Episode 62: Jet-Lag or Hangover????

Ever wondered what it's like to encounter jet lag for the first time after a chaotic travel delay? Smash Meleca shares his bewildering experience dealing with severe weather disruptions from Nassau to Toronto, giving you a firsthand look at how unexpected chaos can affect even the most seasoned travellers. Meanwhile, enjoy stories of camaraderie and surprise connections with Bahamian bartenders who turned a stressful situation into a memorable bonding experience. 

Join us as we recount an unforgettable family trip to the northern wilderness, complete with fishing escapades, nighttime hide and seek, and an exciting bear encounter. Disconnecting from city life brought fresh perspectives and surprising joys—even the kids found wonder in simple activities like frog-catching and swimming with snapping turtles. We reflect on the beauty of nature and the pure thrill of adventure, emphasizing the importance of stepping away from the urban grind.

Our journey continues to the luxurious Baha Mar resort in Nassau, where a dream of bonefishing sadly fell short. Despite the hotel’s misleading information, the culinary delights more than made up for it, featuring conch fritters and a standout burger from the Sugar Factory. We also discuss the latest culinary videos from Fish'n Canada and tease an exciting upcoming giveaway. Tune in for a rollercoaster of emotions, food inspirations, and heartfelt farewells!

Follow Eating Wild on Instagram! To reach out to the boys, drop us a line at [e-mail]

Episode Transcript

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Speaker 3 (02:11):
We are live and welcome back to another episode
of the Eating Well podcast.
I am your host.
Smash Muleka.
Co-host Christopher CJ Johnsonis joining us.
Chris Showtime Johnson, how thehell are you doing today,
brother?

Speaker 2 (02:28):
I'm good man, Welcome back, I should say yeah,
welcome back to you too, man.

Speaker 3 (02:34):
Welcome back to the show and welcome back to a
welcome home.

Speaker 2 (02:37):
I should say right, yeah, for you it's a little bit
more of a welcome home.
I stayed in Canada.
You were my friend.
You were a jet setter.
You know planes, trains,automobiles.
You know I got jet lagged forthe first time in my life.
First time, Tell me about thatman, because I've heard so much
about it and my father did a lotof traveling in his earlier

(02:59):
days with the company he workedwith and he said it was always
terrible and a lot of my friends, their families, would always
go on vacation to like Disneyand all that.
But no, when my dad came home,our family vacations were north.
Nothing to do with airplanes,but tell me a little bit about
Jetlag.

Speaker 3 (03:19):
Honestly, siege, I don't even.
I never even knew what it was.
I always hear people thattravel like a lot of my
customers.
When I'm on set, they're like,oh yeah, I just got in on the
red eye and I'm fighting thisjet lag.
And I'm like jet lag.
What does that mean?
You're tired, you're strugglingwith the time difference, what
time zones you come from.
But when I got off the plane,cj, I got to tell you a little

(03:41):
bit of the back story.
So our plane was delayed bigtime over 14 hours because of
the flooding that was happeninghere in southern Ontario and I
knew nothing about it.
I had no idea.
Actually, at the hotel we'relucky enough to get free Wi-Fi,
so I was always checkingInstagram seeing how E-Dub is
doing on the old gram, whatSiege was up to.

(04:01):
I knew you were away as well,but I was scrolling through and
it's like Mississauga area,dundas and Mavis.
Next thing, you know, it's likeflooding the streets.
I'm like no, not again.
And a couple things came to mymind right away, because Daniel

(04:22):
Hooks at Martin's, his house,was affected by the first flood
that we had.
Like we had record rain, Ithink rainfall in July and then
when this?
I'm looking at this and thefirst thing that came to mind
was you know one, oh my God,dan's home.
Two, am I going to get the flyout of here tomorrow?

(04:42):
Because it was all like?
You know, it was in the short,pearson airport.
Pearson airport was gettingflooded out and stuff like that.
Anyways, nothing, nothing on myphone.
I text my dad Everything's good, yeah, everything's fine.
I looked at my, my ring for my,my home camera yeah, it was
raining, but it didn't lookcrazy or anything.
So I was kind of confused.

(05:06):
And next thing, you know, wewake up in the morning.
We had to be out of our room by11 am.
Our plane was leaving at 12, sowe had to be out by.
You know, even though we had tocheck out by 11, we had to be
on our way to the airport by 830 in the morning and I get a
text message from air canadasaying your plane's been delayed
10 hours.
We're like what 10 hours?
We're like what 10 hours?
Luckily enough, we didn't leaveour room yet, like, we were

(05:29):
still in our room and we hadtill 11.
But you know, that's a big gapsiege to wait.
But you know what?
We're at the hotel.
Let's make the best of it.
We go down.
They had a couple plans forthis sort of thing.
That happens and you know youcould keep your room for this
amount of dough or whatever.
You know you could change,shower and get ready, anyways

(05:50):
long story short.
we sat at the bar, and that's ashocker.
Well, I mean, the kids were ontheir you know social media
iPads going nuts.
They were loving it.
They're sitting down, sittingoutside.
Andrea was enjoying it too.
The sun shined for another fewhours and I decided to head over
to happy hour at 9 am and thebar wasn't even open yet.

(06:12):
But it did eventually openbecause, I'll tell you, siege,
it was a long wait and I thinkthe jet lag sort of started.
And again I didn't know whatthis jet lag meant.
I think it sort of started byme sitting at the bar for
another seven hours because itkept pushing an hour.

(06:33):
Every every hour I'm gettingupdates from Air Canada your
plane's delayed another hour.
Your plane's delayed, oh, nowit came back an hour.
Now it's still, and it was allabout the incoming flight from
Toronto coming over to theBahamas, to Nassau.
So that plane I could checkfrom the Air Canada app that it
hasn't even left Toronto yet.
So I know it's a four hourflight from Toronto to the
Bahamas.

(06:53):
So that thing hasn't even takenoff yet.
So I'm like well, it's at leasta four hour flight to get here.

Speaker 2 (07:05):
So that means I'm not leaving to the airport anytime
soon.
Well, guess what happens?
The lights turned on in the barSiege.
I wonder if this is jet lag oris hangover.
I'm trying to figure out whatyou got my friend.

Speaker 3 (07:12):
Well, listen, I promised that these guys, I was
going to give them a shout outon the podcast.
You know me, I got the gift ofGabber and you know I was
sitting down.
I was the only one there.
The lights just turned on.
This is a lobby bar, so youcould picture this lobby bar and
these guys are loading theirice.

(07:33):
And you know the people in theBahamas man, those guys,
incredible people, justincredible people.
You know, I know they get paidto entertain and they get paid
to, you know, but they just do ahell of a job, real high class
stuff there.
And I'm sitting there and MrDion Darvell comes, walk to me,
comes, walks up.
Dion, good old D comes up to meand he's like how you doing,

(07:55):
sir, I said I had better days.
Can I get you a beverage?
You sure can.
I ordered, I ordered anold-fashioned, okay.
That's your go-to lately it'sbeen my go-to.
It's a great drink.
If you guys like whiskey or ifyou like bourbon, an
old-fashioned is a classicbeverage.
I'm going to be honest, siege,this guy, dion, made me the best

(08:18):
old-fashioned I've ever had inmy life, and I don't know if it
was because my nerves were shot.
And when the whiskey or thebourbon just you know it touches
your lips and your mouth,you're just like, oh, I need
this right now, cause I'mstressed out, cause, see, I had
to be up at five in the morningMonday.
I was feeding like450 background or 450 people.

(08:38):
Sorry, total, that morning anda couple of my staff had that
day off.
So, anyways, I'm banking oncoming back Sunday during the
day, so that way I'm ready to gothe next morning and I'm
freaking out.
So this drink is going down andDion was chatting with me How's
it going?
Where are you from?
And you know, we're just we'reshooting the shit.

(08:58):
And this guy was so cool, siege.
That drink went down and hispartner comes.
His name was lyndon and lyndoncomes over and he's like I just
was overhearing, you're fromtoronto.
I've been to canada once andthis and now.
So we're talking and, uh, mydrink's empty.
And they're like could we getyou a refill?

(09:18):
I open up the old air canadaapp and I'm like yep, make her a
stiff one.
And we started talking aboutgin and he's like you know,
we're going to make a nice ginand tonic for you.
And then they poured him thisgin and tonic.
And, siege, man, these guysjust knew how to pour a drink.
It reminded me of you when wewere in our maybe 19, 20 years
old when we were firstintroduced to a cold beverage

(09:40):
and you came up with the flyingSiege.

Speaker 2 (09:42):
You remember that beverage and you came up with
the flying siege.
You remember that man?
Yeah, I thought it was done.
Oh, I thought I was spinningbottles, uh, you know, like tom
cruise.
So they got you a refill.
Now, what were they pouring?

Speaker 3 (09:52):
you now got a gin and tonic and, uh, my nerves are
shot.
I'm looking, and right now, asI'm looking at my phone, the
plane, instead of leaving at 12,is now leaving at 5 pm.
So we got five more hours to goand I'm thinking, geez, you
know we're gonna leave in acouple hours.
You know I should get homearound eight o'clock, nine

(10:15):
o'clock at night.
I could still get my six, sevenhours of sleep.
I'm good to go Monday morning.
Well, siege, after that, ginand tonic was done and of course
you know me, dion and the boys,lyndon, we're chatting it up.

