If you like fishing then you might already know that eating freshly caught fish is amazing! However, cleaning, descaling and cooking the fish can prove to be a little difficult in the field, until you learn this trick: Cook Fish with Foil on the coals of your fire.
Step 1: Catch a Fish
This is an important step. I could go into great depth on how to catch a fish during various seasons (and will in the future). But for today let’s just leave this step as it sits – catch a fish. Try to make sure the fish is at least as big as your hand. Otherwise there will not be much good meat to eat!
Step 2: Prepare the Fish for Cooking
Once you have caught the fish you need to gut it. Then you might choice to cut the head off, but I prefer to leave it on to later eat the eyes (they are delicious). The next step is where things get real easy – it has to do with scaling the fish.
That is a great step. No longer do you need to worry about the messy process of scaling your fish. Simply place your gutted and cleaned fish in a square of aluminum foil. You want the foil to be long enough to fully wrap the fish.
If you so please, you can add some herbs and other flavoring, however it is not necessary to butter or spray oil on the fish. It is really simple!
Step 3: Place the Fish on some Coals
Once you have the fish wrapped up and ready there are two options on how to use coals to cook the fish.
Option #1: Place the fish on top of coals for 5 minutes. Then flip the fish and let it sit for 5 more minutes. You will then want to check the fish and make sure that it is white and flaky (indicating properly cooked fish).
Option #2: Place the fish on coals and cover the fish with coals. Let is sit for 5-7 minutes and then check to see if it is cooked.
Once you have cooked the fish (using either option above), then it is time to open the fish up. When you are opening you will notice that the scales and skin want to stick to the foil – this is good; let it happen! The goal is that the foil does stick to the scales and skin. The result will be that the scales and skin are removed (and often the bones when you pull out the spine) with the foil. This leaves only some really delicious meat and some potential remaining bones. Be careful of those bones or else you will be spent on a coughing fit that would rival the hardest workout of your life!
If, the foil doesn’t pull the skin and scales off don’t worry! At this point the skin and meat will separate very easily. It will take a little more work, but will still prove much easier than scaling and skinning the fish prior to cooking.
Fish is delicious, especially fresh caught fish. Hopefully this little tip will encourage you to get out and fish more. After you catch your fish you could be enjoying some delicious meat in 20 minutes or less.
Do you have some tips or tricks you would like to add? If so please be sure to comment away!