I have been camping all my life but usually from a canoe rather than a kayak. Camp meals can be wonderful.
Even coffee grounds boiled in a pan can make some great “Joe.” -Frank Galusha @myoutdoorbuddy
My favorite meals are:
- Freshly caught whole trout (6-8 inches are best) rolled egg batter and break crumbs and then fried quickly (about two minutes or less per side) in very hot hot vegetable oil. When ready the trout are simply taken from the pan, held by head and tail with both hands and fingers.
The angler simply pulls off the skin, fins and meat with front teeth. It’s like pulling meat off a stick and if done correctly the bones are left intact with the spine. The small fins taste great and crumble. Good side dishes are baked beans, potatoes fried with onions or pre-made salad mixes with dressing applied on the spot.
- Teal, pintail, gadwall or mallard breasts cubed to about the size of dice and stewed in vegetable or potato soup until the meat is cooked to please. Duck breast can also be fried in a skillet with vegetable oil along with bits of potato, green pepper, chili peppers, onions, garlic and other spices.
Thinly sliced wild-duck breast can be used instead ideally no thicker than 1/8th inch and should be fried for just a few seconds per side (put in skillet last) hopefully long enough to allow the flavors to be absorbed without cooking the flesh beyond medium rare. It’s basically liver and onions. Duck breast is best if after cooking, the flesh is still slightly rare. Deer liver is also delicious if cooked this way in hot skillet. No side dishes are necessary if there is enough stew or veggies included.
- Salmon which has been marinated in Mr. Yoshida’s Gourmet Sweet and Savory sauce along with a 1 cup water (or more as needed to cover your fresh caught fish) including 1 cup apple cider for several hours, then rinsed and allowed to dry for one hour in the open air, then coated with liquefied brown sugar and then smoked overnight or for about 10-12 hours or longer to suit taste and appearance. The salmon should be about 1-inch thick strips 2-6 inches long, preferably with skin on.
This is best done by putting the marinated salmon on strips of brown paper bag to make it easier to get off the grill. Although this is an overnight process, the smoked fish can be used as a very satisfying main dish for days and can be brought home wrapped in brown-bag paper inside plastic bags. The fish should be refrigerated as well. Large salads and grilled vegetables such as squash make excellent side dishes. The salmon can also be added to any salad.
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