Wow that's expensive for what essentially is a metal tin with a rack in it! Most folk I know make them up easily enough.
I think the easiest way to cook fish apart from grilling on the embers of a fire is to wrap your prepared (gutted, and stuffed with sorrell...) fish in lots of green grass, then cover the whole fish in mud. Roll it into the embers of a fire and cover in embers, then leave for around 20 mins. What you are doing is essentially creating a steamer; the mud bakes hard sealing in the fish and the grass releases moisture as well as helping bind the mud. Roll out the fish from the embers, and as you break open the mud and pull the grass off, you have a lovley steamed fish where the flesh just falls off the bones and it tastes wonderful. This was taught to me by my father who in turn was shown how to do it by traveling folk in the 30's.
For an alternative taste I often use hot cajun spices sprinkled on the fish and this is especially nice when grilled on embers. After gutting your fish, slash the sides 2 or 3 times and sprinkle and rub on the spices, palce on your grill, and cook until slightly charred for that authentic taste!
I think the easiest way to cook fish apart from grilling on the embers of a fire is to wrap your prepared (gutted, and stuffed with sorrell...) fish in lots of green grass, then cover the whole fish in mud. Roll it into the embers of a fire and cover in embers, then leave for around 20 mins. What you are doing is essentially creating a steamer; the mud bakes hard sealing in the fish and the grass releases moisture as well as helping bind the mud. Roll out the fish from the embers, and as you break open the mud and pull the grass off, you have a lovley steamed fish where the flesh just falls off the bones and it tastes wonderful. This was taught to me by my father who in turn was shown how to do it by traveling folk in the 30's.
For an alternative taste I often use hot cajun spices sprinkled on the fish and this is especially nice when grilled on embers. After gutting your fish, slash the sides 2 or 3 times and sprinkle and rub on the spices, palce on your grill, and cook until slightly charred for that authentic taste!