Esnagami escape: Lodge fishing in the season of social distancing

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Cooking up a mighty shorebrunch on Canada Day 2020

#6  You really, really need to try a shorebrunch (yes, that’s brunch)

Shorelunch is, of course, once of the highlights of a northern fishing trip. And one day Cameron and I enjoyed an outstanding lunch prepared by Eric. He made his (soon to be famous) Lemon Wine Walleye and warm potato salad, which was both tasty, and a lot lighter than the usual shorelunch calorie-fest. (Cameron shot a video about this dish,  which we’ll post later this summer, along with the recipe.)

Lodge owner Eric Lund prepares a more modest, but equally tasty shorelunch

However the next, which happened to be July 1, we had an even more memorable meal: a Canada Day shorebrunch. Since the mercury was supposed to rise to about 32°C, lodge staff deemed it too hot for the planned midday group shorelunch. So after coffee and muffins, the guests were dispatched at 8AM, tasked with catching a few fish, and told to meet on an island two hours later.

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There, we had a glorious feast including fresh-baked pastries, hot and cold coffee, eggs, and two walleye dishes, including my second discovery of the trip: shallow-fried walleye tossed with Buffalo wing-style hot sauce. It was a Canada Day I will never forget (especially since I landed my biggest pike right before brunch).