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On the Hook Fish and Chips

On the Hook, A Wyoming Original

in News/Food

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By Jonathan Lange, Cowboy State Daily

A familiar blue truck has been spotted across Wyoming. The “On the Hook Fish and Chips” truck randomly appears in parking lots across the state with a line of loyal customers ready at the window. Its menu is sparse: fish and chips—or, if you prefer, chips and fish. But the helpings are heaping, and the fish is first rate.

Landlocked Wyoming doesn’t have a navy. It’s over 700 miles to the nearest sea. So, how is it that blue trucks selling baskets of ocean cod can be seen from Kemmerer to Cody and Lusk to Lander? The story of On the Hook Fish and Chips is a fish tale worth hearing.

Meet Ocean Andrew, son of a deep-sea fisherman. This sophomore at the University of Wyoming had the ambition to live-out a dream, and he didn’t wait until graduation day. Buying an old FedEx truck, he had it rebuilt into a food truck and brought it to Laramie five years ago last Sunday.

For the next month he and his business partner, Hunter Andersen, obtained all the proper inspections and licenses while they tried out a bevy of recipes. The backbone of the business was Andrew’s ability to purchase all the fresh frozen Alaskan cod that he could handle.

His father’s business is not just any deep-sea fishing vessel. They catch cod with hooks, not nets—hence the name. Once the fish is hauled aboard, it is cleaned, cut and flash frozen more quickly than the freshest mountain trout. Not only do hooks avoid the waste of scooping up unwanted sea-creatures. They also make for a fresher and tastier haul.

When the school year ended, they opened for business on a Tuesday night in downtown Laramie. “It was a disaster,” Andrew said. “Thirty people were gathered around the truck and we were furiously trying to fill orders. We had no idea how difficult it would be to juggle five different menu items.” Soon they cut it down to only one.

Do one thing; and do it well. That motto quickly grew a business that funded schooling for numerous University students working nights and weekends. Within a year, they began building a second truck. Now, five years later, the fleet is 16 trucks strong. They serve hundreds of thousands in 11 states across the west.

Who knew that a simple idea could become so immediately popular? And who knew that it would require a full-time employee just to keep up with the hundreds of town business licenses, health permits, and fire inspections.

Then came COVID. Statewide public health orders that were continued fortnight after fortnight were especially stifling for the food industry. Restaurants were closed and then severely restricted. Buffets were indefinitely shuttered. Thousands of mom-and-pop diners saw their patrons funneled to the drive-through windows of multinational fast-food corporations.

Because curbside pickup was already part of On the Hook’s business model, they stayed afloat. But the injustice toward other small businesses did not go unnoticed. Within a month of the first shut-down orders, Andrew partnered with Susan Graham to organize a “Rally for the Choice to Work” in Cheyenne.

“One thing I really hate about government is the tendency to protect large corporations with regulation that hurts small businesses,” he said.

Billionaire Jeff Bezos added $13 billion to his net worth during a single day of the lock down. During 12 months of COVID crisis, he added 156 percent ($155.3 billion) to his wealth. That same time span saw nearly 30 percent of small businesses closed.

That Andrew would take time off from running his business to advocate for other businesses less fortunate than his speaks volumes about his character. Community leaders asked him to run for Laramie’s open house seat. A political career had not been on his radar, but he answered the call of duty and was handily elected to House District 46 last November.

Eight years ago, a young man came to the University of Wyoming to seek the Wyoming way of life. His vision and initiative created a uniquely Wyoming business that employs dozens, and has helped many of them fund an education at the University of Wyoming. Along the way he married a school teacher, and started a family in the shadow of the Snowy Range.

When you see a blue fish truck appear in your town, think about Ocean Andrew. He and his company epitomize the Wyoming way of life. Freedom is more than the ability to do whatever you want. It is about raising a family, serving people, and giving back to the community. It’s the sort of life that makes Wyoming’s future bright.

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Eating Wyoming: “On the Hook Fish and Chips” Food Truck is a Wyoming Success

in Column/Tim Mandese

By Tim Mandese, “Eating Wyoming” columnist, Cowboy State Daily

What do you get when you cross hard work, perseverance and fresh cooked goodness? A recipe for success. 

“On The Hook Fish and Chips” ticks all the boxes for a Wyoming and culinary story worth sinking your teeth into. 

Company founders Hunter Anderson and Ocean Andrew started making their business plan when they were juniors at the University of Wyoming. Ocean’s father is the captain of the Bering Sea fishing vessel The Northern Leader, operating out of Alaska’s Dutch Harbor. 

Ocean suggested to Hunter that they make his family’s dream of opening a seafood restaurant come true. Hunter was hesitant at first, thinking it wouldn’t work, but his best friend eventually won him over. In May 2016 the two started down the path that would lead them to running 11 food trucks operating in 10 states. 

The two budding entrepreneurs would work on their fish and chips recipe after class (the two admitted the work often required skipping homework). They went through more than 50 variations of a recipe before finally settling on the one that would be their crown jewel. 

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. 

But they keep looking.

“We like this one [recipe] but I still think we can get a lot better,” Hunter said.

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. The fish is flaky and tender. You can really taste the freshness in each bite. On The Hook employees batter dip and fry each filet on the truck. 

The menu is simplified for speed of service, forgoing some side dishes like English mushy peas or corn bread. The focus is simply on fish and chips and accompanying dipping sauces, including Sriracha mayo, tartar sauce and malt vinegar. 

At their fastest, Hunter and Ocean’s trucks can produce three orders per minute. It’s a good thing too, because the lines can be long to get an order. Just look at these brave souls lined up in the snow. 

Operating 11 trucks isn’t without its challenges. 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. Sometimes, they can’t park a truck where they would like.

“When you are finding a new town, sometimes it’s taken like 10 locations before finding one that says, ‘Yeah you can park here.’” says Hunter.

In the company’s first year, Hunter and Ocean worked about 100 hours a week, a number that has since dropped to about 80 hours.

“We worked, we scrubbed our own trucks. We were on our hands and knees scrubbing floors.” Hunter said. “Through hard work, you can run through every brick wall that comes your way.” 

Currently On The Hook Fish and Chips employs 65 people. Each truck’s crew averages between three and four people and averages nearly 1,000 miles a week on the road. The trucks can be found in Wyoming, Utah, Colorado, South Dakota, Nebraska, Idaho, Iowa, Kansas, Montana and Missouri.

RELATED VIDEO: Hunter Anderson Tells His Story

“It’s really wonderful to take someone that may not have had the chances or opportunities going to school or through the workforce, employing them and seeing them work up to what you would call a corporate position.” Hunter said.

There are plans in the works for a brick and mortar location, but Anderson was cautious not to give out too much information, just saying that he and Ocean love Wyoming. 

The trucks travel widely in their 10-state territory, stopping at different cities daily. If you’ve missed them in your town or nearby, follow them on Facebook for updates on their locations. They do take requests to visit your town seriously, so ask them! 

“I think it’s a good thing so go to a lot of towns, and especially small towns and give them something that they have never had before.” says Hunter.

If you love fish and chips, you’ll end up like I am, on the hook!    

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