Plans are proceeding apace for a months long paddle trip about the Gulf of Mexico and fish may contribute hugely to the energy requirements. I'm not thrilled about eating them raw and am reluctant to drag them around for hours until it's convenient to make a protracted cooking stop. It would be nice to bring freshly caught fish to shore, build a fire and have something like "fish on a stick" to eat. A fire would not have to burn down to mature coals and utensils would not have to be washed or packed greasy. We'd get weightlessly packed calories and protein and fine fatty acids to keep inflammation at bay. Anyone knowledgeable about such doings? Larry Koenig www.lacostadelgolfo.com *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
From: "Koenigs" <gyst_at_cox.net> > It would be nice to > bring freshly caught fish to shore, build a fire and have something like "fish > on a stick" to eat. At our kayak club's Spring Rendezvous, one of the participants (an outfitter) provided freshly smoked salmon for the pot-luck dinner. He made a fire right near the eating area and did the fish on a stick. He used a technique he said was traditional amoung the local first nations. He took a long stick about 1 inch diameter and split it lengthwise. He took several shorter, smaller-diameter (1/4-3/8 in) sticks and split them lengthwise as well (all this wood was green). The fish was gutted, head and tail removed, and spread flat (skin on). The fish was then sandwiched between the shorter half-sticks, perpendicular to the spine (these sticks were about 2.5 - 3 inches apart). The stick halves were tied back together with copper wire at the ends close to the fish's body. The longer stick was the also sandwiched around the fish and the smaller sticks, this time parallel to the spine and similarly tied off. This created a grill of light wood holding the fish flat. He then made a tripod of long sticks with the fishy stick being one leg of the tripod. The fire went in the center and the fish was basted with a barbeque sauce. He spent at least an hour smoking the fish - he had to make it hot enough to do the job but keep the fish far enough from the fire so that the wood frame didn't burn. The results were delicious! For your trip, a more permanent pair of light, flat steel grills might do. They'd be lighter and smaller than a frying pan and could be put close to the fire (cook rather than smoke). Or you could cheat and buy a fish- barbeque-cage-thing and figure out how to make the handle fold so it isn't three feet long! Mike *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
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