Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Favorite way to cook fish in the BWCA
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GeoFisher |
This: |
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TheGreatIndoors |
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TwoByGreenCanoe |
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mapsguy1955 |
It is an easy cleanup as there is no oil left in frying pan and is delicious and fast. |
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Wables |
quote GoSpursGo: "quote Wables: "Bacon wrapped walleye. Need I say more? We do eat well. That little beauty is a 7 1/2" pan that weighs 2# 13 oz. An aluminum pan is OK over a gas stove, but nothing beats a cast iron pan on the fire. You should see the bannock and hash browns that this thing turns out! It is heavy, but every trip we do a gear review, and the cast iron makes the cut without question. Cooking over a fire saves more than it's with weight with fuel weight. With groups of greater than 3, I bring a 10' 1/2" pan that weighs in at a shade over 6#. That is a lot of weight, but you can't put a price on the performance of cast iron. I just paid $98 for a new SS firegrate. It will allow me to cook some whoopass meals in the Q or on Canadian Crown Land that I couldn't normally do. Like anything else it is a compromise. At the end of the day, that is the price of one nice meal out with my wife in exchange for hundreds of nice meals in the woods. |
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TuscaroraBorealis |
Generally we use some onions & a bed of bacon, seasonings etc. Possibilities are endless |
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BasecampMom |
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Xand |
Wrong. Turns out that pancake mix is just breading with no salt or seasoning and the end result is what can adequately be described as fish pancakes. On a serious note I'm a big fan of just a sprinkle of shore lunch on both side fried in an adequate amount of oil. That stuff really is well engineered to be tasty. Alternately some lemon and dill and/or lemon pepper seasoning and cooked on the grate (with some foil under it) is delightful as well, but really they're (almost) all good ways of cooking it if it's fresh BWCA fish! |
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Mocha |
northern pike deep fried. |
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1JimD |
Salmon, with Mayonaise, and wrapped in tinfoil is AWESOME. Can't see why it wouldn't work for other fish ! Jim |
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scoutmastermark |
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Trapper7 |
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GearJunkie |
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Wables |
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AmarilloJim |
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AmarilloJim |
fishinfool71: "Wables: "Bacon wrapped walleye. Need I say more? Only thing better is bacon wrapped LT |
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shock |
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AmarilloJim |
backpackingZombie: "fishinfool71: "AmarilloJim: "The pre-cooked stuff lasts for weeks. I prefer regular bacon as I can mold it better and there is more grease for frying. I trip in the shoulder seasons and regular bacon lasts all week for me." Try trolling about 30' off shore and you should catch all the NP you need. Just learn the 5 fillet technique before you go. |
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JJ47 |
Over the last couple of years we've tried to find alternatives to frying. A couple of our favorites are "baking" fillets unwrapped on heavy foil right in the fire with a little butter, onion and lemon. Completely wrapping them will more or less steam them. (that's good, too, but doesn't give them any "smokey" flavor) The second way, and this is a little unorthodox, is to roll the fillets up and skewer them with a bamboo skewer and grill over the fire. I usually give them a good dusting of seasonings before I roll them up. Last year I gave the grilled rolls a light drizzle of honey, soy sauce, ghee, garlic and ginger mixture a few minutes before removing them from the fire. They were very tasty. |
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ayudell |
My wife dehydrates ingredients and puts together some excellent corn chowder recipes that go into plastic bags. Get the soup boiling, and drop in big chunks of filets. Only boil for a couple minutes or they get soggy and fall apart. This is great with white or pink fish. I have also had luck doing the same thing with pre-made dehydrated soups like the Bear Creek soups you can get from just about any grocery store. Tin Foil Lake Trout This is my favorite ever. Catch a nice eater lake trout ~24". Rinse off as much slime as possible, cut off the head and gut. Stuff the inside of the trout with onions and a lemon slice, put in a goodly splash of olive oil and sprinkle with lemon pepper. Wrap the whole thing tight with aluminum foil. Place the package on the fire grate and cook over the fire until the foil starts charring. Flip and cook until charring again. Pick the big chunks of meat off with a fork and eat. The skin on trout is edible and tasty. |
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Jackfish |
quote Captn Tony: "Fried in lard, it doesn't stick. Plus I get plenty when I get a hog butchered." "Excuse me, you guys ever hear about the ongoing cholesterol problem in the country?" ~ Vincent LaGuardia Gambini from My Cousin Vinny |
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Magnumb |
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jeremylynn |
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Old Hoosier |
Can use squeeze butter instead of olive oil on the fillets - great flavor when carmelized over fire. If you have one - bring a burger basket (with long handle) and let the kids roast the fillets while you do other things. Broil right over a camp fire - and smoke is a GOOD flavor adder. Best you will ever get - in the woods or any high end restaurant. Old Hoosier |
