Recipe, lowfat, no runs!

imported
#1

Here’s a good way to cook fish when backpacking. A friend of mine with a serious intestinal disease taught me this…he cannot eat ANY fried food or he get uncontrollable runs…

clean fish and cook this way…

take a sheet of aluminum foil…spray it with pam or other non-stick spray (small cans when backpacking!)…place fish in foil on its back, and sprinkle cajun seasoning inside…place a pat of butter inside the fish (real butter- it will keep without being refridgerated for a few days) place a few choped onions and bell pepper pieces inside the fish, plus a lemon wedge or two…then roll the edges of the aluminum foil so that it is a faily airtight pouch (you could even buy the reynolds aluminum pouches!) bake on open campfire about ten minutes for every inch of thickness of fish, turning once halfway through.

the fish will steam roast in its own juices plus the butter, the spine and bones will pull out VERY easily, and it will the best tasting fish you ahve ever had.

use the recipe at home in the oven, bake at 400degrees using same time frame.

if you plan right, the ingrediants you need will not weigh very much.

DEE

big Dee

#2

Now we’re getting into my fo’tay. An old fashioned way cook in the woods if you have a good sized fish is this; 1 to any pound size trout or salmon, some wild onions, salt and pepper and butter if you have it, a coal bed and a cedar/juniper branch leafy enough to lay the fish on. Clean and stuff the fish with the onions and season. Lay the cedar on a hot coal bed and then the fish on the cedar or juniper. It’ll all smoke and stuff which is good. Carefully flip after a few minutes and fork for done. If you can find juniper you get a very spicy smoked flav.
Don’t forget the dishwasher salmon bake! What?!, you never cooked fish in the dishwasher?

Bushwhack

#3

although fish doesn’t have the required calories/energy to keep you going on a consistent basis, an occasional trout dinner is just delicious- even with very few items to bring along. i hike a lot in michigan where there are plenty of trout streams and here is a great recipe:

-trout (rainbow, brookies, browns, etc.)

  • almunimum foil
  • margarine (keeps very well and very, very high in calories)
  • lemon zest (dehydrated)
  • salt and pepper to taste

clean the fish and put all ingrediants in the foil- cook for 10 minutes in hot/near hot coals… enjoy

very simple and something different

steelhead

#4

How do you overcome the gross-out reaction of pulling the guts out the fish?

Squeemish

#5

I think that ability starts when you’re five and its cool to smoosh things. Its a guy thing. But if you’ve ever had wild trout roe sauted in butter you’d get over the gooey part.

Bushwhack

#6

I believe that there are at least two ways to overcome squeemishness of pulling the guts out. First is an overcomming desire to eat a great meal and dispell hunger. The second, was high school Biology class. How much time is there to fish on the trail?

Micha

#7

Great recipe, the new non-stick reynolds wrap makes it all even so much easier. Good thing about old fashioned tin foil is it will pull the skin off of the fish if you don’t want to play with that too.

BW is right too. Pulling guts out of fish may be as sweet as childhood tadpole ponds and the salamander streams of my youth.

To get the guts out of a trout can be done without getting terribly messy. One thing to do would be to cut a slice down the belly of the trout from lower jaw to the dorsal fin. Stick the filet knife inside the lower jaw and cut the track loose and pull. If you hold the trout under water, it will wash your hands off as you pull them out and the guts will go down stream to bottom feeders.

Burn