I am not pulling your chain when I tell you I pulled the biggest fish I’d ever caught out of the Missouri River yesterday. It was amazing. I was jigging off the back of my in-laws pontoon. We started fishing around 7:30 AM. We being Garrett, myself, and Buster. It was around 9 that I caught this giant beast of a Northern Pike. It put up a good fight but I was just to strong for him and he gave in.
He honestly didn’t fit in our net, so I drug him up along the boat on to the sand bar we were perched on and we had to scoop him in to our giant red bucket we had brought along “just in case we caught anything.” Garrett thinks he was 8-10 lbs. and about 24 inches long — I think he was bigger.
He waits with anticipation because he knows what’s going to come out of that water. He loves to play with the fish. When I say play, he watches them flop around and barks because he thinks they are playing with him.
He was our only catch of the morning so we went home around 10:30 am and filleted him up. Buster was exhausted from his exciting morning and fell asleep in Garrett’s arms on the way home – head on the car door. Garrett had to use a shovel to get him up on the outdoor table. He cut the fillets off and I finished up with taking the skin off and removing the rib bones and trying to remove the Y bone after a helpful youtube.com video.
He took up 6 quart bowl – just his meat. He’s what we had for supper tonight.
I marinated the filets in soy sauce and a few dashes of Worcestershire. We were planning on eating it for supper last night but Cherry Berry was on the mind (P.S. I ate terrible yesterday. But I can only change today.) So tonight was the night. I breaded the filets in panko mixed with Old Bay seasoning and cooked them in the NuWave for 5 minutes on each side.
For our side, I sauteed spinach in coconut oil and chopped garlic.
Coconut oil is a good alternative to other oils. It’s a natural saturated fat that has hundreds of uses. To learn more, click here. I seasoned it with salt and pepper. Voila! Dinner is served.
I just purchased my first bottle of sweet chili sauce so I dipped my fish in a little of that – yum! I can’t wait to experiment more with this.
Thanks fishy for being so tasty! What a fun weekend.
Today’s workout was unique. My friend Tanner started a Fit Club in Bismarck. It’s free, and if you are in the area, you can join the Facebook Group here. Tonight’s 50 minute workout included agility running, sprinting, backwards running, step-ups, bleachers, pushups, abs, planks, pikes, tricep dips, just about everything under the 92 degree sun we had today. I’m spent. These High Intensity Interval Training workouts are harder on my lungs than anything. I need to get my breathing pattern under control.
Do you have problems breathing when you are working so hard? Happy Sunday! I’m off to get some groceries for this upcoming week. Stay tuned for a new chip dip recipe.
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