Cook's Illustrated Unframed Print: Freshwater Fish

Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork.

Sweet, mild brook trout swims in rivers in Canada and along the East Coast. Torpedo-shaped rainbow trout is prized for flesh that is tender and mild, with a somewhat nutty taste. Striped bass, also known as rockfish, boasts moist, flaky white meat that lends itself to grilling. Though replete with bones, shad has rich meaty flesh and flavorful roe. Pink, fatty Atlantic salmon migrates from freshwater streams to the ocean, eventually returning home to spawn. Channel catfish—frequently coated in cornmeal and deep-fried—has whiskers around its mouth that help it find food in dark, muddy waters. The sweet-tasting bluegill is named for its colorful gills and is small enough to be pan-fried. Walleye is fished in Canada and the northern United States and is considered one of the best-tasting freshwater fish, with sweet, tender flesh.