Trout Fry Pan

I have never caught and cooked fish while backpacking but once I thought I was going to try. I brought a piece of heavy duty tinfoil folded up and planned to take a stick with a "Y" in it, wrap the top of the "Y" with the foil to create a sling, add some butter, salt, pepper and do it that way.

I have cooked trout wrapped in foil directly over coals before and it did wonderfully.

I've used aluminum foil as well. It works better on shorter trips with less need and less trash. It also works better with open fires versus on gas stoves. The Sierras above 10,000ft is my primary hiking area, so I am looking for a gas stove setup.

John,

I have used this one a couple of times for frying up little brook trout and making trout tacos. It weighs 5.4 oz. and it is only 7 3/4" in diameter.

http://tinyurl.com/862qurf

I am sure you can find lighter skillets, but I have never been impressed by the performance of paper thin skillets, especially titanium.

Years ago, as a NOLS student, we used an awesome aluminum skillet that was probably 12" in diameter (this one: http://tinyurl.com/7s3wety). In fact, I think I still have it at home. But it is definitely NOT an ultralight solution. If you are interested, I could weigh it when I get home.

Tal

BANKS ALPINE FRY – BAKE PAN (8" dia)

Alpine Fry-Bake Pan with lid
Measures 8 inches in diameter by 1.5 inches deep.
Pan and lid weigh 10 ounces.
Pan without lid 7.5 ounces

http://frybake.com/

I used to use a fry pan for my trout, but realized that the only reason I had it was for fish, and it seemed like a lot of extra weight. Now, I just get a nice bed of coals going, and then get a half dozen sticks about a 1/2 inch in diameter and place them right on the coals to make a little gril. I Place the cleaned fish directly on there. Depending on the size of the trout, I cook them 3-5min per side (and use two sticks to flip the fish). The grill sticks JUST start to burn when the fish are done. if you have bigger fish, use bigger sticks that will last a little bit longer. The trick is to just have one layer of sticks, and not cris-cross several layers, because that creates space for air flow, and the sicks will ignite MUCH quicker. if there is just one layer flat on the coals, it will take a while for them to burn. The skin of the trout will burn, but it then peels right off. The fish taste great like that, and it even gives them a nice smokey flavor. If I can find any, I will put a few length of wild green onion into the fish where I slit the belly….adds a little nice extra flavor.

Total extra weight= 0.0oz

@ Dan: Very nice technique! i'll have to try this! The closest I've come is to heat a flat rock in the fire, lay the cleaned fish on that, and essentially bake it. I think your way would be an improvement!

I'm guessing conifer sticks would be a no-no for your technique?

Why not conifer? Is there something I should know?

Conifers tend to burn more easily and more quickly than hard woods, maybe that’s the issue.

Unfortunately, in some places that I like to hike, conifers are the only game in town.

HJ
Adventures In Stoving

I’ve cooked a lot of fish in a frying pan and over fires, it is good… but I am just not that much of a fan. Requires oil, a frying pan, spices, its really easy to burn the outside to a crisp and still have the inside fairly raw.

I have experimented with a poached/hot smoked recipe, the thread is here:

http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/thread_display.html?forum_thread_id=59060

Although I haven’t tried this method on the trail yet, I have tried it at home and it is the most delicious trout I have ever cooked (and I’ve been cooking/eating fish for 20 years). I don’t think I’ll be taking my frying pan with me this year.

I have a 5.4 oz., 7 1/2 inch dia. coated aluminum fry pan. It came with no handle and was made just for backpacking. Not a lightweight but it does the job well for 2 or 3 people.

When I DO carry it it's for pancakes for two so I can divide up the load in other ways. Fish? Back in the day I always cooked Penna. brookies on pierced foil over a backpacker's grill.

Dan,

I didn't mention the "directly on the coals method" because the OP asked for a gas stove option. But since you bring it up, I started using your method last season and really like it. I started using it after watching this video http://www.youtube.com/watch?v=-1sReuZ7Xnw

The instruction is great and the guy doing the video is so earnest that I smile every time I watch it. The best part is when he explains that when the fish are done, "they look like ever luvin' hell." My wife and I have tossed that one back and forth quite a bit on the hiking trail.

Tight lines,

Tal

Ken,

Thanks for posting the specs.

Tal

Conifers can put off that conifer smell and make the fish taste weird. That's usually only an issue if you are trying to smoke it.

Sheesh. You people are making me hungry. Lol.

HJ
Adventures In Stoving

Have you thought of "boiled" fish?
Save a lot of the hassles that have been spoken to….lot healthier also.

You might want to give this a try.

http://www.tenkarausa.com/forum/viewtopic.php?f=9&t=1620

The 10" pan from the outback oven would work. I haven't weighed just the pan, sorry. this may be just the replacement pan?

http://www.backpackerspantry.com/InventoryD.asp?loc=100&item_no=167103&category=test&subcategory=

I like frying fish too (at home) but I haven't actually done that on a trip.

I tend to always pack a piece of Foil in my gear.
Makes cooking fish or backwoods cobblers much easier.
Not like it weights anything…

Cooking trout directly over the coals (foil not necessary–see above Tenkara reference) is fine IF you are where a campfire is permitted. Many of the places I go are close to or above timberline where fires are generally prohibited (for lack of fuel as much as anything). Also, out here in the Pacific NW fires are generally prohibited altogether, even in front country campground fireplaces, during the dry season. (I've noticed, though, that the "dry season" magically ends the first day of hunting season, even if the fall rains haven't yet started.)

The really lightweight solution is to poach or steam your fish in your cooking pot. I personally use the next lightest option–I take a small Ti non-stick frying pan and cut the fish into pieces if it's too big to fit. Of course with such a pan I have to move it around constantly on the camp stove to distribute the heat (the pan doesn't) and watch it like a hawk.

If you really want to fry properly, your best bet is to resign yourself to packing
an anodized aluminum fry pan with folding handle or pot lifter. Anti-Gravity Gear has some of these; check with them and with other outdoor cookware dealsers. Unfortunately, to get the one I wanted (which I take for shorter trips where the extra weight isn't an issue), I had to buy a pot along with it. If you must have a 10" frypan, you might have to buy something from the regular kitchenware store and remove the handle. However, such a pan is too wide to use effectively on a backpacking stove!