Shore Lunch a Canadian Tradition
Fresh fish is hard to beat. Fresh fish you have caught yourself is even better. Shore-lunch is considered by many to be an essential part of any northern fishing trip. But shore-lunch is more than just food; it’s an experience. There is something about eating a good meal cooked over a crackling fire in a wilderness setting that draws you in. A shore lunch can turn a bad day on the water into a great day. Fish sizzling in the pan, camaraderie, and stories told around the fire make for an unforgettable experience.
Recipes Closely Guarded
Shore-lunch recipes vary from lodge to lodge, and some guard them as closely as they do the password to their bank accounts. While actual recipes and side dishes might vary, all shore-lunches have one thing in common. Fresh fish you have caught yourself. While the old argument about which fish species makes the best shore-lunch will likely go on for generations, most anglers agree that the best fish comes from the coldest water. Here at Grizzly Creek Lodge our guests get to sample four different species. Lake trout, arctic grayling, northern pike, and whitefish.
Although I won’t reveal our actual recipe, I will reveal the real secret to a first class shore lunch. Oil temperature. Allow the cooking oil to heat up before adding the fish.
Fresh fillets dropped into hot oil, cook fast. This locks in the natural flavor of the fish. The safest way to see if your cooking oil is ready is by sprinkling some of the flour mixture into the pan. It should sizzle aggressively. Never use water. Water and hot oil are a dangerous combination.
A cooler can be used to keep your meal piping hot after it comes out of the pan. This is helpful when you have a lot of fish to cook, and you want to feed everyone at one sitting. Our clients routinely tell us that our shore-lunches were the highlight of their trip. Hopefully a shore-lunch is in your very near future !