You Catch It, We Cook It

salmonOn a charter fishing trip in Costa Rica, we hauled in an enormous silver fish.

“Can that be eaten like sushi?” I asked in my mediocre Spanish.

The crew chuckled. Not knowing how to convince them, I just asked again.

When the captain realized I was serious he leapt up, dug in a compartment, and brought out both wasabi paste and soy sauce. It was the freshest fish I’ve ever eaten.

Your charter captain here on Lake Superior may not be quite as accommodating, but fortunately Chef Uriah is. At Ledge Rock Grille, our policy is if you catch it, we’ll cook it.

“Any fish we can prepare for you that you’ve caught,” front desk manager Rena Ross says. “We just need to know ahead of time so my cooks are aware that it’s coming in.”

Whether you catch a trout, walleye, whitefish, or salmon, just get those fillets in a Ziploc bag and call the resort. They will ask how you’d like it prepared and get it ready for you.

There are a few caveats. This offer is only for overnight guests on a charter fishing trip, because we’re already living on the edge cooking fish we didn’t get from a licensed purveyor.

“If you just showed up off the street with a walleye I probably would not do that for you,” chef Uriah says.

But the price is right: $11 a person. Usually it’s a group of four to six people and we will do a few different preparations like baked, fried, and amandine along with side dishes.

If you’re feeling hungry but didn’t catch any fish yourself, don’t worry. We always have a few of our own on hand. Here are some of our regular fish dishes.

Canadian Walleye, Citrus Panko, Beurre Blanc, Wild Rice, Market Vegetable

Salmon, Cedar Plank, Maple Glaze, Garlic Mash, Market Vegetables

Fresh Superior Lake Trout, Shallots, Bourbon, Honey, Cream, Toasted Almonds, Honey-roasted Sweet Potatoes, Market Vegetables

Rainbow Trout, Lump Crab Stuffing, Cajun Blackened, Sweet Potatoes, Citrus Beurre Blanc, Market Vegetables

Salmon, Cajun Sear, Red Pepper Bearnaise, Wild Rice, Market Vegetable