Wednesday, August 7, 2013

From a Long Line of Fishermen...


I love fish. I love cooking fish. I love eating fish. I do not love catching fish. And neither does Jake. Sitting on a boat, quietly, waiting for fish to bite. Ugh. Did I mention the silent part. Ugh. I'm just not that patient...or quiet. Jake has fishermen on his Swedish and his Portuguese sides. My ancestors are from the Philippines; they ferment fish and sprinkle it on everything. So, even though the fishing gene obviously skipped us both, the boys have fishing in their blood...and they love it.

Within minutes of setting up their tent, they were headed off on the boat with Grandpa. Jake and I spent the afternoon canoeing and paddled over to see what they got. Riley proudly lifted the stringer out of the water to show us what they had gotten. Nice.

Back at camp, with the help of their cousins, the boys gutted and cleaned the catch.

 

Then my sister-in-law Liv and I cooked them for dinner. Yum. We made a compound butter - similar to Robin Donovan's garlic-herb butter in her cookbook Campfire Cuisine. Softened butter mixed with minced garlic, salt, and pepper. We rubbed the butter on the inside of the cleaned fish, wrapped it in foil, and grilled it over a flame for 15-20 minutes.


It was deliciously delicate, especially so because it was caught by my boys. Wonderful!

2 comments:

  1. Yummmm. I'll have to get my Mom's Miso Butter "recipe" for you. We usually use it on steak, but I think it would also be great on a fillet of fresh rock cod or halibut...

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    Replies
    1. I would LOVE that miso butter "recipe". I'm assuming it's just butter and miso paste?!? Let me know. That sounds fabulous.

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