I hope you try and enjoy.

Heavenly Fish

Start by mixing up the sauce in a small bowl:

            2 tablespoons lemon juice

            ½ cup parmesan cheese

            ¼ cup melted butter

            3 tablespoons mayo

            3 tablespoons chopped green onion

            Fresh ground pepper

Then cook the fish. Place fish fillets in a buttered baking dish, about 9 x 12”.

Squeeze the juice of one lemon over fish.

Broil 4-6 minutes or until no longer transparent.

Remove from heat.

Spread sauce mixture over fish.

Broil 2-3 minutes or until golden brown.

Forrest fishing

I once read that if you give a kid a pole, he’ll never have to go hungry.  Well, how about learning to fish without a pole?  That’s how Forrest provided us with fresh trout for supper at Ditch Camp one evening last week.

Bob told him the technique of quietly leaning over a pool of water, feeling below the bank, and gently grabbing hold with both hands so the slippery fish can’t slither away. Took Forrest about a half hour to catch three Brookies. Not bad.

Not your proper fishing etiquette, yes, I know.  But as you know, there are few more respectful and understanding of nature and wildlife.  However survival is something we need to know up here.  It is beyond a game or a luxury.  It is an essential part of our life, part of living in the wilds as we do.  I know this skill will not be abused, taken for granted, or used unless necessary.  But the rewards of learning this lesson were sweet…

We cooked them over the hot fire in a fry pan with a little margarine, salt and pepper.  That fresh, nothing more was needed. Perfect fare for after a hard day of digging ditch!

We clean our fish leaving the head on.  I understand this is personal preference. Lots of folks just don’t want to see that part, and that’s OK. We find it much easier to hold them after cooking, though an over done fish will fall apart. By holding the head, you can eat a little Brookie like corn-on-the-cob, skin and all (don’t forget to remove the fins).  Or holding the head, gently peel down the cooked meat from a larger fish, leaving the bones completely intact.