Fishing is a hungry business, so what better way to keep yourself topped up than by cooking and eating your catch as it comes in?
Here we’ve come up some fish dishes you can prepare and cook in your bivvy on the river bank or at the beach – from hook to plate in under 20 minutes – delicious fish freshly caught and cooked. What could be better?
Oily fish is best eaten fresh, and what fresher way to enjoy a mackerel than served up raw?
You’ll need: a sharp knife and a clean chopping board.
To get the best from your fish, bonk it on the head, then bleed it by slicing its gills. Next take off the fillets and slice into finger wide strips. You can serve these immediately, sashimi style, with soy sauce and wasabi to taste.
For a little more finesse, come prepared with some sushi rice cooked at home. Push the rice into an ice cube mould and bring it with you in a cool box or bag. When you’re ready to eat, simply squeeze out neat blocks of rice and drape a piece of mackerel over each. Simple, neat and classy food.
Hot Smoked trout
Fresh trout tastes fantastic smoked. While we’re pushing the 20 minute envelope here, we’re sure you’ll appreciate one of the greatest taste sensations ever to grace a bivvy on the riverbank.
You’ll need: salt, clean water, a kitchen towel, your smoker and some oak chips.
First gut, and clean your fish. Rinse it in clean water, then butterfly it. Add two tablespoons salt to two cups of water. Put your fish in the water to soak for 20 minutes while you get back to your fishing.
Now, light your smoker, and deploy your oak chips in line with manufacturer’s recommendations. Retrieve your fish from the brine and pat dry with the paper towel. Smoke your fish for 20 mins, or until cooked. Serve with freshly buttered brown bread, salt and pepper.
For a great taste of the sea cooked right there on the shore, you can’t beat a nice barbequed sea bream.
You’ll need: a lemon, pepper, salt, olive oil, a newspaper, string.
First, gut, clean and scale your fish. Open out your newspaper to the centre fold. Sprinkle with pepper and salt. Scatter a few slices of lemon. Pepper and salt the fish and put it on the paper. Add more slices of lemon. Drizzle with olive oil.
Fold your newspaper so the fish is at the centre of the parcel. Secure with string. Soak briefly in a bucket of sea water. Put the parcel on the barbeque. Cook for about ten minutes a side depending on the size of the fish and the ferocity of the flames.
Foil cooked chilli bass
For something a little more sophisticated, you can’t beat a nice freshly caught bass, cooked in the fire and eaten snug and warm in the bivvy.
You need: sticks, matches, tin foil, a sea bass, spring onion, a fresh chilli (fireyness to suit your taste), ginger, lemon, pepper and salt, olive oil.
First light your fire down wind of your fishing spot and bivvy. Gut, clean and scale your fish. Rip off a length of foil suitable for making a roomy parcel for the fish. Slice lemon, chop onions, ginger and chilli and put them in the cavity and round about. Apply pepper and salt, drizzle with oil. Fold the foil around the fish. Put it in the embers of the fire. Leave for about eight minutes a side.
Herrings in rolled oats
The old ways are the best – herrings rolled in Scotch oats.
You need: herrings, seasoned porridge oats, butter, a frying pan, whisky.
Kill, gut, clean, scale your herring. Light a fire or ignite your camp stove. Cut off a knob of butter, add to the frying pan and set to the heat. Open out your herring and press it into a tub of pre-seasoned oats until both sides are well coated. Fry until cooked.
Repair to your bivvy. Serve with a wee dram.