The Department of Environmental Conservation stocks fuckloads of tiny lakes, rivers and even ponds here. If it's state land and it's near a road, there's fishes in them waters I tell you what. Mostly perch and bass. There's a good natural population of catfish and bullheads around here too. I really like one of those caught from a clean, fresh body of water. They really soak up the
terroir and if you get one from a shitty lake it will taste foul as fuck.
I like to bring a big gallon bag with me, put a 1/2 cup to 1 cup of marinade or curry paste and fixins in there. Catch a few small fish, gut them, toss the good bits in the bag and start a fire. They soak up plenty of flavor by the time the fire is ready for cooking.
Dark soy sauce, garlic, ginger, fresh chili chunks. If you fancy go ahead and replace soy sauce with curry paste or fermented black bean sauce.
Olive oil, garlic, black pepper, fresh rosemary and thyme.
Natural peanut butter, fish sauce, curry powder, coriander seed, fresh cilantro.
Bring a couple limes. Slice and use half of them in your beers, half of them when serving the fish. Sides are one of those instant alfredo noodle packets and a can of corn that you open and just put in the edge of the fire pit. Hunger is the best seasoning, so make sure you get a good hike in before dinner time.
They are white suckers, haven't eaten them myself but I have heard they can be good even if they are a bit of work to cook properly.
ayy that's cannibalism
