@banjoplayinbullfrog Yes. The knife is a Mora #911. A great knife VERY much worth the nominal cost. In spite of the famous saying "you get what you pay for" in this case you get much MORE than you pay for.
I do like to get out when I can and hike and fish small creeks off lakes , I have packed in sea Salt to pack my catch out with to keep it from going bad..I have never tried this Idea yet I will have to give it a try.this looks to be a Much better Idea then packing in and out cooking oil and cooking gear...
@BruceMichaelAnderson Still hard to beat a good fried fresh caught fish though. It's fun cooking it the way I did and like you said it does enable one to pack in much lighter. Another couple fun ways of cooking the fish would be to steam it underground on hot rocks or to wrap in clay and bake it in the open coals of the fire. Take care and enjoy your fishing trips.
i like the thing you made to cook the fish on but id recommend filleting that up and it will probably come out a little better, thats just what i do, never really tried cooking one whole because ive always had a knife
@silverbullet211 In my experience it really isn't worth it to fillet a fish this small. It's just easier to cook gutted and whole. The way I fillet, I would end up wasting half the fish this small. On a larger fish, yes I would fillet that before cooking in this fashion.
@phreshayr that makes sense, does it come out pretty good like this? ive seen some videos of people throwin a fish right on some coals after gutting....
@silverbullet211 Yes it comes out pretty good. My wife and I didn't season our fish when we did this video so it didn't taste as good as it could have but it was actually pretty good. If some good seasoning is used the fish can be quite good.
has anyone seen the method when you tie the fish up by the tail over a fire and have them on a wooden stand behind it how do you do that without burning the rope or stand? the rope used was thin like that 550 army cord
@Animehem I'm not familiar with the method you mention. Could you tells us more about it or where to find info on it? I would think that the cord would need to be a natural fiber and not a synthetic. As long as the temperature anywhere along the cord or stand stays below the burning point temperature it won't burn. I'm not familiar with this method but I would guess that also soaking the cord in water before hand would also help keep it below the burning point.
@phreshayr Im not familiar either i saw someone in a neighboring campsite cooking this way. The cord he used was not a natural fiber but it may have been wet. I cant find info anywhere about it; I actually found your video while searching. It was like a rotisery stand but the beam across the top of the fire wasnt moving it just had fish tied up by the tail hanging near the fire. I thought it was strange because the stand was behind the fire, maybe it was up wind of the fire idk.
@Animehem Ok thanks for the reply. I would be interested to see what it looks like if you ever do come across more info on the web. I can't picture what it is you are describing.
@phreshayr Ive cooked by hanging fish in a similar way to what you guys are talking about. I didn't use rope though, i used a malleable piece of thin wire to suspend the fish. In many cases i think a rope would burn as you guys have said, stick with wire.
@Randomwowwow To cook a larger bodied fish such as pike which would take longer cooking times, it would be better to use the "plank" method or to cook it underground. I don't have videos out yet on either of these methods so if you are not familiar with them try a Google search for "plank cook fish fire" and "Pit Cooking". Hope this helps
@sagontag98 That is a Mora #911 which has a high carbon steel blade. I wanted the carbon steel so that I could use it with quartz, jasper or other similar type rocks to start a fire as I've demo'ed in some of my other videos on my youtube channel. The sheath in the video is my own design made with Kydex.
@lloydylloydy Thanks. If you haven't found it already, I have a video on my channel called "Clean Scale and Prepare Fish for Cooking". That should address your request. Thanks for dropping in and commenting.
i like your scout grill, i am an eagle scout so i remember that trick from the handbook but i never really used it too often check out my Florida style bluegill cookin. I just do things my own ways that i have found are quick and easym granted the blue gill are smaller if u run the stick along the spine entering it on the side of the rib cage about a 1/3 of the way and coming out the side near the tail it works on catfish about the size of those graylings tho the cats are fatter (speckled cats)
@iAmTheSurvivalist Looks like it worked pretty good for you. I like the freedom of turning the fish all around and cooking it evenly on both sides. once a fish is well cooked it becomes flaky and I would be worried that the one stick method would not be able to hold the fish so that I could rotate it over the fire. Have you had any troubles with that problem? Good suggestion though. Your method definitely has merit and might be useful when in a hurry.
If you do it like a mentioned earlier i doubt you will have any problems. Just allow for it to cook awhile on one side and it will stiffen up more if your still concerned. I just know it takes less time to make.. Your method is far superior for multiple peices of meat in my experiance because it then takes less time over all because you end up having to turn each stick individually. I just use my method more often since its just me. When im cooking for a group i usually have a skillet
No, it is a grayling. It is a very small creek here so the fish don't get very big. The creek has these grayling and Dolly varden as well. We don't have any brown trout in Alaska that I'm aware of.
