Backpack Fishing Trips

dryflylarry

"Chasing Riseforms"
#31
my all time favorite is the following:

If you are fishing in a place where you are allowed to have an open fire - try this:

* The smaller the brookie the better - 6 to 8 inchers you don't really have to deal with bones. Just peel the spine out from head to tail and eat what's left.
* Get a sharpened stick like you would for roasting hot dogs or mashmallows.
* Put the stick into the gutted fish mouth, through the cavity, and into the flesh at the tail end keeping close to the spine.
* Fish over the fire like you would a hot dog.

Bigger fish - you may need to build a spit. Then watch closely. As the fish starts to get done, the meat will want to start to fall away from the bone. Keep your plate close or you may end up with a nice fish in the fire...

The smokey flavor from the open fire is just awesome.

But if you want to get 'fancy', bring some lemon juice and a little salt and pepper (a stop at your local fast food joint will often provide packets of said ingredients, including disposable forks, knives, and spoons...).

The best thing about the above is that you don't really need to bring anything to cook with. On those trips, I only bring a light weight pot for boiling water and dishes of some sort for eating and drinking. No extra cookware. (and less dishes to wash)

But if you do need to use your camp stove and a fry pan - bring some real butter, lemon, and salt and pepper. No need to get any fancier than that.
You're making my mouth water!!! Love those "brookies on a stick"! :thumb:
 
#32
While 'brookies on a stick' sounds great and is the simplest suggestion for cooking requirements, frying fish in a pan can be messy and there is no good way (in my experience) to keep them from curling and becoming difficult to cook uniformly. Unless you are testing the fates by not taking any other food and planning to eat trout only (in which case you should also be prepared to either go hungry or go home early), here's an alternative preparation for back-country trout. Try poaching them in a little water in your fry pan or cook pot and then peel the flesh off the skeleton and put it into whatever you were planning to prepare for dinner that night. This can turn your blah dried dinner preparation into a gourmet meal. Season to taste! No extra cleanup.
D
 
S

Smooth

Guest
#33
I bring a lightweight backpacking stove that simmers (my favorite is the MSR Simmerlite), a lightweight non-stick fry apn (not too thin so you don't have major hot spots) a little bottle of vegetable oil, and a little corn meal with only salt and pepper in it.
I find lemon overpowers the delicate taste of trout.
Bread those brookies and fry 'em up. If they curl a little, no worries...they will still taste great.
Fry until done to your preference.
I like 'em a little crispy and the simple breading makes em real savory.mmmmm...eat 'em, skin and all (peel out the bones of course, easily done when the fish is cooked)
Clean up is pretty easy with non-stick.
 

kingpuck

new to fly fishing but loving every minute of it
#34
I've looked into buying our REI backpack boat but don't really feel like packing a boat along. I may just bring along my spinning rod as an alternative. For cooking the fish I've bought the new Chefware set that REI just came out with. Suppose to be a great cookset and it's non-stick!
My mouth started watering when you guys started talking about lemon juice and breading. That sounds awesome. I so look forward to tasting fresh, clean fish. I'm looking at trying to get up to a place called Necklace Valley. It's a 7 mile hike with 2500 feet vertical gain in the last 2 miles. Needless to say I'm going to have to start hitting the gym as much as the vice if I want to land some fish up there. The water is incredibly clear and clean up there. This should be a great summer.
 

Salmo_g

Well-Known Member
#35
KP,

There are awesome lakes with similar fishing that are less than 4 miles, but also 4,000 vertical feet. The death marches lead to some very fine alpine lake fishing.

Sg
 

Ethan G.

I do science.. on fish..
#36
My favorite fish recipe....
Quick-clean a fish. (cut the little piece of skin on the bottom between the gills and pull)

put some salt and pepper and butter if you have it...maybe some lemon.

Wrap tightly in tin foil and throw in the fire.

Remove after a few minutes, unwrap and enjoy.

-Ethan
 

dryflylarry

"Chasing Riseforms"
#37
I've looked into buying our REI backpack boat but don't really feel like packing a boat along. I may just bring along my spinning rod as an alternative. For cooking the fish I've bought the new Chefware set that REI just came out with. Suppose to be a great cookset and it's non-stick!
My mouth started watering when you guys started talking about lemon juice and breading. That sounds awesome. I so look forward to tasting fresh, clean fish. I'm looking at trying to get up to a place called Necklace Valley. It's a 7 mile hike with 2500 feet vertical gain in the last 2 miles. Needless to say I'm going to have to start hitting the gym as much as the vice if I want to land some fish up there. The water is incredibly clear and clean up there. This should be a great summer.
I went to Necklace Valley about 3 summers ago. The last 2 miles was tough (but I was 56). When I got there the mosquitoes were pretty bad and I got disgusted and left the next day and didn't fish... I would say there is probably some nice trout there tho. It was very beautiful. About 5 miles in at the creek before you climb is a nice camping spot.

Sissyformosquitoesdryflylarry :eek:
 

kingpuck

new to fly fishing but loving every minute of it
#39
Yeah that cabin looks cool to go explore but wouldn't want to sleep in it.
Seeing that picture reminds me of that guy who gave up living in the city and moved out to a place in Alaska and built a cabin out of trees he cut down. Super handy guy and all around gentleman. PBS shows the documentary he made about his adventure every so often. That would be a sweet life but one of loneliness. Guess a man would need a dog.
 
#40
Kingpuck, his name was Dick Proenneke, and the documentary is called "Alone in the Wilderness." Its an excellent video. You can order it on-line. Just Google "Dick Proenneke." Sorry, thread drift.

Rich
 
#41
There are a few other Mtn. lakes with cabins along their edges. Was up at a lake near Tonga ridge a couple years ago and found a cabin. Two young fellas were camped in it, I took a peek inside with their invitation. Said to myself, I'd rather sleep outside. Woulda been cool to been around when the cabin was built, probably a hunting cabin originally.
 
#42
That documentary is awe inspriring. Just neat how he did that all from scratch. What a carpenter he was. As for cooking trout, I carry an aluminum, slightly larger 12" diameter pan and pan fry them, and to prevent curling, I place a heavy flat rock on them, almost like a bacon press. It works very well.
 

Snake

tryin' not to get too comfortable
#45
Yeah, it weighs about 15 pounds, but it's a good rock, so I carry it in my survival kit.....

:rofl::rofl:

Actually, I usually carry a wire fish grill (that I found hanging on a tree up in the Jewel Basin a long time ago), but I was going minimal on this trip, and considered myself lucky to find such a sweet fire pit (complete with big flat rock), next to a lake full of big aggro cutts.

I prefer my wild food minimally dressed (no spices, butter, lemon juice, etc), and cooked as simply as possible. Mainly that's because I'm not willing to carry anything more than I absolutely need. I'm not a culinary snob, I just like wild food simple, and my pack as light as I can make it.

Cooking like a caveman (on a flat rock over a fire, wrapped in wet grass and covered with coals/hot rocks, skewered on sharpened green branches over a fire, etc.) is a good skill to have.

But it can be tough. Easy to overcook, or lose the flesh to the fire, as previously noted.

I've lost count of the times I've lost flesh to fire. Mostly ex-lovers.....:p