I'm going camping and want to catch fish to cook them over open flamesI'm not really sure though, as to how to tell when they're done or even how to actually go about cooking themHowever, I want the full experience, so I don't want to use a pan this timeCan anyone help me out?
MV mass / molar mass (x) (0.2500 L) 40.283 g / 342.147 g/mol x 0.4709 M (to four sig figs)
Pan-Frying: Filet the fish then add butter to panCook over coals, not flamesOnly cook skin-side down because it'll stick, even with the butterFoil-steaming: Filet the fish than lightly salt and add herbsWrap tightly with aluminum foil and bake by setting on hot coalsStick-Roasting: Gut the fish and spit on a clean branch, leave the head onPut on a spit over hot coals and slowly rotate until it's dark on the outside and cooked throughUnlike farm and sea-raised fish, lake fish may carry parasites, although uncommon in the USASo cook all the way through, an internal temp of 140 kills most water born parasites and 160 will kill bacteria spores.
