Fishermen and hunters have always been self-sufficient and know their way around local game and local fish like no other. You know where the friction is in the preparation – or the pike in the pepper sauce. They have long lived what is now known as sustainability. Because three important points speak of local game and local fish: species-appropriate breeding, short transport routes, fresh and fast from the region.
In the new issue we have again put together many great recipes for you. This time it’s about grilling and smoking! In addition, you will learn how to recognize really good coal, how to smoke properly with different ovens and much more. So you are well prepared for warm summer evenings on the terrace. Order right here and preheat the grill! We wish you a lot of fun with game and fish!
Game and fish: Hunters and fishermen rely on sustainability
Fishermen and hunters know exactly how game and fish are prepared in the home kitchen. To make the culinary value of our local wildlife accessible to the general public, the German Fishing Association (DAFV) and the German Hunting Association (DJV) showcase the treasures of our rivers and forests in their “Catch & Cook” and “Wild auf” projects. Wild “. have to offer. We are glad to have you in our magazine game and fish to share some recipes from these remarkable projects!
Wild about fish: professional cooks live in front of the camera
In 2019 and 2020, hunters, fishermen and beekeepers met to cook and grill together. For two days each they fished and hunted under the motto “Wild for fish” to then prepare the fresh food in front of the camera. The DAFV, the DJV and the DIB launched the campaign. Sebastian Kapuhs organized the event and brought in amateur and professional chefs such as Mora Fütterer from MoCuisine, Stephan Stohl from Monolith, Rob Reinkemeyer from Cockatoo, Moritz Freudenthal from Catch and Cook, Sebastian Bruns from Deutsche See, Markus Laue, Jörg Strehlow, Janine Brunner and Torsten Pistol from Pistol Hardcorefood to table.
Outdoor cooking resulted in delicious dishes made from game, fish, crabs and honey. The cooking plan included well-known foods such as trout or wild boar – and exotic ones such as Black Sea goby, signal crab, Egyptian goose or coyote. Fishing, hunting and beekeeping are gentle forms of using nature and offer unadulterated nature experiences. The food obtained meets important criteria: it is original, fresh, regional and sustainably produced.
Catch & Cook – Eat your own fish!
Fishermen are in a unique position to self-sustain sustainable, healthy food and choose just the right samples for the kitchen. The DAFV shows at Catch & Cook what you can make of it.
Bringing our local fish species into the kitchen of every fisherman and perhaps also into the kitchens of a few non-fishermen: that is the goal of Catch & Cook. The DAFV was able to find the ideal cast for this in the likeable fisherman and professional cook Moritz Freudenthal. With his sometimes unusual and sometimes very real recipes, Moritz shows what can be done with our loot in the kitchen. The chef who loves to experiment knows no bounds and just reading the recipe titles makes your mouth water.
Just take a look at Moritz’s ingenious, delicious recipes! The approach of using regional and self-caught fish in the kitchen to suit the season perfectly matches the modern zeitgeist: Catched fish is fresh, regional, sustainably produced, protects the climate and is bred in a species-appropriate manner. All the recipes presented in this issue as well as tips and tricks for cooking with fish can be found on the Catch & Cook website (and on YouTube) in the form of easy-to-understand cooking videos.
These cooks made hunting and fishing possible
Sebastian Kapuhs studied cultural sciences, is a hunter, fisherman and passionate hobbyist. He is self-employed in the media sector and author of a large number of recipes on the largest German game recipe platform “Wild auf Wild”. On the website you will find various recipes for ladies, wild boar, game and more!
Sebastian cooks at stage shows, including the International Green Week and the Wild Food Festival in Dortmund, and his name means regional and seasonal cuisine that can be quickly and easily integrated into everyday life.
Game recipes: wild-auf-wild.de
For Moritz Freudenthal, cooking is both a passion and a profession. His career began in 2002 with an apprenticeship, followed by a steep career through a number of well-known kitchens in northern Germany. Today Moritz is self-employed with his company “Cooking with Joy”. Serving for commercial or private events, recipe development, show cooking and food styling – Moritz offers it all.
With Catch & Cook he combines his second great passion with cooking. As a passionate fisherman, DAFV didn’t have to ask him twice when they were looking for a high-class chef for the new project. Now Moritz is obviously having a lot of fun developing new recipes for herring, pike and companies and making them accessible to everyone.