When you go fishing, packing a tasty lunch of sandwich fixings or other easy-to-consume goodies is easy enough, but the pleasure and enjoyment of a hot meal requires a slightly different mindset. Particularly if the weather is on the chilly side, the results can be well worth it. If you’re willing to invest a bit more energy than just toting something quick to eat, a hot streamside lunch can become quite a memorable experience.
The fact that you will now have to carry everything needed for cooking, as well as for fishing, creates some challenges. Not to worry: a little planning and taking advantage of current products designed for ultralight backpackers affords many viable alternatives to granola bars or soggy sandwiches.
If you want to create a hot meal, though, it’s critical that you comply with any fire restrictions where you are fishing. Depending on the location and whether the water is on public or private land, you may need to obtain a campfire permit. According to the current BLM website, “If you make a campfire of any kind on land managed by the Bureau of Land Management, US Forest Service, California Department of Forestry and Fire Protection, or National Park Service, you will need a campfire permit.” The permits are free and can be obtained online or at most Forest Service or BLM offices. Even with a permit, it’s prudent to check with the managing agency where you’ll be fishing for current updates and restrictions on open fires.
Most of my fishing is done on the east slope of the Sierra in Mono, Alpine, and El Dorado Counties. That side of the crest usually receives less rainfall or snow than does the west side, and restrictions on open fires are in place more frequently and for longer durations than in other parts of the state. I spoke with Michael Wilde, who is the Carson Ranger District fire management officer for the Humboldt Toiyabe National Forest. He summed it up by saying that outside of developed recreation sites, open fires (which also include charcoal briquettes, alcohol stoves, and heat tablets such as Esbit) are prohibited when fire restrictions are in effect. You can use only a portable stove with gas, jellied petroleum, or pressurized liquid fuel.
My preferred method of creating heat is a small backpacker’s canister stove. I’ve used the Peak 1 by Coleman, the Snow Peak Giga Power, and the MSR Pocket Rocket. They’re all similar in design and function, and all have performed quite well. The stoves fold down to about 4 inches high and 2-1/2 inches across, and weigh about 3 to 4 ounces. They burn an isobutane/propane liquid gas contained in a pressurized canister, which is available in two sizes.
The smaller canister is about 3-1/2 inches in diameter and 2-1/2 inches high and weighs 7 ounces full. The flame is easily adjustable from a very low simmer to quite hot, and the manufacturers claim an output of 10,000 to 12,000 BTUs. I’ve found that the small canister will burn for about an hour at full blast, but ambient temperature, altitude, wind, and of course the flame height obviously affect burning time. I once timed a canister stove at Kirman Lake, which is listed as 7,182 feet above sea level, to see how long it would take to boil three cups of water for hot drinks on a fall afternoon. The air temperature was around 45 degrees, and there was little wind. It took around 5 minutes. When my buddy and I stopped fishing, set up the stove, made and consumed the instant coffee/chocolate mix, and got our flies back in the water, the total involved time was approximately 12 to 15 minutes.
The other common choices are the stoves that burn liquid white gas (Coleman fuel). They work as heat providers, but they tend to be heavier, require more maintenance, and often don’t simmer too well. They definitely outperform the canister stoves in very cold weather, but when your line freezes in the guides, you might prefer to be inside, tying flies, instead of outside, fishing them. If you already have one of these stoves, it will work fine. Some of the more popular white gas models are made by MSR, Coleman, Optimus, Primus, and Brunton, but If you’re looking to purchase a new stove, I’d recommend the canister style.
While an open cooking fire is both traditional and in some cases superior to a gas stove, it does have some inherent problems. The restrictions on open fires can end the quest for fire before you begin. If you’re fishing above the tree line, finding fuel varies from difficult to impossible. Locating dead and dry wood can also be challenging in some areas that typically receive a lot of rainfall. Sometimes it’s just easier to pack in an appropriate amount of briquettes and a lightweight grill and use an existing fire ring or create your own with rocks to support the grill over sand or dirt. I’ve found some small metal grills, which I believe are intended for use as cooling racks, at the local Dollar Tree store. They measure about 8 by 10 inches and weigh 3 to 4 ounces each.
If you have access to hardwood, it’s superior to pine for creating coals, and cooking fires should be small. To avoid carrying pots and pans, food wrapped in aluminum foil can be cooked directly on the coals. Please be aware of the “leave no trace” philosophy if you use wood or briquettes on bare ground. And please, even if there are no fire restrictions in place, be careful and make certain your fire is completely out before you leave. Drown it with water, then feel the coals to determine if they hold any heat. Keep dowsing until everything’s sodden and cold.
