As you might expect, the one necessity of any shore lunch is fish. This responsibility falls on the anglers who hire the local fishing guides for the day. Never has there been a day that a shore dinner wanted for fish. The shore dinner is quite a production, since everything is prepared from scratch, right before your eyes. Shortly after noon the guide will call an end to the fishing and head to any of a number of locations where the lunches are prepared.
All locations are on islands, most in remote areas.
Shaded lunch sites are fitted out with picnic tables, work benches and fire places adequate for the number of guided parties the site can accommodate. After the fire is started and water put on to boil for coffee, potatoes and corn on the cob, the guide sets the table, complete with table cloth. First to hit the skillet is the sliced fat-back. Sliced thin, the fat-back resembles bacon with one obvious difference. The difference is important, at least to us, as the grease rendered down from the fat-back is used to fry the fish and dessert.