Whether it’s ice fishing in winter for channel fish or other species, or summer fishing in a river or lake, the enjoyment is ultimately the same. Most fishing enthusiasts practice it mainly to enjoy a moment of relaxation and fun. And if, on top of that, it results in a great meal, why not?
Some mistakenly believe that channel fish or tomcod isn’t good to eat. On the contrary, it belongs to the cod family and has a mild flavor that can remind one of almonds. Like cod, it does have bones, but when well cooked, they’re easy to remove.
Ricardo, the renowned chef, once visited us at the Mario Leduc Fishing Center to film an episode for the Food Network, and he himself prepared channel fish in a way that made it a prized dish for his viewers.
Tasting well-prepared little channel fish is a pleasure not to be missed—believe me!
It can be cooked as fillets or, if smaller, fried whole (cleaned), rolled in seasoned flour. What a delight, I’m telling you.
Some people also enjoy preparing it as a “gibelotte”, which means baked in a casserole with sliced potatoes and onions. As you can see, there are many ways to prepare this winter delicacy to fully appreciate its value and for the pleasure of our taste buds. I’ve even seen people make soup with it.
The joy of this kind of fishing, combined with the comfort of a heated little cabin, has nothing to envy from summer fishing.
In any case, whether it’s for channel fish, salmon, walleye, or other beautiful species, fishing brings people together for fun—and to me, that’s what truly matters.
In the past, many fished to survive; today, we’re lucky to be able to do it purely for enjoyment.
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