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Eating Wild
Hosted by three hunting and fishing buddies with a lifetime of culinary experience between them, Outdoor Journal Radio's Eating Wild podcast brings folks from all walks of life to the boat, tree stand, and kitchen to tell the stories and answer the questions around the pursuit and preparation of wild fish and game.
Eating Wild
Episode 56: Lake Ontario Salmon With Craig Baxter
Join us for a summer culinary celebration with the talented Chef Craig Baxter! Chef Baxter shares his wealth of knowledge on navigating fluctuating meat prices and dishes out insights from his global cooking adventures. Learn how to elevate your summer barbecues with creative dishes and techniques, leveraging accessible ingredients from places like Costco. Reflecting on listener feedback, we dive into the enthusiasm surrounding outdoor cooking and capture the remarkable energy from our audience and the team at Outdoor Journal Radio.
Embark on a journey through our personal culinary traditions, contrasting a predominantly vegetarian Scottish upbringing with the vibrant, fresh, and traditional Italian heritage of my co-host. We reminisce about our fathers' unique cooking styles and discuss how barbecue techniques have evolved with modern technology. Food and drink shape our social experiences, from the boisterous atmosphere of Scottish football matches to the food-centric gatherings at Toronto FC games, creating cherished family traditions.
Get ready for mouth-watering stories from our barbecue escapades, including a recently filmed YouTube episode featuring venison burgers and a salmon dish with risotto. We recount an adventurous fishing trip in Newcastle Harbor with my son Ewan, touching on the importance of introducing young anglers to the sport and ensuring the safety of consuming fish from Lake Ontario. Listen as we reveal the secrets behind maintaining a positive team dynamic in a professional kitchen, managing negative feedback, and the sheer joy of summer cooking. Don't miss this episode brimming with engaging stories, expert advice, and practical tips for your next barbecue!
Follow Eating Wild on Instagram! To reach out to the boys, drop us a line at eatingwild@odjradio.com
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Speaker 5:Hi everybody. I'm Angelo Viola and I'm Pete Bowman. Now you might know us as the hosts of Canada's favorite fishing show, but now we're hosting a podcast. That's right. Every Thursday, Ang and I will be right here in your ears bringing you a brand new episode of Outdoor Journal Radio. Hmm, Now, what are we going to talk about for two hours every week? Well, you know there's going to be a lot of fishing.
Speaker 4:I knew exactly where those fish were going to be and how to catch them, and they were easy to catch.
Speaker 5:Yeah, but it's not just a fishing show. We're going to be talking to people from all facets of the outdoors, from athletes All the other guys would go golfing.
Speaker 3:Me and Garth and Turk and all the Russians would go fishing To scientists. But now that we're reforesting and letting things breathe, it's the perfect transmission environment for life.
Speaker 4:To chefs If any game isn't cooked properly, marinated, you will taste it.
Speaker 5:And whoever else will pick up the phone Wherever you are. Outdoor Journal Radio seeks to answer the questions and tell the stories of all those who enjoy being outside. Find us on Spotify, apple Podcasts or wherever you get your podcasts and welcome back to another episode of the well podcast.
Speaker 4:I'm your host, antonio smash malecka. Today we are joined. We are joined with special guest in studio. Everyone's heard this guy before on the show. We said we're going to check back in with him periodically and today we got the opportunity for Chef Craig Baxter to come up into the studio and sit down and chat barbecue weather brother, what's happening?
Speaker 2:Hey, hey, good to be back, good to be back.
Speaker 4:Good to be back on the mic. Listen, man. We got a lot of feedback from the last episode that we did together. In fact, the boys at the ODJ at the Outdoor Journal Radio, Angelo Viola, in company with Pete Bowman, dean Taylor and the boys, they were up in the Northwest Territories. They were up in the Northwest Territories, they were filming the Fish in Canada show and producer Dean reached out to me and he said oh, while we were driving to their lodge they actually listened to our episode and they absolutely loved it, ange especially. He loved it because, being the foodie that he was, and he loves your accent, who doesn't love that stupid Scottish accent? I can't even remember what the episode was. It was food related, 100%.
Speaker 4:Oh, it was about the kangaroo, was it? But yeah, I think it was about the kangaroo. The funny thing about the kangaroo is that, you know, ever since that day we really didn't experiment more stuff like we wanted to. We talked about doing more while the game on set for our customers, but the price is being insane the way they are right now, with beef especially. We kind of had to taper down our menus and go more with the more traditional style of cooking, using the you know the basics with chicken and pork and throwing in a beef dish ever so often.
Speaker 4:But now it's the summer and this brings us to this episode here with Chef Craig, and we're going to pick his brain on some of the cool things that we can do, you know, in the summertime, on set or at your house in your backyard. And one thing I want to ask you, craig, is you know you've cooked all around the world. We've all talked about people that have listened to our episode before. I think I've had you on a few times. They know your journey working in the UK and on some crazy, crazy movies. But where does Craig Baxter cook at home? What is something the summertime hits? I know your wife loves going to Costco. They got great stuff there, oh she loves it.
Speaker 4:Yeah, she loves the Costco. Who doesn't? I mean, it's great stuff. What are you cooking for your family? You have two kids. Your wife and you always seem to eat pretty healthy. In fact, one time you were saying that you weren't even eating much meat.
Speaker 2:No, not really. Ever since I was little. I don't know whether it's because my mom used to cook meat to death, but I just didn't eat much meat and I'm a firm believer in eat like your blood type. You know that philosophy where depending on what your blood type is aligns into what kind of food you like to eat meat and potatoes, vegetarian, veganism, all that kind of stuff. So growing up I was always kind of vegetarian, I'd say to be honest. Whenever we had the Sunday roast, my mom used to make me cauliflower with cheese sauce on it that's crazy because, being Scottish, I I mean you think of you know.
Speaker 4:The first thing that comes to my mind obviously is haggis, which is, you know, always a thing. But you know the sausages, the pies. You guys are known world-renowned, like the Scottish butcher where I live this guy makes he's like the meat pies are like one of the most famous things that they sell and people line up for these bloody things. But to hear that you were eating, you know, vegetarian food at a young age, growing up in the UK, is mind-blowing, to be honest.
Speaker 2:Well, I mean, if you saw what I, what my mom, put on the table, you'd be a vegetarian too, to be perfectly honest. You know what.
Speaker 4:Italians are similar man.
Speaker 2:She won't listen to this.
