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Fish Baked in Ashes

 
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Jason
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Joined: 14 May 2007
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Location: Gallatin, TN
Real Name: Jason W. Gatliff

PostPosted: Tue May 22, 2007 10:28 pm    Post subject: Fish Baked in Ashes Reply with quote

Fish baked in ashes requires fresh fish fillets. Personally I like walleyed pike. Cut fillets from fish, removing outside skin as well and salt and season to taste. Dry fillets in open air by hanging on forked hazel brush or woven rack made for the purpose. The disposition of your fire is all important for baking fish. Let fire go to white ash where coals are still present and hot but not visible. After fillets have dried about 1/2 hour they should be dry on the outside and ready to bake. Lay them in the ash checking them often and turn them when a few golden brown spots start to appear. When both sides are done remove and eat. If the fillets are dried properly they will retain no ash but will be moist and succulant within astounding you with their excellent taste!

Submitted by: Pierre Girard - pgirard@cpinternet.com on February 01, 2000

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