Winter in the Georgian Bay region offers many amazing opportunities for celebrating life in the great outdoors. Skiing venues are appreciating a wonderful season this year, and the trails are in good use by those who enjoy snowmobiling, snowshoeing and hiking. We decided to become even more daring by venturing out onto the frozen waters of our local bays and inlets to experience the relaxing and family-friendly sport of ice fishing. This gave us an opportunity to enjoy a new perspective of our scenic shoreline and step back to appreciate simpler times from the relative comfort of a heated mobile “ice hut”. We were lucky to be hosted by our friend Jim, who has been ice fishing for decades, and has treated us to delicious frys of fish caught locally. Jim met us at the shoreline near Discovery Harbour, with a toboggan loaded with all the essentials for our expedition. A tent, blankets, fishing gear, folding chairs, heater and propane stove were brought out onto the ice and he expertly set up the chosen fishing spot, augering two holes that would hopefully result in a successful outing. Apparently, the best time for ice fishing is when the fish are heading to their feeding grounds, a few hours after sunrise and just before and after sunset. Our local waters offer a wide variety of fish species including pike, bass, pickerel, perch, salmon and trout. There are four times, each year, that families can enjoy ice fishing without the need for arranging fishing licences. These windows are “Family Fishing Weekend” in February, Mother’s and Father’s Day weekends, and “Family Fishing Week” in June. Once you have checked to ensure the ice is safe, by contacting local ice hut operators, local bait and tackle shops and by doing a visual inspection for ice colour (blue is safest), cracks, which suggest instability, and of water on the surface, it’s time to head out. 30 cm (12 inches) of thickness is ideal for a safe trip onto our frozen lakes. Although Jim had a portable shelter, propane heater and all the necessary fishing gear, one of the many ice hut operators in our area can assist you with gear, if you don’t want to invest in purchasing supplies or just want to just give it a try. The Dead Stick Method, which we used, was the simplest technique using live bait (minnows) on a hook and bobber set up. We also tried the Jigging method where we placed the bait on the hook, dropped almost to the bottom and moved the rod up and down or side to side gently, to attract the fish. Our day out was slightly overcast, but with no appreciable wind we were also able to retreat to the warm “hut” which was large enough to accommodate two chairs and the heater. We watched our rods for any sign of a bite and, although we were sure we had a few nibbles, we didn’t land anything for our efforts. After hours of fishing we watched Jim expertly prepare a “Shore Lunch”, using fish he had caught the day before. He shared his special recipe, perfected over the years, and it did not disappoint. We enjoyed a wonderful assortment of beautifully seasoned fried trout, that tasted even better when eaten on the ice just off Magazine Island, in Penetang’s outer harbour. We would be the first to admit that our day on the bay was pretty much a “valet service” experience, due to Jim’s kindness and generosity. It was a lovely day in nature and gave us a new and different perspective of winters spent in our area. There are so many amazing and varied experiences to explore and discover along our shores. We invite you to give ice fishing a try and we will certainly return to the ice soon, to try and catch the one that got away! For further information regarding fishing licenses and ice conditions refer to www.ontario.ca Shorty’s Spice Rub The creation of Irene and Eddie Fulawka, this versatile spice blend has been around for decades, originally developed in the early 1960s, on the shore of Penetanguishene Bay. Eddie took the same artistic approach that he used to make world-famous, hand-crafted steel guitars, in the making of this blend, which has remained a family tradition for over 60 years. Enjoy a taste of Georgian Bay whenever you use this seasoning mix for your next family “fry up”. Check out their website for great recipes like Shorty’s Fish