Toward the end of summer we had a private class with group called the Fish Camp Company. Seems they all love to fish and had many varieties for us to cook; they came here looking for new recipes and ideas. Having been fishing in the past with folks who seemed to use “fishing” more for the excuse to drink beer, and because of past experiences when we were gifted slightly under par specimens, we were fighting our skepticism.
So imagine our delight that the seafood the Fish Camp Company brought in to us was the best we could hope for. Why? Because their seafood was perfect examples of themselves, we learned, because they had been properly handled and cared for from catch to arrival at in our kitchen. We enjoy meeting folks that honor the circle of life that they become part of when they embark on a fishing trip, or clam dig, or go crabbing, and even the smoking of their catch.
So to close the circle on this, we asked John if he might write up his rules for fishing to ensure good results! He did and we have nothing more to add–great job, John! And thank you for sharing this information!!
This is John and his story.
“CATCH A FISH, CARE FOR A FISH, EAT A QUALITY FISH”
Just about everyone savors a freshly caught fish from the ocean. But, too often, the fisher diminishes or destroys the superb quality of a fresh fish by failing to take proper care of it from the time it is caught until it is placed on the grill, the frying pan or in the oven.
Here is the process I follow from the moment the fish is harvested in salt water until it is consumed:
It might seem like the process outlined above is excessive, but it is not. A freshly caught fish is a treasure in today’s world. Special care is essential if you want to enjoy the best that fish can be. The extra effort is rewarded. Fish that has been cared for properly and iced from the moment of capture is unbeatable when eaten fresh. And, if wrapped and frozen properly, and then thawed slowly under refrigeration, the thawed fish will also reward you with the exceptional taste and nutrition of one of nature’s finest meals.
John D. Hough
Bainbridge Island, Washington