•Are you such a back-to-basics woodsman that you disdain even basic cookware? If so, here’s an old backwoods method of cooking fish using only the most primitive of materials: mud. Take a gutted fish seasoned to your liking and encase it in an inch of firm riverbank clay, then simply bury it in the embers of your campfire for about 30 minutes per pound. Dig the fish out of the fire with a stick, break open the baked clay (the scales will come off with the coating), and sit back and marvel at your self-reliance as you enjoy a perfectly baked fish. –JACK LARSON