83 days, about 1,920 miles, 2 rivers, 10 states, 4 bottles of whiskey, 5 rain coats, 5 pairs of sunglasses, 6 air mattresses, 1 bear, 8 gators and approximately 800 mosquito bites later, our adventure is over. We paddled into our final destination, Morgan City, LA, at noon today.
It’s a tough call but we’re going to stop canoeing the Mississippi River. That’s not to say our trip is over. Instead of New Orleans, our new destination is the Gulf of Mexico, via the Atchafalaya River.
Ever since we crossed the Mason-Dixon line, we’ve had to turn down numerous offers of fresh caught fish because we lacked any decent tools to filet and cook them. Finally after the nth time fishermen pulled over to our canoe and offered us their catch, we said what the hell and packed four large tripe into our cooler. Don’t ask me why we turned down the catfish we had been offered earlier in the trip for a much less tasty fish. In any case, here are the steps you should not take when cooking a fish caught in the Mississippi River.
1. Don’t pack a plastic bag overstuffed with ice and tripe into your cooler, infusing your food with fish smell.
When we started planning this trip, lots of people had one of two reactions. One was to say something about Deliverance. The second, less common response was to say something like “Yikes, you’re going to be going through the South.”