Speaker 4:No, no, no, that's okay, ma If you're listening, we're okay.
Speaker 2:Here's the thing she loves you too.
Speaker 4:Yeah, yeah, momo, are you crazy?
Speaker 2:We got looped together at your 40th birthday. It was great she can handle her scotch.
Speaker 4:Yeah, my father, who cooked every Monday, barbecued every Monday, even in the wintertime. Vinny M was out there with his shorts on, no matter how cold it was, and we barbecued because that was his day off. He was a hairdresser. He barbecued every single Monday. Same thing, cooked to death, but we didn't know any other way. These days when you're barbecuing, people got the meter probes. You ever see those things.
Speaker 2:everyone's probing their meat and it's impossible to screw up a steak now no, yeah it basically as long as you have a good probe, it's, you know well, I mean, it's foolproof yeah, and now you get you go follow it on your cell phone.
Speaker 4:It's like okay, when, when it hits 135, your your phone's gonna ring, you just pull the steak off and it perfect.
Speaker 2:Or Janice will ask me if she's cooking chicken breast. She's like, is this done? And I put the probe in. It's like at 190.
Speaker 4:I'm like yep, it sure is. Yeah, it's crazy man. So I think growing up as a kid or us as kids, you know overcooked meat was probably what we were used to.
Speaker 2:And that's probably why you love that cauliflower and cheese sauce. But even for you growing up, because you're from an Italian family, I'm sometimes jealous because food's such a big and important part of your culture and your lives and family, right, right. So if you get a family get-together, the focus is food for the most part, right, it is. You know what I mean, whereas in Scotland it's booze.
Speaker 4:Yeah Right, yeah Well, I mean, there's nothing wrong with that either. Food maybe takes a back seat, right Well, you were saying, even at the football matches you can't bring booze into the stadium. I find that crazy.
Speaker 2:Well, I mean, yeah, because me and Janice were season ticket holders, you know, you remember, with TFC, yeah, and when I first went to the games here, I enjoyed them a lot, because I'm not saying the crowd's tamer, it's just a different atmosphere. Like in Scotland, you go to the game, you're hiding your scarf and your jacket until you get in the stadium, whereas here it's a lot more. I don't know.
Speaker 4:And you're hiding your scarf because of the visiting team. Is it because you guys were?
Speaker 2:fighting. Yeah, I mean when I started going to the games like late 80s or whatever, hooliganism was still rife, right, and the food in Toronto at BMO Field is incredible.
Speaker 1:It's incredible food Like you go and you got to pull a mortgage.
Speaker 4:But at the same time you're getting a buffalo footlong with blue cheese. That was our go-to. It was our go-to hot dog. And then you combine that with a 16 or a 20-ounce brewski, You're at 30 bones.
Speaker 2:You are, I mean back home, like when I went to the games. You got a pie and bovril, Remember?
Speaker 4:I told you, oh, yeah, yeah, that warm drink.
Speaker 2:It's like hot Marmite, if anyone out there is familiar with Marmite.
Speaker 4:So yeah, well, I mean, you know it's funny. You say culture, food brings you together. It really does. But I would say the people in Europe in general and this is actual studies, man, this isn't that I'm pulling this out of my ass the people live longer in Europe and the reason why is because the way they prepare the food and harvest the food it's different. You know, we're the North American way. Here You're eating cold cuts. It's pumped full of shit. It's pumped full of like you know who knows. They say cold cuts are probably the worst thing you could possibly eat over here.
Speaker 4:But back home in Italy, you know you can't have a meal without a slice of prosciutto, cold cuts. You know coppa and soperzata, all the cured sausages and meats, and whether they're doing you know homemade or you're buying it at the store, it's all the same and it's all processed the same. Obviously it's salted to death because that's how you're curing your meat, but it's also survival. That's how people prepared their food, for longevity as well. It's like let's make all the sausages, we're going to keep them in the cantina and they're going to stay there for months and months on end. So even canning canning was always big back home.
Speaker 2:Here's the one thing I do remember when I was little is that my mom would go she would go to the butcher for her meat, she would go to the fishmonger for her fish, because I was like just tagged along and she would go to the, the vegetable place for the vegetables and sometimes, when we live, because we live by the coast, there be a big fish market right. So basically the fish was so fresh, it just came off the boats. It was just a big warehouse almost with just fish everywhere on ice. And I remember that, and that's the difference, I think, between then and now is that everything is just pre-prepared, pumped full of shit is just pre-prepared, pumped full of shit, you know, full of. You don't even know what you're eating. Half the time Full of preservatives. Yeah, the preservatives.
Speaker 4:Yeah, I mean, we've had some great guests on Chef Doris. I remember when she came and she forages a lot. And you know one of our colleagues at the Outdoor Journal Radio podcast team, jerry Ouellette, who's introduced us to a couple of farmers that we've been buying some microgreens from that in his connection out in Durham region, and you know to get that sort of product that's grown, you know, from the farm and it's farm to table. There's no match. But here's the problem I find, craig, is that it's not cheap, man, it's not cheap and everyone's like, yeah, support the farmers, support the farmers. Well, I sort of have a problem with it if it's going to bankrupt a family of four and you're forced to go to Costco because the farmers are charging more 100% and I'll give you an example.
Speaker 2:So, me and Janice, because I turned 50 a couple of weeks ago.
Speaker 4:Yeah.
Speaker 2:Jesus, I don't look it though, yeah you look great.
Speaker 2:We went to a cottage for the weekend past Balsam Lake yeah, up that way, right, I can't remember what it was called now and we stopped and we were. You know, we had a barbecue there, the little cottage, it was really nice, and we were going to make dinner on a Saturday. We went to a little farmer's market and we brought some steak, we brought some big shrimp, some other stuff, and Jan's like let's go to the farmer's market and we'll find some nice vegetables and stuff. I'm like, okay, let's go. So we grab a coffee and we go and we look around and they had local asparagus. So this is when the asparagus was in full. You know, full flight, $6 a bunch.
Speaker 4:That's insane. That was just for one bunch. And was it even a pound or was it a half a pound? Because sometimes you get scammed. People don't realize this. When you see the price of asparagus, that's the per pound price. One bunch is supposed to weigh a pound, so that means that that was $6 a pound. But sometimes if you grab that bunch it weighs like half a pound. You're still paying $6. That means that that's $12 a pound. It's bullshit. So, yeah, I had the same thing.
