Fuel-efficient Trout Techniques?

Boiling??? Have use this technique with different species of fish including trout.

This might help: http://www.campbellskitchen.com/cookingtips/cookingbasics/poaching%20boiling%20and%20steaming

Also, keep in mind that fish doesn’t need to get to 212F to be cooked. So get it near boiling, put the pot in a cozy, and wait about 6 minutes per inch of thickness.

Or go no-cook. Bring lime juice concentrate and make trout ceviche. F-D tomatoes, F-D peppers, (are you willing to carry an avocado?) and serve it on a tortilla. The trick is using cutting the fish into small pieces so the acid denatures the proteins more quickly. Just like cooking with heat, you’re looking for the flesh to change from translucent to whitish opaque. That can happen as you hike if you have a tightly sealed container. I’d suggest practicing on store-bought fish in advance.

It seems a shame to take a great wild trout and then boil it

Frying it in butter would be so much better.  With a splash of lemon after.  10 minutes on fairly low heat?  Wouldn’t take that much canister fuel.

I would not make ceviche from fresh water fish myself, having taken parasitology courses.  Look up Diphyllobothrium on Wikipedia (fish tapeworm, present in north America).   Ceviche preparation is apparently not the same as cooking when it comes to parasites, though it can kill some bacteria.

Are you anticipating brookies or bigger trout?   A butterflied brookie fries pretty quickly!

For smaller fish it is pretty easy make a bouillabaise with the same amount of water that you use to rehydrate your soup base (mine is dried red/green peppers/onions olives, etc and either ground sundried tomatos or a powdered marinara sauce. Pour your water in stir and lay your small fish or filets on top and let it sit 10 mins or more. i like to splash a little of the mixture on top too. When your food is rehydrated the fish is done. If it is not quite done, you can mix the fish in with the veggies and it wont be a minute or two to complete cooking. It is great by itself or over rice

I have actually tried this technique with couscous, some chicken bouillion and a small rainbow cut in half (750ml pot) and it turned out real well. When using a whole fish not filleted I take it out when its done and eat it separately, but with fillets, (speckled trout, catfish, bass) I mix the fish in and eat it all together.

“It seems a shame to take a great wild trout and then boil it”

Then poach it.  Deboned, wrapped in butter lettuce, and served with a lemon-shallot-sorel sauce.

Poaching definitely makes for easier clean-up than frying.  And fewer smells in bear country.

Have to agree with Jerry, at least taste-wise, on this one. Helps to have a non stick pan (we have a ceramic Evernew one), a little butter or better yet ghee, on lowish heat with the lid on, shouldn’t take too long.