Still evaluating how to cut weight. I usually bake or broil fish at home but look forward to frying fish on canoe trips. I usually have at least one fish meal per day and I like how fast I'm able to whip it up. Go for longer than 10 days though and fuel and oil start to add up weight and space wise.

I'm looking to do some grilling next summer to ease my dependance on oil and fuel. That will be a bit different for me. At home I have a mesh basket and access to all sorts of brush on marinades and sauces. Such will not be the case on the trail. I am picturing some foil and olive oil with some potlatch seasoning. Slapping a hunk of Walleye or trout right on the grill over the open flames seems like it would dry out and then you have the hassle of cleaning the grill.  :P Please tell me I'm wrong. How do you do it?

Anyway, I came across this grill company. Looks to be an excellent product and I wouldn't be surprised if I was the last to know.
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