Speaker 2 (10:28):
You got your own crew there.
We're chatting it up.

Speaker 3 (10:30):
You know, I'm the only guy at the bar.
I look like a raging alcoholic.
Hey, well and yeah.
And next thing, you know, we'redoing something called a
Manhattan.
Oh, that's a classic, classic,right?
Oh, that's a classic, classic,right.
These guys, just they looked atmy face.
They're like this guy here.
He's special.
We're going to make this guysome classics and we're going to

(10:51):
make it really good.
Great drink, Great drink.
Dion poured me an old-fashionednot an old-fashioned a Manhattan
and I got to say it wasprobably my second favorite
drink I had at that sitting.
Okay, nice, I didn't have anymore.
I'm not making, I'm not here totalk about me becoming, you
know, 10, 15 drinks in and I'mlooped and that's how I got jet

(11:12):
lagged.
That's not the story.
But let's fast forward.
Let's get this moving on.
I finished the old, I finishedthe old fashioned.
I finished the gin and tonic.
I went on to this Manhattanbeautiful, wash it down.
My wife comes and joins me.
Andrea's like what's going on?
I'm like this is Lyndon andthis is Dion.
These guys are beauties, theseguys are starting a band.
She's like what are you drinking?

(11:33):
I said, well, what haven't Idrank?
I'm like these guys are showingme the ropes and I said can I
offer you a beverage, andrea?
We got another five hours to go.
She's like I'm going to domyself a cosmopolitan.

Speaker 2 (11:43):
Okay.

Speaker 3 (11:44):
This guy whips up a Cosmo Siege that I first of all.
I've seen him put the ice inthe martini glass with a little
bit of water, you know what Imean and he's stirring it.
He's stirring it up and thisglass is starting to frost and
right there my mouth startswatering because it's like I
know this drink is going to beice cold and you know, my wife

(12:08):
needed a good, stiff one,because she was, you know we're
stressed out, see, do you knowwhat it's like?

Speaker 2 (12:11):
you know, oh, yeah, especially, you're there, yeah,
and you're there with the kidsas well.
So it's it's.

Speaker 3 (12:14):
You know, they want to get home or they want to get
on the yeah, the trip's overwe're, we're done, yeah, yeah,
we're done at this point and uh,okay, anyways, he made her a
Cosmo.
And next thing, you know, I'mlooking at the menu, the
kitchen's open and I sent youthe picture of these garlic
Parmesan chicken wings.
Yes, and they were.

(12:37):
I keep saying they were one ofthe best, but I got to be honest
, man, like we stayed at theBahamar, we'll get into that,
but these were, I mean, therewere 28.
You had to pull a mortgage, bythe way.
You had to pull a mortgage toget these drinks and the food,
like we were.
We're at a point where, at theend of our trip, we didn't care,
we're just like whatever, let'sjust yeah pour me, the damage
is done.

Speaker 2 (12:55):
Like the damage.
You can't get any worse.
I was the same when I went tothe bahamas for my honeymoon
absolutely it's just yeah atthat.
You just got to keep going, yougot to keep going.

Speaker 3 (13:04):
So you got the wings.
Got the wings, and the girlscome over.
They're like what are youeating, daddy?
And Andrea, at this point, hasdone her Cosmo and I'm like I'm
eating chicken wings.
You guys won't like these.
I'm like you guys hungry?
She's like, yeah, we want somecheese and chips.
And I said you know what I'mgoing to order it.
And you know it was funnybecause Lyndon's like you know,

(13:24):
the kids can't be around the bar, they can't come to the bar.
You know what I mean.
They got to stay in the lobby.
I said, okay, I'm going toorder you guys.
So I got him a couple sliders,some cheese and chips, a guac
and this and that.

Speaker 2 (13:46):
And I start talking to Dion and he's drink.
What are we doing?
I said let's do a dirty martiniwith uh, what kind of james
bond like okay, dirty martinis.
You're doing now man, holy.

Speaker 3 (13:50):
I said you got the blue cheese stuffed olives or
what, because I'm not driving.
I ain't driving for a while,we're taking a cab and we're
hopping on the red eye, let's go.
Uh, you made me a dirty martini.
Unfortunately they didn't havethe blue cheese stuffed olives,
but, uh, extra dirty, nice andsalty.
That was my last one siege.
That was my last drink, becauseandrew ordered another cosmo

(14:10):
and we were just, we werefeeling loopy and at this point
now I felt like I was on islandtime again.
It took the whole stress out ofme.
I'm not here to promote gettinghammered or drinking or any of
that, but jesus, siege it was.
It got worse.
Like it did, it got worse.
We left the airport only to findout that Air Canada was

(14:34):
delaying the plane another fourhours.
And at this point we were like,what are we going to do?
Like what are we going to do?
Our bellies are stuffed.
The boys took care of us Again.
Shout out to those guys Dionand Leon, yeah, took you know,
took care of us.
And we get to the airport.
Now it's you know, the sun'sdown, we're all depressed and

(14:55):
stuff.
We get to the airport.
Not only did we have to movefrom terminal.
Guys, if you're on Air Canadaflight 1942, you're starting off
at A8.
Next thing you know, you're atE67.
Next, I felt like I was playingbingo and every five minutes
they're changing.
So you know, all the peoplefrom Toronto were getting up or
moving over and still I had noreal idea why all this was

(15:16):
happening.
And I put two and two together,with the social media posts,
with the flooding and stuff, itjust so happened that Pearson
Airport had a couple runways ora couple sections of the airport
that were flooded out.
They had to drain out all thewater and planes couldn't land.
So there was a backup of planes.
So that's why our plane hadtrouble taking off from Toronto

(15:37):
to come pick us up.
But we got on the plane andwhen we landed siege, I couldn't
walk.
I stood up and I couldn't walkand I'm walking out of the
airport sorry, out of theairplane through the tarmac and
Andrew's like you, okay, and Iliterally I lost feelings from
my knees down and I Googled itbecause I was like what the hell

(15:59):
is going on?
Did I fall?

Speaker 2 (16:01):
asleep.

Speaker 3 (16:01):
And it was jet lag.
That's what it was.
It was jet lag, and it's real,and I felt like I couldn't walk
until the next morning I woke upand I was like, is this going
to be gone?
And, needless to say, I stillcame into the shop on three
hours of sleep and, uh, it wasgone, it was away.
But uh, man, that's good man,was it?
That was some of the most painI've ever felt in my life and it

(16:23):
was.
It was crazy buddy.
So, uh, that's that's my story.
That was the nightmare thathappened.
I'll get into some of the funstuff that we had out in the
Bahamas.

Speaker 2 (16:33):
Yeah, let's hear about the other stuff.

Speaker 3 (16:35):
Well, before we do that, man, I got to ask you.
So you're saying you traveled.
You didn't go far, but youtraveled further than I did.
If you're talking about traveltime, right, you went out to,
was it Perry Sound?

Speaker 2 (16:46):
right.
No, yeah, I went to Perry Sound.
We did a family trip with someother families and it was great.
You know what the great thingabout this trip with Stone is?
Some of the kids that went withus.
They don't know anything aboutnorthern area, they know city.
So, to get them not a goodWi-Fi signal, they can go

(17:11):
swimming anytime they want, theycan catch frogs.
They can go swimming anytimethey want, they can catch frogs.
They can, you know, swim withthe snapping turtles.
You know everything right.
So it was really good as kindof like an outsider looking in
and seeing how much these kidswere really appreciating it.
Just, you know, to unplug, and Ithink we all get caught up in
the city life, just to unplug.

(17:31):
And I think we all get caughtup in the city life, and I know
you and I know it's our getaway,for us.
We plan to do it three, fourtimes a year.
But for people that haven'tdone that before, it's really
cool to sit back and see itthrough their eyes.
And yeah, man, it was good, Ifished every morning I got.
Man, it was good, I did, Ifished every morning, I got.

(17:52):
You know, you name it.
But yeah, the bass weresnapping and the pike, and so
the mornings were really goodwhen it was cool, but it were
hot days, real hot days.
So in the afternoons it was allabout finesse presentations,
you know net rigs and likelittle plastics like that, and

(18:16):
they were snapping.
So I did try to chase the laketrout.

Speaker 3 (18:19):
I was going to ask you because you mentioned it in
our pod right.
We said you're going to begoing out there and you're going
to try it.
So what's the result?

Speaker 2 (18:27):
So I'm never really on lakes that have lake trout.
So this lake is.
It's a small lake and it canget up to 65 feet, so anyone
knows the foreskins.
We really don't fish anythingdeeper than 15 feet, right?
So, uh, I was, I was marking onmy my electronics at 45 feet.
Uh, there was fish, there wasarches and you know, anywhere

(18:48):
between the 40 right on thebottom.
So I spent a good four hoursjust doing all different like
kind of lake trout presentations, kind of like bigger tube jigs
and everything.
And I find and the beauty partwith this, tony, is I'm fishing
by myself.
I'm listening to the podcast,it was great.
I caught up on you know diariesand then the ugly pike and you

(19:08):
know, and I was even listeningto Jerry a bit I'm thinking
about picking some mushrooms onthe shoreline it was a good time
but so I'm listening to thepodcast and then I finally get a
good rep at like in the 45depth and I got it halfway up
and then it was gone.
I was devastated because I don'teven care if it was a small

(19:28):
lake trout, I don't care if itwas a small lake trout, I don't
care if it was like, who knows Icould be, it could have been a
bass at that, I don't know.
But I can't say a fishing storyand say, yeah, I got three or
four of them, but no, I did not.
I caught everything else inabundance, but that lake trout I
still need to.
I need to call up Dean.

