Scaled Down: Cuisine on the Fly
Fly Fishing Adventure Travel Cuisine on the Fly
Fly Fishing Adventure Travel Cuisine on the Fly. At the moment, the COVID-19 pandemic has a choke hold on life as we know it. Some of us are working essential jobs like delivering goods, managing gas stations or stocking shelves at the market. Some of us are on the front lines caring for victims in hospitals and care centers. But most of us are at home doing our part to distance ourselves from the virus and society. As I sit here in my deluxe apartment in the sky (Telluride, CO), a great fog obscures any detail regarding planned adventures on the horizon. My Alaska trip was so close I could taste it!… just wasn’t meant to be. Now, everything’s up in the air. With nothing but time on my hands (I already finished Tiger King), toilet paper to hoard and rice to cook, I can’t help but reminisce about one of the most intriguing aspects of travel. I speak, of course, about culinary delights. To truly experience local cuisine is to take a closer look at the culture. The ultimate take-away is a deeper connection to the people. On our Chasing Scale fly fishing adventures, I normally separate food into two categories: eating with the locals, and harvesting your own food.
Eating with the locals
Visions of bliss… a little taco shack on the beach… a hole-in-the-wall mom and pop serving up locally caught fish with chips served in newspaper… hot, early morning empanadas from the local bakery before heading to the rio in Argentina… a heaping serving of fried redfish in the middle of nowhere Louisiana. My mouth waters just thinking about stuffing my face in some dusty town in a far-away place. Local food is such a great way to experience a regional culture while forming a connection to the people. Aside from spending time on trip logistics, we make sure to scour the web and probe the streets to learn where the locals bump elbows over a tasty spread. It never fails – we often stumble into some unforgettable, hidden gem. Raw, human banter with locals while munching po’ boys and crushing a few beers can yield the straight skinny about the local fishing.
Harvesting your own food
I don’t think there is anything more satisfying than spending a day fishing a remote area and harvesting your own dinner to be prepared and enjoyed around the campfire at day’s end. Many of the fish we target on our trips are either not good for eating or should be released due to conservation guidelines. However, there are usually other options. While fishing for Queenies in Western Australia we caught some squid and made a calamari pasta dish over the fire, one I will never forget. While kayak fishing for stripers in Maine we were able to gather mussels for a true New England feast. Most of the saltwater destinations we seek out provide options for white fish – perfect for fresh ceviche on the beach. Trust me on this one: always have some limes, onion, tomato, and cilantro on hand for a ceviche lunch!
Story by Ryan Bonneau
cofounder • Chasing Scale