The last 3 years we've been able to keep evening walleye fillets cold tll the next nights meal by placing them in a baggie, and putting them in a small styrofoam cooler (usually with the crawllers) and throwing in a chemical cold pac or two.  Keep the cooler out of the sun and they'll still be cool by the next evening...even in the heat of August.

We used Peanut Oil this year.  It is supposed to fry hotter.  It worked great!  How does one spoil fresh caught and cooked walleye anyway?

The jelly we use is Smuckers Squeeze Jelly, and it last fine... of course the last two times I have been it has been cool enough not to worry about anything spoiling... ha ha  Oh well that is life... anyway the margerine I use is Parkay Squeeze... never have had a problem with either of the products... we also carry cream cheese for bagels, and block cheese, for lunches and dinner... and plenty of home made trail mix... this year we took 4 one gallon bags of trail mix... came out two days early because of weather and there was only half a bag left... Good stuff... wish I had some now...

Bruce

I/we use Country Crock brand. As Bruce pointed out, it doesn't take a lot. We use no breading, let the spices do the trick. I take Cajun, Lemon n' Herb, and this year added Grillmates by McCormick. Grillmates is good for steak or fish. Trout can be cooked in foil (best way) or fried, if after 3-4 weeks of foil wrapped, you decide to do something different. We use marjorine-oil about 50/50 ratio. Just don't soak the fish. Another hint, start with a very hot skillet. Those drops of water should be dancin'. Test it before cookin' commences. The secret is to properly sear the fillets so they flip all over your mouth, in a final desparate escape attempt, before dissappearing forever down the hatch. 8) 8)

How well does the jelly hold up?  I thought most were supposed to be refrigerated.  Also, what brand of squeeze margarine do y'all bring?

I learned a lesson from Old_Salt several years ago...  A little squeeze margerine, and a little oil cooks a whole lot of fish... that is if you do not bread it or roll it in cornmeal.  I have a favorite of all who go with me now... actually two Cajun Walleye and Lemon Pepper Walleye... and yes in a pinch you can substitute northern or even... I hate to say it... smallies ( sorry, I just love catching them too much to eat them!!! )  As far as amounts to take and How I take them... 16 oz of oil in the original bottle carried in a plastic bag, and two 16 oz containers of squeeze butter also in a plastic bag.  Those amounts are for 4 people for a week, and we have pancakes and bannock.  Oh by the way... has anyone ever tried squeeze strawberry jam on pancakes???  Very Good!!!! we don't ever take syrup anymore!!!

Bruce

In addition to DD and YB I might add we used approx. 16oz for 3 fish/home fries meals, 4 pancake meals and 2 egg-like meals.
                    Jeff

We take vegetable oil in the smaller bottles, duct tape the lids on good and put in zip-lock bags.  Take a little care where you pack them (ie: away from sharp objects) & there's no problem.

This year we took 2-12 oz disposable water bottles, dried out filled with peanut oil and packed in a zip-loc. Neither leaked and we were able to easily burn the bottles when empty.
However, the best eating fish this year was baked in tinfoil with squeeze butter flavored margorine and fresh onions.

I take oil in nalgene bottles as well.  I haven't got anything to add regarding oil.  However, I'd like to suggest taking some aluminum foil as well.  Oven baked/steamed fish is a nice change of pace from frying.  Place filet on foil. Add a little margarine.  Some spices/herbs if you have them.  Seal the foil closed.  Heat on the coals or fire grate, ten minutes to a side.