Cooking Fish

[Chip]

Use a grilling basket. The one that came with our rotisserie machine weighs less than a pound. But I’d go with something heavier, and maybe you’d want one with a handle, which adds a pound or more. With a larger and heavier basket, you could use the basket for a fire grate when cooking other things, so eliminate the weight of the fire grill/grate you have been packing.

 

[ppine]

I worked on the commercial fishing fleet in Seattle at Fishermen's Terminal in Seattle while attending the U of Washington back in the 1970s. The majority of the people working there were Norwegian. They ate Dungeness crab, salmon and halibut for a living. They ate a few other things like lutefisk and pickled herring but little if any beef, chicken or pork. That was something new to me. I had friends that took me to the Swedish American Club. Great times in those days.

 

[Bob B.]

I have mentioned before I travel solo so I have no worry of what the rest may think as I am alone. As long as my dog Jake is ok with it, we are good.

I seldom fry my fish and never grill it. Like scratchypants mentioned several posts ago, I boil my fish. Walleye boil well, and Jake loves the fish water .

But I boil not just because I like it. Not carrying oil or batter, no fish smells that carry far, and ease of clean up are my main reasons. Often Jake and I day trip when base camped. We hike and explore neighboring lakes. It is easy to portage some fishing gear, canoe, coffee and a pot for a shore lunch fish boil. We both enjoy it and this activity is a big part of why we explore the back country.

 

[Woodpuppy]

Well a curry, chowder, or soup would eliminate the oil. When I cook fish in a pan, is seat the flesh side with very minor oil, a Tbs butter or other fat, flip after 2-4 minutes depending on thickness, and finish on the skin side about the same or less. Not much oil. Then make a sauce in the pan, mm mm good!

I made this the other night:

Salmon Provencal - Iowa Girl Eats

Salmon Provencal is an easy and mouthwatering restaurant-quality salmon dish. You will lick your plate clean of the sauce!

iowagirleats.com

Served on grits with roasted asparagus.

 

[sailsman63]

That looks good enough that I've bookmarked the recipe. Did you actually use salmon, or some other species?

 

[Woodpuppy]

That looks good enough that I've bookmarked the recipe. Did you actually use salmon, or some other species?

Yes, salmon steaks, skin on. The recipe would work with anything you like. Just adjust your cooking times accordingly.

 

[Erica]

When I have had to minimize weight, as someone previously mentioned, I leave the fishing equipment home.

I also have boiled fish, in addition to the other methods mentioned. It is good, but be careful not to overcook it.

Regarding the weight of the oil: as I am sure you all know, oil has twice the calories per unit weight than protein or carbs. It is the most efficient way to carry calories.