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Captn Tony |
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AmarilloJim |
Have to do walleye 2 or 3 times this way per trip. Another favorite is bacon wrapped LT. For cold days Bear Creek wild rice soup with added extra wild rice, dehydrated carrots&celery and old bay to taste. Put raw fish chunks in late enough to cook them but not so early as they are broken up during cooking. |
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Dances with Sheep |
quote AmarilloJim:For cold days Bear Creek wild rice soup with added extra wild rice, dehydrated carrots&celery and old bay to taste. Put raw fish chunks in late enough to cook them but not so early as they are broken up during cooking." That sounds awesome. I'll try this on my next trip. |
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Wables |
On a 9 day trip, we will eat 8-10 meals of fish. Day 2 and 3 is bacon wrapped eyes. I will usually fry fish 3 times, once being for fish tacos. After that, it goes into just about everything. Spaghetti, chili, bear mountain cheesy potato soup, alfredo noodles, rice dishes, you name it! Normally I just throw chunks into whatever I'm cooking for the last 5 minutes. Also love tin foil baked lake trout. |
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GoSpursGo |
quote Wables: "Bacon wrapped walleye. Need I say more? You must eat like kings... but how heavy is that food pack?? Is that cast iron? |
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Swampturtle |
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Loony_canoe |
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Canoe42 |
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Saberboys |
quote A1t2o: "Besides frying fish in oil with onion and garlic salt, I sometimes like to hot smoke a walleye. You can do it with a stick propped over the fire or with a tripod of sticks and hanging the gutted fish on a string (or stringer). You leave it there in the smoke for about an hour or two until the meat is flaky. Then you just peel back the skin and enjoy the hot smoky fish. Oh boy I will have to give this a try! |
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A1t2o |
I know this is not true smoking since I am not dehydrating it, I am slow cooking it in the hot smoke. You can also rub salt/seasoning into the fish before cooking for flavor. |
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Savage Voyageur |
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Kentucky2Nashville |
I plan on doing it half the trip this year. |
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Kentucky2Nashville |
We always bring a bunch of add boiling water pasta sides you get from the grocery. Alfredo-style. subsitute powdered milk. We thought to ourselves, "Gee, I wonder if we could boil the walleye in chunks and then just add it to pasta?!" YES! It's killer!! Be sure to throw a ton of Cajun spice, salt, and pepper in the water while the fish is boiling. Gives it some kick Throw it on top of the pasta you cooked separately. Boom----brand new way to enjoy bwca fish! |
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Wally13 |
K2N, Great idea. Going to give it a try on this years trip. |
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MNLindsey80 |
Foil? Lemon? Special seasoning? We like frying fish - but we're not going to bring in "that much" oil to do that... so wondering how you like to cook your fish! **** sorry I didn't see the main thread of "fish recipes" ****** at the top. |
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jeremylynn |
This is our preference anyway. |
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huntfun2 |
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lindylair |
Oops, I meant this one: |
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Mickeal |
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nmillette |
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DrBobDg |
dr bob |
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fishinfool71 |
Wables: "Bacon wrapped walleye. Need I say more? OK Wables.....You definitely hit my sweet spot. I always bring 3# plus of bacon for our trips. Usually fry bacon first as appetizer and fry fish in the grease. First day this year bacon wrapped eyes on the menu. Thanks for the tip |
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fishinfool71 |
AmarilloJim: "The pre-cooked stuff lasts for weeks. I prefer regular bacon as I can mold it better and there is more grease for frying. I trip in the shoulder seasons and regular bacon lasts all week for me." Even in summer months I can have it for 3-5 days. Since it is cured, as long as you keep it out of direct sun it won't go bad to fast. I freeze all the bacon in 1/2 to 1# bundles in plastic bag. I then wrap with 2 layers of tin foil around each bag. I bring a small collapsible cooler bag(six pack style or smaller) an put them in it as well as cheese products and stuff that in the bottom or middle of food pack which keeps it cooler. This way I only have out in the heat what I am cooking. In the many years of doing this I have never gotten sick. Longest trip 7 days and ate bacon last morning. (It was in early June and mild temps so that helped). Been out in hot July and ate it 4 mornings. |
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Captn Tony |
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backpackingZombie |
fishinfool71: "AmarilloJim: "The pre-cooked stuff lasts for weeks. I prefer regular bacon as I can mold it better and there is more grease for frying. I trip in the shoulder seasons and regular bacon lasts all week for me." This is golden. I've failed (my fault, nobody else) at fishing in the BWCA so far but am trying again this year and really want to be prepped for being able to fry up some fish for my buddies if any are caught. I really don't want to transport oil in my pack just because of the obvious reasons, but this frozen bacon route seems like a solid plan :) |