Want a hot fish meal but you don’t feel like gutting and filleting the fish? You’ll love this…
You’ll need to collect a small stick, just large enough to support your catch.
Carefully using your knife, remove the bark from a small branch. The outer bark is where the bacteria lives, so we want to get down to the inner bark or cambium layer. It will usually have a yellow or greenish color and should be a little moist.
After your stick is prepared, skewer the fish thru the mouth just deep enough to support your catch and rest it over the fire.
As the fish cooks, the innards shrivel up in a tight ball, the meat stays MOIST, and the skin will serve as its dish.
How do you know when it’s done?
Simple…
When water starts to bubble out of its mouth you will know that its done!
The inside temp will be well over 200 degrees and will be steamed perfectly – no gutting or filleting required!
jb
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