With the fire ban how do you plan to cook fish on a single burner stove?

I have a cast aluminum griddle that works wonders with heat distribution... but I must confess, I use a double burner stove.

Poach 'em in some water. Serve with a little melted margarine on the side or drizzled over it. Or add fish chunks to some soup mix to make a fish chowder. Ya don't have to always fry them.

i just use a smaller fry pan over my primus single burner. it means more rounds but does a good job.

Bannock

you have a good recipe for fish chowder? i am working on one for my trip in a week or so.

Fillets right into a frypan w/little butter or margarine, add some fresh squeezed lemon juice, little salt and pepper.Mmmmm

By far the easiest, and perhaps the best, is to buy Cache Lake Fish Chowder (scroll down the page till you see it).

Another I have done is to use Knorrs Vegetable Soup Mix with a cup of minute rice. I add 2 cups more water that called for on the soup instructions. Bring to a boil. Add fish chunks. Cook for an additional five minutes. I like this because of its flexibility. If you catch a lot of fish, fry up the fish, use the soup as a vegetable course and the rice as a side dish -OR- boil 1 & 1/2 cups of water, add the soup mix and rice to make a vegetable rice side dish. If no fish are caught, you still have vegetable rice soup and whatever you can borrow from the lunch supplies.

Thanks Bannock! By the way, there are ALWAYS fish caught.

;-)

walleye sushi? :) Jan

"Thanks Bannock! By the way, there are ALWAYS fish caught."

You must be catching mine. :-)

isn't "sushi" the Japanese word for "intestinal parasite?

What Fire Ban? Sorry, Ignorant. Cast Iron. 5" Thin griswold.

I have always cooked my fish on a camp stove. I have a non-stick 10" frying pan from walmart. It's pretty handy, with a little engineering I made it so it has a removable handle. You can hold it above the flame and get really even heat across the pan. Plus it doesn't get near as black as it would with the campfire.

I also have found that it works really well to cut the fillets into even size pieces. It allows them to cook at an even rate, ensuring the whole fillet is done at the same time.

Breading with Cajun spices, fried in peanut oil. Northern Pike was even tasty (and I'm NOT a fish eater)!

I used one of the briefcase coleman two burner stoves in the past with a nice light double burner griddle for larger groups. the weight finally made me buy a jetboil system for solo trips and smaller groups. I haven't done this yet in the BWCA but I just tried a test run at home for this years trip. my buddy and I used our two jet boil systems to make a two burner stove with the old faithful two burner griddle on top. It wasn't perfect, but using the low setting and giving the area's away from the burners a minute to heat up and it worked wonders.

I've done the multiple batches on a small fry pan too. not that much fun, but easier than dragging in a big griddle when its just two people.