 Fresh walleye fillets make an outstanding shore lunch. Photo © Ken Schultz By Ken Schultz
Have you had an opportunity to eat your catch for lunch? It’s the best food you’ll ever have. The last time I fishing in Mexico, on two successive days we ate our catch for lunch. Well, just part of our catch. One 3- or 4-pound bonito in fact. The captain I was fishing with pulled the skin off the fish, cut out fillets, rinsed them in the ocean (while we continued fishing), trimmed them into strips, added slices of onion and finely diced chilies, then sprinkled this all with the juice of several limes. It’s a variation of seviche (marinated fish) common to the Ixtapa-Zihuatanejo region of Mexico called chiritas. Boy was it good. Four of us ate the whole thing. I’ve had chiritas or seviche before with other species, including dolphin (mahi-mahi), yellowtail jack, and yellowfin tuna, while fishing in the ocean. Sure beats a couple of pieces of ham and a slice of cheese tucked between two pieces of hi-carb white bread. And, by the way, nothing defines the meaning of “fresh” fish better than By Ken Schultz
Editors note: This is a re-publication of a blog post originally published on ESPNOutdoors.com in April 2005. The November 2004 issue of Bassmaster magazine reported that angler Bill Alexander won second place in last summer's BASS tournament on the Hudson River. The article mentioned that Alexander was applying a "finesse approach" for the river's finicky bass. It noted that Alexander sprayed his plastic worms with – pay attention, now – "garlic-flavored Pam Cooking Spray." My first reaction was that this was ingenious. And economical. So I went to my local supermarket, where a 5-ounce can of Original PAM was |
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