Fishing is about the experience. You may find yourself standing in the middle of a river with the sound of a cascade singing that beautiful river sonet that squelches the everyday hustle and bustle of life. Or, maybe the sound of the whistling wood duck accompanied by the rhythmic plunging of a kayak paddle to soothe your soul is what you prefer. Whatever your taste, it is a beautiful experience even without the fish. That slamming "FISH ON" hit is simply the icing on the cake.
Speaking of taste, every once in awhile I like to express my love for the craft by indulging in some kind of aquabeast cuizine. Indeed, how could you not love the fish story about the fish that tasted so good. Often, one of the favorite fish taste stories is about that trout that you gutted, stuffed with butter and onions, wrapped it in aluminum foil and tossed it in the fire. Ok, maybe is was not onions. Maybe it was Lawry's season salt. Whatever it was it was amazing not just because of the taste but it was the entire experience of catching, cleaning, preparing and cooking on an open fire by your own efforts. Some of the best tasting fish I have ever eaten come from a scenario much like that, and that would include some fancy restaurants. You cannot beat the taste of a wonderful memory. One of my favorite fishing stories is of the Savior of the world cooking some fish over an open fire for his friends.
(Painting by: Greg Olsen)
I don't know what kind of fish Jesus was cooking from the sea of Tiberias but we have some pretty good fish here in Utah. Here are some recipes to help you on your journey:
Cooking it fresh
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