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Cooking Fish - Ultralight Style
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Joshua Mitchell
(jdmitch) - F

Locale: Kansas
Re: Re: Another (untried) idea on 03/13/2008 14:59:03 MDT Print View

"West Coasters famously do this with whole Salmon in the dishwasher. Comes out perfectly, no cleanup. "


Wow... that's pretty cool.

William Herron
(Samoset) - F
Lot of great remarks. Heres my two pennys on 05/31/2009 01:12:39 MDT Print View

I simply cook cleand fish over open fire by running a stick through the gills and out the mouth I cook fish with a variety of spices lots of times just oliveoil and salt and pepper. Dont forget to reposition fish often fish cook fast. I have cooked 4 fish at the same time this way on the same (SPIT)stick. and they came out evenly cooked and delisous and I still had my cook pot clean for brewing coco or what have you.

Don McChristian
(DonMcJr) - F

Locale: Michigan
Boy Scout Mess Kit on 06/28/2015 01:49:57 MDT Print View

I use a boy scout mess kits it's light and has a pan and I bring a bottle I fill with olive oil and seasonings...

Yuri R
(Yazon) - F

Re: trout batter on 06/28/2015 15:30:09 MDT Print View

- a chef buddy turned me on to something as simple as Kosher salt. I will NeVeR use iodine again.

What? Iodine is one of the essential elements humans need. Granted we don't have to get it from salt these days since there are other foods that contain some iodine, but there is not much wrong with using iodized salt on the table. It may not always be right for cooking, but as table salt it's perfectly fine. On the other hand good luck eating your omelet with coarse kosher salt on it.

NJ Drew
(njdrew) - F
my recipe on 07/05/2015 14:05:58 MDT Print View

I prefer to "steam" my fish when I'm cooking fish in the back country and I use a recipe I found online years ago:

This recipe was for 2 lbs of white fish, but works great for trout:

4 tbs of butter (use 4tbs olive oil instead)
1 tsp dill weed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

In 2 x 1 lb fish portions, you need 2 tbs oil to 1/2 tbs dry mix

Packing: Mix all dry contents together in one zip lock back and bring olive oil in a separate bottle. I use tin foil instead of a pan to save weight when I can campfire cook and a few zip lock backs for prep. If your multiplying the recipe for extra fish bring a measuring spoon.

Cooking: mix dry and olive oil in a zip lock bag, put fish in it to coat the outside of the fish. For Campfire: Take the fish out and put in tin foil, rolling the sides of the tin foil to keep steam in. For campfire: Hot rock the fish on the side of the fire until cooked. For Stove: you would need a pan or pot lid to fry instead of steam.