Thanks simnesan for the request. I'll do a video on gutting, scaling, and preparing a fish for cooking. I don't know when I can get to it though. It may be quite a while. I have some other videos that I need to be working on first. But your request will definetly be put on the to do list. Thanks again.
Thanks phreshayr - I would be interested in you doing an instructional on how to scale and gut the fish before putting them over the fire. I agree with Longcoltcowboy - that made me hungry. 5 stars in my book.
Thanks for the video, does your Mora 911 have a custom sheath?
1225hunter 1 month ago
@1225hunter Yes the mora has a sheath that I made using Kydex. The sheath wasn't quite finished at that time but was finished later.
phreshayr 1 month ago
@phreshayr is that a mora of sweden knife?
banjoplayinbullfrog 1 month ago
@banjoplayinbullfrog Yes. The knife is a Mora #911. A great knife VERY much worth the nominal cost. In spite of the famous saying "you get what you pay for" in this case you get much MORE than you pay for.
phreshayr 1 month ago
I do like to get out when I can and hike and fish small creeks off lakes , I have packed in sea Salt to pack my catch out with to keep it from going bad..I have never tried this Idea yet I will have to give it a try.this looks to be a Much better Idea then packing in and out cooking oil and cooking gear...
BruceMichaelAnderson 2 months ago
@BruceMichaelAnderson Still hard to beat a good fried fresh caught fish though. It's fun cooking it the way I did and like you said it does enable one to pack in much lighter. Another couple fun ways of cooking the fish would be to steam it underground on hot rocks or to wrap in clay and bake it in the open coals of the fire. Take care and enjoy your fishing trips.
phreshayr 2 months ago
You can be my camp guide any time! Self sufficiency in motion. :)
TheHighlanderGirl 4 months ago
@TheHighlanderGirl Thank you. It would be an honor I'm sure.
phreshayr 4 months ago
fish cooked like this is amazing, the best flavour!
gidinceanu 4 months ago
@gidinceanu I agree that it is pretty good.
phreshayr 4 months ago
i like the thing you made to cook the fish on but id recommend filleting that up and it will probably come out a little better, thats just what i do, never really tried cooking one whole because ive always had a knife
silverbullet211 5 months ago
@silverbullet211 In my experience it really isn't worth it to fillet a fish this small. It's just easier to cook gutted and whole. The way I fillet, I would end up wasting half the fish this small. On a larger fish, yes I would fillet that before cooking in this fashion.
phreshayr 5 months ago
@phreshayr that makes sense, does it come out pretty good like this? ive seen some videos of people throwin a fish right on some coals after gutting....
silverbullet211 4 months ago
@silverbullet211 Yes it comes out pretty good. My wife and I didn't season our fish when we did this video so it didn't taste as good as it could have but it was actually pretty good. If some good seasoning is used the fish can be quite good.
phreshayr 4 months ago
thanks! Dude this vid is epic!
95smileygirl 5 months ago
@95smileygirl You are welcome smiley. Thanks for watching.
phreshayr 5 months ago
has anyone seen the method when you tie the fish up by the tail over a fire and have them on a wooden stand behind it how do you do that without burning the rope or stand? the rope used was thin like that 550 army cord
Animehem 7 months ago
@Animehem I'm not familiar with the method you mention. Could you tells us more about it or where to find info on it? I would think that the cord would need to be a natural fiber and not a synthetic. As long as the temperature anywhere along the cord or stand stays below the burning point temperature it won't burn. I'm not familiar with this method but I would guess that also soaking the cord in water before hand would also help keep it below the burning point.
phreshayr 7 months ago
@phreshayr Im not familiar either i saw someone in a neighboring campsite cooking this way. The cord he used was not a natural fiber but it may have been wet. I cant find info anywhere about it; I actually found your video while searching. It was like a rotisery stand but the beam across the top of the fire wasnt moving it just had fish tied up by the tail hanging near the fire. I thought it was strange because the stand was behind the fire, maybe it was up wind of the fire idk.
Animehem 7 months ago
@Animehem Ok thanks for the reply. I would be interested to see what it looks like if you ever do come across more info on the web. I can't picture what it is you are describing.
phreshayr 7 months ago
@phreshayr Ive cooked by hanging fish in a similar way to what you guys are talking about. I didn't use rope though, i used a malleable piece of thin wire to suspend the fish. In many cases i think a rope would burn as you guys have said, stick with wire.
sdkkrew 7 months ago
@sdkkrew Sounds like it might be worth trying sometime.
phreshayr 7 months ago
Would it work with pike?