Speaker 3 (19:49):
I was going to say Dino that Instagram post he did
when he was like oh, I justmissed him.

Speaker 2 (19:55):
Oh, amazing, next day .

Speaker 3 (19:56):
Were you using your electronics, though, like were
you marking fish?

Speaker 2 (20:00):
Yeah, I was marking fish.
I don't have the live scope inthere.
I'm not a hater on it.
I'm not a big fan of it myself.
My boat's equipped where if Ido want to get it one day, I
will get it.
But to me I just like using mygut instincts.
I don't hate on it by any meansand I get why people use it.

(20:22):
But yeah, I was marking withlike traditional uh garmin units
without the live scope.
I was marking arches and it wasso funny to him because I would
see it was a lot like lake lakest claire, where I would see uh
clouds of bait right and thenyou'd see the big hooks behind
it just like st claire, whenthey're, when they're feeding on
the shad, so I was droppingtubes and bouncing and yeah, it

(20:46):
was.
It was uh, I'm really curiouswhat I had, but unfortunately I
didn't get it.
But I had a lot of good timeand, more important, my family
had a fantastic time.
They were doing the hide andseek in the nighttime fireworks
and fires.

Speaker 3 (21:06):
That's the best part of it all Sleepovers, it all
sleepovers, and that's that's,that's the, that's the old
recipe for, uh, for having yourold cottage getaway going up
north and and and you sent me avideo siege of it was a
rainstorm.
You said it only rained alittle bit while you were there
and you sent me a text and itwas like you guys had a visitor,

(21:27):
didn't you?
And I had.
I showed it to, I showed it tomy wife and she actually freaked
out and she's like is that real?
I said, yeah, I think it's real, but I think it's just a
harmless little video.
What was that all about?

Speaker 2 (21:39):
So, yeah, it's really crazy Tone, you would have lost
it.
So there's a dumpster that youuse there and I'll show you the
picture, but I'm going to put anInstagram clip on this.
I'll show you the picture, butI'm going to put an Instagram
clip on this.
So, on the dumpster, I might bewording it wrong, but it says
make sure you lock the dumpstereach time because bears will eat

(21:59):
your kids.
I kid you not, that's what itsays on the sign.
So, anyways, I think it's alittle overboard because, like,
I mean, everyone in the camp'stalking about this sign, and so,
anyways, long story short,short.
We did see a bear.
Uh, we were, uh, we were doingsome errands and we pulled off

(22:20):
the side of the road and we sawa bear, and it was.
It was probably only about akilometer, two kilometers away
from the camp.
So I got footage of that and,uh, yeah, I'm gonna put that
together, but I wish you werethere for that I would have
friggin long.

Speaker 3 (22:33):
I would have put that car in drive and hit your knee
and say step on the pedal,mister, let's get out of here.
It reminds me of that moviewith with john candy.
You know what I mean and thegreat outdoors, great outdoors,
yeah, man, and then I think oneof his buddies puts on the bear
costume, pretending he's thebear or whatever.
But I'll tell you right nowit's it's.
It's always been a fear of mine, but you know now it's now

(22:56):
starting to come, become comical.
To be honest, everyone has ayeah it's, it's I treat.

Speaker 2 (23:01):
Uh, no, don't get me wrong.
Black bears can do damage topeople in ontario, for sure,
right, but I really treat them,like in ontario, as big raccoons
, man.
They're just getting intogarbage, they're, they're like
you know, they're not grizzlies.
On the other hand, you'll seethis munchie cake run fast.
I don't mess with grizzlies.
Grizzlies is not, it's not.

(23:23):
But black bears to me.
Like I said, I consider them asbig raccoons, but it's funny, a
little off topic, but with thebears.
There's a store down the streetand the owner, he feeds them
too.
He feeds them like five o'clockevery day and he brought my
wife and kids went and he wasfeeding them sugar cookies and

(23:46):
they would actually and there'sa good size.
It was a juvenile, it was like ateen bear, it wasn't a cub and
wasn't like a bigger one, butthey would get up on their hind
legs.
He would get them to stand upand then he would feed them the
sugar cookies.
They come every day to hisplace.
They're so tamed Like they're,so they're used to it.
Right, they're just the foodthere and I don't know if he's

(24:09):
supposed to be doing it.
I'm not going to name the nameof the store, but he's a real
bear lover.
And uh, shout out to that guyand uh, my kids that made their
trip.
They're not as scared as bearsnow when they see them eating
sugar cookies yeah, I meanthat's like going to the petting
zoo you know, yeah, exactlydoesn't freak you out.

Speaker 3 (24:25):
These bears are a little bit more tamed and you
know it's funny because when Iwas younger we used to go to
Parry Sound too and there wasthe dump there off of the bunny
trail and we used to go to Bearit was actually called Bear Lake
in Parry Sound and we'd go tothe dump to dump out all the
garbage and it'd just be loadedwith bears and people would be
there with cameras.
At the time Nobody had phones,everyone had their little

(24:47):
digital cameras in there.

Speaker 2 (24:48):
Oh yeah.

Speaker 3 (24:53):
People were taking pictures with their disposable
cameras and their digitalcameras and you know, there'd be
bears all over the place justeating through the garbage,
right, yeah, that's the closestI've ever come to a bear.
Again.
We've never, we've never donethe hunt siege.
I know, you know, next weekwe're, you know, just just fast
forwarding, just quickly Nextweek we will be getting into the
hunting talk.
It's, it's almost that time ofyear.
See, it's actually getting coldin the mornings.

(25:13):
Now we're what mid-august, andI got back from bahamas and it
was like 10 degrees this morningand right away the first thing
I thought of was big bass andwaterfowl.

Speaker 2 (25:22):
Let's go what is that ?
What is that?
One song, who's that one?
Everything big, hail or hairdone, nails done, everything big
, yeah, like I can't, I remember, but that's what I think of as
the fall.
Everything big, becauseeverything we talked about so
many times the muskie chomp, thesmallish chomp, the ducks fly,
the geese fly, the deer come in,it's just.

(25:45):
You know what the good thing istoo.
And no offense if any of ourlisteners are like pleasure
craft boat people, or you knowwe love, we love those people,
but nothing beats the, even thekwarthas, the muskokas and all
that.
When they're all gone, and it'sjust anyone that's out there,

(26:06):
it's, it's die hard.
So you know what I mean they'reanglers, they're hunters,
they're, they're not there to bepulled around on a tube.
Or you know what I mean they'reanglers, they're hunters,
they're not there to be pulledaround on a tube.
Or you know water skiing.
I do that too.
I pull my kids all for hours onthe tube in the summertime.
But it's go time, that's what Itell my wife.
It's go time.
And when the fall comes, thesteam's coming off the lake.

(26:28):
Yeah, oh boy, the rainbows andlollipops and the juice boxes
come out of my boat.
And the only thing in my boatis like hook sharpeners, duck
calls, and you know what I mean.

Speaker 3 (26:39):
Yeah, you got the bluers everywhere and you're
just all fired up.
This is my favorite time ofyear.
See you next week, our nextepisode.
We have a couple of guests thatwe've been talking to trying to
line up.
It's been tough.
Oh yes, you know.
Hopefully things slow down forHookset Martins and getting Top
Dog Lou back on the programregularly.

(27:00):
It'd be great.
The boy's joining us and Ithink the timing will be great.
But you know, just talkingabout this time of year gets my
blood going and I'm excited tofast forward to next week
because I can't wait to talkabout it and our listeners too.
Like let's get some DMs going.
I would love to hear whatpeople are doing for their prep,
because that's what we're goingto be talking about for the

(27:20):
next few episodes.
Siege, oh yeah, you know we'rehoping to get on a few guests to
help us out with that, but youknow you had a great trip.

Speaker 2 (27:29):
I got a question for you before we get off topic.
Everyone's sliding in the DMs.
They want to know about thebonefish in Bahamas.
We're not letting you off thehook on that man.
I pumped it up, so tell us.

Speaker 3 (27:40):
I pumped it up, siege man it's not the lollipops and
rainbows and everything else youjust mentioned because I
actually had a really badexperience with it, and I'll
tell you what happened the wholetime.
Um, we were going to Nassau.
We stayed at the Bahamar, whichis a beautiful new resort and

(28:01):
casino.
Um, you know, I I'm gonna tellyou this right now if I had to
spend my own money, siege, Iwould probably have never went
there.
The fact that I had myaeroplane points again, I have
aeroplane points here with mybusiness I was able to fly and
stay at the hotel for free andall we had to do is pay for our
food.
But if I looked at those pricesand how much it would have cost
me to fly there and stay onenight at that place, oh my god,

(28:24):
you need mortgage after mortgage.
I'm not here to, not here, notto.