Speaker 4:We went to the market not too long ago, canada day long weekend. We went to the farmer's market out in Port Perry and it was nice to see all the locals there, you know, putting out their stuff. But I'm telling you right now, it wasn't asparagus, it was actually mixed greens and it was like $12 for a bag of spring mix. And I'm just like you know, and how long? What's the shelf? What's the shelf life going to be on that too right, and it's like I want to support them. But if I don't eat that tonight, you know it sits in the fridge for a couple of days it's most likely going to turn to crap. Yeah, you know, sits in the fridge for a couple of days, it's most likely going to turn to crap.
Speaker 2:Yeah, Because remember even years back, for the longest time farmer's markets would be way cheaper than the grocery store.
Speaker 4:Remember St Jacobs when we went, we were on set filming Nikita, I think it was.
Speaker 2:Yeah.
Speaker 4:And we had to spend the night. It was our first overnight trip on a film set and we were too stupid to know how to pack our truck properly and we didn't realize that we didn't pack enough food for the following day. So we had a great transport guy. His name was Grant Great guy. He said well, you guys are in farmer's country. Man, you got the St Jacob's market not too far from here. Do you guys need a lift? I'll take you to the market and I think me and you went with him for the drive we did.
Speaker 4:And me and you went with him for the drive. We did and I remember seeing the mennonites and we bought saffron maple yes, we bought saffron for like five bucks the ontario saffron terrible it was. It was terrible, it was terrible, but it was so cheap and there was a reason for that, brother yeah, and then uh, and then basically, um, remember the maple syrup. The syrup was incredible, and then we bought some local salmon, we bought some local beef.
Speaker 2:We did yeah, and it was cheaper. The strawberries remember the guy, I think corn, we had Corn.
Speaker 4:The strawberries were a dollar a pint yeah, a dollar. And because it was Remember it was closing up and we were there right at the tail end. The guy's like pints of strawberries for a buck and we used them the next day on your Pavlova Right. But you're right, it used to be, I feel, like you'd get a deal and you were getting the quality.
Speaker 2:And I think too, it's unfortunate that things are just more expensive now, right, so for farmers it's more expensive for them to operate.
Speaker 4:Yeah, expenses are high.
Speaker 2:They got to charge, charge more. So they have no choice. You know you buy their strawberries. Or do you want to go and buy some driscoll strawberries from the us, for you know, two dollars cheaper?
Speaker 4:yeah, no frills well, I mean, we're, we're in the industry, we're, we're talking food here with chef craig baxter, and we did mention you know we got a great show, by the way we got some some. You know we got a great show, by the way, we got some stuff. I got a couple questions from some fans that I'm going to ask you to later in the show, but you know, bringing me back to the original question, before we dove into this, what are you cooking these summer days at home? Are you doing, you know, fish, a lot of fish. Are you doing steaks? Are you barbecuing a lot fish? Are you doing steaks? Are you barbecuing a lot?
Speaker 4:You know what are your kids eating these days and what can people expect, you know, when they do go to the grocery stores, when they are planning their barbecue season. Because I could tell you from personal experience, I don't even take meat from our shop. I go to the store myself and I'll buy fresh just to see what's going on out there. And I'll be honest, like I haven't bought a steak this whole summer yet, I haven't bought it once.
Speaker 2:So I mean because we're busy, janice does a lot of cooking. Well, I do a lot. We do a lot of barbecuing, to be honest, in the summer and she has. There's a local butcher along the road from us called Clark's Meat in Newcastle, yep, and all local meat from the surrounding area and we just go there. They have amazing meat, great quality. We buy steaks. Janice likes to buy pork, do pool pork in the crock pot or whatever, yep. And we just eat a lot of salads. We try and get the kids eating salads. We'll have a light side, like quinoa maybe, even like I'm lucky, the kids both eat quinoa, rice, things like that. But just keep it light. And yeah, we do barbecue. I barbecue a lot, right?
Speaker 4:It's barbecue season, man. Now let's talk burgers, because we love burgers Both of us, we love burgers. We got together here in the kitchen and there's going to be a YouTube video that comes out very, very shortly of Craig and I in the kitchen. You're going to find it on the Fishing Canada website and you're also going to be able to catch this on YouTube. And we put together a venison burger and I don't know if you remember this, but we did 60% venison, 40% pork. I think I made the burger. It was delicious. You did the salmon dish with the risotto, that's right.
Speaker 4:Which people are going to lose their mind when they see this. But the burgers, man, and we're all about the condiments. It's all about the condiments, man. You need a good burger first. You need to have a good quality chuck with a lot of fat. People are using Wagyu these days. I think that's a waste of money.
Speaker 2:I think the word Wagyu You're just paying for the name.
Speaker 4:Paying for the name. Get some nice quality chuck, throw some pork in there, cook it medium rare. You're having a party, but the condiments? We've been making jams. We've been making hot sauces.
Speaker 2:Relishes, relishesishes, chutneys.
Speaker 4:The perfect burger for me right now and I'm telling you, I got to go to a smash burger. I've been on the smash burger train and I love the fact that when guys are smashing their burgers they're doing it with the onions cut super thin, smashed into the burgers. Now I know a lot of people don't like that With pickles and they call it mac sauce or burger sauce and basically it's a mixture of ketchup, mustard, mayo and relish, a little bit of Liam Perrins in there and then a little bit of Tabasco and they whip that up and they eat that with pickles.
Speaker 2:Smash burger right now has to be the best burger I've ever had. The smash smash burger right now has to be the best burger I've ever had. The smash burgers are amazing and they're very, they're very. It's very trendy now it is smash burgers.
Speaker 4:Yeah, and it's not that much meat, because it ends up turning like a pancake. That's why you get the double. You can get a double or a triple, whatever triple is very nice everyone love it, the smash everyone. I love the smash, but uh, yeah, no, I'm. I'm into the singles. I'll do a single mac sauce or burger sauce, whatever you want to call it. Pickles, cheese, onions, that's it. Oh, it's got to be on a potato bun and they brush mayo on the bun before they sear it on the flat grill.
Speaker 4:It's so tasty. Oh God, it's good man.
Speaker 2:It's a heart attack.
Speaker 2:It's a heart attack and remember I can't remember if I mentioned when I went to Texas, oh, the Diablo burger. So I nearly, oh my God. So we went. I love burgers. I'm the same as Antonio, I love burgers. So we went to this great burger spot and the thing about the States is they will ask you how you'd like your burger done. So in Canada it has to be fully cooked. Yeah, I guess that's just the way the regulations are.
