We cooked this delicious recipe over an open fire alongside the Eel River in Benbow, California
Adapted from a recipe demonstrated by Joshua Schwartz: Executive Chef at Del Dotto Vineyards
Josh Schwartz has an eye for all tasty things in the wild. When invited to spend a day fishing and cooking with our American Rivers Tour crew, he was quick to suggest we start by foraging for watercress and other wild greens that sprout around the cool, clear creeks which run into Humboldt County’s Eel River. He reminded me that any wild fish we catch should be returned to the resource. Hatchery steelhead are available in Northern California so our recipe will help tell that story.