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Bush Cooking (No. 1)
To Grill Fish on the Coals
Grill any small whole salt-water fish, such as mullet, whiting, young schnapper, sweep or snook, and almost any fresh-water fish, with the exception of a Murray cod more than fifteen inches long. Trout, usually insipid when cooked in the ordinary way, make a quite tasty dish when grilled. First light a good fire of hardwood, such as she- oak, mallee, tea-tree or gum, let it burn down to a bed of coals, and then rake it level, giving it a light sprinkling of ash or sand.
Do not scale or clean the fish in any way; lay them as caught in a row on the hot ash. When one side is cooked roll them on to the other side, then lift by rolling carefully on to a flat sheet of bark or tin and slide them on to the plates. Flat fish such as sweep cook in a few minutes; chubby fish like Murray cod take much longer.
When laid on the plate a grilled fish looks like an ash-covered charred stick, but skin, scales and adhering ash lift cleanly off with a fork, leaving the flesh beneath firm, clean and juicy. The entrails remain within their membrane under the bones, quite unbroken and undisturbed while the flesh is lifted away on the fork.
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