How to Preserve and Flavor Fish in the Wild (Bushcraft Style)

What You’ll Learn in This Episode:

Step-by-step method for smoking fish in the field without fancy gear

What types of wood are safe for smoking (and what to avoid)

Why Magnolia wood might be one of the most underrated smoking woods for fish

How to build a simple smoking tripod using green saplings and floral wire

The difference between grilling, roasting, and real smoking in a bushcraft setup

Why floral wire is one of the most versatile tools you can pack in your kit

How to preserve fish while still getting bold flavor at camp

Real-world examples from Mississippi river trips, including stories of pike, bass, and catfish

Field hacks for getting steady smoke without catching your gear on fire

Simple tricks to build a smoke tent for long smoking sessions

Tools and Tips Mentioned:

Magnolia, oak, hickory, pecan, mesquite woods

Avoiding resinous woods like pine and cedar

Building a cooking tripod

Using mechanics or floral wire to hang fish

Scoring fish to cook it evenly

Using sheets to trap smoke without flame-up

Key Takeaway:
Smoking meat in the wild isn’t about perfection — it’s about patience, method, and knowing your materials. When you understand how smoke works, you can preserve and flavor your catch right where you caught it.

Extras:

Grab the Primitive Camping & Bushcraft book on Amazon for full setups and photos

Join the Facebook group and share your favorite smoking wood

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