On this episode of Huntavore, Nick talks with friend and first ever guest on the podcast, Mike Fitzgerald. Mike and Nick turn their attention to one of the best summertime celebrations, a fish fry. The guys break down their methods, both party style and shore lunch. Mike finishes the episode with a classic Canadian dish that is comforting anytime of year. Get that oil hot, and have the dipper ready, for this episode of Huntavore. In this conversation, Nick Otto and Mike Fitzgerald discuss various topics related to homesteading, fishing, and cooking. They talk about Mike's move to Nova Scotia, his aspirations for self-sustainability, and his experiences with ice fishing. They also discuss the different methods of catching gar fish and the challenges of cleaning and cooking them. They share their favorite techniques for preparing fish fillets, including wet batter and pickle brine marination. In this conversation, Nick and Mike discuss various techniques and tips for cooking fish, specifically focusing on fish frys. They cover topics such as brining fish, breading and frying techniques, the importance of temperature control, and the use of sauces. They also touch on grilling fish and the Japanese method of dispatching fish called Ikejime. Mike shares his recent favorite meal of slow-cooked duck legs in French onion soup, served with french fries and gravy. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 TieBoss Instagram: @tiebossllc Website: https://bit.ly/3V8qn8I Save 10% using the link above Our Sponsors: * Check out Thompson Cigars and use my code SE for a great deal: https://thompsoncigar.com * Check out Troll Co Clothing and use my code EMPIRE25 for a great deal: https://www.trollco.com/hunting Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy