Eating grilled fish is fresh, because only the freshest ingredients can make people eat the original flavor of fish. If the fish is left too long, it will harden and lose its taste. So many people who like grilled fish will go to the wild to find the freshest ingredients and cook them into delicious dishes. It is more difficult to roast fish in the wild, so what is the practice of roasting fish in the wild?

1, kill and release now, clean the scales and gut the fish directly. Be sure to clean it up, because it is smoked, otherwise it will stink.

2. Marinate the fish with salt 10 minutes before roasting. Friends who have lived in the wild must know that any material can really be made from local materials. Chop a bamboo and string the fish from beginning to end, because the new bamboo silk has good toughness and will not break in case of fire.

3. When smoking and roasting, choose an open space in the wild, dig two holes in the ground, bury the supporting branches, and try to fix the grilled fish with a fork at the top of the branches. First, use soft firewood to make the firewood burn fully, then put branches to make the flame strong, and put the grilled fish on a fork to keep the flame strong in the early stage.

4. The fish should keep rolling during the roasting process. Fish skin will turn brown quickly after being burned. Don't add new firewood when it turns brown. When the firewood is burned out, only hot coal will be left. Due to the lack of new wood, the charcoal fire slowly smoked. This is smoked fish. The smoky smell of firewood permeated the almost burnt fish. When fish oil drops, you can eat delicious food.

Grilled fish in the wild, mainly fish, may not be easy to wash, so everyone should wash it twice more, and pay attention to turning it over when grilled fish, so as not to burn it.