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New iFish Magazine in the Making!

Ice fishing season is right around the corner &scottblundell3we’re currently looking for Contributors for our Winter iFish Magazine! Do you have a product for us to review? A great article, photos, an iFish quote? We want to hear from you!

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Check out our latest iFish Magazines here!

To contribute or get into contact with the editors e-mail us at Contribute@ifishmagazine.com 

iFish Creators Release New TPWD App

The App Door, developers of the successful iFish Texas USA App have just released the latest outdoor app for the Texas Parks and Wildlife Department.

TPWD Outdoor Annual Screen Shot

The Outdoor Annual features the Texas Hunting and Fishing Regulations and is available now Free for iOS and Android. 

Get the App!

 

Join us on Facebook

Let’s see your WALLEYE photos for #WalleyeWednesday! Like our page(s) on facebook & send them in, be sure to include the waterbody you caught your fish at!

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Links

 

iFish Magazine August 2014

 

The Latest iFish Magazine is out of our hands & into yours!

The Summer 2014 Issue is your ultimate guide to fly fishing; with articles from local Alberta Angler Mike Zilkowsky, Fly Craft Angling’s Phil Rowley, & Lady Angler Rachel Moffatt.

Check out the iFish Team’s favourite fly fishing patterns for this summer, pages or user’s photos, a mouth-watering trout recipe & so much more.

Download it from the Books, Mags & More Section of your iFish App or read it free online at www.iFishMagazine.com

 

Chef Steph’s Recipe of the Week

Chef Steph’s Recipe of the Week.. mm Oven Roasted Trout with Lemon Dill Stuffing.. need I say more?

 

Ingredients

  • 1 c soft bread crumbs
  • 1/2 sweet onion, minced
  • 2 tbsp chopped fresh dill
  • 2 tsp grated lemon zest
  • 1 clove garlic, minced
  • 1/4 c olive oil, divided
  • salt and pepper to taste
  • 4 trout, cleaned and head removed

 

Directions: 

1. Preheat oven to 400 degrees F. Line baking sheet with aluminum foil

2. Toss bread crumbs with onion, dill, lemon zest, garlic and half of the olive oil. Season with salt and pepper to taste.

3. Press stuffing into the trout, then brush the trout with the remaining olive oil and season with salt and pepper. Place trout onto prepared baking sheet.

4. Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork (about 20 minutes).

Chef Steph’s Recipe of the Week

Basil Pesto Pike 

Recipe from Outdoor Canada, mm this one sounds yummy.

 

What you will need: 

Basil Pesto:

  • 2 c basil leaves, packed
  • 2 cloves garlic
  • 1/3 c pine nuts
  • 1 c extra virgin olive oil
  • salt and pepper, to taste
  • 1/3 c grated parmesan cheese

 

Pasta & Pike

 

  • 2 tomatoes, seeded & coarsely diced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  • 450 grams ziti pasta, cooked (reserve cooking water)
  • 4 boneless, skinless pike fillets (6-8oz each) cut into 2″ strips across the grain

 

Preperation:

Basil Pesto:

1. Place basil, garlic & pine nuts in a food processor and pulse until coarsely chopped.

2. Add olive oil in a slow drizzle while machine is running & season with salt and pepper

3. Add cheese and pulse until thoroughly mixed. Set aside.

 

Pasta & Pike

1. Toss diced tomatoes in oil & vinegar, let stand at room temperature for 30 mins. Season tomatoes with salt & pepper, set aside.

2. Preheat over to 350 degrees

3. Reserver 1/4 cup of pesto to spread on cooked fillets; thin remaining pesto with 1/2 – 1 cup of water used to cook ziti pasta. Toss pasta in thinned pesto.

4. Season fish strips with salt and pepper & drizzle with olive oil. Bake in over until flesh is cooked through.

5. Remove fish from over and spread 1/2 – 1 tsp pesto on each strip. Place fish on a bed of ziti pasta & top with diced tomatoes.

Photo from Dean Schenk

Chef Steph’s Recipe Pick of the Week- Walleye!

We’ve been getting so much walleye love lately so I decided to make our first recipe of the week a walleye dish! 

 
Bacon-Wrapped Mustard Walleye

What you will need..

 

  • 3 c flour
  • 5 tbsp seasoning salt
  • 3 tbsp lemon pepper
  • 2 c Dijon mustard
  • 1 c cracker crumbs
  • 6-9 walleye fillets, cut in 1.5″ cubes
  • 2 lbs side bacon, sliced

______________________________________________________

 

  1. Combine flour, cracker crumbs & seasoning salt; set aside.
  2. Sprinkle fillets with lemon pepper, then wrap each cube with a bacon slice, secure with a toothpick and cover with mustard.
  3. completely cover the cubes with the flour mixture. Deep dry in canola oi until golden brown. (each 1.5″ cube should take about 1-2 minutes to cook if the oil is at the right temperature.
  4. Serve with deep-fried potatoes, beans and bread!

 

Check back next week for my next yummy pick!

Week-Long App Sale!!

ALL iFish Apps (American & Canadian) are on sale today until July 7, 2014! Perfect if you’re celebrating the long weekend by getting out on the water!

 

Apps include: iFish USA, iFish BC, iFish Alberta, iFish Sask, iFish Ontario & All the State-Specific iFish Apps. Take advantage of this great deal by grabbing your copy from the App Store or on Google Play! That’s How iFish.

To view all our apps visit www.iFishApps.com

iFish USA on Sale for Memorial Day Weekend

iFish USA is on Sale from now through the Memorial Day Weekend! Grab your app before heading out this weekend!


New Mexico Bragged Catch

Check out this Smallmouth Bass iFish USA User Jeremy caught at Ute Reservoir, New Mexico! 

Lure: Lipless crankbait. KVD red eye shad.