Fish Ponassing

Ponassing” or ponassing a fish refers to a method of preparing and cooking fish, particularly trout or salmon, over a fire using skewers and cordage.

It involves butterflying the fish by removing the backbone and ribs and creating a flat surface for cooking. The fish is then cooked on sticks or skewers, near to the embers, for 15-20 minutes. This technique is similar to spatchcocking and is rooted in traditional cooking methods, particularly those of indigenous peoples in North America.

During this fascinating, inter-active workshop, Dustin will guide you through the fire-lighting and fire maintenance process. Whilst the coals are nearing readiness, you will learn the skill of prepping and ponassing the fish before affixing it to the skewers and cooking stick.

For the next 15- 20 mins the fish will gently cook over the glowing coals whilst you try best to control your salivation rate!

You can choose the option to upgrade to two people + one fish which enables couples to share or perhaps a parent/guardian to share the experience with their child.