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Author Topic: What's Your Favorite Shore Lunch Recipe?  (Read 1473 times)
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Cheech
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« on: April 10, 2004, 05:25:38 PM »

IMO, it's hard to top some fresh caught wild Alaskan coho pan fried over an open fire in a little butter/oil, some garlic and served w/lemon wedges  :T:  

After all my years of fishin, I've yet to taste walleye or crappies. I hear they are some of the best eating fish available in the midwest.
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Fishaholic
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« Reply #1 on: April 10, 2004, 06:18:18 PM »

best shore lunch I've had is fresh walleye, potatoes both fried over an open fire and ears of corn tossed in for good measure, with home-made zuccinni bread n butter....mmmmmmmmmmmmmmm....shoot I just ate, and I'm gettin hungry just thinkin of it.

as far as crappies go, they're good eatin, but I'll take fillet of gill over crappie any day of the week.
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MT Net
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« Reply #2 on: April 10, 2004, 07:43:43 PM »

Theres plenty of boxed shorelunch seasonings out there  on the market.  In the BWCA, we used various boxed mixes.  We also soaked the fillets in eggs, then flour salt and pepper.  

Our camp cook (my father) complained about the huge mess with the egg and flour.  So he declared to try something different.  We enthusiastically agreed.  ( IT's well known that what the camp cook says, goes.  Unless you want to take over the duties).  

Now, we (our camp cook)  frys them up in butter alone.  When done, a pinch of salt and pepper to taste.  We absolutely love our walleye fillets this way.  
The other way, all you really tasted was the salt and seasonings.
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Mike Clifford
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« Reply #3 on: April 10, 2004, 07:55:13 PM »

I've had all kinds of fish and game over an open fire, but I think the seasonings question is a good one.
While smelting recently, I asked the guys what their favorite boxed seasoning was, and nobody really settled on one.

So....what IS the best box of seasoning, for those of us too lazy to make our own??
:wink:

As for the game, I must say quail breasts are mighty tasty...but I can eat like a dozen of 'em.
Too small for the work involved.

Some buddies like to bring a box of birds out and set them free...then find and shoot them.
I told them to just bring the whole thing over by the grill and let me get started.
:
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« Reply #4 on: April 10, 2004, 08:10:48 PM »

A friend of mine really likes 'Shorelunch'  Cajun flavor.  It isn't too bad.

I never had quail, but I really enjoy ruffed grouse.  I haven't been grouse hunting in years.  Too busy fishing I guess.
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Fishaholic
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« Reply #5 on: April 11, 2004, 04:00:44 AM »

try this one some time...Fryin Magic...it's a seasoned coating for chicken that's supposed to give you the taste of fried chicken that's really baked...I use it on my fish, because it doesn't overpower the taste of the fish, and it's not a thick puff coating...afterall, I'm more interested in eating the fish than the coating around it.
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FOTOFISHER
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« Reply #6 on: May 05, 2004, 01:42:27 AM »

I use the Cajun Shore Lunch on pork chops, fish, cubed steaks, and on pork cubed steak (from Cub Food).  On the cubed steaks after they're cooked I top them with a fried egg or gravy.
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