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Welcome to the Official Site of The Fishing Cook. The Fishing
Cook is a set of instructional digital motion pictures on
saltwater fishing and gourmet cooking.
David Murray
is you fishing guide and chef for all episodes that include
Live Bait Fishing
and
General Offshore Trolling Natural and Artificial Baits, release
date 2006 and more are in the pre-production process.
The
motion pictures are designed for everyone; novice to
experienced. David is an accomplished fisherman and a self
schooled gourmet cook and is happy to share his methods of
fishing and cooking with each of you. David will explain and
demonstrate with step-by-step procedures, his methods for fishing
and cooking for each of you to understand. He also feels that
you can always learn something and he hopes you will find his
methods useful.
The
first episode,
Live Bait Fishing,
release date 2006, will cover in great detail the
techniques for catching live bait, the tackle and rigging
procedures, the use of charts to locate possible fishing areas,
use of electronics for locating fishing landscapes and the types
of live bait fishing: slow-trolling, drifting, anchored, night
and kite fishing. The
targeted spices include
king mackerel,
blackfin tuna,
yellowfin tuna,
dolphin,
wahoo,
sailfish and
swordfish. Under
water video will be used to view the type of structures, the
fish we're targeting, and the strikes.
The
menu in
episode I will include Pina Collada, shrimp cocktail
with a wasabi dipping sauce, She-Crab Soup, blackened kingfish
salad with a honey-lime vinaigrette, pistachio crusted dolphin
with hoppin’ john and mango relish, coconut bread and a key lime
pie. With a step-by-step method, David will work each of the
dishes for you to see and give you the techniques you can use
to create each dish at home. The above is one of two full meals
that will be created in
episode
I.
David is
also working on two television pilots based on the digital
motion pictures; 30 minutes and 60 minutes. The television show
will focus on all saltwater fishing; inshore, near shore and
offshore.
We’ll head
into the salt marsh for spot-tail bass, trout and flounder and
the inlets for tarpon.
King mackerel, cobia, spadefish, spanish
mackerel and bottom fish head up the near shore and sheepshead,
bull reds and large jacks will be the target for the harbor. The
menu at the Outdoor Kitchen will be based on the catch of the
day; blacken' redfish, lime-crusted trout, shrimp stuffed
flounder, shrimp and grits. The menu will be endless.
Stay tuned for press release
announcing the television pilot date and our partnering with a
local boat company.
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