i have to agree to panached fish is wonderfull and trout works just the same. Good tip about the wood nice to keep in the back of your mind ( its one of those things you just do automatically)
Don't forget to scrape the bark from the stick (if your using willow this can be used to make cordage) as the bark has bacteria present. It's a good idea to use green wood.
For a small gutted fish the size of a trout or mackrel you could also just use a sharpened stick (advice on choice of wood again - choose something nontoxic and remove the bark), one end in the ground at an angle up over the fire and the fish slid on through the mouth and up into the tail - it just sits there. Now skewering or fiddling about with the sticks needed, and no flesh wasted from pulling out the carcass.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.