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Stay Safe on the Ice!

We enjoy a day ice fishing as much as any of you; but it’s important to stay safe out there!.. Especially with the temperature increasing as we get closer to spring. Here are some tips to keep you and your family safe ice fishing:

  • Utilize the iFish App to check latest ice thickness’ reports; however always double check thickness. Especially if the weather has recently warmed up
  • Use the standard rule of not walking on anything less that 4″ & driving on anything less than 12″
  • Travel slowly while driving on ice, keep your seat belts off, have your doors unlatched so they can be open quickly in case of emergency
  • If you fall through the ice, get out of your vehicle, crawl onto the ice belly-down & use spikes to pull yourself up. Remove wet clothing & get to a warm place as soon as possible


iFish Magazine – Winter 2014

The iFish Magazine - Winter 2014 is now out of our hands & into yours!

This edition features:

  • 9 Must Have Ice Fishing Products
  • Tips for Winterizing Your Boat
  • Finesse Jigging Tatics
  • Chive Fishin’ Chicks
  • User Photos/Testimonies & So Much More..

Download it through the Essentials Area of your iFish App or read it FREE here!

We’re already getting started on the next magazine & constantly looking for Contributors, photos, products to review ect.. send us an e-mail (Contribute@iFishMagazine.com) or connect with us on Facebook!

Throwback Thursday ft. Tom Gruenwald

Throwback Thursday!

The legend Tom Gruenwald from TGO, Tom Gruenwald Outdoors, crappie fishing in the early 90′s! Seeing as ice fishing season is fast approaching, this photo is very fitting!

IMG_0058edit crappie

Tom has written some wicked articles for our iFish Magazine and will be featured 3 times in the up-coming iFish Winter Magazine.

Read previous magazines here. 

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!



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!





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?



  • 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



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



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!