It’s that exciting time of year when outdoors people slough off a few layers and break out the rods. So far the Trouting season is shaping up to be a good one, even though the weather has been unpredictable to say the least. That’s what makes spring in Newfoundland and Labrador so much fun. Snow, wind, flies, rain, maybe even a bit of sun. If you can fish here, you can fish anywhere! We want to see you taking advantage of all that Spring has to offer. Send us your fishing pictures all summer. Here are some we’ve gotten so far:
Casting Clinic on the Gander
Join host Dwight Blackwood, Chef Moe and IFFF CI Mike Legge for two days of casting clinics and good times at Gander River Outfitters
Interested in relaxing on the Gander River at a secluded lodge? How about getting some expert casting instruction and eating like royalty while you’re there? Join us for our Spring Casting Clinic at Gander River Outfitters June 9th and 10th. Get at least 6 hours of casting instruction with Mike Legge, Orvis, Simms and Scientific Angler pro-staff member and IFFF certified instructor. Enjoy gourmet meals from our Chef Maurice Boudreau and relax in the evening in the lodge. There might even be a sociable or two.
Be ready. With the uncertainty surrounding our angling season you’re going to want to make the most of what time you get on the river. Mike has been helping people improve their fishing, from beginners to veterans, for more than 7 years. Top brands Orvis and Scientific Anglers have been working with him for almost as long so he’s always honing new techniques with the latest technology to give you that edge you need this season.
Recharge. As with any road trip, it’s as much about the food as anything else. For this one we decided to up the ante and invite our own Chef Maurice Boudreau to come along. Moe is already planning the menu for lunches, breakfast and a pretty spectacular four course dinner on Saturday night. All this, surrounded by the serenity and comfort of Gander River Outfitters. And there’ll be plenty of time to tell a few stories after dinner. After all, what’s a road trip with The Newfoundland Sportsman with out a few laughs?
Cost, including 4 meals, accommodations, 6 hours of instruction, use of Orvis/Scientific Anglers Rods, Reels and Lines and boat transfer from Gander Bay to the Lodge: $500 per person. Group discount available. Call or email Leslie-Anne: firstname.lastname@example.org 1-877-754-3515
Fishing Annual in Stores Now!
Fishing Season is upon us and as usual we are celebrating with our Fishing Annual. Find it in stores across Atlantic Canada or subscribe today so you never miss and issue! From our cover photo featuring Tyrone and Jesse Buckle and a beautiful Salmon ready to be released, to Jeff Hutchings’ story on Cod Fishing and Mike Legge’s casting tips, this edition is a true celebration of our fishing heritage. Check out Gord’s Editorial here, or a sample article here.
The Newfoundland Sportsman Online
Read your favourite Hunting and Fishing Magazine whenever or wherever you want. The Newfoundland Sportsman is now available online! All the content from the print edition, with extra features and links to our sponsors. The Newfoundland Sportsman Online is your mobile outdoor fix. Purchase the Fishing Annual or the Summer Issue online now for just $2.50 each or subscribe for just $10 and get six more issues delivered right to your inbox.
Thai Salmon Cakes
By Chef Maurice Boudreau
A sincere thank you to all who visited the Newfoundland Sportsman Expo this past March in Paradise and took in some of my cooking demonstrations. What a pleasure meeting and talking to all hands who stopped by. It was, by far, the best show yet in my opinion, and I’m already thinking about what we can cook for next year’s Outdoor Expo.
This is one dish I demonstrated, and just as I thought, it was a crowd-pleaser. Thai food is certainly not my fortè but trust me when I say, it’s easier than you think. The key to Thai food is creating a balance of flavour, specifically sour, salty, sweet and hot (spicy). My goal, for simplicity, was to sweeten the rice, have the cucumber salad spicy and sour, and season the salmon cakes using the fish sauce. This dish is packed with so much flavour and freshness, I guarantee you’ll make an extra trip to fill all your tags.
Maurice Boudreau is a Red Seal Chef currently lending his skill and creativity to The Hungry Heart Café on Rawlin’s Cross in St. John’s. The Café is a social enterprise initiative of Stella’s Circle. Maurice has a passion for local food that he is happy to share whenever he gets the opportunity.
For more on Stella’s Circle and the force that it is visit their website: http://stellascircle.ca
Salmon Cakes: (Serves 4)
1.5 lbs Salmon
½ cup Green onion, chopped
½ cup Panko crumbs (Japanese bread crumb)
2 Limes, zest and juice
2 Tbls Ginger, grated
¼ cup Basil, chopped
¼ cup Cilantro, chopped
2 Tbls Chili paste, Sambal Oelek brand
3 Tbls Fish sauce
2 cups Jasmine Rice, rinsed well
1 can Coconut milk
1 Tbls Sugar
1 tsp Salt
1 lrg Cucumber, sliced thin
¼ cup Cherry tomatoes, cut in 1/4’s
½ or 1 Red thai chilies, de-seeded, sliced thin
¼ cup Peanuts, toasted and chopped
2 Tbls Mint, chopped
2 Tbls Fish sauce
2 Limes, juiced
2 Tbls Rice vinegar
1 Tbls Sugar
Start by preparing the cucumber salad. You want to give the salad time to sit and pickle in the juices and let the heat leach out of the peppers. Words of advice – always use gloves when working with chili peppers and wash all utensils immediately after they’ve been prepared. These thai peppers are very spicy and should be handled with care.
To make the salad, combine the thin slice cucumber, chili pepper, mint, sugar and liquid ingredients. Toss together and let sit.
The tomatoes I cut in quarters separately and leave to drain. They will be added right before we serve the salad, along with the peanuts.
For the rice I recommend using a rice cooker as well as a good brand of rice. I used Lundberg brand and found it worked excellent. Following your rice cooker guidelines to prepare 2 cups of rice, I substituted half the water with coconut milk, stirred in the sugar and salt and turned it on. The beauty of using a rice cooker is set it and forget it. My batch took approximately 25 minutes.
The salmon cake mixture, once made, will not have a texture of our beloved salt fish cake, so don’t panic if it isn’t stiff enough to form into a cake; it shouldn’t be. It will be loose and easy to spoon into the pan. (More time for fishing and less time spent forming cakes. Bonus!)
Small dice the salmon and place in a large bowl, add the remaining ingredients and mix. Then take half the salmon mixture and place in a food processor, pulsing a couple times for a slightly smoother mixture. This process, along with the eggs and crumbs, help bind the cake mixture together when it hits the pan. If you didn’t, then it would just fry up as small diced salmon.
Heat a frying pan over medium heat and add some canola oil. Once heated, spoon the mix in a couple batches around the pan, making free form salmon cakes. You will notice how quick these are to cook and will only need a minute or two before being flipped. If the mixture seems too runny, add more crumb to help stiffen it up.
So if you need a good excuse to get back on the river fishing this season, give this recipe a shot. If it works, your significant other may even encourage more fishing. Thankfully, my wife loves Thai food; lucky me. As a note to remember when making these recipes, it doesn’t have to be exactly as written; follow it as a guide, feel free to adjust it according to your personal taste. Increase or decrease amounts as you like for the flavours. Heck, depending on how much you increase the chilies, you can be sure you’ll knock some socks off!