![on the hook food truck on the hook food truck](https://cdn2.webdamdb.com/1280_0pRLK8JD4SXm.jpg)
![on the hook food truck on the hook food truck](https://s3-media0.fl.yelpcdn.com/bphoto/PXV3R31duPhNGqvIRFMWuQ/l.jpg)
Sometimes, they can’t park a truck where they would like. The company carries over 200 business licenses in the states where they operate and they have an entire department dedicated to scheduling trucks and setting up locations to park. Operating 11 trucks isn’t without its challenges. Just look at these brave souls lined up in the snow. It’s a good thing too, because the lines can be long to get an order. The focus is simply on fish and chips and accompanying dipping sauces, including Sriracha mayo, tartar sauce and malt vinegar.Īt their fastest, Hunter and Ocean’s trucks can produce three orders per minute. The menu is simplified for speed of service, forgoing some side dishes like English mushy peas or corn bread. On The Hook employees batter dip and fry each filet on the truck. You can really taste the freshness in each bite. On the Hook’s wild, line-caught Alaskan cod is unbelievable for two young guys in the least populated state in the U.S.! The batter is light and crispy. “We like this one but I still think we can get a lot better,” Hunter said. Since starting their business, Hunter and Ocean have traveled to England and costal American cities looking for ways to improve their product, but they proudly say they still like their recipe the best. They went through more than 50 variations of a recipe before finally settling on the one that would be their crown jewel. The two budding entrepreneurs would work on their fish and chips recipe after class (the two admitted the work often required skipping homework). In May 2016 the two started down the path that would lead them to running 11 food trucks operating in 10 states. Hunter was hesitant at first, thinking it wouldn’t work, but his best friend eventually won him over. Ocean suggested to Hunter that they make his family’s dream of opening a seafood restaurant come true. Ocean’s father is the captain of the Bering Sea fishing vessel The Northern Leader, operating out of Alaska’s Dutch Harbor. “On The Hook Fish and Chips” ticks all the boxes for a Wyoming and culinary story worth sinking your teeth into.Ĭompany founders Hunter Anderson and Ocean Andrew started making their business plan when they were juniors at the University of Wyoming. What do you get when you cross hard work, perseverance and fresh cooked goodness? A recipe for success. By Tim Mandese, “Eating Wyoming” columnist, Cowboy State Daily