Joined: 14 May 2007
Location: Gallatin, TN
Real Name: Jason W. Gatliff
|Posted: Tue May 22, 2007 11:06 pm Post subject: Dried Fish
|Dried fish is nice lightweight addition to any food pack, and as many of our Great Lakes fellows can attest, a little goes a long way! I love the stuff reconstituted with rice or corn, but to gnaw on it dry like jerk is for the truly starving, I'm convinced.
I place filets 1/2" thick or less of whatever local fish you have-whitefish, pike, walleye, perch, other panfish-anything lean and white fleshed, on a rack in the oven with a jelly roll pan or some sort of drip pan under it in the oven on the "warm' setting on the dial and just check it every couple of hours. If the filets are too thick you risk too much moisture, which can get some bacteria going which you don't want. I have eaten the stuff 6 months old out of my pack and it was just fine. Get it dry, and be prudent.
When it is dried but not brittle, it's done. If it gets too dry, it's fit only to pulverize and add to broths or stews, but when it's right, it keeps indefinitely w/o refrigeration.
It's not a quick meal; it takes some simmering to reconstitute it. I use no seasoning when drying it, but it WILL(!) want something when you hang the kettle over the fire. The stuff at least triples in size when reconstituted, so use a sparing hand.
One of the best meals in recent memory was a chowder of dried pike filets with hominy and wild leeks at about dark in southern WI about the fire. with friends. Give it a try!
Submitted by: Gabriel - email@example.com on June 03, 2006
Jason W. Gatliff