Traveling with your Catch

It’s no secret that I love fishing wherever I can and feel strongly that fishing outside your comfort zone will make you a better angler, no matter the species.  Yet, there’s a primary wrinkle in the framework of enjoying that catch, especially if you travel far and wide.  Air travel or even length trips in the truck call for some specialized equipment and even more special treatment of the fish themselves.  Though there may be no one-size-fits-all solution to traveling with a bag of fish fillets, here’s a few considerations to take into account.

Airline Travel

Though this may be the most challenging portion of the subject, it could be the most worthwhile.  In the past few years alone, I’ve been faced with getting everything from halibult in Alaska back home, to blue crab and redfish from the Chesapeake bay.  Each scenario posed its own challenges, primarily in the form of volume.  In the AK example, we had nearly 70 pounds of salmon to come back as well, and in Virginia, I was looking at roughly 20 pounds.  Let’s use these two examples to break down a few strategies.

In most instances, it pays to check a bag here, especially if you don’t pay to check said bag.  Utilize an airline-specific credit card, promotional offers, or reasonable checked luggage prices from select airlines to permit the opportunity of a checked bag.  In some cases, if you fly enough, you’ve got the option to check several bags, or at least one bag per person flying.  If you have to utilize that checked bag for your traveling companions, it’s often worth the effort, which does require some pre-planning.

In recent trips, I’ve checked a cooler on the way out to my destination, and when I brought it back, ensured it was full of seafood.  That comes of course with some hiccups too, from latches and sealing, to making sure you’re underweight when it comes to your checked coolers.  In one instance, I was with a friend who flew Delta Platinum, and could carry up to 70 lbs. on each back, which was really handy for the salmon.  As a Delta Gold member myself, I was able to carry 50 lbs. which works for most cases, provided the cooler isn’t too heavy in its own right.

We start by freezing all of our fillets solid in camp, preferably with a vacuum sealer if on hand.  Then, take careful note to separate the fillets and lay them out in the camp freezer, again if possible.  Singular, individually packaged groups of fillets when layed out in this way freeze more solid, and therefore stay better frozen when traveling.  Still, unless you’re filling the cooler to the top with fillets, it’s best to at least fill empty space with towels, a random hoodie, or large frozen chunks of ice where available.   

Soft-sided Coolers with extendable handles and wheels make airport travel easier.

I’m a big fan of hard-side coolers when it’s possible to use them, for a number of reasons.  Durability is but one, but the ability of a well-insulated, hard-side cooler to keep frozen items frozen over a longer duration is probably the chief concern for most anglers.  Still, the roto-molded, ultra-insulated varieties both take up valuable checked luggage space, but also are heavy.  For that reason, you may need to go with a quality soft-sided cooler, or a smaller hard-side that both permits some volume of fish, while also staying light-enough in weight to not exceed your checked baggage standard.  Of course, there’s always the rugged and reliable cheaper hardside coolers.  I’ve used those before too, though most do not have wheels (which is a challenge in an airport), and the latches rarely stand up to long-term use.  For that reason, we have often completely duct taped the entire cooler lid to the cooler in multiple spots.  Not only does it keep the lid secure, it notifies you if anyone has tampered with your luggage. 

Truck Travel 

This option is probably more familiar to most people but does also take some considerations.  I’m typically traveling across country, and tend to keep two coolers onboard when fishing.  I keep a smaller rotomolded option in the back of the crew-cab for snacks, drinks, and anything like smoked fish I may pick up on the way, and I keep a larger cooler under the tonneau cover of my truck for volume.  It’s amazing how nice this 1 -2 cooler punch works out when taking big trips, and the options you have for a variety of fish and game. 

The smaller cooler in the cab is stocked from home with soda, water, and a variety of refrigerated snacks that keep me from having to make costly stops to gas stations that have the same items at a mark-up.  On longer trips where I’m often in charge of my own breakfasts and/or lunch, I’ll stop at a grocery store at our destination and fill up the bigger cooler in the back with just enough to get me buy a number of those meals.  Usually, if I am taking home fish, I have already cleaned out the big cooler, or can put extras in the small one, and, I’ve created space for the fillets I intend to get home. 

Keep in mind that some states require a skin patch per fillet or so for identification, so it can be best in those instances not to freeze fish while at your destination.  Instead, keep them on plenty of ice throughout the length of your stay, and consider keeping fish only the last day or so of your trip to ensure the freshest meal possible.  Regular ice does the trick, but I find that large frozen milk jugs will extend your cooling over a couple of days, even in really hot weather.  That, and it extends the duration that your smaller cubes stay whole in the cooler as well. 

Often, I’ll keep my fillet kit inside a one-gallon Ziploc bag and stow that in the big cooler as well.  This kit usually consists of a larger and smaller fillet knife, plenty quart and gallon sized freezer bags, and some specialized soap to get fishy smell off your hands (individually packed in its own plastic).  I always keep this in the truck, as I never know when I might need to fillet some fish, and there are times where I’ll even bring an electric knife and/or a vacuum sealer if I intend to run into and keep larger quantities of fish.

It's amazing how easy it is to keep a few fish at any destination, especially if you’re prepared.  At the same time, I’m also mindful of not necessarily focusing on a “limit” wherever I go.  Fish are a nice treat for me, but rarely the highlight or the sole mission on any adventure.  Even at the fish-factory type lakes where mechanized fillet harvesting is as much a business as the fishing itself, I’m content to enjoy some fish dinners at the lodge and maybe not take any fish home at all.  Regardless of which suits you best, going into it with a plan makes for an easier effort all around.   

Should I Buy A Pellet Grill?

From multiple cooking styles and different food types, to various temps and techniques, pellet grills are here to stay.

