Have you ever tried Pickled Grapes? I hadn’t until last year and will now eat them forever. I buy Grapes more often because of it. Pickled Grapes are amazing, especially when served with Fish over a Summer Succotash, pictured below — It’s our favorite Blue Apron meal that I’ve made several times. The original recipe used Cod, which is fine, but I’ve since used Salmon and Yellowtail at different times. This dish is extremely flavorful with much attributed to the Pickled Grapes.
A little White Wine Vinegar (2 T.), Sugar (1 T.), and a big pinch of Salt do a lot to elevate Grapes (at least 2 oz.), to a refreshing gourmet topping, side or special ingredient in another dish. Simply combine cut Grapes with all ingredients, let marinate for at least 10 minutes and see what we’re saying. Yum! Pickling is a beautiful thing, I’ve discovered. And my husband happens to call me Pickles. It’s just meant to be. Consult Blue Apron for more about recipe #227. We love it too.
Have you seen Angler Chronicles on FOX Sports West Television? We’re with its host and accomplished fisherman, Sergio (above) at the annual Fred Hall Fishing Tackle & Boat Show in Del Mar. He’s a cool dude. Matt, a state record holding fisherman himself watches Sergio on Angler Chronicles every week and now I will too. The show brings viewers to the best wide open, fresh water and salt water sportfishing action on the west, including Southern California, Mexico, British Columbia, Alaska and Panama. We’d love to fish with Sergio and the gang sometime.
Matt quickly showing Sergio his state record so not to be too much of a geek.
Smoking Fish: 
The Angler Chronicles gang needs RECIPES — As Matt and possibly I catch more Fish, more recipes will be developed. Until then, smoke them if you’ve caught them, as there’s not much better than fresh Smoked Fish. I recently smoked Rainbow Trout caught from Irvine Lake by a neighbor. After about 4 1/2 Hours of smoking with Hickory and Mesquite Wood Chips, every Trout no matter size was moist, smoky and cooked perfectly throughout (before smoking above left/after above right).
TIPS: Stuff the inside of most whole Fish with foil to have the Fish set/swim upright on the grill, so you won’t need to turn them and they’re less likely to stick to the grill. Keep the Fish covered with smoker or grill lid. Maintain water in the pan above the heat and keep all smoking by adding coal and soaked and dry wood chips when necessary. Tips are good, but each smoker is different.
RECIPES: Several recipes using Yellowtail are linked here. Keep checking Fish & Shellfish for more.
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