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Trail Chef: How To Cook A Fish...On A Rock!
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READERS COMMENTS
i always bring at least a 6 ft section of aluminium foil. if u fold it nice u can make a 4in by 4inch square thinner than a dime that fits anywhere easly. i have used this to make little plates and even made a grill by layering the foil 2 or 3 times and putting small sticks betweent he layers to make it rigid for support. the foil prevents the wood from burning and u can put the grill directly on the embers so it transfers all the heat with no loss. its a grat way to cook anything. u can make any design u want just put ur creative art skills to use lol
i also like to bring small pink potatos
(bit heavy but full of carbs, ususaly eat them first few days to reduce weight and carb load for the hike). i wrap them in aluminium foil and place them around the fire like a fire pit design for slow cooking or throw them straight in the blaze for quick meal. its just like a baked potato ;) my fav
as far as the fish is concerned whats wrong with sushi lol. if thats fresh cought fish there is nothing better than raw.
Could you not place the fish (skin down)directly on the hot bed of coals? I've heard it works great for steak.
Not very LNT
Also, I'm missing the key steps between catching the fish and having it nicely de-boned and fileted
i know how to bake i fish using clay soi0 or mud.l you must wrap the fish with foil or banana leaves.after you marinade it then.cover it with mud the cook it trail chef style.thank you.
I also use the flat-rock technique to bake Bannock bread...works great!
Dollar to a donut she bought that filet at Whole Foods.
Well, first of all, if you don't know how your going to cook the fish before you catch one. Your an idiot. 1. On a rock-stir the rock in the coal, smell gone. 2. on a stick-burn the stick as firewood.
I use a skillet, and we are talking "awesome"
I always wanted to eat Rockfish. My chance.
A few years ago we set a flat rock on our mini stove, heated it up, wrapped our fish in alum foil and cooked it on the rock. No mess, no flatlander fire ring, and no burnt fingers reaching in the fire.
Good vid! Something I've never done. Larry made a gr8 point about the wet rocks. In the least, they'll crack. I'm interested to know what you do with the rock once you're done eating, as it'll have absorbed the smells of the food. Do you bury it?
~Steve,
www.crudeanalysiz.com
Cooking on a stick is great for many meats, etc. although, one of the ways people have always known their fish is cooked is when it falls apart. So, you may loose a good chunk of your yummy fish if you cook it on a stick. But if that's all you got, then by all means go with it :)
Using an even thinner rock, and cooking/baking/frying the fish with the skin still, on facing downwards is a much better idea. Turning the fish over just increase the chance of dropping pieces of it into the fire. When the top of the fish is cooked the fat from the fish (at least if it a trout) will have made the skin nice and crispy, and it will not stick to the rock. Use the right wood and you get a nice smoky flavor as well :)
Just don't use a river rock...they get all explody
Who needs a rock!? Just poke the gutted fish onto a stick and cook over the fire...I do this with every fish I catch while on the trail. Works great.
You could not have found a better "chef" than this lady... she makes things "feel" real and extreemly dooable.
Avoid using rocks from wet or damp locations. Any rock with absorbed moisture can explode when placed on hot coals or in a fire.
Let's eat!
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