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Last Visit: 05/25/2013 08:28AM
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PlumberDave  
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Photo Journal Past Donor
06/21/2012 10:22PM
  
For those of you that have baked fish do you or is it better to bake with skin on or off
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nojobro  
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2 trip report(s) Photo Journal Past Donor
06/22/2012 12:02PM
  
thread link


see kanoes's post in the link above for one way to do it.
Bannock  
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12 trip report(s) Photo Journal
06/25/2012 07:10PM
  
I take the skin off. Place aluminum foil shinny side up. Smear foil with margarine. Put fish filet on foil. Add more margarine and sprinkle with herbs (an Italian Dressing packet is good - sprinkle on dry). Close foil. bake maybe 15 - 20 minutes on the grate turning once.


You might want to try poaching (cooking, not stealing). Take a frying pan with water and spices in it. Heat to near boiling. Add fish filets. Turn after a couple minutes. When both sides are white and firm they're done. Serve with melted margarine on the side.



Bannock
Savage Voyageur  
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Photo Journal Current Donor Gear Reviews
06/25/2012 09:12PM
  
We did a brook trout in foil pouches with the skin on. 6 min a side on the grate. That was the best fish I have had in a long time.

"So many lakes, so little time."
mcsweem  
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1 trip report(s) Photo Journal Current Donor
07/09/2012 01:40AM
  
We usually bake all of our fish in foil just add whatever spices you like some olive oil and hot sauce. We also mix our species together my fav is laker and walleye
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