Cool cuisine

Don’t settle for the same old sandwiches when you can whip up these ice-fishing feasts

This winter, Winnipeg hunter/angler/chef Cameron Tait is sharing four fantastic recipes with Outdoor Canada readers: Whitefish StewCaribbean Trout, Pike Chowder and Coconut Catfish. And even cooler, all these delectable fish dishes can be prepared right on the ice. 
1100 Acre Woods Photography

Have you ever heard the French cooking term mise en place? Used in kitchens around the world, it means having all your ingredients prepped, organized and at the ready to cook a meal. But what does it have to do with the following ice-fishing recipes?

Well, everyone I know appreciates good food any time, anywhere, and that includes anglers out on the ice. It doesn’t have to be complicated—just a little preparation can turn any boring meal into a delectable experience. And that’s exactly what these dishes have in common.

Simply do your prep before you leave home, then once you’re out on the ice, drop in your line, catch your fish and cook it up with the at-the-ready ingredients. Just a word of warning, though: These recipes are only made for four anglers, but the aroma is sure to tantalize many others from afar!

 

A culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, hunter and angler Cameron Tait is Outdoor Canada's Table Fare game recipe contributor. His dishes are photographed by 100 Acre Woods Photography.