Catch your fish, clean them, you can leave the head on or off.
From the gills back to the tail cut threw the fish top to bottom
across as dorsal fin to belly about 1/2 inch cuts apart, if real bony
small amount of salt in each cut to dissolve bones while cooking. Also
you can put in lemon juice or butter in cuts.. Seasons as well...
place fish on the white ash of the fire near red coals not real hot area
watch the fish cook once done on one side roll the fish over and finish
cooking.
Now let cool until you can touch the fish and is safe to eat as in cool.
Place your index finger and thumb at the top and bottom of your cuts
at this you can remove the meat from the fish its ready to eat take meat
off skin by finger or bit and place the skin in the fire.
When through eating place the bones in fire and clean up.....
No silverwear no trash....Enjoy