Speaker 2:Here In the States and I'm sure a lot of you have been to the States they ask how you meet rare, medium rare. I was like, wow, this is incredible. So I got it like medium, I think. Was it just a little pink in the middle? And my son likes a little bit of spice. So I thought, okay, ewan, why do we get that? I looked at the list why do you get the Diablo burger? He's like oh yeah, that sounds great. That sounds great. He's like he's 11. And we got the burger. I bit into his raw. I think it was habaneros. They use a lot of in Texas and it was so hot and so spicy. Even I was sweating and I look at him and he's dying. He's dying. Diablo means the devil doesn't it?
Speaker 2:He's dying. I'm like, ewan, you don't have to finish, I'm finishing it, dad, I'm finishing it. And I actually got worried about him. Yeah, I got worried about him. We went to a fish aquarium afterwards and I said where's Ewan gone? Where the hell is he? Because I was worried about the kid man. He didn't look good, yeah, and he had stomach ache and I was like, oh my God, jan's going to kill me. And I look over and there's a big fan that cools down I can't remember some of the aquariums or whatever and he's right there with his face right in the fan trying to cool himself Texas for a burger.
Speaker 4:Next thing, you know, he's melting. Oh my God. Well, you know what? Kudos to him for actually liking spice at 11 years old. I mean, I don't think I had my first little bit of spice until I was like 16. And even then I still can't handle it much. Raw habanero, that's hot man. Oh yeah, that's hot. That was a hot one, but the burger itself were they amazing, as what they, as what they advertise amazing man, texas.
Speaker 2:The food everywhere I ate in Texas was unbelievable, unbelievable. And then, most recently, I was away at a wedding in Portland, oregon, right, and the food there was incredible. A lot of seafood right by the coast, obviously. Right, we went to a town where they filmed the Goonies and we went to the beach there.
Speaker 4:That must have been cool.
Speaker 2:It was Cannon Beach, I think it's called Beautiful, beautiful beach. Went to an amazing seafood place there had the best fish burger Wow, best fish burger.
Speaker 4:Now Portland, would you say that? Are they like what's more or less their style? Are they sort of the Mexicana kind of style? Because I know in LA Mark David Alpert. We worked for him a lot and we always asked him about the catering in LA. We always were wondering what the catering was like at the NBC studio. Remember he said to us everything tastes the same, it's very Mexican flair oriented and everything kind of tastes the same. They use a lot of cilantro, they use a lot of garlic, which people I love, I mean, who can get sick of that kind of style? But was it the same in Portland, or was it more or less Southern-style cooking?
Speaker 2:No, no, Portland was very seafood-orientated because it's by the coast Right. Everything we ate was fresh. So the burger I had, the fish burger you could taste the fish was just really fresh. There was a lot of good Asian restaurants there, but Mexicans, no, not so much. Didn't see many Mexican places.
Speaker 4:That's what I'll say about Toronto is we're so multicultural that you can find anything in this country, anything in the city Toronto. Like, if you want to go for a really really good slice of pizza, we have it. You want to go for really good Thai food, we have it. You want Southern food, we have it. Now, I'm not talking about the chains, I'm not talking about going to Popeye's and eating a or Chick-fil-A.
Speaker 4:Or Chick-fil-A or Chipotle and all these other places. I'm talking about mom and pop shops, mom pa shops. We have them, they're out there and you can find them. But I couldn't even tell you what the style of people say oh, when you go to Toronto, what are they known for? Well, I think we're known for almost everything. You want barbecue, we got it. You want smoked food we got it. But I know what you mean. When you go to the States, their regulations are different. You can go there and get pork tenderloin. It'll be perfectly cooked medium rare, and then we'll do pork tenderloin on set, cooked medium rare, and then somebody will tell us that we're nuts.
Speaker 2:Or you cook a nice bit of beef or something and people ask for well done.
Speaker 4:Yeah, I get it, man Again. Growing up, everything I ate was well done. It's what people are used to and what they're accustomed to. I'm never going to judge people on how they like their meat, but people that aren't eating stuff cooked at 135 to 145, they're just missing out. In my opinion, it can't be cooked any better. So you know, barbecue season's upon us now.
Speaker 4:Moving on, you got to do something really, really cool with your son this past weekend. It's actually just happened a couple days ago and you were talking about this a while. You're one of your financial advisors. He's a good buddy of yours. He said he was going to take you out onto Lake Ontario on a salmon charter and you're asking me about it. You're like you know me smash them on the water all the time and you're like you know what should I expect in this? And then I said should I expect in this? And that I said it's a different style of fishing. I don't know if you're going to enjoy it, but if you hook up into a fish, you're definitely going to enjoy it, because hooking into a king or one of those shindogs, the Chinook salmons, it's quite the fight and it's quite the strike as well. But let's talk about that First of all. You booked a charter out of Newcastle, correct Ontario?
Speaker 2:Yes, so I was excited about this. My son loves fishing and I didn't have these opportunities so much growing up, so I want to give them to him and I want him to find a passion and something he's really passionate or interested in doing and he loves fishing. And the only times he's really passionate or interested in doing and he loves fishing, and the only times he's really been fishing is with Antonio. So when he found out it wasn't Antonio, he was a little skeptical. Don't blame him, listen, this is still going to be good. And I didn't really know what to expect either, because I'd been fishing and we always fish for bass, perch, things like that.
Speaker 2:So salmon and trout I was unfamiliar with, um, so, yeah, we went sunday there. Uh, the guys I can't forget the, the guy's uh charting name, we'll get his name, we'll get his name. Yeah, we'll give him a plug. But uh, he'd been fishing 44 years. Whatever uh went, there was me, ewan and my friend Justin. I first of all was surprised at how many boats were in Newcastle Harbor, right, and I didn't realize there were so many fishing charters that left from there.
Speaker 4:Yeah, and you were saying you saw a lot of people from like Quebec, montreal, right.
Speaker 2:Yeah, there was yeah.
Speaker 4:Because you were saying that everything was written in French on their boats a lot of surprising. Yeah, my uh guy who was running our charter didn't care for them so much yeah, yeah, they seem to have a problem with with people out that way out east. I don't know why. I don't know it's it's the same over here. It's kind of weird.