Pictured:

Traeger 885 Ironwood

Long-handled Tongs

Pellet grills have gone mainstream; from something that sounded experimental only a few years ago, to a fully featured, well-seasoned backbone of the BBQ grill market.  They’ve been around for decades, though their popularity is not really anything I saw coming, or even something I fully supported.  I’m kind of a traditionalist when it comes to cooking, at least when I have the time to be.  Yet at the same time, if it produces good food, especially with less input or fuss, I’m all about it.  The same has held true for sous vide cooking or even newer techniques like reverse searing.  If we can do it better, easier, faster, or all of the above, without sacrificing taste, or even improving it, why not?

Being an avid hunter and angler, I have ample opportunity and interest in all forms of cooking.  From smoked turkey, to seared venison chops, and slow-roasting cedar-planked salmon, I want a grill to do it all.  That comes from someone who owns or has owned a laundry list of charcoal and gas grills, vertical propane smokers, chimney-style bullet electric and charcoal smokers, and even a Kamado style cooker. 

Extra room wasa big selling point for my Traeger 885 Ironwood - and it’s not even pictured with the extra rack that would hold a few more racks of ribs.

I’ve always been in search of versatility in terms of techniques and temperatures, no matter the fuel source, and no matter what I’ve tried, it seems like most versions of grills tend to do one or two things quite well, while being woefully inadequate in other areas.  For example, I really fell in love with a cheapie vertical cabinet-style smoker I had a few years ago.  It was propane, had tons of control, and it produced some really great results.  Ultimately, it lasted only two seasons before rusting out at the bottom, and could not be used for anything other than smoking really. 

Surely a Kamado style cooker would produce better results, so I dropped nearly $2k for the biggest and baddest, complete with a wooden roller cabinet to support its massive weight.  I treated that wood with the most expensive stain and poly combination I could find, covered it religiously, and still found a way to rot out the cabinet, and grow fuzz on the inside of the grill itself.  If it rains where you live, or worse, snows, then gets hot in the summer, a Kamado style grill might not be for you.  It seared well, smoked fairly well, and did fine in terms of roasting, but without a temp/fan controller, really required some babying.  Building and maintaining fires in them was a laborious process, and not to mention messy.  I’m all for that style of cooking, when I have the time, but woefully disdain it when I do not.

Fish can be a tough grill chore if heating isn’t consistent or runs too hot.

It was about that time, I hired someone to build a new table for my Kamado, and got myself a pellet grill – the Traeger Ironwood 885.  Again, with versatility in mind, I was interested in the size, multiple racks, temperature range, super-smoke mode, and especially, the ease of use.  I’ve got a gas grill too (the deck is getting full), and see my Traeger in a similar light.  Both are easy to use, require similar pre-heat, and are supplied by a readily available fuel source.  Propane is easier to find, but I’ve got Traeger pellets at the local hardware store, big boxes, and outdoors stores too, so it’s a push for where I live.

The similarities stop there, and I’ve grown to really love my pellet grill.  I get a solid “smoky” flavor and low temps when I want it, searing and high temps when I need it, and everything in between when I’m cooking chicken, fish, vegetables, and a host of other items, like desserts.  I can choose from a variety of smoke flavors, simply by adding different pellets, and I can perform more complex cooks, more easily.  For example, if I want to slow smoke ribs, then wrap and crank the heat to push the cook along, then unwrap and sauce at a slightly lower temp, I can do all of the above with the push of a few buttons.   

The Traeger App allows you to search a recipe and enact it on your grill - complete with controls for heat, timing, and meat probe alerts. Best of all, you can monitor your fuel and switch it to “keep warm” so the food fits your schedule.

Better yet, I can do all of that and more from my phone.  These days, I visit the grill to get it going, and come back to it when finished.  Occasionally, I’ll check it out mid-cook for a spray, slather, or sauce, but the onboard temp probe gets put in the meat at the start, and I monitor internal temp from there.  Recipe guides from the control app can be sent straight to the grill, complete with instructions, timing regulation, and alerts on my phone.  While I enjoy some of the tinkering and going off on my own, I realize that most people do not.  They want repeatable results and max ease of use.  I can’t think of an easier way to grill. 

There’s a few drawbacks, like the occasional need to remove ash via shop vac, and maybe some general grate scraping and foil shield replacing.  All of which is as easy as the gas grill maintenance and way easier than any wood or charcoal grill I’ve owned.  Ultra greasy grill-offs should be monitored, as I had one flare up when I didn’t keep the grease drain free from obstruction.  My fault on that one, but lesson learned, and the grill was smart enough to shut itself down after it detected the fire.  Still, I’ve had grease fires on gas grills and wood-fired grills too, so it’s been pretty rock-solid.  I’ve gone through a few bags of pellets, but fuel is fuel – grill, smoke, or roast a lot of food, and you’re going to go through it.  It’s slightly more expensive to fuel than propane, but with a load of flavor, so again, I’m not against paying a bit more for a quality result.

In App controls are reflected on the base unit, so you can monitor from afar or up close.

For that reason and others above, it’s become my go-to for about everything I cook, and I continue to find new ways to incorporate it into everyday cooking.  Grilling used to be for weekends, but I’ve done some really great mid-week meals that don’t heat up the house and are a blast to do.  The more I use it, the better I learn to make use of it for the varied styles and recipes it excels at.  For just about every task, including pizza-making, it does better than the other grills in my stable.

Over the long-haul, I expect it to phase out my other grills for all but a very few specialized tasks.  Even then, knowing what I know now, it would definitely be the one grill to replace them all had I only room for one.  I’m excited to own it for years to come, and look forward to sharing more I learn along the way.