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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Fish       Region : Northeast ~ Great Lakes       Rating : 5
Fire Baked Trail Fish

Contributor : Added by Administrator

Tribal Affiliation : Huron ( way back )

Orgin of Recipe : Offered by Robert Saut .. who learned this from Family hand down

Type of Dish : All Indigenous Ingredients

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Ingredients

  • Enough clay to cover fish
  • Campfire
  • Wild onions
  • 1 fish

Directions

Gut and de-head the fish leave the skin and scales on
Fill fish cavity with clean wild onions to taste.
Cover both sides of fish with plenty of clay
Use a stick to dig hole in red-hot campfire ashes, put in clay covered fish cover with red hot ashes it should be done in 45 min.
Break open fire baked clay covering and the scales will stick to it leaving the white filets ready to eat .

Note: Watch out for bones. Save fish head and guts for bait for more fish or critters. You can also bake chicken this way but you need to make sure the feathers are well covered with clay so that they donít burn.


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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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