Speaker 2:I mean for me. I'm like I don't know, I don't know any, but it was like it was an experience, put it that way. So we go on there and the first thing he says is you know what? You're going to experience a lot of pain today. I'm not going to lie to you. I'm like okay, great, well, here's your money. Thanks for that. We went out. We started at six o'clock and it went from six o'clock till two, so it was kind of long. The only thing when I was saying to you about it was I felt was maybe for you in. Uh, for the most part it was maybe a little too long for him eight hours eight hours.
Speaker 4:Yeah, and it was hot outside too right, it was 28 degrees and sun.
Speaker 2:So, yeah, you know, we had the sun, the sun um screen on, we had the hats on. But um, it's, it's. It's a different experience. So he was, he was going out, we were three miles out and he was trolling. He had like eight lines on the goal.
Speaker 4:Right.
Speaker 2:And when you hook into one, it is a fight. I had no idea just how much these fish fought. Yeah, I was like oh my God. I was like I don't even think I'm going to be able to reel this in. It could be so embarrassing. I had no idea. My arm just felt like it was about to fall off. It's like, yeah, yeah, you got to fight her. I'm like, oh my God, you know what the worst thing is too. So Ewan, this is very impressive. He's 11. He reeled one in. It was a 21-pound salmon. That's a big fish.
Speaker 4:That was a big fish. That's a huge fish.
Speaker 2:And he did it by himself. Even the guy was amazed, like I didn't think you had it in you, ewan? And he wasn't feeling well, poor Ewan. I dragged him out of bed. He hadn't been feeling well. I said you'll be fine, son, don't worry about it. The weather and all throughout the charter. He just thought he was seasick. But he wasn't. He wasn't. He's like oh you and you'll find your sea legs. I'm like none of the sea legs, man, he's not feeling well, but anyway, when he hooked into the thing he came to life and I showed you the photograph.
Speaker 4:Yeah, what a fish. We got to share that picture on our Instagram because I'll tell you to see the smile on that kid's face, holding that chin down from year to year. He was just he's super.
Speaker 2:That in itself made the day worthwhile. And then and then, when I hooked into the second one or you know fish on, you know you're running, get the line whatever I thought it took me, I think, 25 minutes to get it in, holy smoke, 25 minutes. And I thought this must be a massive fish and it was smaller than his one. And the worst thing was, the absolute worst thing is when you spent 10 minutes, you know reeling it in reeling it in and you hear the thing go by and the guy's laughing.
Speaker 2:Well, you're just back to the beginning. I'm like oh my God man and my hand? I got blisters on my hands. My arms are about of fall off. My freaking knees are still like oh my good God.
Speaker 4:Well, you know what? That's the whole fun, exciting, adrenaline rush in fishing, no matter if it's a 21-pound salmon or a two-inch perch.
Speaker 2:Yeah, I think it was a 17-pound one that I got in, and when you actually see it in the distance and it eventually comes and starts splashing around, oh, your mind's going crazy it is, but they fight, they do, oh my God, they fight.
Speaker 4:And imagine getting those in the rivers like on a center pin reel. That's what I, like I never really did much of of. You know, fishing for trolling in Lake Ontario, but I did get the. I fishing for trolling in Lake Ontario but I did get the. I do fish in the rivers in the fall and you know you're getting those 20, 30 pound fish coming through full of eggs. And you're fighting the current as well, because these fish, when they, when you set the hook on them, and the next thing you know they go downstream and they catch the rapids. You're just you're fighting for your life and I can only imagine what it's like bringing those fish up from what 60 to 80 feet of water sometimes 100, right, I think it was 65, where the one I had was so you take your son out, you guys.
Speaker 2:You said you got a trout as well, which is pretty cool. Oh, and the rainbow trout. We got four salmon and we got one rainbow trout, but the rainbow trout are huge, massive. So if you think about Scotland or the UK, where we we at the head how we use lots of rainbow trout and they were nothing like the trout you get here, Nothing. Oh, the trout here were huge. They're like, they're like mini salmons.
Speaker 4:But and and you know what the thing about the trout is here and again we early spring and then late fall. You can actually get trout in the rivers all the way November, december, depending on the weather but, man, do they fight? They fight like nothing beats a rainbow trout. I'm sorry, I know Hookset and Top Dog and even Showtime they're going to have a problem with me saying this because they always chirp me for being the river fisherman that I was. But the feeling of catching a rainbow trout on a fly rod or a center pin rod in the river, watching them clear it could be a four to six pound rainbow and the way they fight, I'm telling you, man, there's no feeling. So I could only imagine those monsters in Lake Ontario again bringing them up from 65 feet of water. What it's like bringing those up. And yeah, of course you're going to get tired, man, look at us. Like you said, your 11-year-old son brought that fish in 21-pounder. Well, his adrenaline must have been just skyrocketing because he's never reeled in anything that big in his life.
Speaker 2:No, it was for me. The whole experience just for him to do that was worthwhile and I think next year we're going to do walleye to do.
Speaker 4:That was worthwhile and I think next year we're going to do walleye, walleye bay, quinny. Yes, yeah, I, I got to experience that for the first time this spring with uh, with showtime, johnson and top dog prayer. We went out with simon barth, which was probably one of the highlights of my year so far in fishing, because we went trolling out on the detroit river. I actually think it was eerie, um, because the detroit was blown up. But, uh, that was an experience that I'll never forget.
Speaker 4:And the reward we got to talk about the reward. Now. You don't have to say how much that trip costed you, but I know how much it is these days 500 dollars for me and you and 500 bucks right there and it's a half a day. But listen, the reward you know you're the one was the guy got you on fish and you said something to me that was insane that this guy gives you half price if you don't catch a fish. Right, there is a bold statement for a guy to say. You know what I mean, yeah, so that gives you confidence right there. Two, the reward is you got to keep a couple fish and you know what the price of fish is right now. It's insane.
Speaker 4:But here's the thing Lake Ontario, lake Ontario salmon, let's say. You brought that fish in today. I saw you. He filleted it for you. You took it back to the shop today. You took the pin bones out, you cut your steaks and you vac sealed. To me the meat looked absolutely beautiful. But you said something to me while you were cleaning it that was a little off, because me and you clean fish almost every week. We work me while you were cleaning it. That was a little off, because me and you clean fish almost or we work with fish every single day purchased. You said something to me that was interesting. You said it smelt different. It was it with this fresh fish from lake ontario.
