Cooking Your Catch

Rita DeMontis
Sun Media

One day of fishing can cancel out a month's worth of stress.

Leave the BlackBerry behind, put away the cellphone and don¹t even think about bringing your computer. You may end up throwing everything into the water - except that might disturb the catch. And you don’t want to do that.

Fishing is a wonderful antidote to all that ails us. It’s about nurturing spirits worn down by worry over work, family and day-to-day living.

And fishing builds up a good appetite - getting up early to catch the sunrise, all that fresh air, and the gentle oneness with nature.

What’s not to love?

The key is to keep it simple - and that includes the catch. The best way to prepare freshwater fish is to clean it and cook it quickly. Cleaning and gutting fish is not that difficult and when you scale, scale from the head to tail while you hold the fish upside down. The scales come off quite smoothly.

The best way to prepare fish? Rub it with a little olive oil, and salt and pepper all over. Grill until the fish is opaque and flakes easily. Lastly, spritz the dish with a squeeze of fresh lemon.

If you want to go fancy, stuff the cavity with a mixture of herbs and garlic. Slice some lemons on it, and then grill until the fish is opaque and ready to go. With a fresh salad, bread and fruit for dessert - this is as close to heaven on earth as you can get!

Here are two other recipes to reel you into a good day.

Maple-Baked Salmon with Chopped Almonds

Developed for the Almond Board of California by award-winning author Liz Pearson

The delectable flavour of baked salmon marinated with sweet maple dressing makes this dish taste so good it will definitely become a mealtime staple.
The almonds are a great source of fibre and magnesium, while the salmon provides an excellent dose of healthy, omega-3 fats.

4 skinless, salmon fillets (each fillet should be about 3 ounces or 85 grams)
1/2 cup (125 ml) almonds, chopped coarsely
1/4 cup (50 ml) maple syrup
1/4 cup (50 ml) orange juice
2 tablespoons (25 ml) fresh lemon juice
2 tablespoons (25 ml) light soy sauce
2 cloves garlic, crushed

Directions:

Preheat the oven to 425ºF (220ºC). Line an 8-inch (20 x 20 cm) square baking pan with parchment paper.
Place the four salmon fillets in pan leaving 1/2 inch (1 cm) between pieces.
Chop the almonds by hand or use a hand-held blender (it only takes a few seconds with a hand-held blender). Distribute the chopped almonds evenly on top of the fillets.
In a small bowl, mix together the maple syrup, orange juice, lemon juice, soy sauce and crushed garlic.
Use a spoon to gently baste the marinade over top of each fillet.
Bake salmon for about 15 to 20 minutes or until fish is just done.
While the fish is baking, baste top with marinade at least once or twice.
When removing fish from the pan, leave the leftover marinade behind and discard.
Serve the fish with brown rice and a green salad or vegetables.
Serves 4

Campfire Bass

According to www.fly-fishing-discounters.com, largemouth bass is one of the most sought-after game fish in North America. Most anglers practise ‘Catch & Release’ for these fighting swimmers. For those who eat what they catch, bass is a wonderful fish to prepare as it’s easy and extremely versatile with a mild flavour. For those who want to have a shore lunch or dinner, here¹s a fast and easy recipe for your fresh- caught fish courtesy of www.fly-fishingdiscounters.com.

Salt/pepper to taste
Vegetable oil
2 cups (500ml) all-purpose flour
1 cup  (250ml) cornmeal
1 freezer storage bag
1 cup (250ml) milk
8 largemouth bass fillets (as fresh as fresh can be)

Directions:

Combine all dry ingredients in freezer bag and just shake.
Soak bass fillets in a bowl of milk for 1 or 2 minutes.
One at a time, put fillets in freezer bag and shake thoroughly.
Take two of the fillets and place them in a frying pan coated with vegetable oil. Fry to a lovely golden brown.
Remove to plates and serve with pan roasted potatoes and salad.

Pack your picnic checklist

  Blanket or large tablecloth
  Comfortable and lightweight chairs
  Napkins or paper towels (take along some damp washcloths in a plastic bag)
  Paper plates, plastic cups and plastic utensils
  Small cutting board and knife
  Manual can opener
  Aluminum foil
  Propane or camp stove and/or grill stove
  Safety matches or lighter
  Hand sanitizer
  Beverages
  Pre-planned food
  Condiments
  Ice
  Cooler for beverages
  Garbage bags for clean-up
  Sunscreen & insect repellent
  Playing cards, games or toys
  Flashlight
  Portable radio
  Additional clothing for temperature swings

Remember to leave our outdoors as it was intended by removing all your belongings when you leave