Fuel efficient way to cook trout?

[Jimr]

No fuel, no clean-up

Fishsticks.jpg

[Wandering Daisy]

I just returned from a trip where I caught a huge fish (20-in). Fire not an option because I was above timber. I cut the fish smaller pieces, stuffed them in my pot, added about 2 tbs oil, a dash of water (the fish themselves have lots of water), and simmered (very low heat) for 15 minutes (I too have a snowpeak giga). You have to shake the pot often so the fish do not stick to the bottom. I spiced it up with burbon bbq spice. THEN, I wrapped the pot in a cozy and let it sit for 10 minutes. I made my own cozy from an old foam sleeping pad. This method is similar to "braising". Admitted- not as good as fried on a fire, but better than boiled.

I had fish every night on this 7-day trip and used one medium canister of fuel for seven days. I use the cozy for all meals - cook for about half the time and put it in the cozy for the other half.

Nothing to do with fish, but I always solar pre-heat my water. Getting water and putting it in the sun is the FIRST thing I do when I get to camp.
I also have a home-made wind screen on my stove - really saves fuel.

[Oubliet]

I generally prefer filleting, then poaching the fish in a frypan with a touch of olive oil and salt for flavor. Sometimes, I'll add a mustard packet or dried dill.

Filleting takes time, but cleanup is a lot easier after cooking.

Sent from my Nexus 5 using Tapatalk

[markskor]

Tried a few methods of trout cooking...Luckily have been able to hike with/ cook for Mike...a picky Old Fart - but, we may have caught more than our fair share over the years.
- Boiling or poaching - (yuck).
- Baking - did it once - (meh, oven too heavy),
- Carrying a small aluminum grill to be suspended over the fire - (too easily burned if not constantly attended or, when turning, the fish chunks fell right through...still, this way worked OK till I learned better).
- The single stick - (worked in a pinch but), inconsistent cooking; lot of burned or raw fish areas.
- Frying in oil; best if filleted - (Tasty, uses lots of oil, clean-up and prep, a real pain).

- Foil wrap method mostly now preferred. Uses but a little oil, Easy to add spices (IE - a little salami and hot pepper flakes inside?), Easy prep, easy clean, and can be done without worrying during that un-attentive twilight cocktail hour.
Just drop packets into the red-hot coals (if low enough), or pressed into a hot fry pan using any convenient granite. BTW, Why do you need to carry a fry pan lid?

[Cross Country]

A few times I boiled my fish and then used the fish filet and water to rehydrate a pre packaged meal. Almost always I use a small grill over an open fire and BBQed them for filet in the meal. I usually had some fish filet that didn't make it passed my mouth in the middle of cooking. I peele off the skin and ate it with one hand on the head and the other on the tail. This cooking method uses VERY LITTLE wood to cook them. I don't always drive my car under the speed limit either. Do you?

[steiny98]

Giving this thread another bump.

Has anyone tried cutting the trout in chunks, putting it in tin foil and then on a frying pan? Trying to avoid a mess/having my frying pan constantly smell like fish.

Also, any light frying pan recommendations?

[rlown]

Markskor posted a nice article on this at: http://www.highsierratopix.com/culinary ... g-methods/