where to get them are questions for the locals and Pete gets the inside scoop on fishing the area. Also, Pete is going to demonstrate a simple recipe for Skillet Fried Trout that anyone can make.
Perfect Pike Po’boys
- Welcome to Saranac Lake!
In Episode #2 of Hook Line & Skillet, Pete travels to Saranac Lake, NY to take on the infamous Nathan Vargo for some serious Pike fishing. After a beautiful drive through the Adirondack Mountains, we rest our heads at an amazing place right on the lake, get some great advice and equipment in town and cook up a succulent meal with an old friend.
South Shore Stripers
Stripers!
In Episode #3 of Hook Line & Skillet, Pete explores the blue skies and blue water of the South Shore of Long Island, NY. Freeport and Blue Point are just a couple of the places Pete invades to find big Striped Bass and the local flavors that will bring his party to life.
Chasin’ Chrome
Sunset over lake Erie
In Episode #4 of Hook Line & Skillet, we are back on the road. This time to Ashtabula County Ohio in search of big Steelhead Trout. That’s right Steelhead in Ohio. Lake Erie and it’s tributaries are know for an abundance of these transplanted west coast salmonid and we are going to get us one. But we found that there is more to this area of Ohio than meets the eye.
Party Boat Captain
The Mi-Jo
In Episode #5 of Hook, Line & Skillet we welcome you to the real Jersey Shore. Meet Captain Mike of the Mi-Jo party boat, running out of Atlantic Highlands, New Jersey. Hook, Line and Skillet teams up with the MiJo and a north Jersey bar called Tommy Fox’s Public House to net us some big dormats, Fluke, Summer Flounder…? You know what I’m talking about. This is a good one.
Homosassa Happiness
Monkey Island
In Episode #6 of Hook, Line & Skillet Pete escapes the snowy northeast winter for the warmth of the Florida’s Gulf Coast in search of speckled sea trout. Pete meets some great folks to help guide him through the sun soaked waters and school him on the local flavors of the sea. Did we mention the monkeys?
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nice fish i got my own fly reel and the guys a blue line said it is a classic.I haven’t caught a fish on it yet but i hope to.So ma bay yo can help me cache a monster trout? by the way when is the 2#&3# episodes going to come out.From your number 1 fan
Hey Nathan,
Great News on the reel. I would love to help you catch a big trout. Maybe this fall. As for episode 2 and 3. They are on the way. We ran into some editing issues and got delayed. Episode 2 will be very soon and episode 3 will follow shortly after that.
Thanks for being our number 1 fan.
Pete
the new episode rocked, everything looked amazing, wish i could have made it over to try everything. good work guys. cant wait for the next episode.
Hey Pete thank for the note by the way i saw the new episode nice fishes i wish that i could eat those Striped Bass !!! Also thanks for the t-shirts from your #1 fan.
episode 2 is better than episode 1!!! great site and great show guys! keep up the good work
Hey Pete,
That was a great episode I can’t wait till episode 4. That was some great fishing and guess what i caught 2 lunkers that were 33 inches and 27 inches. The 27 inch pike was in lake flower and the second one was in cj bay. The 33 inch pike had exploded at the boat and my pole almost broke and I was a showoff in front of people. The 33 inch pike was caught at the same place that I caught my record fish and my 27 1/4 inch and Micky my guide caught anther 27 inch, one right after the other.
Thanks Nathan,
You were great on the show. We really enjoyed fishing up there and learning from your expertise. OMG! You are the Master. Keep on fishing. Maybe we can do something together next spring. I owe you a fly fishing lesson.
Pete
hey pete, it’s the master. i just wanted to tell you to go on to you tube and go to chew on this. it’s the 2nd best fishing show. they are really good and they caught a 500 pound fish.
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Great show!!
It looked like you dredged and cooked the trout with skin on?? Could you talk more about the different cooking options for trout. Skin on/off, filets or whole etc.
The standard deep fried filet seems to taste like any other deep fried fish filet!!
Unless I’m doing it wrong.
Thanks for any help!!
Keep up the good work
Brian
St. Louis, MO.
Hi Brian,
Yes, I did dredge the Trout in flour, whole with skin on. Truth be told I might have even left the heads on if I thought they would have fit into the iron skillet I was using. LOL.
There are hundreds of different ways that you can prepare Trout. Frying them whole in this way is just one option and you should know that the Trout skin, as well as the skin of many other fish is very edible. It is packed with vitamins and good omega 3 oils, especially the skins of the fish in the Salmonidae family, this includes Salmon. And personally I think it tastes great.
There are a few reasons for leaving the skin on when cooking these fish. First, by dredging it in flour and quickly searing it you seal in the natural juices of the fish. This will allow you to enjoy the “natural flavor” of the fish. Also, the skin becomes crispy adding a crunchy texture to the otherwise soft white flesh. Lastly, it is a time saving method, a trout does not have to be scaled in the traditional sense. All one has to do in preparing the fish is to remove the natural film that forms outside its skin. This is easily brushed off and then washing it in running water. And then you don’t have to fuss with filleting the fish.
One note: This film is a protective coating that helps the fish to avoid diseases in the wild. It is so easily removed that when you are fishing for Trout and you plan on releasing them that you must take care and not remove this coating.
You are probably not doing anything wrong when cooking your fish. In this episode I did cook with some oil and a little butter. But if you feel that cooking with oil like deep fat frying takes away from the taste of the fish you can try baking or broiling it. Once you have your filets try putting them on broiling tray with a little salt, pepper and lemon juice. It might be a totally different experience for you. One thing to remember though is that Trout has a very light fish flavor to begin with and that’s why a lot of people like it. The heavy oils of deep fat frying can sometimes overbear the light taste of the fish, especially if the oil has been used a bit, as a restaurant might.
If you try this method of cooking the Trout and you are ready to eat, know that the flesh is very easily removed by taking a fork and pulling on the skin and flesh from the backbone towards the stomach. You will notice how easily the meat comes away from the bones. Just watch out for the little bones around the rib cage area, they come off easily. But if you have a gentle hand you can pull the meat off without removing one of the bones. Enjoy.
Brian, I hope that helps and thanks for the comment. Keep watching. You can bet we will be cooking up more Trout this season.
Pete