On this episode of Huntavore, Nick talks with friend and first ever guest on the podcast, MikeFitzgerald. Mike and Nick turn their attention to one of the best summertime celebrations, a fishfry. The guys break down their methods, both party style and shore lunch. Mike finishes theepisode with a classic Canadian dish that is comforting anytime of year. Get that oil hot, andhave the dipper ready, for this episode of Huntavore.In this conversation, Nick Otto and Mike Fitzgerald discuss various topics related tohomesteading, fishing, and cooking. They talk about Mike's move to Nova Scotia, hisaspirations for self-sustainability, and his experiences with ice fishing. They also discuss thedifferent methods of catching gar fish and the challenges of cleaning and cooking them. Theyshare their favorite techniques for preparing fish fillets, including wet batter and pickle brinemarination. In this conversation, Nick and Mike discuss various techniques and tips for cookingfish, specifically focusing on fish frys. They cover topics such as brining fish, breading and fryingtechniques, the importance of temperature control, and the use of sauces. They also touch ongrilling fish and the Japanese method of dispatching fish called Ikejime. Mike shares his recentfavorite meal of slow-cooked duck legs in French onion soup, served with french fries andgravy.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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