Speaker 2:That looked absolutely amazing yeah, I had a real and, yeah, a very just kind of salmon-y, very strong smell about it, and then I don't mean in a bad way, just and the pin bones we've deboned like lots of salmons. They're pretty sturdy, which was different, right, but we're going to cook it tonight for dinner.
Speaker 4:That's amazing. We're going to document this because the next time we have you on we're going to talk about that salmon that you caught on Lake Ontario and you're going to tell people, because one thing about Craig, he'll tell you. He'll tell you if he thinks it's shit, he'll tell you. If he thinks it's amazing, he'll tell you, like there's no beating around the bush here with the Baxter and I got my.
Speaker 2:I'm pretty excited because I got my fishing license.
Speaker 4:Three years. Three years, that's good, you need that. So I feel I feel like I'm getting all professional now. It's funny because I took craig out, uh, I took his son out and uh I I believe it might have been family day, so I remember the provincial government, it was a free fishing day for uh, for everybody, so it was licensed free fishing. And I remember taking your son and I saw the, the m&r boat on the lake and you weren't fishing, you actually weren't even fishing. And I said to Craig I said, look, that's the M&R boat. And he's like really. I said, yeah, I spot these guys from miles away. And what happened? Five minutes later that guy came flying at us.
Speaker 2:Oh yeah, he did yeah.
Speaker 4:You were right, I was right. He came flying over and I was like, how's it going, boys? And he's like just checking to seeing out a season bass because it was early in the spring. I said, yeah, no problem, check the live. Well, I got pulled over already with martin's two mean hook set got pulled over. You know, getting pulled over with dan is never nothing to worry about because that guy's got two of everything on the boat. But check the life jackets, check the live. Well, check the flashlight. We were all good. He was very, very, uh pleased to see that we took the boy fishing. He's like I like seeing the, you know, the young guys holding the rod and, um, you know, it was great, it was great. But you know, getting the boy out there early, I think at a young age getting him into fishing is really important and you know, again, going back to the best part of it was reeling it in the fight and then harvesting, and for me, harvesting those walters were awesome.
Speaker 4:You got an 11 inch perch right yeah, you got one of the biggest perch I've seen at a school gog. No, it was 12. What was it? It was 12. Yeah, it was. It was almost a foot and it weighed almost a pound. It was huge, huge perch for, for, for, like we've seen uh some. There was some musky we seen, we saw musky in the flats. They were, it was.
Speaker 2:It was nuts and I was like let's go get him.
Speaker 4:You're like no, we can't I was like are you crazy, man? You put me in jail, are you nuts? Can't do that? Um, but yeah, no, like, like, having the knowledge with somebody on a boat is important. You know you going out there and not knowing what you're doing, and and we always we had multiple guides on this show we can't stress how important it is if you're going out fishing for the first time, especially in uncharted waters, whether you're on Lake Ontario or a smaller lake like Scugog, go with somebody that knows what they're doing, because it's going to enhance your knowledge and it's going to probably enhance your trip overall, because you're going to be productive and you're just going to learn. It's all. Learning is learning, not catching is learning, and I say that every fish not landed is an opportunity to learn from the mistake and to land the next time, and that's what do you know what he did?
Speaker 2:this is funny. Do you know what the guy, what his thing was? So when we, when we got the first, uh, you know what ewan's favorite bit was? When he clobbered the fish in the head? Oh my God, he's like, hey, he's like dad. Can I do that?
Speaker 4:I'm like no, just let the guy do what he's putting out of his misery.
Speaker 2:The fish is there and we're oh, let's take photos, take photos. It's like there's plenty of time for photos. You know, when your rod's not in the water you're not catching fish catching fish.
Speaker 4:So you always make sure you put the you know the line back in before you take the photos. That's amazing.
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Speaker 2:A question that I get a lot and you could maybe answer yeah, is fish in Lake Ontario safe to eat? You know how many people ask me that. Janice asked me that.
Speaker 4:Well, we've had fan questions like that, like crazy, and yes, they are. In fact we had Jay Negleon, who you know as well, jay Deutch, who is an insane Lake Ontario fisherman Like this guy's out every single night and basically he told me at the Sportsman Show we had him on the show, he's also with Team Garmin Pro Staff and he helped Daniel and I with our boat when we were getting all of our electronics set up Did a great job. And when we had Jay on, one of the topics we did was freshwater fish eating out of Lake Ontario and he told me that it is actually incredible and that people are misconsumed. And here's a crazy thing, craig, it has a real misconception.
Speaker 4:It does? Is it because of the?
Speaker 2:nuclear plant man? No, that's leaking stuff into the.
Speaker 4:Mercury levels, blah, blah, blah. Here's the thing. There are a lot more zebra mussels. Again, I'm not a scientist, so people listening, don't take my word for shit. I'm just telling you from my own experience and from what I hear. Okay, I'm not Gord Peiser, I'm not the doc, but I will tell you this. The zebra mussels are up in Lake Ontario and I've been talking to people about this and that helps filter out the water, cleaning the water. A lot of those big plants out by the Port Credit area have been cleaned out, knocked out now for years. Is the water getting cleaner? I don't know. I heard back when I was a kid never even to swim in Lake Ontario.
Speaker 4:But you're catching these fish in the blue zone. We'll call it the blue zone. 100 feet of water, okay, Cold temperatures. I know people that have riggers. When they set their down riggers down, you get two different water temperatures. You get the surface temperature, which could be in the 70s, and then you can be at 100 feet of water and be in like 50s and 60s. Again, don't take my word for it, I don't troll much, but that's a big temperature decrease and colder water produces better tasting fish. You know, they always say you know, fish that are in the flats and fish that are sitting in warmer water are always going to taste fishier. These are all the wives' tales that we hear Now also, one thing I will say is you know what are fish eating? What are they eating in Lake Ontario? Well, I could tell you exactly what they're eating. They're feeding on herring. They're eating live fish. They're eating very healthy.
Speaker 2:You're absolutely right, because I asked the guy. I said how come the rainbow trout here are so big?
Speaker 4:And he said it's a food chain. It's a food chain man. They're eating well. So, yeah, absolutely, the food is good, the fish is good in Lake Ontario and I can't wait for you to eat that, because I'm going to tell you it might be some of the best salmon that you've ever had, according to Dooch and you know, you know what I'll eat it, and then I'll get some blood work done in a month or so crazy thing was is we had a guest on at the show as well who, um, had a problem with high mercury levels.
