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J U N E A U - S I M A R D*  I C E - F I S H I N G   O U T F I T T E R
418-325-2142

WELCOMES YOU TO THE ICE-FISHING VILLAGE OF STE-ANNE-DE-LA-PÉRADE, QUÉBEC, CANADA
GPS  LAT 46° 34' 30.1"   LONG- 72° 12' 20.6" 

A unique ice-fishing site, located between Montreal and Quebec City, Canada
Office # 34   River Site Entry-point # 4

* Prononced : 'joono-simard'

HOME  |   RATES  | HOW TO GET TO OUR SITE | THE ART OF TOMCOD FISHING

Our local recipes

For best results throw your fish onto the ice as you catch it, so it'll freeze on the spot and preserve its flavour. It'll also be easier to work with as you prepare it. Don't let it thaw on the counter - or on the cabin floor !. If you want to pan-fry it, use it when fresh or frozen.

First thing first : how to cut and clean the tommy cod

  • put on a pair of gloves (the fish is frozen, remember ?)
  • lay the fish on a stable, secure, surface
  • hold the fish with one hand, you'll use the other one to cut the fins and the tail
  • lay the fish on its side, and press fimly on your knife, flat side, to eviscerate it.
  • use some fancy, expensive fish cleaner brush, or your ex's tooth brush - or you thumb - to clean the fish
  • don't forget to keep the eggs for that caviar recipe 

Clean the fish again, have it soak in salted water for about fifteen minutes.

SOUR-SWEET

Ingredients

 

  • 2 lbs (1 kg) of tommy cod
  • 1/2 cup (125 ml) of soja sauce
  • 1 tablespoon  (15 ml) vegetal oil
  • 2 tablespoons (30 ml) of gingembre, chopped
  • 1/3 cup (75 ml) peanut oil
  • 1 garlic, chopped
  • 1 white turnip, in slices
  • 6 mushrooms, in slices
  • 1 small carrot
  • 4 tablespoons (60 ml) of green peas
  • 5 tablespoons (75 ml) of sugar
  • 3 tablespoons (45 ml) of vinegar
  • 1 tablespoon (15 ml) of starch
  • 2 tablespoons (30 ml) cold water

 

Recipe

 

  1. Mix soja sauce, 1 teaspoon of vegetable oil and gingembre; pour on fish. Let macerate for 30 minutes.
  2. Cook the fish for 6 min.until it is brown on both side, then place them in the oven - preheated at 200°F (100°C).
  3. Add vegetal oil, cook garlic, mushrooms, etc.
  4. Add sugar, vinegar and  and marinade; cook until boiling point.
  5. Add starch, diluted in cold water..

Cook, while stirring, until sauce is thick and translucid. Pour over fish and serve immediately  (6 portions).

TOMMY COD AU GRATIN

Ingredients

  • 75 ml( a little less than 1/2 cup)  dry white wine
  • 125 ml (half a cup) of water
  • 1 kg ( 2lbs) of tommy cod 
  • 50 ml (4 tablespoons) of green onions
  • 45 ml of butter
  • 45 ml of warm milk
  • Grated cheese
  • Salt and pepper to your taste

Recipe
  1. Mix water and wine in a pan, add salt and pepper.
  2. Add tommy cod, let it cook until boiling point.
  3. Remove fish and peel off flesh carefully.
  4. Soak in lemon juice.
  5. Cook green onion lightly in a buttered pan.
  6. Sprinkle fish with flour, season .
  7. Add warm milk and stir well; add cooking juice and cook at low heat for half an hour.
  8. Out of the stove, add tommy cod. Put all of this in a plate that can go into the oven.
  9. Sprinkle with grated cheese and put in oven, preheated at 450°F.

 

You can fix yourself a nice meal on the wood-stove that you'll find in each of our fishing cabins.


 

Tommy cod caviar 

Our grand-mothers used to keep the eggs of the Tommy cod to cook a meal that was a kind of omette with a caviar taste.

  • For around half of pint of eggs, 2 teaspoons of flour, one half to one third of a cup of milk
  • Mix with the eggs.
  • First, cook in butter for 10 min., then in the oven for  30 minutes.
  • Season and serve.

 


FRIED TOMMY COD

It'a breeze, really, to fix this meal .

  1. Roll fish in flour
  2. Cook in a buttered casserole ...

...that'it.


TOMMY COD A LA KENTUCKY

Ingredients

  • 2 lbs (1 kg) of Tommy cod
  • Flour
  • 1 egg + 1egg yolk
  • 2 t.  (30 ml) of cold water
  • Bread crumbs
  • Oil  (about 4 inches thick)
  • Salt
  • Lemon zest

Recipe

  1. Dry out inside and outside of fish, roll in flour.
  2. Mix egg, egg yolk and water. Roll the fish in this mix then in bread crumbs
  3. Leave to dry at room temperature for 30 min.
  4. Cook fish in oil, heated at 360°F (about 158°C), until they are brown
  5. Dry with absorbing towel paper.
  6. Season and serve hot with lemon zests (6 portions).
   

Bon appétit !