Freshwater Fish

[Crusible]

I love using this recipe when im out around the campfire, by the bbq or just any time.

1-You take your fish, gut it, toss the guts, but dont do anything else yet.
2- Scale it. Use a filiting knife and just scrap along the fish till alot of the scales are off.
3- Cut off the head and tail but leave the skin on.
4- Take a large piece of tin foil, large enough to rap the fish in.
5- Season the fish to your liking. I like using some dill, onion or garlic powder, depends if I put a few pieces of onion in with the fish.
6- Add a few tsp. of water to the bottom on the tin foil to steam the fish
7- Put on the bbq or campfire grill.
8- Watch the fish turning every once in a while and make sure not to puncture the tin foil.
9- Remove fish when the meat is white and fully cooked.
10- You can leave the fish in the foil at the table or take it out.
11- Enjoy

Cooking the fish this way keeps the actual flavor of the fish in so you can taste every bit of it and the meat will just fall off the bones.

[Mr. X]

Hadn't thought of adding water. An alternative to using foil would be to use large leaves (e.g. cabbage leaves).

[Crusible]

I never thought of using leaves. When you use the water it keeps the fish moist and then it doesnt dry out.