Speaker 4 (28:27):
Uh say don't go there .

Speaker 3 (28:30):
I mean if you could afford to go to an absolute
beautiful place like thepristine place, like just out of
this world beautiful place.
And I've stayed at Atlanta'sParadise a few times with my
wife.
We went for our anniversaryyears ago and it's you know,
going to the Bahamas is great.
But one thing, siege, one thingon my bucket list everyone we
talked about it with the UglyPike Boys bucket list fishing

(28:53):
for me was fishing the flats forbones.
And uh, the very first thing Idid when we checked in is I went
right over to the informationcenter in the hotel and I said,
hello, I'd like to book myfishing trip please.
She's like, okay, yeah, wedifferent options.
And she opens the book andevery picture she showed me was

(29:15):
a picture of a boat 34 foot boat, 60 foot boat, 40 foot boat.
How many guys do you want?
And I'm like no, no, no, no, Idon't want to go deep sea
fishing, I don't want to gooffshore fishing.
Been there, done that.
We do it every year, floridaKeys, bishan and I said I want
to fish the flats, I want tocatch bonefish.
Whether it's on a fly, whetherit's on a spinning reel, don't

(29:36):
care, I want to fish the flats.
She looks at me, siege, and shegoes oh, we don't do that on
this side of the island.
I said I beg your pardon.
She goes you're in Nassau.
She's like if you want to gofish the flats, you need to take
a flying plane and go to theother side of Paradise Island.
I'm like, excuse me, I'm likethis is insane.

(29:59):
Like how is this possible?
Nassau is an island in Bahamas.
It's surrounded by water.
Go over the big bridge.
You're at the you know Atlantison Paradise Island.
It's impossible.
Like I got to fish bones.
Like you're breaking my hearthere.
This is exactly what I waslooking to do.
And she basically said the onlyfishing that they offer is

(30:21):
offshore fishing in the boat.
You know the guides come pickyou up and it was $1,200 US Per
guy.
Well, no, for the boat, becauseyou can have up to six dudes on
there.
Oh, okay.

Speaker 2 (30:33):
You know what I mean, but I'm by myself.

Speaker 3 (30:35):
My kids aren't going to come with me.
Andrea's not going to come withme.

Speaker 2 (30:37):
No, no, no.

Speaker 3 (30:38):
Siege.
I was destroyed.
I was literally the first thingand Andrea looked at me.
She's like you, look like youjust lost your child and I said
you know what I'm because I'vebeen talking about it on the pod
.
Siege is getting DMs smash.
You know people are giving youadvice for me.

Speaker 2 (30:54):
You're taking screenshots and sending it to me
.
You know, which was pretty cool.
I was texting you from ParrySound each morning.
It was on the water.
I'm like how's the bones, man?
Where's the bones?
You're like don't talk about it, you know.

Speaker 3 (31:07):
I was absolutely curious, I'm hearing this for
the first time too, to thelisteners.

Speaker 2 (31:11):
He didn't let me know .
He said we'll talk about it onthe podcast.

Speaker 3 (31:13):
I had to tell you the story I had to tell you so.
But listen, man, I listened tothis.
The second last day I went onmy phone.
I was sitting.
It was burnt to a crisp.
By the way, it was so bloodyhot.
I saw that we went through fouror five canisters of the spray
sunblock 100 proof.
I didn't even know that existed, but they sell it there for 30

(31:35):
bucks and we went expired.

Speaker 2 (31:38):
Man, it was probably because I saw you.
You show me pictures of you,man, you were.
You were right, as it could be.

Speaker 3 (31:46):
I was like sebastian the little mermaid.

Speaker 2 (31:48):
I got murdered.
I didn't think italians burnlike me, man they.

Speaker 3 (31:51):
You were like red, I was ripped and I'm gonna tell
you, man, I was, so I had myt-shirt on anyways.
I googled, uh, bone fishingguides in bahamas, just because
I wanted to see what was goingon.
You know, I listen, I trustedthe lady that was at the
information desk.
I I didn't think I my heart wasbroken.

(32:13):
Siege, there was probably 10 or15 guides that bone fished the
flats out of Nassau.
That popped, no, I called thevery first number.
I hit Right now I'm boiling,okay, I hit the first number.
Guy guy picks up right away.
How hit the first number.

(32:34):
Guy guy picks up right away.
How you doing, sir?
I said how you doing, sir?
I said, listen, I'm stayinghere at the baja mart you offer
bonefish.
Um, you know fishing from thisside of the island.
He goes absolutely.
I'm like, oh my lord, here wego, I'm gonna go, I'm gonna end
up going to jail, I'm gonna losemy mind into the lobby, I'm
gonna go crazy on this ladybecause she just literally broke
my heart and and thenafterwards I found out it's
because they're trying to sellSiege, what they're trying to do

(32:56):
.

Speaker 2 (32:56):
That's what I was going to say.
You know what I mean.

Speaker 3 (32:57):
They're trying to get you on their boats for $1,264
US, which is like $5 million inCanadian money.
And at the end of the day, Iunderstand that smart enough
siege, which is I'm kickingmyself in the ass, because if I
was smart enough I would justgoogle it.
If I had top dog lou with me.
I'll tell you right now,because the same thing happened
to us in the florida keys.

(33:18):
We were looking for a mustang.
There was a flood.
What a story.
You heard it on one of ourearlier podcasts he was on his
phone working his phone and wemade it happen.
Next thing, you know, we'recruising down i-95 with the top
down like vanilla ice in 93.
So yeah, next thing you know,um, I'm calling this guy and
this guy says I'm booked, I'mbooked, I'm booked.
Next guy I call oh, my boat'sgetting repaired.

(33:39):
Next guy call siege.
I went down the list, I calledall these different guys.
Finally this guy picks up and Ijust said this is my last resort
.
He says hello, look, I'mstaying at the Bahamar.
I need to go fishing the flatsfor bones.
I said can you pick me up atthis hotel?
Can I go fishing the flats?
And he says I could probably doit for an afternoon, for three

(34:04):
hours, that's it.
He says because I have a client, they're wrapping up around one
o'clock.
He says I could pick you up andwe're gonna go.
And I'm not gonna mention hisname.
He's, he's, uh, he's one ofthose guys that doesn't have
social media.
Siege, he does his reviews.
You can look him up.
Um, I could probably share that, but, like I, you know he did,
he's one of the guys thatdoesn't care about.

(34:25):
I was on a pod, a host of apodcast, I'm a chef yeah, he
didn't even care was this guywho was just like been guiding
for over 40 years in the Bahamas.
And I said, okay, well, how much?
He says are you good with 200US?
I said, buddy, I'll give you300 US.
I don't even care at this point, no doubt.
And he's like okay, I'm goingto pick you up.

(34:46):
Be ready at two o'clock becauseit's about a half an hour drive
.
So this guy picks me up and Ididn't know what to expect.
He says what do you want tofish?
I said I want to fish for bones.
And you know I'll fly fish,I'll cast.
He says well, the tide is in.
So he's like the tide is comingin, so it's high tide right now
, which is obviously when you'refishing the flats.

(35:06):
You want low tide becausethat's when you get those
shallow waters and those fishcome in to feed High five.
They move out and the biggerfish come in, like barracudas
and jacks and stuff like that.
So timing is the worst timepossible.
You can never go for bones.
So we ended up getting to thisone spot near where the cruise
ships you can see all the cruiseships around.
It was pretty cool.

(35:27):
Really nice area and you couldtell this guy was just rushing
me to get onto the water.
You could tell this guy wasjust rushing me to get onto the
water and we're in high tide andall he had was light spinning
reels and the water was murky.
It wasn't as crystal clearsiege.
I had this whole thing in myhead.
I'm going to go fish the flats,Henry Wash, Chuck, fins and
skins and you got this beautiful, clear, clear water and I got a

(35:49):
guide up top pointing, castover there and you know, know,
it's all rainbows and lollipops,while it was totally the
opposite.
It was like fishing the frenchriver when it's all chocolate
milk.
That's what it felt like.
Oh no, and um, next thing youknow, he's like, okay, we're
gonna be using live bait andthis and that and open your drag
, keep your drag open.
So that's what I did and hookedinto my first bone about 20

(36:11):
minutes in and your rod isscreaming and it's great.
But I'm going to be honest withyou, buddy.
I got about 11 to 12 fish.
I got a couple kudas, smallerkudas, a couple reef fish,
yellowtail snapper, which wasreally odd because usually you
get those on.
The reef Guy was cool, gave hima nice tip, took me back.

(36:33):
It was a three-hour fishingtrip.
But I'm gonna tell yousomething, brother.
I felt like I was fishingcrappy or perch, or perch, yeah,
and it was a bass hitting yourlight gear when we're, you know
we're fishing crappy and all ofa sudden, you know, largy comes
out of the blue.

Speaker 6 (36:51):
Yeah yeah, just rip and blue and you're just like
okay, we know this isn't acrappy.