In addition to open cooking fires, there are also a number of small, lightweight, wood-burning stoves on the market. A Google search will turn up many different designs and styles, and some are very compact and light because they were designed for backpackers. They usually burn small twigs, so finding your fuel is also quicker and easier. If you want to try cooking over a wood stove without investing in a commercial model, they are easily made from metal cans and wire hangers. I remember our Boy Scout troop making them from coffee cans and using the old “church key” can openers to punch the vent holes. We called them “hobo” stoves. A great Website to visit is Zen Backpacking Stoves if you want to explore making a stove yourself.
When I discussed heat-source alternatives for wilderness cooking with Michael Wilde, the Carson Ranger District fire management officer, in addition to the sources I’ve discussed, he mentioned using flameless chemical heaters, which are activated by adding water. They are included in the military MRE (meal ready to eat) food rations. You simply put the sealed pouch of food in the plastic heater bag, add water, and the chemical reaction creates heat. The ranger said that this type of heating source, while not specifically mentioned in the regulations, may be used even in areas where fire restrictions are in effect, because they don’t produce an open flame. These heaters are available from many sources, primarily those companies that sell MREs or other foods for long-term storage.
Which brings me to MREs themselves. These meals are issued to US troops in the field, and I’ve eaten my share of them back when I worked for the Marine Corps at the Mountain Warfare Training Center, located near Bridgeport, port, California. While they fall a bit short of gourmet status, if you don’t have to eat them as your only meals for days on end, they are not all that bad. They consist of a main course, side dishes, desserts, drinks, and so on, sealed in a strong plastic pouch. The MRE provides a quick and filling hot meal when used in conjunction with the chemical heater, and civilian versions are sold by a number of companies. I think they’re worth at least some consideration. There are also meals packaged in “retort pouches” sold in supermarkets and outdoor supply stores that can be heated like MREs. They are fully cooked, and many are intended for microwaves, but they are easily warmed using chemical heaters or just placed (unopened) in a pot of boiling water.
Another simple approach is to use freeze-dried foods designed for backpackers. Many of the companies have been around for years and offer complete meals for breakfast, lunch, and dinner. Additionally, there are desserts, side dishes, and fruits. Some of the best known companies are Mountain House, Backpacker’s Pantry, and Alpine Aire. All you have to do is boil water and pour it into the pouch. The water reconstitutes the food, and you eat it right out of the pouch, eliminating the need for dishes or cleanup. All you need is a small mug or pot to boil the water and a long-handled spoon. The time to reconstitute the meals varies, but it’s usually 20 minutes or less. Check out their Web sites for all the varieties of meal choices offered.
Don’t forget the inexpensive ramen noodle cups. I like the Maruchan Instant Lunch, which weighs just over 2 ounces and takes only three or four minutes to “cook” once your water’s boiled — great on a cool day. Similarly, single-serving-size cups of mashed potatoes, mac and cheese, or rice, intended for microwaves, can be heated just like the freeze-dried meals with boiling water. Use the Web to explore the possibilities. There are a few new companies that offer varieties covering many different tastes or nutritional needs. Again, Google is your friend.
Using the same concept, you can create your own meals at home and package the dry components in a plastic freezer bag. Dry foods such as instant mashed potatoes, minute rice, couscous, and pasta can all be used. Once the hot (but not boiling) water is poured into the freezer bag, it is placed in an insulated pouch called a “cozy” and allowed to cook. Cozies can either be purchased or homemade. Depending on your taste, you can add pouched meats such as salmon, tuna, or chicken to the freezer bag to complement the dry food, along with spices, cheese, and sauces. Backpacker’s Pantry offers small individual pouches of freeze-dried ground beef and chicken. An informative and useful Web site is TrailCooking.com, or just Google “freezer bag cooking.” Although not all of the YouTube offerings are well-filmed, there are many of them out there, and they often provide insight into how some of the processes work.
Once you’ve settled on your heat source, your next decision is the type of cookware you’ll be using. While few would dispute the fabulous cooking properties of cast iron, I doubt that very many of us would want to pack along that much weight for a day of fishing. The lightest options are either titanium or aluminum. Although it’s heavier, stainless steel works well, too. If all you need is hot or boiling water for drinks or soups, rehydrating freeze-dried backpacking meals, or for freezer-bag cooking, a simple mug or small pot works just fine. Keep in mind that if you are going to purchase something specifically for packing in, titanium, while a bit lighter than aluminum, is far more costly. You will also use this vessel for hot drinks or soups, so look for something with a capacity of at least 18 to 20 ounces. If you intend to do more extensive cooking, such as frying or baking, you’ll need to add a small frying pan of about 8 inches in diameter. Aluminum distributes heat better than titanium, as does stainless steel.
