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I don’t fancy saltwater fishing however I do take pleasure in the after effect. Do you understand what I mean? The celebration that comes after… I don’t care that it’s me that gets to do the cooking so long as it’s my husband and my son who do the dirty work of retrieving those fish out of the huge sea.

Obviously, buying fish from the grocery store is easier than catching them in the ocean, but if I did, my men wouldn’t be able to bond with each other all day. I hope they keep it that way for a long time. I have this anxiety that after my son becomes an adult, they will both be wasting away the night in bars, drinking and looking at women; come home at daybreak and sleep the entire day. Oh my!

Should this happen, at least, I have the offshore angling and cooking reminiscences.

After they go out for deep sea angling, I get out of bed at 4 a.m., brew them coffee, prepare their gear, clean up and slice up their baits, and place them on their fishing boxes. I place the java in their thermoses and prepare a sandwich that they can take on the water with them. I don’t mind waking up early for my boys. It’s one of the benefits of my day, actually, realizing that I am looking after them. Sometimes, they forget to thank me, and that’s alright.

And then it’s time for their deep sea angling and I’m left at the house for housekeeping. Afterward, I get lunch ready and then, I rummage through my freezer, picturing what I could do with their catch. Oh, the fun of deep sea angling for them and for me.

Say, they got me an American Shad. Oh, stew! I take out the digestive tract, which could be used for something different. Brush off the scales, slice it up, put the pieces in a cooking pot with water, beets, garlic, tomatoes, green peppers and spices. Match it with mashed potatoes and viola! Perfection.

What if they hooked a sea trout from saltwater fishing? Since it looks splendid exactly the way it is, steamed fish! I clean the fish up, rub the body with spices, slice the stomach and put in the spices. When it’s cooked, I pour on a gravy composed of butter, cream, lime zest as well as some chili.

A snapper is great for fillet. Slice it in fillet cuts, drop the pieces in egg with pepper and salt, cover with flour and deep fry in a fry pan. For a wonderful gravy, mix white vinegar, sugar and ketchup and let it boil.

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