Any small fish can be used in this easy campfire recipe. Grilling fresh fish in foil or leaves over a campfire is a great summer tradition. The fish will be cooked in an herbal steam and emerge fragrant and perfectly moist!
One simple method is to place your fillets in a foil pouch. Or, if you wish to avoid foil, wrap your fish in leaves before cooking. Leaves from sycamore, walnut, oak, chestnut, maple, or even cherry trees will work. (Or, you could buy banana leaves.) You will also need fiber string or cotton kitchen twine string for tying up the leaf packets.
Note: With smelt, the backbone is generally kept intact. When smelt are cooked, the bones become crisp and brittle and are eaten. When baked or broiled, the bones don’t cook up as well but the meat can be easily picked off the bones. You may want to butterfly fillet very large smelt.