Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Preserving fish
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Author | Message Text | ||
A1t2o |
I have hot smoked walleye and bass before with great success, but that is still moist and I doubt it would last very long at all. I'm looking for something that I could put in a ziplock and eat the next day. Cutting it into strips and spending the whole evening tending the fire, does not sound like a bad way to spend the evening. I just don't want to waste a ton of time, energy and fish to end up with something that is inedible or could get me sick. I also don't know if fish would hold together if cut into strips and hung over a fire. Would I want to leave the skin on so it doesn't flake apart into the fire? I'm not that concerned with the type of fish just yet, trout is definitely an option though, I just want to know how feasible it is and get a little advice on how to do it. |
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bobbernumber3 |
He continued to fry fish and we cooled them as best we could and stored them in plastic ziplock bags. The thought of cold fried fish was not appealing to me, but the next day we started snacking on the cold fillets and it was great! We finished everything that was cooked up and really enjoyed it! Not greasy or slimy or off flavor, just darn good. Now, I like to have a couple extra fish after a good fry for a snack later. |