Speaker 3 (36:56):
That's what it felt like.
So, siege, I'm going to tellyou this.
I'm going to go out and on thelimb and say that the experience
for me was not what I expected.
I think if I would have donethings differently and had more
time to find the proper guideand planned it more properly,
maybe even from here I booked itfrom here, but I was kind of
skeptical doing that.
I was just thinking of headingto the hotel and booking it

(37:17):
through the hotel and it did notmake me feel like this was a
trip of a lifetime that I had inmy brains.
And I'll tell you why becauseI've been blessed to go to the
Florida Keys year after yearwith my cousin, couple years, uh
, fish on to Ganya obviouslyhe's the captain of the ship.

(37:39):
Coach Luis Top Dog Pereira camewith me a few years back.
Uncle P, the boys were.
We go out reef fishing,offshore fishing again, fish and
fire was a cool experience forme.
That to me, siege, is bucketlist fishing.
And the fact that I got to dothat so many times because and
I'll tell you what thedifference was you don't know

(38:01):
what you're going to catch.
First of all, when you're outin the ocean you can drop down
ahead of a Bonita fish and hookinto a massive Mako shark or
kingfish or all these massivefish on just little shrimp.
You just don't know what you'regoing to get.
And you know the fight is there.
You lose a lot of fish because,again, you don't know what size

(38:23):
, what you're targeting.
To me, siege it changed me alittle bit.
It wasn't the experience I washoping for, but I'm just
speaking for myself, because yougot a lot of DMs from guys that
were saying Smash is going tocatch him on the hair and this
and that, and it just wasn'tthere for me, brother.
And then you know hooking intoa bonefish it's amazing, but
it's like catching a two,three-pound largey in early

(38:46):
spring when you shouldn't becatching two.
You know two-pound, three-poundlargey because you're targeting
crappy.
But it to you know two-pound,three-pound largey because
you're targeting crappy, but itso happens that those largies
hit and it's just rip and dragand breaking your ultralight rod
.
And that's what it was likeSiege.
It just was.

Speaker 2 (39:00):
It was yeah, I don't know what to say Two things that
I think would have been betterfor you.
You went going on a family trip, so obviously you didn't do a
lot of research Like our fishingtrips.
When we go on fishing trips wegot it dialed in where we're
going to stay, who we're with.
But, like I mean, you know,you're going with your family.

(39:22):
You wanted to go bone fishingas a perk by being there.
You're going with your family.
You wanted to go bone fishingas as a perk by being there.
And uh, I think if you weregoing as, uh, if you, you, if
all four of us were going we'regoing for a bone, we would have
made it work.
And I think if you were inthose shallow waters, the clear
water and sight fishing for them, I think that would have made
your trip.

(39:43):
But but, hey, man, you got your, you know.
Got the bucket crossed off, gotthe old action box, yeah, and
now you can just upgrade fromthere and you got a line wet,
you know, and you ate some greatfood.
Yep, conch fritters, the conchfritters were amazing.

Speaker 3 (40:00):
I mean, that's their local, the bohemian food.
And I got to tell you guys thefood in the Bahamas and food.
And I gotta tell you guys thefood in the bahamas.
It is being so close to theunited states siege like they're
.
They're miami is.
You know you can get there inthose the the boys at the bar
were telling me they go to fortlauderdale all the time to party
.
Uh, it's an hour and a half onon one of those can of meringues

(40:20):
that fly.
They go like I don't know 140knots or whatever it is, and
then you can go on those cruise,those love cruise boats that
take six hours to get to Miami.
But the point is is that theydon't even bring their food in
from the States, being so close.
They got, they raised their owncattle, they got all the
seafood you could think of, likebohemian lobster tails and
fresh sea scallops, and even theoysters.

(40:42):
Like I, the first night I wasthere I dove into some bohemian
oysters, which was really,really good.
Baked clams I went and hadbaked clams you don't get that
often, I love baked clams Wentover to Carmine's down at the at
the Atlantis Paradise, and Igot into some baked clams.
I mean again, the foodexperience in the Bahamas I
would say is is top, top notch.

(41:03):
You're always going to get agood meal.

Speaker 4 (41:09):
Um, I had the best burger of my life.
I sent a picture.

Speaker 3 (41:10):
You posted it right away.
That was from the sugar factory, the world famous sugar factory
um locations all across theworld.
And uh, it was an eight ounceuh wagyu beef burger smothered
in melted queso and bacon bits,loaded with jalapenos, jack

(41:30):
cheese, mesquite mayo andtomatoes and bacon.
And it was insane.

Speaker 2 (41:37):
I'll repost it again.
And in the amount of cheesethat's dripping, I wish I saw a
video of you actually consumingthis burger.
I have it.
How could you not get messy?
And I love it.
I love messy food.
I love chicken wings thesaucier the better.
But for our listeners to painta picture, it looks like the
burger is a volcano and it'serupting.

(42:00):
Cheese Cheese is just blastingover the bun, dripping over
everything, dripping over thefries.
And I do have to.
I've been to the Bahamas aswell.
We should be sponsored byBahamas right now.
It's top notch.
You pay for it, but it's topnotch and the food is so good.
And, yeah, I'm glad you had agreat trip.

(42:22):
Man, don't let the fishingexperience bring you down.
It was more of a family tripand you popped, I popped.

Speaker 3 (42:28):
Yeah, it was good, man.
The weather was great.
We're lucky.
You had some good weather too.
Yes, really good, and it's allabout the stories and the memory
siege.
So you know what I think you'reright the next time I go, I'm
going on TV all the time, man.

(42:49):
I know it exists, I know itexists in my brains.
I know I'm going to get toexperience that Again.
I got to remember that peopleare, you know, the information
that they give you.
They're, you know, looking outfor their team.
They're looking out for theirjob and their businesses.
And I get it.
And you know she basicallybroke my heart.
But I can't have all thishatred because, at the end of
the day, I had a really, reallygreat family trip.
Oh, that's awesome, that's great, but we're going to take a

(43:10):
short break.
Siege, we got some other stuffhappening on the other side of
this break.
Big winner, winner, winner.
Chicken dinner we're going totalk about Mr Traeger, winner
from all the way from Winnipeg,winnipeg, manitoba.

Speaker 2 (43:23):
Okay, I'm going to do a call out right now.
I know we're going to get intothe winner.
I'm calling out Ontarioresidents Right now.
I'm calling you all out, all ofour listeners, because everyone
that wins our dress is alwaysAlberta and I have nothing.
Listen, I love you Albertans, Ilove you all BC, I love you all

(43:45):
, but Ontario, what's up?
You know all of our prizes.

Speaker 3 (43:49):
What's going on, man?
The shipping costs are goingthrough the roof.

Speaker 2 (43:53):
No, we love the love for everyone.
We'll get into where thelisteners from are the big
winner.
But Ontario, you've got to stepup your game.
That's what I'm saying.
Step it up.

Speaker 3 (44:02):
Let's go.
We'll be right back after thisshort message.

Speaker 6 (44:11):
How did a small town sheet metal mechanic come to
build one of Canada's mosticonic fishing lodges?
I'm your host, steve Nitzwicky,and you'll find out about that
and a whole lot more on theOutdoor Journal Radio Network's
newest podcast, diaries of aLodge Owner.
But this podcast will be morethan that.
Every week on Diaries of aLodge Owner, I'm going to

(44:34):
introduce you to a ton of greatpeople, share their stories of
our trials, tribulations andinspirations, learn and have
plenty of laughs along the way.

Speaker 1 (44:46):
Meanwhile we're sitting there bobbing along
trying to figure out how tocatch a bass and we both decided
one day we were going to be ontelevision doing a fishing show.

Speaker 6 (44:56):
My hands get sore a little bit when I'm reeling in
all those bass in the summertime, but that's might be for more
fishing than it was punching.

Speaker 1 (45:02):
You so confidently.

Speaker 6 (45:04):
You said hey, pat, have you ever eaten a drum?
Find Diaries of a Lodge Ownernow on Spotify, apple Podcasts
or wherever you get your podcast.

Speaker 1 (45:17):
Hi everybody.
I'm Angelo Viola and I'm PeteBowman.
Now you might know us as thehosts of Canada's favorite
fishing show, but now we'rehosting a podcast that's right.
Every Thursday, ange and I willbe right here in your ears
bringing you a brand new episodeof Outdoor Journal Radio.
Hmm, now, what are we going totalk about for two hours every
week?
Well, you know, there's goingto be a lot of fishing.

Speaker 3 (45:38):
I knew exactly where those fish were going to be and
how to catch them, and they wereeasy to catch.

Speaker 1 (45:43):
Yeah, but it's not just a fishing show.
We're going to be talking topeople from all facets of the
outdoors.

Speaker 6 (45:51):
From athletes To scientists.

Speaker 3 (46:07):
To chefs Marinated, you will taste it.

Speaker 1 (46:09):
And whoever else will pick up the phone Wherever you
are.
Outdoor Journal Radio seeks toanswer the questions and tell
the stories of all those whoenjoy being outside.
Find us on Spotify, applePodcasts or wherever you get
your podcasts.

