Quinton Gately’s passion for fishing and cooking was ignited during his childhood, spending time fly fishing with a neighbour.
Today, he blends these two loves as a Food and Hospitality teacher at Nelson College for Boys and a dedicated member of the Nelson Trout Fishing Club, which boasts over 100 members.
Quinton’s culinary journey began in the 1980s when he worked as a chef, regularly cleaning and preparing fresh trout and salmon. “I’ve always loved smoked trout and salmon,” he says, reminiscing about his early experiences.
His fondness for these fish is reflected in his culinary creations, such as smoked trout paired with risotto, peas, and a hint of lemon—a dish that showcases the delicate flavours of the catch.
As a natural hunter and keen sight fisherman, Quinton enjoys the challenge of finding and catching fish in their natural habitats.
“I love the outdoors and the thrill of the catch,” he shares. Whether he’s casting a line on the river or taking a weekend getaway with friends, fishing offers him both tranquillity and excitement, a welcome escape from the classroom.
Being part of the Nelson Trout Fishing Club allows Quinton to connect with other fishing enthusiasts, sharing tips and experiences that enrich their passion for the sport.
“I enjoy getting out with others, having a bit of banter and a good time,” he adds.
For many fishermen and women, the process of catching and preparing a meal is a fulfilling adventure.
Quinton has generously shared his delicious recipe for smoked trout with pea and lemon risotto, inviting fellow trout lovers to savour the fruits of their labour.
Whether you’re a seasoned angler or just starting out, there’s nothing quite like the satisfaction of transforming your catch into a delightful dish.
Bon Appétit.
