Updated on June 16, 2017
Holy Mackarel! It’s time to catch and cook
The sun isn’t even up yet so why am I? The Causeway Coast Foodie Tours sounded appealing the day before but, now, boarding a boat and fishing for my breakfast seems a wee-bit crazy. Still, I manage to crawl out from under my plush down comforter at the Atlantic Hotel and pull back the red dotted curtains.
It never gets completely dark in Northern Ireland during the summer months so there’s just enough light for me to see the lapping ocean waters. It triggers early childhood memories of deep-sea fishing with my Dad. The nostalgic moment jolts me to hurry to the north pier of Portrush harbor for the early departure.
The boat captain isn’t a fan of fishing but he sure loves the reaction it gets from children and beginners.
“It’s best to take my tour with a big crowd of people from different countries because each of them have completely different reactions. I don’t know what it is but there’s always competition in this sport. It just happens naturally,” said Charlie Adjiy.
Sure enough, when others drop lures around the Skerrie Islands and, within minutes, their lines hit jackpot, I too am hooked.
Unlike freshwater fishing, I didn’t have to bait a hook with a worm or rig a heavy sinker or embarrass myself with a messy cast among friends. Not even a license was needed.
Rather, I simply held my thumb against a spool of thick white line and cranked back the break. Here now are the results that were cleaned and cooked in record time at the nearby Babushka Kitchen Cafe. Chef George turned our bloody bucket of Mackerel into a feast fit for a king.