What is the best way to cook fish when backpacking deep in the mountains. (Resources are minimal)?

Question

My girlfriend wont wat fish unless it doesnt taste fish and taste really good. She likes store bought fish but my resources are limited on a long pack trip when it comes to cooking. Any suggestions?

Answer 1

the best way i think is filet it and and spices and lemon . wrap it in foil dig a hole put it in their and put rock over it then build a fire over it. that is one of the best ways if you dont have a grill handy  

Answer 2

I've cooked fish on the grill this way, but not over a campfire.

Cut off the head and tail

Split the fish along the belly up through the backbone

Don't skin it it

Cook it skin side down until the meat is white and not translucent

Salt, Pepper, a little lime juice maybe and eat it.

You have to kind of pick around the bones, but it tastes good.

I've heard that Native Americans would just gut out a fish and throw it on the coals until it was black and the open it and eat the meat and that would probably work pretty good.  Main thing is to make sure the meat is white and not partially clear or translucent.  If it's not cooked well she'll probably never eat fish again.

You can also fry it up in a little oil.  You can carry some oil in a small flask or bottle  If you don't carry one of those military cooking kits that has a frying pan, you could probably fry them up in your billy can if you cut the fish into chunks.  I imagine you could also make a stew or boil it and add rice too.  If she gets hungry enough I bet she'll eat the fish.  You could also fry up some bullfrog legs (skin them first) if you can get any and add rice, with a bullion cube to that for a tasty meal.  If you find any wild onions, add that to the stew for flavor, or add some cattail roots for bulk and carbs.  Just be sure to wash the cattail roots really good before you add them to your stew.

Answer 3

Take a roll of aluminum foil Wrap it and put it on the fire with some butter and lemon juice

Answer 4

Grill it, its the easiest way, take some aluminum foil and wrap the fish in it place it in the hot embers of the fire, if you have a pan you can use it on the fire so long as it has a metal handle you could also place the fish between some hot rocks in the fire. You don't need seasonings when you grill the fish in a fire, it gives it lots of taste.

Answer 5

Take a rack to place over top of fire (like the one shown in the link below), a couple of lemons, butter, salt and pepper (you can take other seasons as well if you want, garlic powder and hot pepper flakes are ones that I like), and some aluminum foil. Cut the head and the tail off. Do not skin it, but split it down the belly, remove the guts, and wash it real well. Squeeze some lemon juice and butter down in the middle,  and add some salt and pepper (and other seasonings if you want them) in there to taste. Wrap the fish in aluminum foil and cook on rack until inside meat is white and flaky.

You can also fillet it and add these seasonings in the foil as well if you would prefer not to pick it away from the bones. If the water you are fishing in is murky it might be better to do it that way anyway because sometimes the skin will contain impurities and if the fish is cooked skin on, it'll make the meat taste bad. Otherwise, cooking with skin on is better in most situations. It's also easier to handle. It's up to you though.

Answer 6

The way I do is grill the whole fish with scale and head intact.

Cook until the turn brown but not burnt.

Salt and pepper make excellent meal by the campfire.