Joy of fishing enjoyed on the water and the grill

I always enjoy fishing with other people to watch their face and hear what they first say when a fish gobbles their hook.

I always enjoy fishing with other people to watch their face and hear what they first say when a fish gobbles their hook.

The expression, of course, is one of delight — an introspection of the face would not  only show that and also how big the quarry may be.

A serious face, with perhaps a hint at a smile, might show that indeed “Walter” was on the hook, however, one of playful expression might mean, “it’s not a biggie, but I’m gonna have fun with the fish.”

The noises that emanate following the mug shot are sometimes pretty funny as well.

Oh … oh … oh, I got one — a series of grunting noises of satisfaction and other strange vocal sounds protrude from the lips of those who have caught a fish.

I like seeing the joy on the faces of young ones when they latch onto a fish.

My niece was five when she caught her first fish with me.

She enjoyed bringing the fish into the boat and then she didn’t want to have anything to do with the slimy, wiggling critter in the bottom of the boat.

Ten minutes later when I got back to our dock, she was petting the fish and singing a little song to it.

Priceless!

When my son was 12 we were out fishing for lake trout and he nabbed one that was 18 pounds.  The smile on his face was about as big as the fish.

He and I have had some good fishing contests between each other on Father’s Day at our cottage.

Lots of facial and vocal expressions during those fishing trips.

You also get some neat vocal and facial happenings once your taste buds dip into a tantalizing piece of rainbow trout.

I like to grill rainbow trout, or coloured trout as my granddaughter, Cynda, calls them.

Grilling whole trout has the advantage of the fish not falling apart and you can stuff the fish with all kinds of flavours.

My favourite goodies to go with rainbow trout are dill, lemon zest and butter.

You can stuff a whole trout with lemon and lime slices, whole sprigs of rosemary and cloves of garlic.

I sometimes like to add some alder or other wood chips to the barbecue to get a smoky flavour when using a natural gas or propane barbecue.

If you are using a charcoal barbecue, you don’t have to worry.

Once the fish is cooked, the skin comes off easily and you can quickly pull the bones right out of the fish.

Take some time to take a young person fishing this summer. It’s a hoot and enjoy some Rainbow Trout.

Bye for now and Goood Cooking.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

 

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