Have you heard the one about what the neighbor says when he’s told you’re going fishing?
“Awesome. That means you’re going to have some free fish.”
Yeah … that’s a joke alright.
A boat owner who hits the water trying to catch dinner comes home with what can only be described as expensive fish.
They’ve got a boat mortgage, insurance, fuel, equipment, bait and lures, licenses – a ton of stuff they have to pay for before they can even put the vessel on the water.
Basically, if you want fish, it’s cheaper to go to the market and buy them.
But where’s the fun in that.
Besides, there are few things better to eat than a freshly-caught and filleted fish fixed the same day on your own grill, stove or smoker.
Trouble is, there are likely as many ways to prepare fish as there are fish in the sea.
So how about we look at just a few of the more simple ones. That’s the best thing anyway – staying away from anything difficult.
One of the first things an angler can do with a catch is to slice its throat so that it will bleed while in the cooler. That is especially important with some species and leaves the taste of the meat intact.
Keeping a catch cold is extremely important, especially with the kind of heat we’ve been having.
The old fashion way of scaling the skin before cutting out the guts is hard to beat. But most people these days prefer a filleted or steaked piece of fish.
Cleaning the result with cold water also is important. So is making sure all of the bones have been removed.
Deciding what do do with the finished product isn’t as difficult as some think.
Of course, we live in the south, where battering and deep frying is as traditional as apple pie and cold iced tea.
Simply cooking a couple of fillets in the skillet with some lemon and butter is hard to beat. Lemon pepper is a chef’s friend and works well on all kinds of dinner – especially fish.
Cook slow on medium heat until the fish starts to flake.
The same can be done in the oven.
Then there is a personal favorite – the grill.
A grilling basket – like the one pictured – can be an important tool, as it will help the cook turn the meat without losing some of it to the flames.
Your favorite seasonings – I love anything Cajun – can be sprinkled on the fish before cooking. Some melted butter to drizzle on it as it cooks always helps.
Ceviche – when you have a catch with firm, white meat, is a great way to enjoy your fresh catch. Just make sure to follow recipe instructions and have lots of fresh lime on hand.
Yes, there are lots more – fancier – ways to cook fish and douse it with all kinds of sauces. A lot of them can be good, but the taste of the fish all but disappears.
And if simple is what you really want, cook your catch with a little oil so that you get 100 percent of the taste.
And at dinner, make sure you tell that friend what the grand total of the meal really is.
To read more of my work, go to: leetolliveroutdoors.com
