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On this episode of Huntavore, Nick talks with friend and first ever guest on the podcast, Mike
Fitzgerald. Mike and Nick turn their attention to one of the best summertime celebrations, a fish
fry. The guys break down their methods, both party style and shore lunch. Mike finishes the
episode with a classic Canadian dish that is comforting anytime of year. Get that oil hot, and
have the dipper ready, for this episode of Huntavore.
In this conversation, Nick Otto and Mike Fitzgerald discuss various topics related to
homesteading, fishing, and cooking. They talk about Mike's move to Nova Scotia, his
aspirations for self-sustainability, and his experiences with ice fishing. They also discuss the
different methods of catching gar fish and the challenges of cleaning and cooking them. They
share their favorite techniques for preparing fish fillets, including wet batter and pickle brine
marination. In this conversation, Nick and Mike discuss various techniques and tips for cooking
fish, specifically focusing on fish frys. They cover topics such as brining fish, breading and frying
techniques, the importance of temperature control, and the use of sauces. They also touch on
grilling fish and the Japanese method of dispatching fish called Ikejime. Mike shares his recent
favorite meal of slow-cooked duck legs in French onion soup, served with french fries and
gravy.
Show Partners:
Umai Dry
Instagram: @umaidry
Website: bit.ly/3WhfnnX
Sign up for the newsletter for 10% off
Tappecue Meat Probes
Instagram: @tappecue
Website: https://bit.ly/2NIr0Xj
Coupon Code 10% off: HUNT10
TieBoss
Instagram: @tiebossllc
Website: https://bit.ly/3V8qn8I
Save 10% using the link above
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
5
3131 ratings
On this episode of Huntavore, Nick talks with friend and first ever guest on the podcast, Mike
Fitzgerald. Mike and Nick turn their attention to one of the best summertime celebrations, a fish
fry. The guys break down their methods, both party style and shore lunch. Mike finishes the
episode with a classic Canadian dish that is comforting anytime of year. Get that oil hot, and
have the dipper ready, for this episode of Huntavore.
In this conversation, Nick Otto and Mike Fitzgerald discuss various topics related to
homesteading, fishing, and cooking. They talk about Mike's move to Nova Scotia, his
aspirations for self-sustainability, and his experiences with ice fishing. They also discuss the
different methods of catching gar fish and the challenges of cleaning and cooking them. They
share their favorite techniques for preparing fish fillets, including wet batter and pickle brine
marination. In this conversation, Nick and Mike discuss various techniques and tips for cooking
fish, specifically focusing on fish frys. They cover topics such as brining fish, breading and frying
techniques, the importance of temperature control, and the use of sauces. They also touch on
grilling fish and the Japanese method of dispatching fish called Ikejime. Mike shares his recent
favorite meal of slow-cooked duck legs in French onion soup, served with french fries and
gravy.
Show Partners:
Umai Dry
Instagram: @umaidry
Website: bit.ly/3WhfnnX
Sign up for the newsletter for 10% off
Tappecue Meat Probes
Instagram: @tappecue
Website: https://bit.ly/2NIr0Xj
Coupon Code 10% off: HUNT10
TieBoss
Instagram: @tiebossllc
Website: https://bit.ly/3V8qn8I
Save 10% using the link above
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
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