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Campfire Trout

2 Trout or Salmon
1 cn Stewed Tomatoes
1 Onion
4 tb Butter


For Salmon remove the solid rear portion of fish and freeze in the tent freezer for use at home. Lightly coat the rib cavities with salt and butter. Coarsely chop the onion and distribute between the two fish.

Form aluminum foil around the fish and seal ends. Distribute the small can of stewed tomatoes evenly between the two packages pouring over and into the fish. Seal foil tightly.

Place the foil packages along side of but not in the campfire, about five inches from the hot coals. Cook fifteen minutes then reverse the packages for an additional fifteen minutes.

Trout and Salmon are an oily fish that require considerable acidity to remove the oily taste. Best served with baked potatoes wrapped in foil and started twenty minutes in the campfire prior to starting fish. A nice wild green salad completes the meal.


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