“Good group of guys, definitely worth the wait.” “Best fish and chips I’ve had in a long time,” Don Amman, longtime resident of Fort Morgan said. “But we won’t forget about Fort Morgan, it’s fun coming to small towns to serve fish and chips and we hope to be back next month.” “Someday, I hope to have multiple On The Hook fish and chips trucks in all 50 states,” Andrew said. From the harbor, the fish are then shipped to be processed in Seattle before arriving to the cold storage facility in Laramie, where the team is based. After the fish are caught, they’re immediately gutted and frozen to preserve the quality.Įvery week, the team receives around 1,500 pounds of fresh cod from Dutch Harbor, Alaska. He explained that his father’s boat goes out and sets 50 miles of line a day, with a baited hook every 42 inches.
“One of the things that makes our fish and chips a lot better than any other vendor is that our cod is caught by hook and line,” Andrew said. The secret to their success is the quality of their product. A large, blue food truck plastered with an Alaskan cod illustration with the words “Line Caught Wild Alaskan Cod,” makes it hard to miss the stylish means of transportation. “We have special access to Alaskan cod that not many people have, so I thought it would be smart to take advantage of that access.”Īfter having huge success, the duo said they eventually want to turn On The Hook into a franchise but they aren’t sure if they want to start brick and mortar shops or stick with the food trucks. Having two choices of sauce was nice (siracha Mayo and Tarter sauce. I was a bit let down with lack of flavor in the batter and the need for salt on everything. I will be following this truck closely, I might get in trouble but the fish is worth it. “My father is a commercial fisherman in Alaska, so my family has always talked about doing a fish and chips restaurant and has worked on different ideas for a long time,” said Andrew, co-founder of On The Hook. This was the best Fish n Chips I've ever had, I could get addicted to this. The truck is run by two young men, Ocean Andrew and Hunter Anderson, who had the idea while attending college at the University of Wyoming in early 2016. The food-truck serves fish and chips to communities all around the plains and mountain west from Wyoming, Utah, Nebraska, to Colorado. Hundreds of Fort Morgan residents indulged in beer-battered Alaskan fish and chips on Friday afternoon as On The Hook Fish And Chips, a travelling food-truck from Laramie, Wyoming, made a stop in the parking lot of Edwards Market.