I have the appropriate wood chips at home to smoke items on the bbq but have never tried it on a canoe trip. I watched a cooking show from the UK in which freshly caught mackerel was smoked in a biscuit tin; the fish laid on a screen under which a small handful of damp and dry wood shavings provided the smoke, all inside the tin. This hot smoking was done over an open fire. I immediately saw the potential in this, although I'm sure non-oily freshwater fish might be smoked as well. Salmon, trout, char, haddock and mackerel are most popular but I'd like to try pike and pickerel. I've seen recipes for catfish and bass.
Has anyone tried this?
This is an interesting link, but it doesn't look like smoking to me, more like the en papillote (parcel) method. http://northernwilds.com/campfire-smoked-fish/
Has anyone tried this?
This is an interesting link, but it doesn't look like smoking to me, more like the en papillote (parcel) method. http://northernwilds.com/campfire-smoked-fish/