Speaker 3 (46:24):
We are back, siege, we're back and you know I was
just thinking about what youwere saying about.
You know, people from Ontariogot to step it up.
Here's the thing.
It's pretty cool, you got toadmit.
It's pretty cool that we havethese listeners from all over
not only the province but allover Canada and even the United

(46:45):
States.
It's pretty cool that we hadthese people enter in for this
special draw.
We gave away.
It was a smoker, it was apellet, electric pellet smoker
from Traeger and man Siege.
It was so overwhelming that weactually decided to keep it
running for another month.

Speaker 2 (47:06):
Yeah, how many entries totaled.
Like ballpark, do you think wehad?

Speaker 3 (47:09):
on that.
We're in the thousands, Like.
I can't give you a specificnumber, but I'll put it to you
this way when Dean Taylor,producer Dino, they were out
filming Fish in Canada with theboys Viola and Mr Pete Bowman
Bullrod, they were going out tothe Northwest Territories the
day after we launched theTraeger giveaway on the Fishing

(47:32):
Canada website and Dino said heposted it that we had 1600
entries that morning he said.
The next morning he woke upthey were packing to leave.
We were over 3000.
This is less than 24 hours, soyou can imagine two months and
you noticed our Instagram wasalso popping.

Speaker 2 (47:53):
Yeah, it is popping and yeah, you never know what
you're going to get.
On these podcasts and the wholenetwork, there's always
giveaways and listen in for thebonus codes and always enter on
the Fishing Canada website or, Ibelieve, our next one.
While we'll get into that,that'll be Instagram only, but I
want to congratulate right now,mr.

(48:14):
I'm going to butcher his name,by the way, butcher it, butcher
it.
His first name is Brian.
I got that covered, man, I cantell Brian Now we got Zagazuski,
zagazuski, zagazuski.
Yeah, so that's quite the name.
It sounds like it's hard tofabricate it, but the spell, his
last name isZ-A-G-O-Z-E-W-S-K-I.
So he is.

(48:37):
I believe you said it wasAlberta.

Speaker 3 (48:40):
Winnipeg Yep.
From Winnipeg Alberta.

Speaker 2 (48:44):
Go.

Speaker 1 (48:44):
Jets.

Speaker 3 (48:45):
Go Jets, go Blue Bombers.
And here's the thing to winsomething like this Siege, you
know, fish in Canada is alwaysgiving away unbelievable stuff
from Garmin units to you know.
Just go on the page, check outtheir contests Like it's
incredible.
But for us, as the Eating Wildpodcast, I think this was the

(49:06):
biggest giveaway we were able todo and, um, you know, it was
pretty cool knowing that we hadthousands and thousands of
entries.
So, um, you know we're, we werepumped up to give that away and
we extended it another month.
But we move on, siege, we yes.
And we got some other stuff thatwe're going to do Instagram

(49:26):
only.
I'd like to take this second totalk to you about our fillet
knives, inventory count, siege,we are down to our final.
I'm going to say six Ecos andsix of the Angler Pros and we
just sold three more today.

(49:47):
And again, folks listening,listen, we're not knife salesmen
.
This is not anything that we'rehere to try to sell you.
We're just trying to get youthe best tool in your hand for
cleaning some fish.
Hookset actually, I talked toHookset about this and he
mentioned to me he's like Tone,he goes.

(50:09):
I heard the podcast, you andSiege, when you guys dropped the
fillet knife and he goes, man,you were talking about it and
you were talking about cleaningother parts of not only fish.
What else does it do?
And he goes.
You lost me there.
You lost.
You know.
See, hook's head will alwaysgive you his, his honest opinion
when it comes to um.
You know, listening and talkingabout the podcast and I'm going

(50:33):
to take this time to talk aboutthat because I did clean
different types of meat with theAngler Pro.
I actually cleaned strip loins.
Craig cleaned strip loins withit.
Uh, we cleaned, uh, webutchered chickens with it Whole
birds size barbecue.
So you're looking at two and ahalf pounders.
This thing went through siegelike butter.

(50:55):
That's awesome.
And here's the other thing too,about cleaning other parts of
game or beef or whatever.
It stayed sharp.
It stayed razor, razor sharpand it just so happens that you
know, it's one of the biggesttools in my not only my tackle

(51:15):
box siege but in my kitchenright now.
Like, if I'm going to cleanchickens, I'm pulling that knife
out because the smaller birdsit's nice to use a smaller knife
.
Again, I'm talking angling prohere and it was cutting through
the skin, not going through thebones.
Again, I don't want to gothrough bones with this knife.
We talked to Mike from Cocution.
He said you know, if you'regoing to be getting into some

(51:38):
hard bones, some bigger fish,use that beat up knife, get into
the skin.
But when you're doing yourfinesse cooking and your finesse
cutting siege, these knives aregoing to perform and to answer.
You know, not only it wasn't aquestion, it was just more of a
comment from Hookset.
Yeah, you can definitely cleandifferent animals with this.

(52:01):
You can.
If you're at the hunt camp, youpop your first doe or buck,
whatever it is, use this knife,use it, foresse, go through and,
and, and uh, you'll see siegethat this, these knives, are the
real deal yeah, I love them,man, I'm a big fan of them.

Speaker 2 (52:14):
I like them both.
Uh, I'm leaning towards uh.
For myself, I like the echofillet um, that's that.
That's my preference.
Now it's obviously a little bitmore pricey, but you can't go
wrong with it either.
And they got the Eating Wildlogo.
And then everyone thatpurchased them from us.

(52:35):
I'm shocked because we I'm notshocked, but it's just the fact
that we appreciate the support,and if it wasn't for all you
guys I know this is soundingcliche we wouldn't be here.
But yeah, thank you so much toeveryone that purchased one.
And then, if you're thinkingabout purchasing one as well,
slide into the DMs.

(52:56):
I feel bad to our listeners thatdon't have Instagram.
You can always send us an emailas well at theeatingwildpodcast
at gmailcom If you don't haveInstagram, because I find that
we push people to Instagram alittle too much and there's not
a lot of people that use it, orthere is a lot of people that

(53:16):
use it, but there is a lot ofpeople that still don't.
So feel free to send us anemail and we'll let you know the
quantities of how much we haveleft, and then stay tuned.
Stay tuned for more excitingstuff from Cucushion.
I know we talked to Mike on thepodcast.
There's going to be a down theroad a hunting knife that I'm
really excited about.

Speaker 3 (53:35):
We're working on that .
We got to get the boys involvedon that one.

Speaker 2 (53:39):
Yes.

Speaker 3 (53:44):
So you know we always have some good ideas and that's
how things are made thing.
I will like to also add um,just some, just some.
Housekeeping.
Siege fish in canada launched acouple videos.
Um, oh, beautiful videos,beautiful videos.
We, I gotta say something.
I gotta say something.
I've lost almost 25 poundssince we shot that.
I'm pretty happy about that,I'm gonna be honest, because I
watched it and was like jesus.

(54:04):
Is that what I look like?
Maybe camera does put on someactual pounce.

Speaker 2 (54:08):
You know what I'm going to defend you.
I'm your agent as well.
I'm always your agent.
Antonio, everyone knows it wasthe wintertime man.
You're a bear.

Speaker 3 (54:16):
I was a bear, I was going into hibernation, but when
it's swimsuit season.

Speaker 2 (54:21):
Antonio just gets chiseled like Chris from the
ugly pike man, he's ripped man.

Speaker 3 (54:28):
Chris is another animal.
I got to find out what he eats,man, because I'll tell you,
maybe I just got to train harderlike Frank, but I'll tell you,
man.
We launched Dino again fromFishing Canada and Volva came
over to the shop, the EatingWild headquarters, Gourmet Craft
and Catering, and they wantedto film a venison burger, which

(54:50):
I did venison sliders, and itwas the last of.
It actually was the last of theground that I had from the deer
that I harvested my buck withwhen I was there with Lou and
Gags Johnny I call him Johnnythe first first um deer that
I've ever popped in my life andthat was the last of the mints
that I had.

(55:11):
And, uh, it was perfect timingbecause dino came and he's like
you know, I really want to do anice clean video of a venison
burger slider because I feellike this is something that
people don't do properly andthat you watch all these
different videos on youtube andit's just some look great and
interesting but a lot of it isjust butchered up and you know.
So I did something, I didsomething very classic, but, you

(55:34):
know, with the smash flare, andthey put it up on the fishing
Canada website.
You can check it out, and theyjust dropped the second video of
the on Lake Ontario salmon thatI did with Chef Craig.
Everyone's heard Chef Craig onthis show and to me, CJ, it was
our first time doing LakeOntario salmon and he paired it

(55:55):
with a beautiful risotto fromthe mushrooms that we got given
to us from the boys from ArtSalads at Bondi Produce.
We had porcini, we had oyster,king oyster, you know all these
different mushrooms.
It was insane and that videohas just been released on the
Fish and Canada website.
So check out that video and I'mgoing to tell you it was really

(56:16):
fun to film those.
But the most exciting part isthat we're getting thousands of
views on YouTube, which ispretty crazy.
I'm not surprised.

