ONE MAN’S KITCHEN
VINCE PUCCI
Campfire fish, a bottle of wine, and friends
With the fishing season on the way,
fisherman get excited and start taking their gear out of storage in preparation for the upcoming season. Fishing is a lifetime sport that provides
many hours of fun, relaxation and time with friends or family. It’s a time to talk without the stress and interruptions of everyday life. What’s so good about fishing? If you
enjoy fishing, you know how good it feels to be outside − how relaxed your body can be without medication. When you sit next to the lake and there is a breeze at all, you’re breathing air that is clean. You find yourself wanting to breathe in deeply from time to time. That’s your body asking for more of a good thing. Fishing is good for your health. Recently I read a wonderful Internet
blog by Ron Berue which had this beautiful description of what he experiences when he’s fishing:
I have the opportunity to see the full beauty of God’s magnificent work:
• The smell of the water, • The rising sun and the sky’s fabulous colors, • The rising and falling tides, • Birds in flight as well as those looking for food on and in the water.
• •
Once in a while we hear or see a fish jump. The breeze or wind is on my face.
• [I feel] the excitement and anticipation of catching fish or crabs,
• The setting sun and the sky’s fabulous colors, • The camaraderie of the person or people I’m with: the conversation AND silence.
• Life, in general. 30 BOUNDER MAGAZINE Being self employed and working six
days averaging 70-80 hours per week, I do not have the time to indulge myself with too many fishing trips. Fortunately, I have many friends and
customers who are avid fishermen. They bring some of their catch to my restaurant, which I cook and we enjoy together. I supply the white wine. Two of my favorite catches are Walleye (also known as the Colored Pike), Yellow Pike or Pickerel, and Bass.
HOW TO FRY THE FISH: The most popular way to cook a fish
over a campfire is to fry it. All you need is some cooking oil, a cooking grate, a spatula, a pan, and some flour. After cleaning the fish and cutting it
into fillets, dip both sides of each one into flour until they are completely covered. Next, it’s time to prepare the cooking
surface. Pour some of the oil into your pan and set it on a grate that you’ve placed over the campfire. Once the oil is well heated, place the fillets (which you have sprinkled on both sides with salt and pepper) in the pan.
Jiggle pan for the first 10 seconds to
keep the fish from sticking. Cook until golden crust forms on meat on both sides. It’s a good idea to check one of the
fillets. When the meat inside is a shiny white color and readily flakes, the fish is ready. Pour out the cooking fat. Add 1 or 2
spoons of butter and sauté fillets in butter on both sides lightly. Do not burn the butter. Remove fish from the pan and pour
the butter on top. If you want a little extra flavor, swirl a slice of lemon and some capers in the hot butter.
www.bounder.ca
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