What a great dinner! We had a few requests for the recipe of our: “Fresh caught shrimp, baked rockfish and beach pea salad.”
First catch and clean a rockfish, then bake it over your camp stove in a big frypan. Season with salt, black pepper and stuff the belly with beach loveage.
Next, find a good shrimping spot, catch a handful of shrimp, boil for a few minutes in salt water and serve.
Third, take a walk and collect the following for the salad: Shelled beach peas, sour dock (otherwise known as mountain sorrel), wild violet leaves, twisted stalk leaves, or whatever greens you happen to have (chopped fine). Add the following from your extensive kayaking spice kit, a tiny bit of red onion, sesame oil, crystallized ginger and lime juice to taste.
Fourth, collect a handful of hedgehog mushrooms during your walk, sauté them in oil and season with salt, pepper and rosemary.
Note: Beach peas can be plentiful and easy to pick, although shelling them requires a zen approach to time. They can contain small amounts of toxins that accumulate, but are considered safe to eat occasionally.