Great Eats

Our fishing trips are catered. No, seriously, they are catered. Joe does all the meal planning and purchases all the good. When he was first out of high school he worked for a catering business for a couple of years. Add the fact that the three boys are all Eagle Scouts, Rick taught the cooking merit badge at camp for two years and I have been known to flip a mean flapjack or two and we are pretty well cared for in the kitchen. Joe usually has some excellent meals planned and the ingredients packed on ice when he gets to our Adirondack rendezvous at the Bolt Hole. I cook the getaway dinner the night of our departure and Joe is master of the kitchen once in camp. Our first night at the wilderness cabin might be steaks, although this year he has said he has some venison tenderloin. Sometime during the week I predict we will have kielbasa with onions and potatoes au gratin. Beyond that, we better catch some walleye (breaded and fried fillets—yum!) or pike (watch out for those y-bones!). Both species are sweet with the walleye just a touch better on the taste scale and lack of y-bones. These will be the only fish we keep during our trip. Most of the lakes are catch and release but the allow you to keep some for immediate use. Any pike between 25-28 inches in length is ideal for dinner as are any walleye between 14 and 18 inches. If they are bigger, they go back in the water unless their gills are damaged. One thing we won’t do is go hungry.

Walleye for Dinner