Batter, Shorty’s Grilled Fish on Cedar Plank, Shorty’s Shake & Bake and more! www.shortysspices.com If your ice fishing expedition is unsuccessful, you could always visit a nearby fish market to stock your cooler. Métis Fish Market The Métis Fish Market is owned by Shawn Zurawski, who carries on a long-standing family tradition, producing top quality smoked fish sourced in the fresh waters of Georgian Bay. In addition to smoked fish, the Metis Fish Market also offers a variety of ocean-sourced Canadian seafood. www.metisfishmarket.com Jim’s Fried Fish Feast A simple and delicious recipe for crispy, savory battered catch of the day! Ingredients: For Marinade: Frank’s Hot Sauce (to taste) For Batter: · 1 cup flour · 1 tablespoon baking powder · 1 egg · 1 cup beer or milk (add enough to make batter light but not too runny) · Panko bread crumbs, regular breadcrumbs, cornflake crumbs or crushed potato chips. · White fish (Pike) For Frying: Vegetable or Canola oil 1. Add Frank’s Hot Sauce to fillets of fish and let marinade in a covered bowl or plastic zip-lock bag, for 24 hours. 2. Mix the dry ingredients, flour and baking powder. 3. Season each piece of fish with salt and pepper. 4. Gently add the beer or milk and egg, to dry ingredients. Mix until the dry ingredients are completely incorporated and you have a smooth, thin batter. 5. Coat each piece of fish in the batter and then gently coat each piece of fish with bread crumbs. 6. Add approximately 2 cm depth of oil to a heavy bottomed pan. Heat the oil to about 375 degrees (medium-high) and fry each piece of fish gently, turning to brown each side, in hot oil. Don’t overcrowd your pan. Cook a few pieces at a time until they are crispy and cooked through. 7. Serve with Tartar Sauce or a squeeze of fresh lemon and your favourite salad! Quick Green Apple, Fennel Salad For salad: · 1 bulb fennel, finely cut or shaved (with mandoline) · 1 Granny Smith apple, cut into long, thin strips (use lemon to prevent browning) · ½ small red pepper, cut into long, thin strips · 2-3 tablespoons chopped flat parsley · 2-3 tablespoons toasted walnuts, lightly chopped · Parmesan cheese (Parmigiano Reggiano), shaved slices · For vinaigrette: 1/3 cup olive oil, 1 teaspoon Dijon mustard, 2 tablespoon apple cider vinegar or champagne vinegar, 1 tablespoon maple syrup (optional), salt and pepper (to taste) 1. Prepare vegetables and vinaigrette. 2. Dress salad with vinaigrette and top with toasted walnuts and parmesan cheese. Jim’s Trout Salad Sandwich
A Georgian Bay take on the lobster roll with a tropical twist! Ingredients: · 1 fresh pineapple (cut into rings) or 1 can pineapple rings · About 350g Georgian Bay Trout (or fish of your choice) · Salt & pepper · Finely shredded cheddar cheese (optional) · Finely chopped celery, about 1/3 cup (to taste) · Finely chopped red pepper, about ¼ cup (to taste) · 3 tablespoons finely chopped flat leaf parsley · 1 teaspoon Dijon mustard · ½ cup good quality mayonnaise · ½-1 teaspoon Shorty’s Spice or pinch of cayenne pepper and ½ teaspoon paprika · Boston lettuce leaves or Iceberg lettuce · Sprouts (alfalfa or other) · French baguette, crusty rolls or other fresh bread · Butter 1. If using fresh pineapple, cut the top and bottom off and then cut away the skin, following the shape of the pineapple. Slice four rings. Cut the core out of each ring. 2. Place four rings of pineapple on a parchment lined baking tray. 3. Pat dry each piece of fish using a paper towel. 4. Put one piece of fish on each ring of pineapple. Season fish with salt and pepper. 5. Bake at 400 degrees for about 20 minutes, until the fish is cooked through and pineapple has softened. (The fish on pineapple may also be done on the BBQ!) 6. Remove from oven, and let cool. 7. In a bowl, lightly mash the fish and pineapple. 8. Add mayonnaise, 1 teaspoon of Dijon mustard and ½-1 teaspoon of Shorty’s Spice or a pinch of cayenne and ½ teaspoon paprika. Stir gently to mix. 9. Add the finely chopped celery, red pepper and flat-leaf parsley. 10. Butter each side of your chosen bread. Place a few crisp leaves of lettuce on the bottom. Spread fish salad over the lettuce (amount will vary) and top with sprouts and upper bun. Enjoy!
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