The Bushcraft Campout: Cooking Salmon, Bushcraft Style

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This is the 5th video in a small series I am releasing. There will be a new video posted every Mon. and Wed. until the series is complete.

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Video Transcription

this one will be cooking sockeye salmon bushcraft style so I've got three pieces of green wood one that's in a Y shape one long one about the size of two or three fingers wide and one smaller piece which I'm going to skin take all the bark off and I'm going to split it into fours and make some skewers out of it and that's going to butterfly my fish open

now we have to put a split in our spit that goes about halfway down I'm just going to use my knife for that so once it's in there you want to work it back and forth so that the split doesn't run off either side you want to be obviously in the center if it starts to run into the one side you just push the other way see and that's going down really good that's probably far enough cool I need to poke some holes in your salmon or whatever kind of fish you're having salmon has super tough skin and you can make six skewers if you want but I think four will do this size piece so you want your fish whatever you're cooking to go in lengthways try and get it right in the center of the holes and then you want to obviously just put the skewers through the holes that you made with your knife and try to butterfly it open as much as possible we have it and we can wrap the end with something but in this case we really don't need to mulberry bark whatever would work what else bass would inner bark would work but it's not going anywhere it's pretty good now we have the proper stick up and in this case I have this big piece of wood that I've been using for a chopping block and I can literally just stick it under there grab the Y stick from before and prop it up and it's going to be good to go I want to cook it for a slow time for a long time and cook it slow and that'll be good there I came and stoke the fire if I need to or drop it down and if you didn't have the bigger piece of wood you could also use something like this that has like a hook on the bottom if you cut a branch upside down and you can pound it down onto that and that wood could take away this big block now and it's fine so there's a couple ways to do it this is nice and easy this is how I want to do it today so once I cook the fish a little bit I was able to remove the skewers once it was cooked it held its rigidity up and it wasn't drooping down so I removed the skewers that way all the whole thing can get cooked evenly and I think it's about done so let's take it off and try some all right there she is pretty stiff rigid should be nice and cooked

skin is thick yeah she's done it's very good I don't like as much as trout trotters my favorite but I don't get to buy sockeye salmon all the time so when I saw this I went for it try a piece of the thicker part

Wow

very good right guys I'm signing out I'm gonna eat this then thanks for watching have fun