Let me start by saying I am no expert in this culinary art form. Quite the opposite. I am still quite rough around the edges despite having fished for decades. That said I have enjoyed the outcomes of those with far more prowess. There are a few variations on the theme and favourite fish meals that I would like to explore before opening the floor for comments.

1. Let's start  with the 'shore lunch'. Shore lunch is a term for an often unplanned meal on the side of the lake or river where fishermen sample the fruits of their labour and often refresh for the next round of fishing. The best shore lunch chefs I have met thus far are fishing guides and for good reason. This is a common product of many an outfitter/lodge experience as it combines all the essential elements of a lasting memory...fresh air, beautiful surroundings, good food and a keen sense of accomplishment. I have enjoyed a number of these meals over the years and probably the best was an ad hoc shore lunch made by former fishing guide/fire fighter John Dimech who made a feast of pickerel (aka walleye) and home fries with crispy bacon at the old MNR camp on Robinson Lake just down from the 18 mile rapids on the Kebasquashing River near Chapleau. (pic below is at Rocky Narrows just up from the 18)

Another was concocted by my old friend Alain 'Boo' Bouillon on Pickle Lake near mileage 51 on the CPR line west of Chapleau. We were partaking of a few ales (actually a keg of Northern Ale sitting in a cooler filled with ice) and got a bit peckish. So we ran the boat to the beach at the west end of the lake and lit a fire. (pictured below)

We had no utensils, no cooking gear...nada. We managed to find an old clothes hanger and lashed this to the end of a stout stick and skewered a freshly caught lake trout to it and roasted it over an open fire. We ate that quite primitively but it was absolutely delicious. (Boo pictured below on a separate occasion with a stringer full)

2. The camp/cottage/lodge fish dinner. The two most memorable versions of this were shared with my good friend Knut Lovstuhagen (pictured below) who is an amazing cook as well as being a veteran PR pro and an all around great guy.

In Lofoten he poached cod in butter and served it with fresh new potatoes...it was spectacular. When in Iceland he arranged to have the chef at the lodge we were staying at cook fresh Arctic Char...the method they used was to stuff it with lemon and herbs and bake it slowly. It was again absolutely delicious.

(Our catch of Arctic char in Iceland pictured above. The view from our cabin in Lofoten pictured below)

3. The Christmas Eve fish fry..Italian style. One of my favourite meals of the year this is a traditional meal of fried shrimp, sole, smelts, baccala and pasta in clam sauce. I look forward to it every year and my Mother-in-law never disappoints. The most impressive aspect of this is the timing and the processes used to get fresh, hot food to the table at the same time.

4. The BBQ. Not much to say here other than the method I find most effective for infusing flavor involves the use of aluminum foil. Place your favourite filet in foil (works well with dorado as well...Brian, Jared and Bart hold up a beautiful example of that fish in the picture below) and cover with butter, salt, pepper, parsley, garlic and lemon..make sure you fold over the edges to ensure a good seal vs crumpling the ends...place on the grill until the foil expands like a bag of jiffy-pop. The Asian varietal involves chili, soy, garlic, lemon, sesame oil and a touch of sugar or honey using the same technique...it won't disappoint.

Anyway those are a few of my favourite fish meals. I look forward to hearing about yours! Thanks for reading...cheers!