One of the best units I’ve found is the Banks Fry-Bake Pan. It is made from heavy-duty, hard-anodized aluminum and comes with a lid designed to accept coals or a small twiggy fire, allowing you to bake food, just like a miniature Dutch oven. I have the Alpine model, which is 8 inches in diameter and weighs about 12 ounces with its lid. The Expedition model is 10-1/2 inches and weighs 29 ounces complete. You will also need pliers and a pot grabber or leather gloves. Look at their Web site (https://frybake.com) and the YouTube videos on cooking with these pans. They have been used extensively by the National Outdoor Leadership School in their classes. I’ve used mine to cook both chicken breasts and pork chops. I’ve even used it over a canister stove to bake Pillsbury dinner rolls, which are packaged in refrigerated cardboard tubes. I used parchment paper to line the bottom and a low flame to avoid burning. It took awhile, but the result was well worth it. If I were limited to only one pan and lid to accompany my water-heating vessel, it would be this one.
If you wish to do so, you can actually bake in the outdoors. Some breads, such as bannock or the aptly named fry breads, are cooked in frying pans. There also are some very compact and lightweight ovens designed for backpackers that allow you to create meals with muffins, bread, cookies and brownies, fish and meats, and even pizzas — pretty much anything you can prepare at home. The two methods are traditional dry-heat baking or superheated steam baking. The dry-heat method works just like your home oven and can create crisp crusts or cookies (or burn things, if you become distracted), while the steam method bakes, but because the batter or meat is contained in a heavy-duty plastic bag, it is unable to crisp things up.
Small homemade ovens that use either foil pans or silicone muffin cups to hold the batter inside them are popular with ultralight backpackers. If you Google “backpack baking” or “Trangia dry baking,” you’ll see some examples. I’m familiar with two commercial backpacking ovens. One is the Outback Oven, which has been around for some time. It has numerous components, including a fabric cover, pan and lid, and burner plate, and it weighs about a pound. The other is a more traditional-looking unit sold as the Bemco Oven. It’s made of aluminum, is hinged, and folds flat for transport. It has two oven racks, a thermometer, and can be ordered with a couple of different round aluminum baking pans. It’s available in 7-inch, 8-inch, and 9-inch models and weighs from just over 1-1/2 pounds to a little under 3 pounds. Although I’ve not personally used the Outback, I’ve read positive comments about it. I did purchase the 8-inch Bemco, and after a brief learning curve, it worked quite well. The Bemco costs a little less than the Outback, but it is a bit heavier. I’ve heard that the Outback has more of a “fiddle factor” than the Bemco. In addition to the manufacturers’ Web sites, YouTube offers videos on both methods.
Because the Bemco has two actual baking racks, I believe it’s more versatile than the units using only a single pan or pot. By simply selecting foods that cook in the same temperature range, you can prepare dissimilar items such as muffins or desserts while roasting meat, fish, or casseroles simultaneously. You need only be aware of time differences and remove the quicker-cooking item first. That not only saves time, but also consumes less fuel. For baking that uses superheated steam to cook the dough or meals, the unit is called the BakePacker oven. They’re made in two different diameters from light aluminum, and inside the outer, round rim are a series of open, checkerboard-like squares. The unit is placed in an appropriate-sized pot and filled with water to just below the height of the openings. A heavy-duty plastic bag containing the dough or meal is placed on the grill squares, its top folded over, the lid put on, and the water brought to a boil. The superheated steam reaches temperatures well above the boiling point of water. Although the downside of this method is that you don’t get a crisp or browned crust, the upside is that you can’t burn the dough. I urge you to look at the BakePacker Web site. There are also means of achieving the same result using do-it-yourself methods. Note: I’ve been told by a couple of suppliers that the BakePacker company may no longer be in business. Some still have units in stock, so if you’re interested, be quick to inquire.
My intent here and in “A Streamside Lunch: No Cooking!” in the preceding issue of California Fly Fisher was to focus on various approaches, techniques, equipment, and specific products that have worked well for me over the years. Innovation abounds in this field, however, and even as time passes and some products are phased out and companies go out of business, there are always new companies with revolutionary ideas and cutting-edge items stepping in to fill those voids. I’ve also discovered that methods and equipment used by people all the way back to frontier times still work admirably, and this adds a unique perspective to the experience — it’s like fishing with a cane rod in today’s world of graphite. I really enjoy some of the old techniques and recipes. They can be fun, fulfilling, and offer a fascinating insight into our historical roots. Both the old traditional and new high-tech approaches are valid, and have their place.
Perhaps you, like me, have had fishing adventures so intense that thoughts of eating, let alone cooking, never entered your mind. On some guided trips, food is prepared for you. But many outings provide opportunities that lend themselves so well to cooking that creating culinary masterpieces will shift the excursion’s focus from your rod to your stomach. At this stage of my life, I tend to think that both are necessary to enjoy the experience fully.
