Cooking Fish on a Campfire

Cooking fish over a campfire can be a delicious and rewarding experience. Here are some tips to ensure your fish turns out perfectly:

1. Prep the Fish

• Clean and Gut: Make sure the fish is cleaned and gutted properly.
• Leave the Skin On: The skin helps protect the delicate flesh and adds flavor.
• Season Generously: Use simple seasonings like salt, pepper, lemon, garlic, and herbs (like dill or thyme). You can also marinate the fish for more flavor.

2. Choose Your Cooking Method

• Direct Grilling: Place the fish directly on the grill grate over the campfire. Make sure the grate is clean and well-oiled to prevent sticking.
• Foil Wrap: Wrapping the fish in aluminum foil with some butter, lemon slices, and herbs creates a steam effect and keeps it moist.
• Cast Iron Pan: If you have a cast iron skillet, it's a great option for pan-searing or frying fish.

3. Control the Heat

• Build the Right Fire: Use medium-hot coals or low flames to avoid burning the fish. Fish cooks quickly, so you want to avoid high heat.
• Check the Temperature: Hold your hand about 6 inches above the coals—if you can hold it there for 5–7 seconds, the heat is perfect for fish.

4. Cooking Time

• Cook Evenly: Fish cooks quickly, about 10 minutes per inch of thickness. Flip halfway through if grilling directly.
• Look for Flaky Flesh: The fish is done when the flesh turns opaque and flakes easily with a fork. Overcooking can dry it out, so keep an eye on it.

5. Add Flavors and Textures

• Wood Chips: For extra flavor, throw some soaked wood chips (like hickory or applewood) on the fire for a smoky flavor.
• Crisp Skin: If you want crispy skin, brush the fish with oil and make sure your heat isn't too low.

6. Serve It Right

• Add a Squeeze of Lemon: Fresh lemon juice over the cooked fish enhances the flavor.
• Sides: Serve with campfire veggies, grilled potatoes, or even some fresh bread.

With the right prep and cooking technique, campfire-cooked fish can be a highlight of your outdoor adventure!