Preparing caviar, a hippo’s head and more from local outdoorsmen

Here are some leftovers from my story and videos today about preparing fish on the grill:

• During our interview Stockton outdoorsman Paul Perkins discussed several methods for enjoying fish during the summer. In this b-roll video he talks about how he learned to prepare caviar (post continues below video).

• Grady Lee, the publicity chairman for the Delta Fly Fishers Club, sent me an email with his favorite recipe for fish.

“Twice a year we go to Lake McSwain with a group of friends and camp for a few days,” Lee wrote. ” The highlight of the trip is our Sat. night Trout fry.

“I have a couple of friends who can fillet and  remove the bones and skin of a trout in a few seconds.  We cut the fillets length wise into strips, shake them in plastic bags with corn meal, salt, pepper, and a Cajun spice my wife makes up.  The strips are then deep fried southern style in Canola oil until it is just golden brown. We know the oil is hot enough when it will ignite a kitchen match stuck into it.

“After the fish is cooked we cook hush puppies in the oil.  I’m originally from Mississippi and we use my mothers’ hush puppy recipe which my wife has modified.  The temperature of the oil must be lowered for the puppies or they will burn on the outside and not cook on the inside.”

My video of Randy Thomas preparing hamburgers includes shots of the trophies in what the Acampo outdoorsman calls his “Africa Room.” It’s the main room of his guest house, and the walls are full of stuffed fish, elk, goats, big cats and other animals he has successfully hunted around the world. A few days after our interview Thomas was slated to leave on his latest trip to Africa, where he hoped to tranquilize and get his photo taken with a rhino.

The photos below provide a closer look at some of his trophies, including a hippopotamus head (bottom) that sits in the corner of the Africa Room.

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