Legend Boats Blog

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Tips To Make Your Shore Lunch More Enjoyable

No great Canadian fishing trip would be complete without a shore lunch. Docking at a scenic shoreline and enjoying your freshly caught fish can be the most rewarding experience. All the tastes and flavours are so delicious when enjoyed in the great outdoors. They can also be a lot of work, so here are our tips and tricks to make your next shore lunch more enjoyable.

The menu

The traditional lunch consists of canned beans, fried potatoes and battered fresh caught fried fish. To successfully cook this meal, you must come prepared with all the ingredients ahead of time. Here is an essentials list to get you started:

-Eggs

-flour

-seasoning of your choice (Italian flavoured bread crumbs and cornflake crumbs make a yummy seasoning)

-canned beans with bacon

-Potatoes (pre-cut and blanched)

-oil (for frying)

 

Come prepared

It can be difficult to remember all the cooking utensils and cookware you’ll need when you’re out in the middle of nowhere. It’s a good idea to keep everything you need in a Tupperware bin labeled shore lunch. You can even tape it closed so that no one grabs anything from it and forgets to put it back. To help you with everything you’ll need, refer to this list:

-small skillet (for fish)

-Large skillet (for potatoes)

-small pot (for the beans)

-can opener

-fillet board

-fillet knife

-flipper

-glove to handle hot skillets

-large bowl for filleted fish

-utensils and plates

-garbage bag

 

Camp fire vs camp stove

Both methods of cooking your shore lunch will get the job done, but each one has its advantages. Cooking over a fire is the traditional way and can give added flavour to your meal. Although it can give uneven cooking temperatures, it allows you to pack lighter on your boat. Camp stoves are needed when there is a fire ban on and with less setup time they allow you to cook sooner.

Cooking tricks

Frying fish can involve using lots of bowls for coating the fish. It is a good idea to pre-pack all your seasonings and flour into a Ziploc bag. After you fillet the fish toss them in a bowl with the egg wash, then shake them in the seasoning bag. Another way to reduce the amount of cookware you bring is by filleting your fish on a plastic paddle.

Time for desert!

Shore lunches don’t usually include desert, but why not? This desert is perfect for easy camping meals, so make sure you try it on your next fishing trip.

Campfire cinnamon buns:

-Bisquick

-water

-butter

-cinnamon

-brown sugar

 Mix the water and Bisquick to create dough. Rub butter on a piece of tinfoil and then spread dough on top. Spread more butter on top of the dough and cover with brown sugar and cinnamon. Roll up the dough and pinch the tinfoil closed. Cook on the fire (avoid direct flames) until the dough is fully cook. Let the tinfoil cool before handling and enjoy!


Click below for a guide to bass fishing in late fall:

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