Chef Rich Francis visits the Mi’kmaq community of Membertou, Nova Scotia, where he’s introduced to a fish that excites both sports fishermen and sustenance fishermen - the striped bass. Known to the Mi’kmaq as Ji’kaw, it’s commonly known along the Atlantic seaboard as the striper!

Clifford Paul, a guide, harvester and wilderness management professional, has been fishing and eating striper his whole life. Rich joins Clifford for a family meal of striper filets, done in a double-pan technique. This fish has helped shape the culture of the Mi’kmaq people. At the beach at Point Forchu we see the line-fishing process of harvesting the striped bass and learn about the history of striped bass and its relevance to the Mi’kmaq. At the firepit, Rich creates some new and exciting striped bass dishes.

In the Wild Game Series, chef Rich Francis explores indigenous communities across Canada and traditional and modern methods of harvesting and preparing the food that has shaped their cultures over the millennia.