Fish kebab is delicious and easy to prepare. Fish are the richest source of omega-3 fats. Omega-3s are critical for cardiovascular health and may also help protect against arthritis, diabetes, depression.
Anthropologists estimate that humans conquered fire about 400,000 years ago. That event likely predated even the development of language, but I have to imagine those contemporary humans appreciated the benefits that flames added to their meat and fishâeven if they couldnât articulate it. Even today, itâs hard to describe the distinct satisfaction that comes from cooking over fire.
I grew up around campfires, and cooking over them has become second nature. Iâve spent countless hours coaxing damp wood toward ember in backcountry landscapes like the Boundary Waters Canoe Area. Under evergreen canopies, friends and family come together in clouds of pungent smoke to share incredible food. Thereâs no secret to a great meal under the stars; you only need two thingsâcampfire and camaraderie (and maybe a little whiskey). When these essential elements are properly combined, lifelong friendships ascend from the previous nightâs ashes. Food is a language that everyone understands, and foodâespecially freshly caught fishâcooked over an open fire speaks to a primal and integral part of everyone I know.
Caveman Style
Sticking a fish straight onto blazing hot coals or flames is as primitive as it gets. Steve calls it Caveman Style in the MeatEater TV âWild to Table: Memorable Mealsâ episode. I find that just the thought of this makes me smile. Itâs a fun way to freak out your camp buddies too, when you throw their freshly cleaned dinner into the fire.
As simple as it sounds, it does take some technique to pull it off. I like to burn the flame down to red hot coals and flatten an area large enough for the catch of the day. Score the fish skin crosswise into diamond shapes before laying the fish into the coals. Make sure to flip it only once, allowing the coals to create a charred skin that will peel when youâre ready to eat. This technique is a ton of fun with northern pike since the whole crew can dig in with their hands and avoid the dreaded Y-bones. Season the flesh with a little salt and a squeeze of lemon and youâre good to go.
The other variant of this method is the fish-on-a-stick style that Steve demonstrates on the episode mentioned above. With your cleaned and gutted catch, slide a sturdy, sharpened stick through the mouth and poke it into the flesh at the rear of the rib cage. Jab some smaller sticks through the belly meat perpendicular to your spit stick in order to stabilize the fish and keep it from spinning or falling off. Then you slowly roast the fish near the flames, much like you would a marshmallow, until itâs cooked through.
This method is fantastic for almost any fish, and in particular, whole fish. Simply gut, scale, and clean your catch and stuff it with anything you might have on hand like wild herbs, vegetables, or sliced lemon. Rub down the fish with a little oil so it doesnât stick to the tinfoil, then wrap it tightly with a few layers of foil so no moisture escapes. Place the fish next to hot coals for indirect heat, flip and turn a few times and check for doneness when you think itâs been in long enough. You must rely on smell, sound, and feel when using this technique. Trust your instincts and you wonât be disappointed.
Shore Lunch Style
The most common style of open fire cooking in fish camp is the classic shore lunch cooked in a cast iron pan. Freshwater fish like walleye, pike, trout, and panfish have been gracing our plates with their pan-fried goodness for decades with this simple recipe.
This technique is much like battering and frying fish at home, but with the added volatility of fire. You canât just turn down the flame, so controlling the heat is critical, or the result will be burnt fish. Small, low fires or fresh hot coals work best for using a pan or skillet. A grill grate to place over the fire will help keep the heat controlled and the pan stable.
First fillet your fish and remove the skin. Dust the fillets with Shore Lunch, Panko, breadcrumbs, cornmeal, or even just salt and pepper, pour some cooking oil in the pan and place it over the fire. When the oil starts to bubble, set the fillets in the skillet and pan-fry until the downward side is golden brown, then flip. Remove the fillets when the second side is lightly browned as well, usually not more than a few minutes per side.
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