ST
I suppose your right. Straining oil does seem like a hassle. Plus, as you've pointed out there is a great potential to make a mess and start to contaminate your whole kit.

When I fry fish I do it hot and fast where the oil comes up 1/2 way (perhaps slightly less) on the filet. If you catch a decent sized fish ( we fished deep on our last Quetico trip and fully 80% of our walleyes were right at 5lbs) then the filets tend to be thicker and thus more oil.

By adding 25% fresh to the old I could probably get another batch out and then toss it. I'm more uncertain now then when I started. I'll put my kit together and see how it plays out and then start figuring what quantity to bring.

One of these days I would like to try some of your fish and learn some of your other tricks.