Speaker 4:In fact he was hospitalized, and that was because he ate too much walleye up north and the the water was so highly contaminated from the trees trees that were falling into the lake. Again, I'm not a scientist. I don't remember I'd have to look back at the episode and and really catch what he was saying, because I was so in, like I was so blown away by you. Know, in order to actually feel sick or to for it to cause any damage, craig, I believe you have to consume a lot of fish.
Speaker 2:It's like everything yeah. You freeze everything in moderation.
Speaker 4:Exactly Like I think you have to consume a shitload of fish to you know that is containing high mercury levels for it to affect you, but for you to consume your fish that you went out with your son, caught at Fresh Lake Ontario, looked great. The pin bones were thick, which is unusual from what we see all the time from the fish that we purchased. But I'm excited for you to try this and I can't wait for you to tell people um what the experience was like and get your wife's honest opinion. She's always she's always one of our critics with our food.
Speaker 2:She loves salmon. I'm going to barbecue it tonight and, uh, maybe smoke some of it. It's going to be. I mean, I got it so much salmon, I cut up two.
Speaker 4:So that's awesome, we got enough salmon for the summer.
Speaker 4:Well, listen, man, I'm excited for you to get that going. We're going to wrap up very shortly. Just a few more things I want to touch on before I get you off. An important thing that's going on right now in our industry we are popping, we're at the max here at Gourmet Craft and Catering and you know I want to talk to you about the negative side of our industry, and this is going to relate to a lot of questions that we are getting as well on our Instagram. Also, if you want to email us at theeatingwellpodcast at gmailcom, if you want to email us at theeatingwellpodcast at gmailcom Negativity in the kitchen opposed to negativity on the floor, and I'm going to tell you.
Speaker 4:I want to ask you about both. So when I say negativity in the kitchen, I had a guy reach out to us and say Smash, I'm working in a kitchen, it's my dream job, but everyone that I'm working in a kitchen it's my dream job, but everyone that I'm working with is miserable. Does that affect the way the food comes out of the kitchen and does it affect the way you would cook on your everyday working schedule? Let's talk about that first, craig.
Speaker 2:So I never used to believe this phrase. I always used to think it was pile of shit. But when people used to say I can feel the love in the food when they eat it, I used to say whatever. But it's absolutely true, and we are very fortunate enough to have a group of people here that have great chemistry with each other, gel well together and actually like each other. Yeah, I agree, the first time in 14 years that has happened I mean, it's the first time in 14 years you invited them all to your place, yeah, so for you to do that that goes to show.
Speaker 4:We haven't had Christmas parties or gatherings or anything, because there was always somebody who had a problem with somebody at the shop, and this is normal, it's not unnormal.
Speaker 2:Oh, this is normal. This is normal in kitchens. This is what happens. When you have one person who's like a bad apple, say, it can be like a cancer. It can spread negativity throughout the kitchen. So you don't want that. It can spread negativity throughout the kitchen. So you don't want that. And we're working in close proximity with each other every day for long periods of the day. We see each other more than we see our families for the most part. So in order for that to happen, you have to have good chemistry and a lot of it's a lot of things. Chemistry is the main thing, and it's one thing that a lot of people don't understand. Chemistry is the main thing, and it's one thing that a lot of people don't understand. For now we will look at a person's personality and their work ethic over their cooking experience. Exactly Right, it's just how we've learned throughout the years. Chefs older chefs that come in. They're set in their ways.
Speaker 4:For the most part they're miserable, Usually alcoholics or they come with a little bit of baggage.
Speaker 2:They come with baggage. They're set in their ways. Why do you know, I do it like this, whereas now we're like the man United. We're like Sir Alex Ferguson when he set up his man United Youth Training Academy. Yeah, we are the academy. That's how we see our place now. We're getting in young talent, for the most part, no cooking experience. We're teaching them everything that they need to know. They have good work ethic, good personalities, they blend well with everyone else.
Speaker 4:And now we're probably in 14 years the best we've been and it's funny you said with the experience, the lack of experience, and we're not putting ourselves on a pedestal here. All we're doing is teaching them. What we learned didn't work. We made the mistakes, right, we made the mistakes.
Speaker 4:So now we're teaching them the right way from the beginning and it's like we've made these mistakes and again you go back to chefs that come in and say no, no, no, I do it this way. Well, guess what? That way doesn't work, because I know it doesn't work, because it's failed right in front of my face. So it's almost like the new talent or the new people that are coming in through our academy now really invest themselves into us and it's almost like you're Alex Ferguson. You're passing the knowledge down. Sometimes you're tough on people. You have to be tough on people in the kitchen, but, to answer the question that came in, getting rid of any kind of negativity and any kind of drama is just going to make it a safer, healthy working environment at any job and the food will be better.
Speaker 2:Food will be better, it's just, it's proven.
Speaker 4:And that was a great question and there is another part to this question, the other part of the question. I'm going to give you my answer as well, but I want to hear your answer. The other part of the question is if you do have negativity coming back from the dining room and in our case it's not the dining room, it's the lunchroom and it's you know, 5% of your dining room is coming back with something negative about the food, how do you respond to that and how do you teach your team to cope with it?
Speaker 2:Yeah, that's a difficult one because we care so much about what we do. Any negative comment you just take so personally and you try your best not to, because you're never going to, you are never going to please everybody. It's just impossible. It's human nature. There's going to be that three to 5% of people that won't be happy. You have professional complainers out there or people who maybe they don't care about food so much or I don't know what it is, or maybe our style doesn't suit them. They like meat and potatoes. We try and venture out and do a lot of different cuisines because we're feeding the same people for such a long time. But we always say our job is a thankless job really and all you got to do really is you have to take these complaints seriously. You hear what they say, even though in your head you might think it's a pile of shit, but you have to address them and please them. We have to try and please everybody.
Speaker 4:We have to To answer that question. It's a great question. Thanks for emailing that one in, jennifer. Her name was Jennifer. She didn't say her last name. She didn't say where she was from, she said Jennifer. The only thing I could say about that is don't take it personally, take it professionally. That comes from Gordon Ramsey's mouth. I've showed you that clip. I had to learn that because my weekends have been ruined, absolutely ruined. Oh, absolutely ruined. In fact it was ruined last week all because of one guy who had a problem that we didn't have tofu. And we can get into that, but it's a long story.
Speaker 2:But basically, Tell them about the phone call just before we did this podcast.
