My husband planned on just playing catch and release all weekend... but I want to have fresh fish for lunch. I know how to cook fresh fish on a grill or an oven... but how do you do it with a camp fire? I was searching online for some good tips and realized I should come back and ask you guys... I'm sure you have more then enough tips on how to make some tasty fish!
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put it in tinfoil with butter and throw it in the fire...
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ok I know these are basic questions (thanks for helping the new fisher) but... how long do you usually cook 'em?
I'd promise to not ask anymore stupid questions... but I think I'd be lying!
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cook it till its done. LOL[
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TubeN2 has posted lots of recipies in the recipie section of the main index, might want to give it a look over. But my favorite method while campins is the one that petty described.
Gut, be sure to get the blood veign along the back, and scale. You can leave the head on or not, your call. wrap it in tin foil put some butter in with, maybe lemon peper, 5-7 minutes with good coals and you should be set, dont overcook the fish
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a slice of bacon is also good in the fish, yummy
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[black][size 3]Hey new fish,
As was mentioned, a little butter and a little bacon in some tin foil. Yum !
Here's my version.
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I would have never thought of bacon (probably because I'm female).
Thanks again guys... I'll check out the recipe section too.
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I've also used a fish roasting "stick", that is essentially a double sided wire basket that you can put the fish into and roast like a hot dog. Works pretty well, but I like the foil method a little better. I actually tried roasting a trout on a stick once....didn't turn out so well. The fish fell off the stick just as it was getting cooked! Sometimes you have to learn the hard way. Don't forget a little salt and pepper to taste.
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Hey Hound, if you stuff the fish with onion, pepper & Lemon it will taste even better! I even put cumin with it all, gives it a little kick!
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NF ask Pat (er TubeDude) you get more than you can handle and even when you read it your mouth starts watering!
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[cool][#0000ff]Hey, I hope you guys have a good time and catch a lot of fish. If you do, they will probably be mostly perch and bluegill. Both of those are fine eating. Although you have to have a few in order to make a good meal.[/#0000ff]
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[#0000ff]If the fish are large enough, you can fillet them. However, from the tone of your posts, I am suspecting that you have not spent a lot of time learning to fillet. If you have a good sharp knife, or an electric (like in the instructional post to follow), you can get some tasty and bone free fillets for the kids.[/#0000ff]
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[#0000ff][url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=184171;#184171"]LINK TO PERCH FILLETING[/url][/#0000ff]
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[#0000ff]You can fry bluegills and perch in a pan over the coals...or on a camp stove. If you already know a bit about cookery you are set. If not, then spend some time with the recipes boards.[/#0000ff]
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[#0000ff]Actually, for bluegill and perch that are too small to fillet, you can just "gut and gill" them and fry them whole. Once they are crispy on the outside, you can pull out the fins (and spines), peel off the skin and then easily remove the tasty white flesh from the large bones. If you scale them first, the skin is also tasty and edible. The crunchy tail is a special treat.[/#0000ff]
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[#0000ff]You can use any kind of oil to fry them in. Bacon drippings work fine but are kinda fatty for those who are concerned about that kinda thing. Any good vegetable oil will work too, but I prefer peanut oil because you can get it hotter without it smoking.[/#0000ff]
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[#0000ff]By all means, save some of those fish for the pan. Mantua is overfull of the little tykes and eating some of your catch will put a good finish on your trip.[/#0000ff]
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[#0000ff]Good luck.[/#0000ff]
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I've found over my many years that while in the outdoors its best to keep it simple.. I suggest the old pine board technique for the baking geese might be your better option for cooking fish due to the fact your brand new to fishing and the cooking of them...
Step 1. After prepping your catch for cooking place a chunk of pine board 1'x6' by 6 inches long for a meat for single person, 12 inches long for two people etc... on a sheet of tin foil.
Step 2. Lay your catch on the pine board and Slice 1 lemon over the fish and include a generous dallop of butter for each fish on the foil.
Step 3. Next wrap the foil around the pine board and fish to create a packet and place the entire packet on the camp fire for 15 to 20 minutes.
Step 4. Remove the packet from the camp fire and open packet.
Step 5. Scrap the fish and lemon slices into a trash container and eat the pine board.
Knock em dead!
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After you read TubeDude's instructions on how to fillet, I would also recommend you use aluminum foil for quick and simple "eating out" in the outdoors.
There's kind of a trick involved in getting the fish wrapped just right to let the fish steam a little, but your foil wrapping job should not be so good that a little of the smoky goodness from the campfire can't get inside to flavor the fish.
Some very tasty seasonings I like to add to a fish-foil dinner, in no particular order, are: [ol] [li]Mrs. Dash[/li] [li]Lemon pepper[/li] [li]Dill (love this stuff on all kinds of fish)[/li] [li]Fresh lemon or lime juice[/li] [li]Lowry's seasoning salt[/li] [li]Butter[/li] [li]White wine[/li] [li]Old Bay[/li][/ol]
Try experimenting with these seasonsings and you'll likely find the combination you like the best (I use sprinklings of just about all of them each time I bake, grill, fry, or steam fish).
Good luck.
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At walmart or any other store that carries outdoor stuff will have this basket were you can put your fish and hold it over the fire and cook the fishies.Season the fishies to your liking and enjoy.I use this basket with a handle everytime i go campout and go fishing.Good luck.
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