Baking in foil
For this purpose, a larger fish is suitable: carp, ide, bream, perch, pike, trout. The fish must be gutted, but left in scales, rubed on the outside and inside with a mixture of salt and spices and wrapped in foil in such a way that the wrapped edges were, exactly in the middle of the carcass. Now rake out the coals of the fire, put the bag of fish and cover it with coals and ash. Half an hour later, you can get the fish, gently break the seam, so that the juice does not drain, and put another five minutes into the ashes - let the fish get brown. The abdomen of the fish can be filled with herbs.
Smoking
In marching conditions to build a smokehouse is not difficult. Two holes are digging, a turf is removed from them, a groove breaks, soil is removed from it, and the turf returns to its place. In one hole there will be a bonfire, above the other a chimney is built of squares of turf removed from the pits. After the burning of the fire between the layers of the sod land, a grid of twigs is laid, and on it there is a fish. If between the pits is approximately 50-70 cm, you will get a hot smoked fish. You only need to regularly cast charcoal shavings on the coals. If the distance is increased and the fire is regularly diluted and extinguished with raw sawdust, so that the wood can hardly smolder, emitting smoke, you will have cold-smoked fish, but this process can take more than a day.
Freshly salted fish
Just cut the grayling or trout into pieces, salt, pepper, put in a bag and put it in a backpack. After an hour, you can try a lightly salted fish. For salmon pomors came up with low saline with a proportion of sugar and salt 1: 4 - a day in the heat, and you can serve on the table. In order for the flesh to salivate evenly, it is necessary to make a cut from the abdomen along the spine to the skin itself.
Fish Fries
Small fish-stubble, small roach, chubby, carp, dace, minnows - very quickly cooked in a frying pan. The main thing is not to spare the oil. Sweetish crispy fishes eaten faster than a new portion is fried.
Fish on the board
Trout quickly prepares in Finnish - on the board. The fish is cut from the side of the spine and the spine is removed along with the costal bones. Then take a board, chopped along a log or even a metal paddle. To him, with a harsh thread (not synthetic!), They tie the fish - the skin to the support, the flesh to the outside. Lubricate with salt and spices and tilt over the fire. The emitted fat and moisture do not allow the rope to burn out. After 20 minutes the dish is ready.
Smoking
The fish intended for storage, smoke longer than the one that is eaten on the spot: it should be more dry. Polyethylene bags for transportation are not suitable - the fish in them "suffocates", wrap it in paper.
Pickling
Small fish is salted entirely, more weighty specimens will have to be cut along the ridge and salt will also be poured there. Keep in mind that the fish gives off brine, and take care of the sealed container beforehand. It can be a plastic bucket, barrel, box-box or a tight plastic bag. In galvanized dishes, you can not salt fish.
Drying
The peoples of the north and the Far East manage to save fish without using salt. They cut it into spiral strips and hang them on horizontal poles. The wind is blowing, the spiral is spinning, the flies do not have time to sit down on the fish. Children of civilization use a different method: salt the fish, and when they hang it on the air, cover with gauze soaked in sunflower oil.
Freezing
If you are going to rest on a fishing base, grab a thermos bottle and a coolant kit with you - they are sold in fishing shops. Fish should be frozen in the refrigerator, and then paved with cold-rolled bars, wrapped in several layers of newspaper and packages: it will reach the house intact. You can buy foil foamed polyethylene in the building market beforehand, and then wrap it with frozen fish - "baggage" will not deteriorate for several days even in hot weather. Checked more than once.