Randomwowwow 7 months ago
@Randomwowwow To cook a larger bodied fish such as pike which would take longer cooking times, it would be better to use the "plank" method or to cook it underground. I don't have videos out yet on either of these methods so if you are not familiar with them try a Google search for "plank cook fish fire" and "Pit Cooking". Hope this helps
phreshayr 7 months ago
Awesome video
Randomwowwow 7 months ago
@Randomwowwow Thank You.
phreshayr 7 months ago
@Randomwowwow Thank you very much
phreshayr 7 months ago
What kind of knife is that?
sagontag98 9 months ago
@sagontag98 That is a Mora #911 which has a high carbon steel blade. I wanted the carbon steel so that I could use it with quartz, jasper or other similar type rocks to start a fire as I've demo'ed in some of my other videos on my youtube channel. The sheath in the video is my own design made with Kydex.
phreshayr 9 months ago
you are awesome! what i wanna know is how you gut and scale the fish?
lloydylloydy 9 months ago
@lloydylloydy Thanks. If you haven't found it already, I have a video on my channel called "Clean Scale and Prepare Fish for Cooking". That should address your request. Thanks for dropping in and commenting.
phreshayr 9 months ago
the only thing better than a fresh fish cooked over the fire... is a couple of fresh fish cooked over the fire! :)
bushcraftmyway 1 year ago 10
@bushcraftmyway I agree. Thanks for stopping by.
phreshayr 1 year ago
@bushcraftmyway and a beer.
kagross 1 month ago
thats a nice basket weave some of the better i've seen. i never have the patience.
iAmTheSurvivalist 1 year ago
@iAmTheSurvivalist It really didn't take very long to make. Thanks for watching and commenting.
phreshayr 1 year ago
Thanks for the tips on cooking fish over an open fire! It's so good to expand one's knowledge within the craft. Can't wait to get out and try it!
godnessdude 1 year ago
@godnessdude I'm glad you find it useful. Let me know how it goes when you do get a chance to try it.
phreshayr 1 year ago
i like your scout grill, i am an eagle scout so i remember that trick from the handbook but i never really used it too often check out my Florida style bluegill cookin. I just do things my own ways that i have found are quick and easym granted the blue gill are smaller if u run the stick along the spine entering it on the side of the rib cage about a 1/3 of the way and coming out the side near the tail it works on catfish about the size of those graylings tho the cats are fatter (speckled cats)
iAmTheSurvivalist 1 year ago
@iAmTheSurvivalist Looks like it worked pretty good for you. I like the freedom of turning the fish all around and cooking it evenly on both sides. once a fish is well cooked it becomes flaky and I would be worried that the one stick method would not be able to hold the fish so that I could rotate it over the fire. Have you had any troubles with that problem? Good suggestion though. Your method definitely has merit and might be useful when in a hurry.
phreshayr 1 year ago
If you do it like a mentioned earlier i doubt you will have any problems. Just allow for it to cook awhile on one side and it will stiffen up more if your still concerned. I just know it takes less time to make.. Your method is far superior for multiple peices of meat in my experiance because it then takes less time over all because you end up having to turn each stick individually. I just use my method more often since its just me. When im cooking for a group i usually have a skillet
iAmTheSurvivalist 1 year ago
@iAmTheSurvivalist Thanks for the reply. I might have to try your method sometime.
phreshayr 1 year ago
No, it is a grayling. It is a very small creek here so the fish don't get very big. The creek has these grayling and Dolly varden as well. We don't have any brown trout in Alaska that I'm aware of.
phreshayr 1 year ago
was that a brown trout?
MrEhud77 1 year ago
Nice ! Goin' fishin'!...sometime :o)
Ggreenvideos 1 year ago
Thanks simnesan for the request. I'll do a video on gutting, scaling, and preparing a fish for cooking. I don't know when I can get to it though. It may be quite a while. I have some other videos that I need to be working on first. But your request will definetly be put on the to do list. Thanks again.
phreshayr 1 year ago
Thanks phreshayr - I would be interested in you doing an instructional on how to scale and gut the fish before putting them over the fire. I agree with Longcoltcowboy - that made me hungry. 5 stars in my book.
simnesan 1 year ago
Your welcome cowboy.
phreshayr 1 year ago
Thanks for the tip, I'll have to try this.
You're making me hungry!
Longcoltcowboy 1 year ago