Recipe courtesy of Jack Bushcraft School
25 min
25 min
2 servings


  • 2 freshly caught fish, preferably brook trout, cleaned, scaled and gutted, head left on


Cut two green sticks, each between 4 feet and 7 feet long. Sharpen the tips of the sticks. Run one stick through each fish's mouth and through the body cavity all the way to the tail-end of the fish.

Prepare a hot fire. Prop the stick up so that fish is next to the fire. Cook 10 to 13 minutes. The fish are done when backbones peel easily away from the flesh.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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