Of Fish and Men: A Little Surf and Turf

There are some days in the human condition when a man proper needs to catch his own protein. A time required when he simply, and to an end,  needs to fish. To stalk environs still wild, and pluck from them that which lurks and swims in the murky underwaters. To hoist thy plunder proudly into the air, dripping there, sunbeams glinting of scaly flanks of slime, and declare that dinner is henceforth secured from this barren and trying land. And somewhere deep down, just past that soulish area where it ought to, it feels good. Indeed, it feels right. Such was the case recently, whilst afloat a lovely Wisconsin fishery that shall go nameless here, naturally, to throw off any would-be angling gumshoes, that my elder brother and I came into the good fortune of tight lines and nicely hooping rods. Pulling in assorted pan fish and frisky crappies, which when escorted by hook and line, floundered over the water’s surface with an acoustic DNA like that of the final slurps of a draining laundry tub. And we drained a few tubs indeed. We were men you see. Fishing men!

Speaking of, when we first fired up this blog, almost two years ago now, one of the first genuine interactions we made in the vastness of the blogosphere, was with another fisherman, one by the name of TJ Stallings.  A kindred soul. A man who has made his living for decades, in the business of fishing. A feat any bloke who has ever wetted a line and declared it good,  has just got to admire. And I do. If you fish much, you’ve probably heard of his company,  Road Runner by Blakemore. And to this day, I enjoy perusing through his blog,  to learn new things, and see what old TJ has been up to concerning fish craft. It’s a good resource, and if you’re into angling at all, as we are, you may wish to check it out some time at TJ STallings Fishing Blog.

Anyways, TJ must have grown a liking for the weekly drool which accumulated on his keyboard after reading our BBQ posts, and one day sent us a box of tackle, just because. That’s just how TJ is I guess. I thanked him accordingly, but it never felt like enough. So, TJ, this is another, albeit humble attempt of ours, thanking you for your kindness, and your generosity. And for just being plain cool. This is our fish dinner, you see, and it’s in your honor. This one is for you! Here then is how it went, and came to be.

 

So back at the lake, I tied on one of these 1/8th oz jig spinners, Reality Shad by Road Runner, and that was all it took. The games were on, you might say, and the fish were agreeable on Wisconsin waters. Rod tips pulsing towards China, blue gills and crappie on the run, 6 pound test line as tight as guitar strings, slicing through a quiet lake, whilst the summer breezes gently murmured through an oaken shoreline. Say what you will, but this is living!

And before I knew it, I had stringer well enough along for a decent supper. TJ would have caught them bigger, I know, but golly, I think I had just as much fun. So we loaded the boat, saddled up in the truck, and made our way homeward, over the border, and through the spanning countryside, winding roadways, and one well-placed Dairy Queen stop, all the while conjuring the glorious meal yet to come.

At POTP Head Quarters, first on the pit, and being the proper order of things, were the tin foil potatoes. They take about twenty minutes or so, over direct heat, flipping once for good measure. We like to season them with a dash of salt and pepper of course, and a few pats of butter to keep things sporty. We also tossed some frozen peas in there too, cause I heard once potatoes are not a real vegetable. What ever.

 

Meanwhile, and after the fish had been filleted out, they were dunked in a milk/egg mixture, and then shook about in a semi rhythmic fashion amid a plastic bag containing flour, salt, and pepper, until each morsel of fish meat was suitably dusted over.

Tossing some peach wood onto the coals, we preheated the griddle accessory of our craycort grate, added a little vegetable oil, and man oh man, what sweet pleasures then ensued when that cold fish hit the hot iron. The aroma and the sizzle, wafting into a beautiful, summer’s sky, whilst the tweety birds and men did rejoice. Man! And yes, that is a steak you see there towards the back of the pit, lightly seasoned in onion and garlic, and grilled to perfection. What can I say, I should have kept more fish! So surf and turf, of course,  was the only viable course of action here. One of which I was prepared to endure. Oh yes. A pit keeper proper does what he must!

The fish cooked very fast, like most fish do. Just a few minutes per side, until they flaked easily with a fork. And tho the cook was fairly swift, the day was still delightfully long and tapering. A morning on a tranquil, Wisconsin lake, plying our craft of rod and reel. Then a drive through the rolling countryside, windows down, bass boat in tow – our shadows flickering through picket fences in the pastels of a long, evening light.  And rounded off with a quiet spot of grilling at day’s end, at ease in the patio man chair, and an ice-cold beverage in hand. There are far worse ways to spend a day, people. I leaned back, tipped up the brim of my hat, legs crossed like a gentleman of leisure, and further mused over the day at hand. How the sunlight dappled through the fluttering cottonwood leaves, and the clouds yonder, drift lazy but with purpose over head, where the wood smoke so gently rises. That too, and memories of fish and of men, for be it also the essence this day, impressed gently on the emulsion of the soul.

I am content, and highly blessed.  And well fed. Amen.

Thanks again, TJ. Blessings!

-PotP

 

 

Grilled tin foil potatoes, juicy steak seared and brought to medium, and a pile of freshly procured fish, fried over a peach wood fire, and all, every ounce of it,  patron to the pit. Man! Are you hungry yet!