4 summer shorelunch recipes

A blackened grill over a bed of hot coals. A cast-iron skillet of bubbling oil. Fish so fresh, they’re still flipping. And that sweet aroma of wood smoke and fillets on the fry.

A northern fishing adventure just wouldn’t be complete without the promise of a delicious, well-earned shorelunch. “A lot of my long-term return guests find the shorelunch to be a highlight of the day,” agrees Tony Jeffers, a guide at Great Bear Lake Lodge in the Northwest Territories. So, just how special are these northern feasts? To find out, we asked four top fishing guides to share their culinary secrets.

Bob Sexton

Bob Sexton

Growing up in Gander, Newfoundland, and Peterborough, Ontario, Outdoor Canada's managing editor Bob Sexton jumped at every chance to wet a line and head afield. After spending half of the 1990s working as a tour guide in Latin America, he completed a Bachelor of Journalism from Ryerson University in 2001 and was hired on as Outdoor Canada's assistant editor. Since joining the magazine, he has won two Outdoor Writers of Canada awards, in 2008 and 2011, and contributed to numerous National Magazine Award winning or nominated stories. Sexton is the past president of the Canadian Society of Magazine Editors.