There are worse things in life than kicking back on the boat on a gorgeous spring morning while the downriggers troll a small squid bait in the vicinity of a kokanee school. Birds are nesting and singing. Trees and flowers are in full bloom, casting brilliant hues from the lake canyon walls. You notice a sizable blob appear on the depth-finder and prepare for the strike. Moments later, you reel up a kokanee, chrome-bright and destined for the cooler. You can already taste that bold blend of curry-like flavors, coriander, chili pepper, with a sharp hint of lime. Paired with a crisp rose or chardonnay, the complexity of flavors puts this recipe at the top of the list to share with friends and family, or not, as kokanee are a prize not to be squandered.Read the written version of this recipe as prepared by Brad Trumbo, Field Staff Writer at Harvesting NatureRate this Podcast Listen to our other podcasts hereCheck out our Small Batch Wild Food Spice Blends About Adam Berkelmans:Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.Follow Adam on InstagramVisit the Intrepid Eater website Learn more about your ad choices. Visit megaphone.fm/adchoices