RV Life - Back Issues

Fish Story

Mark Twain believed that days spent fishing were not deducted from man’s allotted life span. My son believes that. He learned it from his father.

I, too, grew up with a father who loved to fish. We had a tent in those days, long before the big RVs of today. This time of year we’d take little back roads following sparkling streams to clear blue lakes nestled in the hills. At every turn of the road he would scan the water, searching for a likely spot to “wet his line.”

There are those fishermen who believe that fish are such sensitive creatures that it is the water temperature that plays a crucial role in catching them. Fish feed more actively and are more apt to bite when the water temperature is in the mid-to-upper 50s. Others declare the best time to fish is when it’s cold, for then the fish are firmer and hungrier. These are the ones who maintain that damp, foggy mornings are best, and a little rain helps. And one should watch for a mackerel sky early in the morning—it is supposed to mean good fishing weather.

Then there are those who say that still water or a ripple is better than a wind, and that when the breeze is from the west, it is better than when it is from the north or east. It is best if the barometer is steady or on the rise. And then there is the moon—it should be between new and full.

Check the Tides
There are others who believe a tide table is most important of all when ocean fishing. They say the best fishing time is when the ocean tides are restless, before they turn and in the first hour of ebbing, for it is then that the fish feed most heavily. One hour before and one hour after high tide is recommended, and one hour before and one hour after low tide.

Others firmly feel that “the morning rise”—after sunup for a spell, and “the evening rise”—just before sundown, and the hour or so after, are best.

But most fishermen agree that the best time to go fishing is whenever you can. It isn’t always catching the fish that is important. Fishermen believe that fishing wipes away all grief, lightens all worry, dissolves all fear and anxiety.

We can’t all be fishermen, but we can always find a good fish market. And how do we cook our fish?

Timing Important
Fish cooks quickly. Measure fish at its thickest point and allow ten minutes per inch. The flesh should turn from translucent to opaque and become flaky. When pressed, the fish should be warm, springy and firm. If it’s cool and soft, it is underdone; if hard and hot, it is overdone.

Most of us have gotten away from the deep-frying method of cooking fish. Oven-frying has become more popular and is healthier. A pan full of oven-fried fish toasted to a buttery doneness, golden brown on the outside, moist and tender inside, is a winner. Preheat the oven to 500 degrees. Wipe fish fillets with a damp cloth. Put a large, shallow baking pan in the oven to preheat; add half butter and half vegetable oil and swirl until butter is melted. Lay pieces of fish in pan; turn to coat with the melted butter. Bake, uncovered, until fish is browned and flakes readily. Allow 10 minutes, 5 minutes on each side, for a 1-inch thick piece of fish.

Pan-frying fish is a favorite way for cooking trout, especially in a big cast-iron skillet sizzling over a glowing campfire. For 4-6 servings of fish, combine 2 eggs and 2 tablespoons of milk in a shallow pan; beat slightly. Dip each piece of fish or trout in the egg mixture; drain briefly. Then roll in cornmeal to cover all sides evenly. In a skillet heat half butter and half vegetable oil until it foams but doesn’t brown. Promptly add fish and cook until lightly browned, turning pieces carefully.

Another method is to dip the fish in milk, then dredge in a pancake mix. Fry it in hot shortening over the campfire or a camp stove for a real tasty fried fish meal.

Campfire Tips
Everything always tastes better when cooked over a campfire—try this foil-baked fish cooked over coals. Place fish on foil; sprinkle with salt and pepper to taste and lemon juice. Wrap fish in bacon. Add sliced onion and a wedge of lemon; wrap securely then place on grill over hot coals for about 30 minutes, turning several times. A two-pound trout takes about one hour.

Charcoal grilled seafood steaks are a real treat. Before placing the fish steaks on a grill, remember to oil the grill well. Barbecue 2 pounds of fish about 4 inches from moderate hot coals for 8 minutes, basting occasionally with a mixture of one-half cup of vegetable oil, one-fourth cup of lemon juice, 2 teaspoons of salt, one-half teaspoon of Worcestershire sauce, one-fourth teaspoon of white pepper, and a dash of hot pepper sauce. Sprinkle with paprika, then turn and cook for 7-10 minutes longer until fish flakes easily when tested with a fork. Serves 6.

Hint: Use alder chips in the fire.
Maybe it is raining and you’d prefer cooking your fish in your RV oven. Place the fish on some foil; spoon 2 tablespoons of creamy buttermilk salad dressing over each piece. Surround the fish with some broccoli florets, strips of red and green bell pepper, and some thinly sliced onion. Seal each packet by rolling edges together. Place in a preheated 450-degree oven and bake 20-25 minutes. Let stand 2 minutes before serving.

Fishing is an intensely consuming, totally involving, and a most challenging pursuit. But fishermen maintain that it isn’t just catching the fish that makes them want to go fishing. Fishing is a way of thinking and doing, a way of reviving the mind and body—the flowing ease of thought that comes as one fishes, of companionship or solitude, a bird’s flight, a fish’s leap, a lake’s calm or stir—it is all of that. Maybe we should all go fishing!

HINT OF THE MONTH: Baking fish on a bed of chopped onion, celery and parsley not only makes fish taste better, but also keeps it from sticking to the pan.