I don’t enjoy saltwater fishing but I do like the after effect. Do you understand what I’m saying? The celebration that comes after… I don’t care that I have to cook the food afterward providing it’s my hubby and my son who do the tough job of getting those fish out of the large sea.

I can go to the supermarket to find the right fish but then my husband and my teenage son just love bonding in the water while saltwater fishing. I hope they keep it that way for a long time. I’ve got this dread that when my boy becomes a man, they are going to both be wasting away the night in pubs, drinking and checking out the girls; get home at dawn and sleep the entire morning. Oh my!

Should this happen, at least, I’ve got the saltwater angling and cooking reminiscences.

When they go out for deep sea angling, I wake up at 4 a.m., brew them coffee, prepare their equipment, clean up and slice up their baits, and place them on their tackle boxes. I place the coffee 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 caring for them. Occasionally, they neglect to thank me, and that’s alright.

Then it’s time for their deep sea fishing and I’m left at the house for home making. Later on, I prepare lunch and after that, I go through my refrigerator, picturing what I could do with their catch. Oh, the thrill of deep sea fishing for them as well as for me.

Say, they got me some fresh flounder. Oh, stew! I take out the digestive tract, which could be used for something else. Brush off the scales, slice it up, put the pieces in a pot with water, beets, garlic cloves, tomatoes, green peppers and spices. Match it with mashed potatoes and viola! Excellence.

Let’s say they got a sea trout from saltwater fishing? Since it looks lovely exactly the way it is, steamed fish! I clean the fish up, rub the body with spices, slice the stomach and place in the spices. When it’s cooked, I pour on a sauce made from butter, cream, lime zest and some chili.

A snapper is good for fillet. Slice it in fillet cuts, drop the parts in egg with salt and pepper, cover with flour and deep fry in a fry pan. For an ideal sauce, mix white wine vinegar, sugar and ketchup and let it come to a boil.

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