The alarm rang at 3 a.m.—an ungodly hour for most of us, but just another start to the day for a Lake Erie fisherman. Bleary-eyed but excited, I set out for my first ever commercial fishing experience, joining the crew from John O’s Foods on the waters of one of the most productive freshwater fisheries in the world.

I grew up in Ontario, but it hit me hard on this trip just how lucky I’ve always been to live in the backyard of a world-class fishery. Lake Erie produces more fish than all of the other Great Lakes combined, thanks to its shallow waters, prime spawning habitat, and rich biodiversity. It’s no wonder that in 2015, the Lake Erie pickerel and perch fisheries became the largest freshwater fishery in the world to be certified sustainable by the Marine Stewardship Council.

MSC certification isn’t just a logo on a package. It means these fisheries are well-managed and environmentally sustainable. The walleye and yellow perch stocks are regularly monitored; harvest rates are set to avoid overfishing; and the full supply chain is audited so when you buy “MSC certified,” you’re getting fish caught in ways that protect ecosystems, communities, and fish populations.

It’s also worth nothing that pickerel are a top predator in the Great Lakes food web. Meaning they eat EVERYTHING. Having a commercial fishery for them is actually a great management technique to keep the population in check. Otherwise, if there are too many pickerel, they eat everything else in the lake and throw off the balance. So the commercial fishery helps maintain ecological balance by keeping walleye populations in check so forage fish like perch and alewife can thrive.

Fishing for Pickerel

Pickerel are caught using gillnets, which are set overnight. In the early hours, I helped haul nets, sort, and pick fish, trying to carefully remove them from the nets without damaging their flesh, or breaking the net, and then sorting the pickerel and perch into different bins. It was messy, tedious, and time-consuming. My hands smelled like lake water all day. My back ached. My fingers complained. But the fishermen, who have been doing this for generations, were endlessly patient, showing me the tricks of the trade and helping me get the hang of it.

By the time we wrapped up at 11 a.m., we’d already logged an eight-hour shift. Between hauling nets, sorting fish, and picking, it was some of the hardest, most labor-intensive work I’ve ever done - and I was running purely on adrenaline (and several cups of coffee).

But it was so deeply rewarding. Watching the sunrise over Lake Erie, hearing the hum of stories passed down through generations, and knowing that everything happening on that boat was providing food security to local communities was something that will stick with me forever.

This isn’t faceless, industrial seafood. This is local fish, harvested with care and intention, by families who’ve fished these waters for over a century. Being part of that, even for just one morning, was humbling. It reminded me that the pickerel on our plates carry with them not just flavor, but tradition, community, and an entire ecosystem working in balance—right here in my own backyard!

I am eternally grateful to the John O’s Food team for coordinating this trip and for all the fishermen who spent the morning with me and taught me the ropes of commercial pickerel fishing!