Speaker 2 (56:25):
I'm not surprised.
I'm not surprised, and thereason I'm not surprised is
because, to our listeners thathaven't seen Antonio cook, or
the way he explains it for guysand girls that don't cook too
much, like myself, I consume,but I don't manufacture the
product.
Antonio really dumbs it downbut at the same time he uses

(56:47):
simple sliders.
Everyone can relate to sliders.
He doesn't come in with some ofthis artsy-fartsy $100 meal and
it looks like you got acorn onyour plate.
You know what I mean.
So everyone can relate tovenison sliders or Ontario
salmon or whatever it was it's.

(57:08):
You really are relatable anddon't get discouraged, because
he really walks you through it,and I will send the link to both
of them on the Instagramaccount.

Speaker 3 (57:18):
Thanks, buddy.
Yeah, you know what.
Here's the thing, siege, whenyou're in the kitchen and I
always stress this man, andagain, I'm not the best.
I will not say that I'm thebest chef or I'm the best um at
this, and I'm that.
Here's the thing I love what Ido, I'm passionate, I love what
I do.
Every recipe that I create comesfrom my head and my heart, and

(57:39):
and the thing that I want peopleto know that, when they see me
doing these things on camera orthey hear me talking about it on
the microphone, is that it's ablank canvas man, and I always
say paint the picture, paintyour perfect picture and have
fun with it.
See, cooking is fun, Whetheryou fuck things up or you or
sorry, I just screw things up oryou overcook something.

(58:02):
Listen, I overcook stuff allthe bloody time.
I'm a professional, it's what Ido for a living.
Um, we make mistakes, but thenyou learn from it and then you,
you regroup.
So when you're watching thesevideos, recreating them is is
awesome, but don't be shy tothrow in your own little pop,
you know yeah, a little salt bayon it.
Do whatever you want, put yourown flair on it.
You don't like a certain spiceor you don't like a certain

(58:25):
thing that I'm doing, change itup.
But you know, take it for whatit is and use it as a base, Use
it as a color on your paintbrush.
You know, figure it out andhave fun with it, because that's
all we're here to do.
Siege, we're just here to havefun and take people for the ride
of what we do and what myprofession is, what you do, what

(58:47):
we do together, me and us andthe Foreskins, and have fun with
it, and that's all we're hereto do folks and send us your
pictures.

Speaker 2 (58:52):
If you recreate any Antonio's dish, send us your
pictures and, at the same time,if there's a dish that you're
looking you would like to seeAntonio, do send it in because,
yeah, because you're ourlisteners and and we'd love the
feedback if there's somethingthat anyone really wants Antonio

(59:12):
to get his hands on, and I'llshoot it over to him and next
thing you know, we'll pop it onYouTube we're gonna pop it on
YouTube and listen.

Speaker 3 (59:21):
We're we're gonna do a giveaway siege before we end
this episode.
We gotta talk about it.
We got we're gonna be doing anInstagram only Siege Before we
end this episode.
We got to talk about it.
We got to.
We're going to be doing anInstagram only, instagram only.
And because we're on the topicof food and we're talking fillet
knives, we're talking this andthat.
I know you got something upyour sleeve, mister.

Speaker 2 (59:37):
I don't know what we're doing for this giveaway.
To be honest with you, I wasgetting the question of the week
all right.
To be honest with you, I wasgetting the question of the week
all right.
You tell us what.
I'll roll it on Instagram, butthis is organic, as can be.
What is our giveaway?

Speaker 3 (59:51):
Antonio, we talked well listen, we did talk about
it.
You're not remembering theconversation Siege, because we
were saying after the Traeger,we got to give away something
that we've had, we've banked,We've had this thing in our
hands for ages.
A new car.

Speaker 4 (01:00:10):
A new car.

Speaker 3 (01:00:11):
No, we have a beautiful.
We have a beautiful eight and ahalf inch chef's knife,
handmade from Kakushkin, who wasour buddy, mike, who is also
our teammate when it comes toour fillet knife and siege.
I think we got to throw in, wehave to throw in the eco.
We got to do it, we got to giveaway, we got to give away this

(01:00:33):
eco knife because we gave away.
Remember, we ran a contest, ashort contest.

Speaker 2 (01:00:37):
I lost my mind.

Speaker 3 (01:00:38):
I was like who's going to make the best schnitzel
sandwich?
And next thing, you know, yourDMs are popping, popping and we
had a beautiful, a beautifulsandwich that was was dropped on
the on the instagram and wethrew I I thank you for the
patience, by the way, becausewe're both away on trips, yes,
but we did end up getting thatknife in that, that winner's
hands and, um, I'll be honest, II felt like oprah then and I

(01:01:02):
feel like oprah now.
I think we got to throw in theeco model.
We got to get that the higherend model of the uh, eating wild
filet knives and I feel likeOprah now.
I think we got to throw in theeco model.
We got to get the higher endmodel of the eating wild filet
knives, and I'd like to pairthat with an eight and a half
inch Japanese knife made by Mikefrom Cucution, and that's what
I need you to get on theInstagram.
You don't have to do it today,siege, brian just won the bloody

(01:01:23):
smoker.
Let's let this marinate for afew days, but we'll let people
know when this I'm sure peopleare going to know when we drop
this giveaway and we're going torun it for a bit and I'm
excited.
I'm excited for people to getthese knives in their hands
because I just you know the wayI am, siege, I got pumped up
when it comes to talking foodand talking anything kitchen

(01:01:43):
related.
So I think it's going to be agreat giveaway and, again, mike
has been doing a lot of work forus.
Huge shout out to him, man.

Speaker 2 (01:01:51):
Oh, absolutely, he's a busy guy.

Speaker 3 (01:01:52):
He's got some things going on, family things
happening with him right now andthe fact that he still took the
time to join us a few weeks agoon the podcast was great.

Speaker 2 (01:02:01):
And he delivered with those knives and we can't wait
to see the, the hunting knifeyou heard it here first folks
instagram giveaway for twokakushin knives, with one eating
wild signature echo filet, and,uh, it'll be posted after this
podcast, so it will be instagramonly, like antonio said.
So your odds kind of go up,right, because there's, there's,

(01:02:22):
it's not going to be as much,so make sure you jump on that,
and we can't wait to put thatout there in the lucky winter,
maybe from Ontario.

Speaker 3 (01:02:31):
Maybe from Ontario.
Are we giving away?
Is this Instagram One Siege?
Is this nationwide?
What's happening?

Speaker 2 (01:02:39):
You know what?
I'm opening it to everyone,even if you, even if you're from
the States, go ahead, we'll.
We'll bring it to, we'll shipit.
Man, I got connections in theshipping world, so do you.
And you know, if you have anaddress and you win it, we'll
ship it to you.

Speaker 3 (01:02:54):
That's music to my ears, brother.
Well, we got a questionhappening.

Speaker 2 (01:02:58):
Question of the day we got a question of the day and
let me see this is from afemale listener.
We love the females listeners.
This is from Brenda Stricklandand she's from Stony Creek.
Well, there we go.
That's Ontario, right there yougo.
Yeah.

Speaker 4 (01:03:17):
Okay.

Speaker 2 (01:03:17):
She says, hi, fellas, she goes.
Let me first tell you I am anew listener to your podcast and
I'm literally hooked.
New listener Tone.
We love the new listeners,right, we love our OG listeners?
We do.
But yeah, thank you so much.
She's a new listener.
She says fishing, hunting andcooking.
You really can't go wrong.

(01:03:38):
Good point.
My question is I harvest fishthat are traditionally, when I
consume, consume them.
I only consume the fillets only.
Am I missing out on notconsuming the entire fish?
I see some dishes on socialmedia with entire fish cooked,
including the head, and I haveto admit it looks delicious.

(01:04:00):
Thanks, brenda, ps.
Oh, you'll love this part.
Here we go go.
Ps, keep popping.
Lol.
So she must have went back.
She obviously didn't justlisten to one of her podcasts,
if she knows the popping.

Speaker 3 (01:04:12):
So thank you so much.
We always said new shirtscoming out soon.
Pop and cook, yeah, no doubt.
Stay tuned.

Speaker 2 (01:04:21):
Stay tuned for yeah, definitely off topic.
I'll let Antonio answer thatquestion momentarily.
We will be having somemerchandise coming soon, uh, new
merch and all that people beenasking a lot about merch and and
yeah, we will have new merch.
So go ahead, antonio, youanswer this, uh, from this
lovely lady brenda I'd like tosay thank you, brenda, for

(01:04:42):
taking the opportunity to uhreach out to us and, uh, with a
beautiful question, because thisis a great question and my God
and I'm excited to answer it.

Speaker 3 (01:04:51):
So here we go, here we go.
One thing, one important thingSiege is type of fish.
Okay, and the reason why I saythat is because there is a lot
of meat.
Actually, one of the biggestkept, best kept secrets, which
is not even a secret anymore,really, you see it all the time
meat, actually one of thebiggest kept, best kept secrets,
which is not even a secretanymore, really, you see it all
the time, are the cheeks youknow you get those big walnuts
you pull those cheeks out.

