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DOCTOR RECOMMENDED. PHOTO: VIRGINIA MARSHALL


One pot. One hearty meal.


With Harvest’s hearty portion sizes and quality ingredients, our meals are sure to satisfy.


Cook up and enjoy a Harvest meal on your next paddling adventure.


[ FOOD ] Smokin’ Hot


TIMELESS RECIPE FOR BACKCOUNTRY FISH


It’s hard to argue with the ease of boil-in-a-bag backcountry meals. Preparation is foolproof and these insta-meals enjoy shelf lives longer than most cellphone contracts. But freeze-dried fare does little to deepen our connection with nature. On your next trip, leave the Uncle Ben’s and Mary Jane’s at home. Land a laker or rainbow with rod and reel, then prepare your feast using the timeless technique of smoking. This simple recipe is full of fla- vor and free of chemicals, the way nature intended.


Ingredients 2 pounds of trout fillets, skin on


Brine 8 cups water (spring or filtered water is best, avoid chlorine-treated water)


1 cup salt 1/2 cup brown sugar 2 1/2 tablespoons lemon juice 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1/2 tablespoon allspice 1 teaspoon pepper


Supplies


A few handfuls of fragrant wood chips, such as cherry or apple, green twigs and a pot with lid or foil to cover.


Instructions Build a fire and keep stoking it until you have a good coal bed. Mix ingredients for the brine in a glass or plastic container and add the clean fillets. The brining process is brief—the fish should be in the brine for about 15 minutes per half-inch of thickness. Remove the fillets from the brine and allow them to air dry, or pat down with a paper towel. Sprinkle the wood chips, evenly covering the bottom of a


large pot. Gather some green twigs—birch, cedar or maple will work—and bend them so they fit in the pot. These twigs will be the platform for smoking the fish. Lay the brined fillets on the twigs. Place a lid on the pot or cover with aluminium foil, then set the pot on your campfire’s coals. When the pot starts smok- ing, move it to a cooler location with fewer coals and wait about 10 minutes. Cook time will vary according to the thickness of the fish and heat applied. Serve immediately. —Vince Paquot


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