Gulf of St. Lawrence

In Gaspésie, we can fish for capelin when they are “rolling” onto the beach, usually around late May and early June. People typically catch them at night while they are spawning. Traditionally, people here dry the fish as a way to preserve it and enjoy it for a longer period of time. Some people also smoke the fish or fry it in a simple batter, coating it in flour mixed with spices of their choice. Fishing for capelin is an important tradition in many coastal communities of Gaspésie, including Acadian communities. I feel very lucky and grateful to have experienced this tradition. I’ve seen many people along the shore at night, searching for the sparkling fish in the water. There were all kinds of people there. I decided to try preparing the fish in the traditional way: washed, brined, rinsed, and dried for a few days. Hopefully, the result will be tasty and successful. I hope I’ll be able to share some of the dried capelin with the people I love, because I certainly can’t eat that many fish on my own.

about 12 inches brook trout I caught a week ago 😊

2 bar rayé à 20 minutes d'intervalle.

Beginners luck, 2-foot striped bass