Dec 15

Silver Fox Goods is proud to introduce our products, a perfect complement to go with your fresh fish. They were all originally made by the professional craftsman and finish carpenter, Vietnam Veteran, hunter, fisherman and lumber jack we all proudly knew as the “Silver Fox” for the world to experience. We currently offer Black Walnut and Oak Shot Glass Holders, Oak Coasters and Oak Wine Glass and Bottle Holders – unique and special for your holiday gift needs. All of these products are handmade with the highest level of tender loving care and attention to quality by the family of the Silver Fox on the original Sang farm nestled in the popple patches of Northwestern MN, located just outside of Karlstad, MN. We exist to pay honor to the man, continue his proud traditions, provide unique North Woods gifts he creatively made with love for the world to experience, and give back to the Military Veterans across the United States. We hope you enjoy them as much as we have.

Proudly and In Jocularity,

The Sang Family

To purchase our products, please visit our site at:

Sep 24

For all the customers that called or emailed–We heard you! Thanks to all the customers’ feedback we are now carrying Lake Trout Fillets. This is the same supplier as most of our freshwater fish fillets so that means wild caught in clean cool Canadian inland lakes. You can’t get any more organic or all natural than that. Email subscribers got in early and with your preorders we have added it to our Fish Market.

I’ve caught many lake trout while fishing for my preferred meal Walleye as they live in the same lakes–but they also make a great shore lunch when the walleye aren’t biting. Lake Trout are actually a member of the salmon family so your favorite salmon recipes also work well here. As always please share any recipes with the rest of us and we’ll post them and use my new toys, Facebook and Twitter to get them to you even faster.

Also for regulars–it’s cooling down in Minnesota (Brett Favre mania aside) so you are now able to ship 2 day delivery with a lot more confidence until next summer. Overall, we have done a much better job with packaging so overnight delivery is more a luxury than a necessity.

Aug 5

It’s not the New York Times, but I’ll take what I can get. Check out this article by Mark from my shopping cart provider in regards to building the business.
Building the business has been a long difficult process, but we’re getting it right based on all of the repeat customers.

Jul 22

I get this question a lot since most of our fillets have skin on. The skin is actually pretty easy to remove.

Here are the steps:

1. Keep them frozen
2. Grab a hold of any corner of the skin that you can get a hold of.
3. Run hot water out of the faucet
4. Put the skin side of the fillet under the hot water and peel the skin off.

Usually peels off very cleanly without much loss of meat. Your hands will get very cold if you are doing a bunch, so you may want to try using gloves or a pliers.

Sorry I haven’t posted in a while–new project to announce in the next few weeks!

Feb 3

Here’s a article about pollution and contaminants found in fish from the Great Lakes. That doesn’t mean you’ll drop over dead from eating them, but something to be aware of when purchasing from my competitors.

Not coincidentally our walleye, lake perch, northern pike, and crappie are wild-caught in inland Canadian lakes in Saskatchewan and Manitoba, not the Great Lakes like most of our competitors. So if you see someone with lower prices you may want to inquire about the source of the fish and it will likely be Lake Erie and Huron.

Not only are they free from pollution, they are also caught sustainably in cooperation with the Canadian government. I’ve heard a lot of talk about the overfishing of our oceans and extinctions of certain species and am happy to know that is not an issue with my products.

Jan 9

Well of course we buy fresh fish for you, how could else could we sell it?

For the former customers of you know what I’m talking about.  Soon the site will be directed to my home page and I will be able to offer most of the same products. sold mostly Yellow Perch and Walleye which are two of my biggest sellers.  Since I focus on only freshwater lake fish rather than seafood most customers should find even more of what they crave.  My fish prices are just a tad higher which may reflect the different sources.  My fish are all from clean cold inland Canadian lakes while FF4U sourced mainly from the warmer Great Lakes area.  However, my freight prices will be noticeably lower using 2 day shipping from UPS so the total price will be about the same.

Welcome aboard and please call myself or Peggy at 877-229-2553 if you have any questions or would like to place an order!


Nov 14

I’ve already sent out the challenge to newsletter subscribers and have a few recipes back and one entry below.

Here’s the contest for the general public as well.  Best cooking video for any fish that I sell and mentions gets a free shipment of any of my fish.

We have our first entry–he obviously didn’t hear the rules as this is for Tilapia and he doesn’t mention my company.

First entry from courtesy of Cooking with Coolio (language definitely not suitable for children)

See if you can top this or use it for inspiration.  (I think Coolio actually ended up with his own show out of this….)

Nov 3

It’s been a while since I’ve done a cooking video and I’m back.  This is a great recipe if you’ve had walleye and other freshwater fish many times and would like to try a new taste.  It is kind of tangy and stays moist.

The video doesn’t have the best sound at first, but at least you can see even a novice (me) make a great meal and the recipe is below.


1/4 cup orange juice

1/4 cup soy sauce

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

1 clove garlic, minced

1/2 teaspoon chopped fresh oregano

1/2 teaspoon ground black pepper

2 (8 ounce) walleye fillets


1.  In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the walleye fillets in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

2.  Preheat grill for high heat.

3. Lightly oil grill grate. Cook the walleye for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.  Alternatively, you can use foil to keep the fillet from sticking the grill and keep the marinade close to the fillet.  Also not necessary to flip the fillet as sometimes they can be difficult.

Sep 15


Lazy fishermen rejoice!  Rapala has released a game for the Nintendo Wii with a fishing rod attachment.

Virtual fishing

I’m thinking this has reduce the people actually buying lures from Rapala but maybe these same people "fishing" from their couch have a need to eat their catch as well.  Time for me to get busy with a partnership agreement.  Or maybe it’s time to get a Wii….

Aug 12

Hey everyone. I get a lot of submissions for recipes from customers so I wanted to have this area be a forum for sharing with others. You can post them here with pics if you have them and this site does get a lot of traffic so others will see your submissions.

Click the “comments” to see the responses below.



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