Some of my best small-stream days involve a frying pan, some salt pork, and a hunk of lemon. I'll spend the morning fishing, keeping two or three trout. Heating the pan over a small, noon fire (where legal) renders enough fat from the salt pork to cook the trout, with sweet, crunchy pork cracklings as a bonus. This is about as idyllic as trout fishing can get. The only hard part lies in eventually having to hike back to the heat and traffic in the valley below.