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.