(01:05:12):
There's scallops freshwaterscallops, are you nuts?
So?
So, brenda, you know if you'regoing walter fishing and you
want to, you know you want toutilize more of the fish instead
of the fillets.
Pull those cheekbones out.
There's, there's videos onYouTube on how to do it.
The first time I've actuallyseen it, siege was gags years
and years ago when we caughtWalters, and he's pulling the

(01:05:32):
cheekbones out, and notcheekbones, just a cheek meat,
and those there were like littlescallops.
And I think, siege, that'sthat's actually something that I
would like to do on camera forpeople.
So I'm going to reach out toDean Taylor.
Obviously, dino's listening tothis, he's the producer of the
show.
Dino, let's get that camerarolling and let's get some
Walters in the boat and do someWalter cheeks, because I'm

(01:05:55):
telling you, siege, they'reliterally.

Speaker 2 (01:05:56):
I don't know if you've had them, if your old man
Johnson has prepared you before, and my dad actually, when I
was a kid on Lake Erie we gotWalters and he was telling me
about the cheeks.
But I thought my dad he'salways using me as a guinea pig,
so I thought he was like kindof hazing me.
He was telling me about thesecheeks and he just said they
tasted like so good man, hewasn't kidding and I think a lot

(01:06:20):
of people don't know that.
So I think that would be agreat, a great idea for you to
do in the future.

Speaker 3 (01:06:27):
Absolutely, I'd love.
I'd love to do that.
But one thing I would say whenyou're cooking a fish whole, can
you eat the heads?
Of course you can.
I think smaller fish.
So, for instance, and and youknow, the Dan and and Lou would
would definitely touch on this,because the Portuguese, my, my
mother, my stepmother, who lovesdoing the barbecue sardines

(01:06:50):
whole, it's one of those things.
You eat it with cornbread.
Lou does it all the time Loubrings up those whole.
We've done it in Port Perry,we've done it at the hunt camp
and you cook those sardineswhole and you cook the hell out
of them and a little bit ofolive oil, a little bit of
cornbread and you can literallyconsume it whole.
The bones just literally snap.

(01:07:11):
You know you pull the spineright out.
That's obviously you don't wantto consume that.
But the bones are small enoughin the head where it's just
crunchy, it goes down nice.
A lot of people too, siege, lovefrying their pan fish whole,
because if you do cook fish at acertain high heat with oil, it

(01:07:31):
actually softens the bones upwhere you can actually consume
it.
It's not dangerous, preferably.
I don't like doing it, but Ihave seen people do bluegill
whole.
I've seen them do perch whole.
Yeah, yeah, yeah, I've seenthem do crappy perch.
Yeah, yeah, yeah, I've seen himdo crappy.
We there, taro murata, who areour great buddy taro.
He brought some crappy into a,a restaurant, which I'm not
going to say this is legal to dothese days.

(01:07:52):
He must have known the people.
You can't just bring in fishfrom the store here in ontario
but from the lake and say, here,cooked this for me.
But obviously he knew thepeople there and he made a
little clip of it and theysteamed the fish whole.
I don don't know if you've seenit, I did see it and we asked
him too.

Speaker 2 (01:08:09):
We asked him what's your favorite way to have crappy
and he said steamed hands down.
And I was shocked because Ialways know the traditional way
that we do it with crappy tacos.
But to hear that people steamthe fish, that's very
interesting.
The one question I had for youwith the the fish, so with the

(01:08:29):
fillets, obviously you caneither uh, pan fry or deep fry
them the traditional way, butwith a whole fish, with the head
and everything you kind of haveto, I think if it's a bigger
fish you'd bake it right, wouldthat be the the norm?

Speaker 3 (01:08:43):
yeah, you can bake it .
Um, there's, there's differentways of doing a seed.
You could do it on the barbecueas well, again, wrapping it in
foil and covering it and lettingit go.
Here's what I would say toBrenda.
If you do want to utilize awhole fish, I would still pull
your fillets.
I would still pull your filletsand enjoy that on a separate
occasion.
What you want to do is you wantto save.

(01:09:04):
Obviously, you want to gut thefish.
You don't want to keep the gutsand stuff, but save the head,
save the tail, save everything,and make yourself a fish stock.
Okay, use the head, use thebones, use the skin, because
that's where all the omegas are,that's where all the nutrients
are.
On fish, if you are into yourhealth, and when you boil that

(01:09:26):
out and I'm not talking so it'sdifferent than when you're doing
beef bones, chicken bonesyou're making a chicken stock,
beef stock, and I learned this.
I learned this especially and Ilearned it with lobster and
shrimp.
When you're making thoselobster broths to make lobster
bisque, or you're making theshrimp broth to make a shrimp
bisque, or even just a seafoodstock in general, you only need
two hours.
You only need two hours becausewhen you're cooking bones from

(01:09:49):
an animal okay, siege, huge tiphere In order for you to pull
out all those, all the bonemarrow and all the flavor out of
those bones.
They're quite big, you know,cow like, the bones are huge.
I ordered.
We used to get beef bones forfree.
We don't get them anymore.
You got to pay for it.
But you know, when you're, whenyou, when you're cooking out
these beef bones, it's overnight, like we do.
These stocks sometimes see eachthat go overnight and that

(01:10:13):
ensures that we're pulling allthe marrow and all the flavor
out of these bones.
But you got to think about it.
A fish bones, they're so tiny,they're so thin, you don't need
to like.
Two hours on a simmer is allyou really need.
Put it with, uh, we call it theholy trinity.
You got celery, carrots andonion, a fresh bay leaf.
Roast your bones first, if youwant, if not, throw them right

(01:10:34):
into the water, bring them to aboil, then bring them down to a
simmer, add a little bit of salt.
Um, I'm telling you right now,siege, you can make at least out
of one, say, I don't know,eight to ten pound salmon.
You could probably make a goodsix, seven liters of stock and
I'm going to tell you this rightnow that stock can go very,
very far.
You want to have soups.
You want to make a chowder,clam chowder.

(01:10:56):
You want to do Boston or NewEngland, whatever clam chowder.
You want to do the right, thered.
You want to make a risotto.
You want to do a seafoodrisotto.
You want to make a risotto.
You want to do a seafoodrisotto.
You want to make a seafoodpescatori tomato sauce.
You got a homemade, healthybroth, no msg, low sodium.
You're going to make ityourself and I'm telling you for
me, brenda, that's the way youwant to utilize a whole fish

(01:11:18):
that's a great question.

Speaker 2 (01:11:19):
It is a great question.
I thought about it myself whenI watch.
Uh, these shows like alone andall that stuff.
When they're harvesting theirfish, they just cut the head off
and they'll boil down the headbecause it has the most calories
, but then the rest they kind ofjust stuff it.
Like you said, they gut it andthen they'll stuff it with, like

(01:11:39):
you know, any kind of likeherbs or whatever.
You see a lot of people stuffit with like lemon and then they
put it on the.
But yeah, that's a greatquestion and yeah, keep those
questions like that coming in.
And if I haven't read yourquestion yet, don't worry,
there's no stupid question andwe'll eventually get to it.
We're getting so many.
But thanks again, brenda, andwe will keep popping.

Speaker 3 (01:12:01):
We're popping, we're popping and we're going to pop
out of here Siege.
Yes, let's pop out.
We had a great episode today,man, and I'm excited for next
week.
We got again.
We're going to be talkinghunting, prep for hunting.
Yes, we're going to hear what'sgoing on up north at the camps.
Hopefully we got a here and uh,we're gonna.

Speaker 2 (01:12:32):
we're gonna talk popping popping and and we get a
lot of requests from a certainthe best fishermen in the mma we
got a lot of so we always saidwe're always going to do
checking with the champ.
We have not forgot that segment.
We're just he is busy, he'sbusy, the champ's popping on the
water and popping in theoctagon we have.

(01:12:55):
If anyone saw the news recently, he's part of the Eating Wild
team and we're going to have himin studio soon to talk more
about that whole thing andcatching up with the champ and
yeah, so stay tuned for that.

Speaker 3 (01:13:09):
He is the best fisherman in MMA and he might
even be one of the bestfishermen that I know.
This guy popped two skis on theNiagara Bar last night.
Like he texted us.
He's like hey, guy's just beenout for 40 minutes Next thing
you know he's texting I think hewas texting you pictures of his
skis.

Speaker 2 (01:13:23):
He's the hardest.
He went from a shore ninjaassassin to now a boater and he
is I think a lot has to do withhis age, he's got the time and
he goes out for two hours andthen he goes to train in the MMA
.
So our listeners, we've had alot of questions about him and

(01:13:44):
he is a very interesting fellaand we fella I sound like my
grandpa.
You sound like old man, johnson,yeah he's an interesting fella,
that young chap, holy Christ.
But yeah, yeah.
So anyways, I'm his agent nowtoo.
I'm not only Antonio Malecka'sagent, I am Cody Kovanchak's
agent.
I'm just joking.
Let's wrap this up, man, let'swrap it up, I can.

Speaker 3 (01:14:06):
Let's wrap it up I can't stop.
Oh, buddy.
Well, listen man.
It was great sitting down withyou.
This is Smash Muleka forShowtime Johnson, catch us next
week, coach, start that tune.
We're out of here.
Fish on.
Enjoy the rest of your week,folks, ciao.

Speaker 1 (01:14:41):
Get the net, We'll be pulling our fish and we'll be
serving them their favorite dish.
All the feeling screaming reelson fishing fire.