I don’t relish saltwater fishing however I do take pleasure in the after effect. Do you know what I mean? The festivity that comes after… I don’t mind that I have to cook the food afterward as long as it’s my spouse and my little man who do the dirty work of getting those fish out of the big ocean.
Obviously, buying fish from the grocery store is easier than catching them in the ocean, but if I did, my men wouldn’t be able to bond with each other all day. I hope they keep it that way for a long time. I have this fear that after my boy becomes a grownup, they’ll both be spending the evening in pubs, ingesting and checking out women; get home at daybreak and sleep the entire morning. Oh my!
Should this happen, at the very least, I have the deep sea fishing and cooking reminiscences.
When they go out for saltwater fishing, I wake up at 4 a.m., brew them coffee, prepare their gear, clean up and slice up their baits, and place them on their tackle boxes. I place the java in their thermoses and make a sandwich that they can take on the water with them. I don’t mind waking up early for my boys. It’s the best part of my day, basically, realizing that I am taking care of them. Sometimes, they forget to thank me, and that’s alright.
And then it’s time for their saltwater angling and I’m left at the house for home making. Later on, I prepare lunch and after that, I rummage through my refrigerator, thinking about what I could do with their freshly caught fish. Oh, the fun of saltwater angling for them and for me.
Say, they got me some fresh flounder. Oh, stew! I remove the intestinal tract, which may be used for something different. Clean off the scales, slice it up, put the pieces in a pot with water, beets, garlic cloves, tomatoes, green peppers and salt and pepper. Complement it with mashed potatoes and viola! Perfection.
Let’s say they hooked a grouper from saltwater fishing? Because it looks wonderful exactly the way it is, steamed fish! I clean the fish up, rub the body with salt and pepper, slice the stomach and place in the seasonings. Once its cooked, I pour on the marinade composed of butter, cream, lime zest and some chili.
A snapper is great for fillet. Cut it in fillet cuts, dip the parts in egg with pepper and salt, cover with flour and deep fry in a frying pan. For a wonderful marinade, combine white wine vinegar, sugar and ketchup and allow it to come to a boil.