My business is to provide people the opportunity to sample the exciting and challenging fishing available at the southern end of Lake Michigan. This page is dedicated to showing a bit of the behind-the-scenes work it takes to do that and to highlight the trips and fun my customers are able to experience.

Saturday, April 30, 2011

A Fine Feast

People often ask me what’s the best way to prepare the salmon they catch on the Brother Nature. I always ask them if they remember the scene in Forest Gump when Bubba starts listing the ways to cook shrimp. It’s like that with salmon. You can broil it, grill it, bake, fry, poach, smoke, pickle and don’t forget salmon loaf, salmon cheese balls, salmon..... There’s no bad way. I also tell them to first cook it the way they prepare the walleye, bass, bluegills, catfish or other kinds of fish they catch. My theory is they know how that tastes, cooking their salmon the same way gives them a basis for comparison.

All that being said, the Wadas family (mentioned in my previous blog) didn’t follow that advice when preparing the cohos they caught for the main course for their Easter meal. Here’s a photo of the main course, just out of the oven.

Looks good to me!

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