Ken Mason is an avid cook. His son Morgan is a fisherman, and he often shares extra bluefin tuna with Ken. This summer, Ken’s been experimenting with smoking the belly, or Toro, of the tuna.
Since 1998, Northern Waters Smokehaus has been a Duluth staple- and now its delectable recipes are within reach thanks to the newly released Smoke on the Waterfront: The Northern Waters Smokehaus ...
Nothing But Food on MSN
How to make perfectly hot-smoked trout at home
Delicately flaky and infused with smoky depth, hot-smoked trout is a simple yet elegant dish that highlights the beauty of ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback