On Mike's boat! What naughty creatures to disguise a fishing trip as a meeting.
But look at what Seth came back with.
A big fat brown trout. Mmmmmm...that fatso is big enough to make 2-3 dinners. What is funny is that I HATED fish when we moved here. Gagged at the thought of it. Then I had some fresh caught salmon and brown trout and holy yum. Fish only tastes what we call "fishy" if it is rotting. Oh, how nasty. Now I love fish (some kinds) but only if it is really super fresh. Do you know that if I am buying fish at the store I am even obnoxious enough to ask them if I can smell it first? Try it, you'll get better fish. My first preference is still fresh caught Lake Michigan fish.
*Jared, why are the fish suddenly jumping on the boat since you moved?
*Dave, Seth wanted me to post this specifically for you so that you would want to come out and go fishing. Did it work?
6 comments:
Those naughty boys! My fridge is full of eggs from that fish. We have too much fish now thanks to those monsters.
that is a rather large fish! Couldn't Seth have smiled though?
I agree with Emily, Seth's face is all somber like those old time portraits.
I can't believe you are brave enough to ask to smell the fish! You have come a long way since the days of making me hand the money over at the grocery store, ha ha!
While I don't catch fish time spent on a boat is my kind of meeting!
Smile Seth! It's a big fish. (Unless you stopped off at the store and smelled a big fish to come home with from your meeting:)
Oh, I am so jealous! I am a huge fan of fresh caught trout and salmon. Nothing tastes better! Here's how my mom always froze the excess fish. When it's thawed out, it still tastes as good as the day it was caught (maybe you already know this trick): Put a layer of water in the bottom of a bread pan. Add the fish. Add more water until the fish is totally covered. Freeze until the ice is totally frozen. Dump ice block out of the pan and wrap in plastic wrap or a freezer bag for storage in the freezer. I've had fish that's been frozen for over a year still taste wonderful done this way (you just have to allow for a long, slow thaw in the fridge or sink full of water before you can fry it). I've used this for small fish with skin still on and for totally filleted fish with equally great results. - Auntie J
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