No, I've never taken one of the stick-resistant grills. I'm thinking I'll take a can of spray for the grill next year, though I would add some to the weight I'm eliminating by not taking batter mix. But sticking has not been all that great a problem. There's some sticking, no doubt, but we scrape the fish off with a spatula and don't lose very much. Lake trout are oily enough that sticking does not seem to be much trouble. And cook slow... it's a secret that no body knows.

In one of the Gourmet magazine cookbooks there is a recipe for beer braised bass which I made many years ago (think I'll go look it up) which we liked a great deal. But not so well I'm willing to lug beer intot he bush.  

Tim