Speaker 4:Oh, Jesus, like. I got a phone call about 15 minutes ago and Hooks at Mart's, he's in on this too because he's part of the and you got the crew rep calling us from. You know, I'm not even going to say the show that we're working on, because it's a pretty big show and he's like you know, antonio, I've known you a long time and you know you guys are starting to slip and blah, like what, like, what are you talking about? Yeah, you know, the craft truck, which is what Dan's running right now, had rotten vegetables on it and blah, blah, blah, blah and just going crazy. And you know I'm taking it, I'm taking it all in and I'm trying to figure out. Like, okay, what did Craig say to me after I hung up the phone and I was rattled? Is this just him complaining?
Speaker 2:complaining, or is he complaining on behalf of 20, 30, 40 people? I don't know. So you're immediate, immediately you panic, we're like, oh my god, we're, we're gonna lose the show. But is that? And then, remember, he said to you but don't tell anyone, to just keep this between me and you. And so I'm like are you talking for yourself or are you talking for you know, five, yeah, like you said, five, ten people, but it just throws you for a loop.
Speaker 4:It throws you for a loop and you can't. And again I'm going to reiterate a quote from Gordon Ramsay you can't, please everybody, fuck it. It doesn't exist. Those are from Gordon Ramsay's mouth and it doesn't exist. You put a hundred people in a room, craig me, and you put together a menu. You put together one menu, I put together one menu. I can guarantee you there will be one or two people in that room, which is pretty good. We have a pretty good success rate because we are we're in the nineties. I could tell you that right now, and usually the vegans were at a hundred percent, unless you forget something, which is an honest mistake and that's why we get verbally abused.
Speaker 4:You know it just doesn't exist. It doesn't Like you ever go out to a restaurant with that one person who just naturally complains and sends something back to the kitchen. I know a few of those people and it drives me crazy because I'm the other. I'm that person who's on the other end and it drives me crazy because I'm the other. I'm that person who's on the other end and okay, fine, you know your steak might not be a hundred percent cooked at medium-rare, but it's got a touch of pink to it and you know I'm gonna eat it, I'm not gonna complain about it. But there are those people that are gonna throw that back a million times over because it's got to be absolutely perfect, because it's their hard-earning dollar and they want it to be absolutely perfect. Because it's their hard earning dollar and they want it to be perfect. Well, guess what people? It doesn't exist. If you go to the keg or you go to a five-star restaurant every single day of the week, there's going to one day of that week. That steak isn't going to be perfect. I can tell you that 100%. It's human nature. It exists.
Speaker 4:Us, on the other end, we got to take it professionally, not personally. We got to learn that ourselves. Craig, we really do and we're teaching it. We're preaching it as well. And Jennifer, great question.
Speaker 4:And if you follow my advice, craig's advice, these are people that cook for thousands of people and I say thousands upon thousands of people per month, and we go from being on movie sets to backyard barbecues, to weddings, to cultural events, to religious events. You name it. We've cooked for it. Please drop me a question on Instagram Showtime Johnson's on the other end, we will answer your question. To the best of our knowledge, we're not professionals here. I'm not saying that everything I'm saying on this podcast is the way it should be. Absolutely not, craig. You know how many times does a chef walk up to me and you and they ask us to taste the exact same thing and you and I have a different opinion? Yeah, almost every day. You'll say it needs salt. I'll say it needs to be cooked longer. You'll say you know, why don't you add this? I'll say why don't you add that? So the point I'm trying to make is everyone in the kitchen is going to be different.
Speaker 2:It's all personal preference too.
Speaker 4:Personal preference, and I'm going to say this too. I mean.
Speaker 2:For the most part, though, we know when something tastes good and when it tastes bad.
Speaker 4:Trial and error, trial and error and have fun. Man, the kitchen you're an artist. You know what I mean. A cutting board is a blank canvas. Use it, paint your picture, send us the picture. I want to talk about it. Craig, I got to say thanks for joining us today. People are always emailing us in asking when you're going to join us again. They love hearing you and what you're doing. The next time we have you on, we're going to talk about your salmon, yes, and I can't wait to hear how that's going to turn out, because you're going to tell the truth and that's what we love about it. You're going to tell us if it was good, if it was bad, what your wife thought, what your kids thought, and we're going to re-alliterate it on the podcast and can't wait. And thanks for stopping by.
Speaker 4:Yeah, no problem, I'll try and get in a bit more fishing too so I can feel like I know what I'm talking about Exactly Well, thanks a lot for joining. I'm going to do, uh, some quick housekeeping here, folks, uh, as craig leaves the studio. Uh, one thing I gotta mention, if you haven't heard, we have a amazing giveaway this month, just in time for the summer. We are giving away an amazing traeger smoker. Uh, you need to listen to this episode somewhere in this episode, we gave away a bonus code. You're going to use that bonus code on the Fish and Canada website. That's going to give you a hundred more entries. Okay, you got to go on the Fish and Canada website. You got a punch in contest. Go under eating wild. You're going to see the Traeger. We're going to run this contest all month long during the summer and I hope somebody wins this beauty. I would love to have this contest all month long during the summer and I hope somebody wins this beauty. I would love to have this in my backyard. Um, I can't even tell you what it retails at it's. Uh, it's it's. I could tell you one thing it's one of a kind, it's beautiful. And listen to our episodes coming up. It's very important. We will have a bonus code hidden in each episode for the next month. Sign up, use that bonus code. It's going to give you 100 free entries and I hope you win the Traeger on the Eating Wild podcast Also, guys, one more thing before I let you go, which is really important for us drop us a comment on Apple Spotify, wherever you get your podcast, on Apple Spotify, wherever you get your podcast.
Speaker 4:That, guys, is how we get and collect data for our show, and it's so important to us. Whether it's good, it could be negative, we don't care. We want to know what you think of the podcast. Leave us a comment. It just helps us. You know, grow with Hooks at Martin's Top Dog Prayer Showtime. John, the guys couldn't be here this week, but we're out there. We're creating content for you, guys, every day. We're building stories and memories and we can't wait to share them with you every single week. Drop us on a line through Instagram or at theeatingwildpodcast at gmailcom. This is Antonio Smash Maleca. We're checking out for another week here on the Eating Wild podcast Tune in next week, when we have a special guest and the Foreskins will be live at studio. Ciao, march, the boats on the big old blue.
Speaker 2:Today. We've got the stars lined up. They're coming out ready to play. It won't be long they'll be pulling our fish.
Speaker 5:And we'll be serving them their favorite dish. All the feeling screaming reels on fishing fire.