A couple months ago now I went to Yellowknife and went fishing for pike. I caught a 12 pounder (estimated – it was big) and got to judge the World Shore Lunch Championships – an event where dozens of chefs and fishermen gather to cook whitefish like they would onshore – over an open fire. It’s something we experienced before the competition, on the aforementioned fishing trip on Great Slave Lake. Our guide steered our boat toward a rocky island – they’re all rocky there, with so little in the way of soil that the spindly trees cling for dear life to the rocks they somehow sprung out from. He cleaned the three or four pike we kept right on the mossy ground cover, tossing the head, tail, spine and entrails over one shoulder for the gulls, the perfect filets directly onto the soil and moss. One of the group gathered them up into a stainless steel bowl and took them down to the waterContinue reading
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