Fishing Clients - Shore Lunch Tips

The Canadian shore lunch of fresh-caught walleyes is a big deal to most people who partake in a Canadian fishing trip. So, let’s make it a big deal for them! Put on a show, if you will, and go all out.

Here's what I'm talking about... Don’t just warm up some beans in a can. Add some mustard, some maple syrup, some diced onion, maybe a little dash of hot sauce. And, for the potatoes… pre-cook them (baked or boiled) so you can cook them quickly in the hot oil. They’ll taste much better and they’ll be lighter and crispy too. Add some seasonings to the spuds like granulated garlic, dry basil, parsley and oregano. When you fry up your fish, get that oil HOT! When you drop the fillets in, the oil should sizzle like a SOB! Quicker cooking time means light, crispy fish. If the fillets are a little on the thick side, slice them thinner so they cook quickly. Use canola oil. It’s one of the least expensive cooking oils and it can handle the heat well. Olive oil is a bad choice.

When you plate the food, do NOT use crappy paper plates. And, do NOT hand out those pieces of crap plastic forks and knives. Use steel or tin pie plates (or melamine, which is a hard plastic) and give them regular knives and forks. I don’t know anyone who likes eating with those useless little KFC (as I call them) knives and forks. Put some fresh garnish on the plate too, like fresh lemon, tomato, lettuce and maybe even some fresh blueberries if there are some you can pick at the shore lunch site. A little colour goes a long way. Tastes great too!

Hey, and very importantly – MAKE SURE THE CLIENTS ACTUALLY SEE YOU WASHING YOUR DAMN HANDS BEFORE COOKING THEIR FOOD!!!