A Cheap Meal of Fish. Yea…No!

I was strolling the aisles of Main Street Market in Egg Harbor the other day when I came upon the glass case displaying their fish offerings. I seldom, if ever, buy fish but out of curiosity I checked out what they were getting for fish these days. Walleye, $13.99/pound. Whitefish, $12.95/pound. Salmon, $14.99/pound. Some thrifty shoppers might consider these prices quite high for day-old (or more) fish. All I could think was “Geez, I wish I could get it that cheap!” One myth held by some non-angler types is that people who fish have the benefit of consuming inexpensive or essentially free fish meals whenever they want. I’m here to tell you that is far from the case. I know my lovely wife Pam would concur. I am a recreational ichthyologist. I don’t make my living fishing like the commercial fishers or professional guides in the county. However, I do spend many hours on the water in pursuit of one species of fish or another. In the annual cycle of 365-days, you will find me angling well over 100 of those days. That’s easy to do in Door County. I have also spent hours fishing in places as far flung as Rwanda, Scotland and Antarctica not to mention the trips to Canada, Florida, Texas and Wyoming. You’re retired, you say, your time is your own. You can do whatever you want. True enough, so I won’t even consider my time spent fishing. Money is another matter. 

There is a limit to financial resources, particularly in retirement. Let’s examine the capital outlay. Any serious angler needs at least one boat. I was fortunate to purchase the Maggie Leigh from a local gentleman at a reasonable price ($20K). However, purchasing a decent fishing boat these days can easily get into the $40-70K range. Some boats are much more. Then there are the indispensable accessories for the craft including a “kicker” motor for trolling, an electric motor for positioning the boat, a sonar unit and GPS, perhaps two, for navigation and probing the depths. Being on Lake Michigan, the Maggie Leigh is also equipped with downriggers and a probe to determine speed and temperature at depth. I don’t even have some of the more pricy boat toys such as RADAR, shallow water anchor spikes or the latest LiveScopesonar. You could reasonably argue that I don’t need all that equipment just to catch a fish. Again, true enough. Nonetheless, I have observed with almost all technological advances that whatever becomes possible becomes necessary. I offer the cell phone as the quintessential example. This is not just trying to “keep up with the Jones” but an attempt to make efficient use of my time on the water. Fishing has become a technologically intense endeavor. 

Of course it was not always this way. Ice fishing is a good example. The initial appeal of ice fishing as a kid was its simplicity. I started with a couple of homemade rods, a few jigs, a bucket and something to make a hole in the ice. At first I used a heavy iron spud to gouge my ragged openings until the spud ended up on the bottom of Anderson Lake. I then found an old, rusted ice drill at a rummage sale that lasted me many years. As I evolved as an ice angler, so did the sport and its equipment. I now own nearly a dozen purpose made spinning rods, a portable shelter, electric drill, a sonar unit specifically for ice fishing, a propane heater, more lures than I could possibly use, along with various and sundry tools that I drag out on the ice each time I head out. I can only anticipate the day when I add an ATV or four wheeler to my ice fishing accouterments. 

Beyond the boat, we have the expense of many dozens of rod and reel outfits of various styles. After all, you can’t expect to land a Chinook Salmon with the same equipment you would use to bag a Yellow Perch or Walleye. Add in lures, many hundreds, and the tackle boxes to hold them. Bait, foul weather gear, nets, lines, anchors, PFDs, gas and oil, boat registration, fishing license. It all adds up. And don’t get me started on launch permits. I spend at least three to four hundred dollars each year just to back my boat into the water. When you consider that I release most of the fish I catch, the price per pound of fish flesh that ends up on a plate would make the Main Street Market price a bargain indeed. To be honest, I have never attempted calculating the actual cost of my fish meals. I don’t think I ever will. The result might be so outrageous as to have me questioning my sanity.

So, why would any person fish for a meal? Financially, it does not seem to make sense. I don’t know about other anglers, but I use a different calculus when determining the actual cost of my fish meals.  You see, I love fishing. I love everything about fishing. I love the preparation, the planning, the acquiring of the proper equipment. I like to fish alone, and I like to fish with my buddies. I enjoy the art of casting, the challenge of trolling big water and the subtlety of floating a bobber. I love talking and thinking about fishing. I accept the frustration of failure and revel in the thrill of success. Of course, I like catching fish, catching lots of fish and catching big fish. But I would rather go fishing and catch nothing than sit at home wondering if they are biting. I also savor eating fresh fish. However, to be honest, I would fish just as much even if all the fish were inedible. In other words, I would devote just as much time and lay out just as much cash even if I never kept a single fish to eat. So you see, any fish I do keep are a bonus, the inevitable by-product of my fishing passion. By my logic, the fish I keep are essentially free. Avid golfers or skiers may spend just as much time and money pursuing their passion, but they don’t munch the fairway grass or have snow for supper. If you accept this line of reasoning, please explain it to Pam. I have been trying for years.

So, what do I do with all this “free” fish? I eat it of course, but not at much as you think. I also appreciate beef, chicken, pork, veggies, pizza, etc. Pam likes fish but has become quite selective in her fish preferences. Perch is her favorite, followed closely by walleye. A meal of fresh bluegills will meet her fancy. She will eat whitefish, if prepared properly. I rarely keep a bass or northern, usually only if the fish wouldn’t survive if released. These fish are great for fish tacos or chowder. Pam turns her nose up at salmon or trout, unless smoked. My point is that we don’t eat all the fish I keep. The rest I just give away. 

A piece of fish that has never been frozen and cooked and served within hours of being caught just tastes different. It is hard to put in words but is it better. The taste is brighter, fuller and more moist. I love eating the freshest fish possible. People in the county who don’t fish often miss this opportunity unless they make their way to the Door County Fish Company for some freshly caught whitefish. Or, if they know a guy. I’m the guy for my friends, neighbors and family. I am the fish monger. I never tire of their excited faces when I drop off a nice salmon or trout filet. I am always interested in how they prepare it. I delight when they tell me about their meal and express heartfelt thanks.  It makes me feel good. 

One of my biggest thills is when I prepare fish for our annual family reunion. I have been doing this for several decades. When I lived in the Fox Valley and spent a lot of time fishing on Lake Winnebago and the Fox River, I would serve the gathering fried walleye. Once I moved to Door County and had not yet mastered the skill of catching walleyes in the clear waters of the Bay, I turned to whitefish. I must admit, the first year I had to purchase whitefish for the group from the Hickeys Brothers in Baileys Harbor (now Door County Fish Company). Since then, I have caught enough each year to serve as much deep fried whitefish as they can eat. The number of people at the annual reunion has fluctuated over the years from less than ten to over twenty, but none have left hungry. Speaking of enjoying whitefish, I never boil it. The traditional fish boils that are available throughout the county are wonderful, exciting theatre. The tall tales told by a Master Boiler, the bubbling caldron of fish and potatoes, the spectacular column of flames during the boil-over are great entertainment. It is an experience not to be missed. However, in my humble opinion, don’t expect a culinary treat at the end. Afterall, when you think of cooking methods for fresh fish, is your first thought boiling? Ah, no! Whitefish is delicious pan fried, broiled, deep fried, even grilled. Be sure you sample these at a Door County restaurant any chance you get. 

I will continue to eschew buying fish at the grocery store. I prefer to catch, clean and cook my own. I am also proud that I can state with some certainty that I serve my wife, friends and family “the freshest and the most expensive fish in the world” Except perhaps for the Bluefin Tuna sold at the Tokyo Fish Market. 

So Long, and Thanks for All the Fish, Bruce