Dave Fremont – Boyd’s One Stop
Kitty Bailey – Owner & Executive Chef of Costa Brava Bistro
Fred Olson – Formerly Mac Hudson of “The Hudson & Harrigan Show”

Return with us now to those thrilling days of yesteryear – when men were men, and women were smart enough to let them believe they were in charge…kinda like today, huh? No, no, no – I mean the thrilling days of yesteryear, when men were men, and they cooked outdoors over an open flame…kinda like today, huh? Ain’t it funny how history repeats itself? You know, cooking has evolved so much over the last one to two hundred years, and yet – we’re still cooking outdoors over an open flame…just like we did during the days of the old west – or “the thrilling days of yesteryear.” Today’s edition of The Outdoor Cooking Show is going to deal with “Winter Fish.” Most of you already know this, but I definitely didn’t: There are certain kinds of fish that are simply better in the winter. You remember that old saying that oysters are supposed to be at their best during months with the letter “R”? Well, according to some experts that generally applies to all fish, but according to Google, that especially applies to cod, haddock, monkfish (don’t eat any of those very often, I must admit), and of course, shellfish – like shrimp, and lobster, and crab and crawfish!

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