Cooking fish on a campfire can be a fun and delicious way to enjoy a camping meal. There are several methods for cooking fish on a campfire, and the best one for you will depend on the type of fish you are using and your personal preferences.
Here are some tips for cooking fish on a campfire:
Grilling: Grilling is a classic method for cooking fish on a campfire. To grill fish, you will need a grate or a grill basket. Heat the grate or basket over the campfire until it is hot. Coat the fish in oil or marinade, then place it on the grate or in the basket. Cook the fish for 4-6 minutes on each side until it is flaky and cooked.
Foil packets: Another easy method for cooking fish on a campfire is to wrap it in foil. To do this, place the fish in the center of a large piece of foil and add your desired seasonings and vegetables. Next, fold the foil over the fish to create a packet, and then place the container directly on the campfire coals. Cook for 10-15 minutes or until the fish is ready to eat.
Planking: Planking is a technique that involves cooking fish on a wooden plank over a campfire. To plank fish, soak a wooden plank in water for at least an hour before cooking. Next, place the soaked plank over the campfire coals, and then place the fish on top of the plank. Cook the fish for 10-15 minutes until it is flaky and cooked.
No matter which method you choose, use a thermometer to ensure that the fish is cooked to the proper internal temperature—helping prevent foodborne illness and ensure that your fish is perfectly cooked.
Here is a fun example:
To cook rainbow trout over a campfire, you will need the following:
Rainbow trout fillets or whole fish
Olive oil or melted butter
Salt and pepper
Lemon wedges (optional)
You will also need aluminum foil and a few sticks or skewers for grilling.
Here’s one method you can try:
Preheat your campfire and prepare a clean, flat area for cooking.
Rinse the trout fillets or whole fish and pat them dry with a paper towel.
Brush the fish lightly with olive oil or melted butter and season with salt and pepper.
If using fillets, wrap them in aluminum foil and place them on the hot campfire coals. If using whole fish, skewer them and grill them over the hot coals.
Cook for 6-8 minutes on each side until the fish is cooked through and flakes easily with a fork.
Serve the trout hot, garnished with lemon wedges if desired.
You can also try cooking the trout on a grate over the campfire. Just be sure to oil the grate to prevent the fish from sticking.
Here’s a recipe for gourmet smores that you can make while camping:
Chocolate bars (choose your favorite kind)
Bamboo skewers or sticks for roasting
Optional: Nutella, peanut butter, sliced fruit, caramel sauce, cookie butter, or other spreads and toppings
Build a fire in your campsite or heat up your camp stove. If using a stove, you’ll need a pan or griddle to roast the marshmallows.
Skewer a marshmallow and roast it over the fire or on the stove until it’s golden brown and gooey. If using a stove, you may need to use a kitchen torch to get the desired level of toasting.
While the marshmallow is roasting, prepare your graham crackers and chocolate. Break the graham crackers into squares and place a chocolate bar on top of one of the squares.
Once the marshmallow is roasted to your liking, place it on top of the chocolate and graham cracker square.
Place another graham cracker square on top of the marshmallow to make a sandwich.
Optional: Spread a layer of Nutella, peanut butter, cookie butter, or another spread over one of the graham cracker squares before assembling the smore. You can also add slices of fruit, such as strawberries or bananas, or drizzle with caramel sauce for an extra special treat.
Enjoy your gourmet smores while they’re still warm!
Start a campfire and let it burn down to a bed of hot coals.
Heat a little oil over the coals in a large, heavy-bottomed pot.
Add the beef stew meat and cook until browned on all sides.
Add the onions, carrots, celery, and potato to the pot and cook for a few more minutes until the vegetables start to soften.
Pour in the beef broth, red wine, and tomato paste. Add the thyme, rosemary, and bay leaf—season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 1-2 hours or until the beef is tender.
Remove the bay leaf and serve the stew hot. Enjoy!
Note: You can also add other vegetables to the stew, such as peas, green beans, or bell peppers. If you want a thicker stew, you can mix together a little flour and water to create a slurry and stir it into the stew to thicken it up.