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.   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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These look pretty functional. I have a old stainless steel 3 prong telescopic model that I bought from Campmor. It's easily 20 years old and as far as I know, no longer available? I could see these lasting for a lifetime with a little care.

Cooking Lakers whole, sans head and guts will insure your fish doesn't dry out, but Lakers being oily, you want to grill over hot coals, as they'll make a fire flare when the oil starts to drip. Keeping the fish up off the coals enough to allow for a little flare is important with an oily Laker.
I also wouldn't leave fish unattended , unless it was foil wrapped and you were grilling/roasting. There's a fine line between done and dried out when you doing fish

Waldo's can be grilled but you have to be careful or they'll be dry and mealy.  I've grilled them by leaving skin on fillet, and putting skin side down on grill, again over hot coals.

I think between a decent skillet, a fire grate and aluminum foil, you can do just about anything with fish. Again, cooking over hot coals is in my mind much better than over a fire that flares and often burns the outside, leaving the inside raw.

I've had a traveler for a very long time. It was expensive but light and I'd have gone through it's cost warping less expensive grills over the years. It's light and I've never regretted the initial cost although mine's a four rod so I need to be careful so steak doesn't fall through. HTH

Purcell Trench grills are worth every penny, a fabulous piece of equipment.  For longer trips I carry both the Streamside Voyageur and the Voyageur.  They are impossibly lightweight and made to last.  I throw my fish right on the Streamside (that's the one with the mesh) and it does the job beautifully.  Then I just leave the grill in the fire and burn off most of the fat and leavings after which, a quick wipe and it slips back into its sleeve so there's no black crap all over everything.  Cooking directly on the grill is best for meaty fish like trout but because of the tight mesh I find I can easily grill bass or Walleye as well.

There is some warpage when the grill is set on a hot fire but after a couple of uses it settles down.  I have never had a weld break.  Don Tryon, the owner, will replace any grill that should break but he says that in all the years he's been manufacturing these that kind of damage is so rare that it's not worth talking about.  This is an extremely well engineered and designed item, very well thought out.  Don, by the way, is an excellent person and an avid outdoorsman.  I really enjoyed doing business with him. We're not related!

I have the Voyageur. I got talked into buying it from another poster--Maverick---I am glad he talked me into it. It was a great purchase.

T