With conservation minded anglers becoming more prevalaint across the midwest some may ponder; Is it still cool to “Eat” fish?? Well at least here at the “Daze” camp harvesting and preparing fish for the occassional meal is kosher.
Keep in mind on many fisheries the taking of fish can be truly beneficial to that system. Each lake has different needs and concerns that lake biologists incorporate in their managment philosophies. Of course these approaches consisting, but not limited to protective slots may come with pro’s and con’s. We’ll leave that for a seperate discussion.
Still your harvest becoming “tablefare” is tradition here in the land of 10,000 lakes, and I for one hope we never lose sight of a freshly caught meal of fish.
Here are a couple ways this “ole fishing guide” likes to prepare his catch in which you possibly have yet to try.
The most important ingrediant to a great tasting meal of fish starts with the proper handling of the catch before it ever enters your kitchen. Dead fish that soak in a bucket or hang on your stringer will seldom taste good no matter how you dazzle it up. Keeping fish alive or iced will ensure a fresh fillet and always provide a better meal. I’v got to laugh when I hear…..”It tasted FISHY” Uuuuh that is SLIME from a non-rinsed fillet or dead carcass your husband fed you? 
I never do repeat that.
Here are 2 of our favorite ways to prepare fish;
You’ll need a package of Tempura sea foot batter for the first recipe. Mix up a dark beer/Tempura seafood batter with a small portion of clam juice into a thin pancake batter consistency. Add dill weed or any special spice you have a hankering for. Cut fish in small pieces 3/4 of a inch wide by 3 inches long. Dip in batter and fry. The fish often will curl up in a “C” shape just like shrimp!! How clever huh? The fish will take on slight seafood flavor with the tempura batter and inclusion of the clam juice. Dip fish in cocktail or tarter sauce. For big gatherings, the add of multiple dipping sauces such as “Top the Tater” fancy “Cheese Sauces” and so on will have even NON-FISH eaters…..Hungry for more!!
My second recipe; This is what I refer to as the “Bachelors Recipe”. Take your fish and put some water on a plate and sprinkle with your favorite seasonings. Put in microwave for 4 minutes. Take out of microwave and stir it around. Place back in microwave for another 3 minutes. Take out and drain water. Squeeze lemon juice and butter mixture on fish. Enjoy!! Eat with fork or on top of your favorite snack crackers. You’ll be suprised…….Pretty darn good and REALLY easy!!
YES we still eat fish up north…….Heck you can’t live on grouse and venison all year.
Apparently we’re to busy eating.