The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.
Shrimp season started today (Wednesday 1/23). Kathy stopped by and talked with Paul Movalli (VP Purchasing) at Intershell about the schedule. He says it’s too cold and windy to go out the next few days, the shrimp will freeze!. So by next week we should have some shrimp pictures for this blog. The season will last only a few weeks, because quotas are down.
In the meantime, here’s a picture Kathy shot on their dock. Paul writes, “The big dude is Frank Davillas an X state trooper who is now our Dock Master. The other is long time fisherman and now lobsterman Al Mineo. His boat is the Web. He’s one of the nicest guys your ever going to meet other than myself and Joey C”.
If you think it’s cold here, ask Kathy what it’s like to be out ice fishing in -24 degree wind chill and 50 mph winds across a frozen lake. A few days ago she shot these pictures in Minnesota. The ridiculously slick surface (crampons didn’t make much of a difference) and the high winds pinned her against the Jeep transportation in order to take a few snaps, camera freezing every few shots.
But Kathy says when they get the propane heaters going, it gets quite comfortable inside. Her family members suggest hot chocolate w/peppermint schnapps, a radio and a deck of cards while waiting for bites. They catch Walleye, Northern, Croppies, Sunfish and Perch. Ice thickness ranged from fourteen to twenty inches.
Photos © Kathy Chapman 2013
http://www.kathychapman.com
Good Morning Gloucester 
It’s great to get a glimpse of other kinds of fishing. Our gillnetters came here from Michigan after 1900, and with their boats I might add, including the Dahlmers, Arnolds, Shoares, and Tysvers. I wonder if there are now catch limits on the lakes, like we have here in Gloucester? Thank you Kathy!
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Yikes…The Photo of the trucks on the ice frighten me!
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Me too Felicia. I’ve always ice fished on open ice, and my feet got painfully cold, plus I never caught any fish. This winter, I’ve read about tragedies on NE lakes about snowmobilers fatally plunging thru the ice. None of it sounds like fun for me.
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It takes all kinds.
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Fascinating! But how can one tell how much weight the ice will hold?
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Having lived in MN the majority of my life, I will tell you that out on the lake these little communities pop up. It is a lot of fun, but the cracking sound of ice always freaked me out. Some people have little pop up tent structures, some fish on open ice and some have elaborate “bunk houses” with tv, fridge and cook stove! There are definitely catch limits by the DNR…unless you fish on a lake on one of the reservations. The local tribe sets the limits and typically only the tribe fishes there. This link will tell you about ice thickness. http://www.dnr.state.mn.us/safety/ice/thickness.html each year there are tragedies due to stupid people.
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Too cold for me! I’ll take my hot chocolate with peppermint schnapps indoors, thank you.
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Does insurance cover your truck going thru the ice?
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Who would spend hours in that cold for fish that has no taste. Of course for the camponship and peppermint schnapps I can agree with.
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Almond Crusted Walleye
1 or more walleye or saugeye fillet
½ cup almond meal (ground almonds
Panko (Japanese bread crumbs)
Salt and pepper
1 egg, beaten
4 Tbsp unsalted butter (divided)
2 Tbsp canola oil
1 fresh peach or pear, sliced
Splash of dry white wine (sauvignon blanc, chardonnay, etc.)
Mix the almond meal with a little panko and the salt and pepper. Place fish fillet in egg wash then roll in almond meal/panko mixture. Melt 2 Tbsp butter and 2 Tbsp canola oil in a pan over medium low heat, then add fish and sauté about 4 minutes per side (depending on thickness). Remove the walleye to paper towels, turn heat to medium high and add the sliced fruit. Stir and fry for a minute then add 2 Tbsp butter to sauce and cook until butter browns. Add wine & reduce. Place fish fillet on plate surrounded by fruit and drizzled with sauce.
Makes 2 servings.
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Pan Fish Recipe
10-12 pan fish fillets
1 Cup dry bread crumbs
¾ Cup grated parmesan
¼ Cup chopped fresh parsley (can substitute dried)
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
½ teaspoon whole oregano (can substitute dried)
½ Cup melted butter
Directions:
Clean, wash and pat your fish dry with a paper towel.
Mix the dry ingredients together in a bowl. If possible use the fresh spices as it gives the meal a bit more flavor.
Dredge your fish through the butter and then roll it liberally in the dry season mixture. Place your fillets on a greased cookie sheet. If there is remaining butter you can pour it over the fish or, if you’re watching your calories, discard the extra.
Bake at 375-degrees for approximately 25 minutes. Make sure the fish is cooked thoroughly by checking to see if it is white and flakes easily.
Serve with fresh lemon slices or homemade tartar sauce. To make a simple tartar sauce combine the following.
Tartar Sauce Recipe
1 Cup mayonnaise
1 Tablespoon sweet pickle relish
1 Tablespoon minced onion
1 Tablespoon fresh parsley
2 Tablespoons lemon or white table vinegar
Salt and pepper to taste
For an added kick, add some capers or horseradish
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Batter fish in cornmeal muffin mix and Lawry seasoning. Deep fry. Ummmmmmmmmmm.
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Joe T — Right on the campmonship and schnapps but lurking below that ice are walleye, and they are some tasty. Those people are no strangers to fish out there for no man, woman or child ever misses Friday Night Fish Fry. Especially in Wisconsin.
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Have you tried Pickeled Northern? Easy to make, and better yet, those little bones dissolve in the brine and ummmmm good.
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