How To Prepare And Cook A Fish

[fishouttawater]

Let's say all I have is a sharp knife, a fire, and some fish I just caught. What's the best way to prepare the fish and cook it?

Seasoning maybe?

[Gavin]

Depends on your idea of primitive. Backpacker primitive or canoe camping?..Fix them with the seasoning of your choice..With trout, I usually wrap em in foil, with some lemon, dill, S&P, butter or oil and toss em on a grill or on the coals...Warmwater fish..like gills and goggs...whole over the fire in a small fish basket or fillet, bread, and fry in a dutch oven over some coals.

[fishinwrench]

Let's say all I have is a sharp knife, a fire, and some fish I just caught. What's the best way to prepare the fish and cook it?

Seasoning maybe?

Guess you could squeeze some salt out of the plastic bait you caught him on. Or make a stew with wild onions or acorns...Oh wait, you don't have a pot to make stew in, hmmmm.

Unseasoned fish cooked on a stick or hot rock is a survival meal....and probably not going to be all that tasty. Might as well go for high protien value and chase a handfull of earthworms down fast with some river water. Depending on the river you might be able to find a beer can to boil it in.

[fishouttawater]

Guess you could squeeze some salt out of the plastic bait you caught him on. Or make a stew with wild onions or acorns...Oh wait, you don't have a pot to make stew in, hmmmm.

Unseasoned fish cooked on a stick or hot rock is a survival meal....and probably not going to be all that tasty. Might as well go for high protien value and chase a handfull of earthworms down fast with some river water. Depending on the river you might be able to find a beer can to boil it in.

That bad, huh? I better bring some Ramen Noodles, just in case...

[hank franklin]

Scale the fish and stick it on a flat rock next to the fire. Flip it over with a stick a couple times, carefully. When you get hungry enough push the rock away from the fire and let the fish cool down enough to eat it.

Nothing to it.

[Ämp]

forked stick works well .. I enjoy a few spring onions with my sushi though

[Gatorjet]

I learned a trick from a guy in northern Minnesota for making shore lunch. Get a surpluss ammunition can either 30 cal or 50 cal depending on the size need.Make sure the rubber seal in the lid is good. Strip or sandblast the paint from the inside, fill the can a little over half full with the oil of your choice, corn, safflower, vegetable, or peanut ( my choice). Clamp the lid on, and pack the can in your boat or camping gear in your case. When it's time to fry up your catch remove the lid, put the can over the campfire of camp stove until the oil is hot enough to "sizzle" an piece of bread. Coat your fillets with whatever breading you like and dip 'em right in. When they float to the top and are golden brown you are ready for some of the greatest fish you have ever had. When you are done cooking, let the oil cool down then clamp the lid back on. The seal in the lid makes the can liquid tight so it won't spill in your boat or gear!

Man, now I'm hungry! Think I'll get my shore lunch cooker out, thaw some fillets, and cook some up!!!

[jjtroutbum]

I learned a trick from a guy in northern Minnesota for making shore lunch. Get a surpluss ammunition can either 30 cal or 50 cal depending on the size need.Make sure the rubber seal in the lid is good. Strip or sandblast the paint from the inside, fill the can a little over half full with the oil of your choice, corn, safflower, vegetable, or peanut ( my choice). Clamp the lid on, and pack the can in your boat or camping gear in your case. When it's time to fry up your catch remove the lid, put the can over the campfire of camp stove until the oil is hot enough to "sizzle" an piece of bread. Coat your fillets with whatever breading you like and dip 'em right in. When they float to the top and are golden brown you are ready for some of the greatest fish you have ever had. When you are done cooking, let the oil cool down then clamp the lid back on. The seal in the lid makes the can liquid tight so it won't spill in your boat or gear!

Man, now I'm hungry! Think I'll get my shore lunch cooker out, thaw some fillets, and cook some up!!!

Great tip gator !!!

[Wayne SW/MO]

Why would you not have some foil? It weighs nothing and takes up less room than a handkerchief.

[eric1978]

Why would you not have some foil? It weighs nothing and takes up less room than a handkerchief.

Wayne's right, foil is the way to go. Here's a simple way to cook fish without carrying much weight:

Bring a fillet knife, a small bottle with a few ounces of olive oil, and some kind of seasoning like Lawry's, or even just salt & pepper, whatever you like. If you want to get real fancy you can pack a lemon, too.

I prefer to fillet the fish first so I don't have to pick through scales and bones while I'm eating, and you pretty much have fillet them to cook them this way, though you could do it with the whole fish, gutted with the heads and tails cut off. Filleting is also better IMO so you can pick out the nasty little worms or scratch the whole idea altogether if they're really bad.

Put a few drops of oil on the fillets, just enough to keep them from sticking to the foil, and sprinkle with seasoning. Wrap in foil. Take a few scoops of coals out of the campfire and set them aside. Place foil packs on the coals. Make sure they're not too hot, or your fish will turn to mush. Only takes five minutes or so to cook, depending on the temp of the coals and the size of the fillets.

It's not the fish you would eat in a five star restaurant, but I can tell you if you're on a 5 day float and you've been eating dehydrated meals and hot dogs long enough, it's about the best thing you'll ever taste.

Smallmouth taste terrible and are poisonous and will kill you if you ingest them. Spotted bass are delicious.