So if you have been around the forums much you might know that I go to Canada fishing every year. This year though I went to a different lodge White Pine Lodge in Sioux Narrows Ontario Canada. It is a great lodge and we spent one day with the owner (our guide) Jim and he made us an awesome shore lunch. Usually I end up cooking so it was nice for a change to have someone take point and just enjoy the day. I did of course help out.
I learned a couple neat tricks from someone who regularly makes shore lunch. One was after fileting all the fish they went into a bucket with the egg wash. No dipping the filet in one at a time then into the breading. After mixing the fish up in the bucket with the egg wash (which was already mixed up in a container) the fish went into a back with breading in it. Then more breading went in on top of the fish. Jim blew air into the bag and seal it and then shook the daylights out of it. Presto fish breaded and ready for the fry pan in less than 2 minutes.
Usually when we go we fish for small mouth bass and use that for our shore lunch but this time we caught a ton of walleye and oh baby what a difference. I love the fight of the smallies but you can't dispute the richer flavor of the walleye.
Would love to hear what you do for your shore lunch and what your tips and tricks are.
Here are a few photos of my shore lunch. You can few the whole gallery by following the link below: