Fall 1997 Volume 2Number 4

FOOD

For 15 years a few hardy souls with an interest in North American fur-trading history have gathered for an annual reenactment of the mountain man rendezvous. Though fur trading in North America dates back to the 1600s, the original rendezvous were held only between 1825 and 1840.

The original event was born of practicality. A wagon train met fur trappers at a predetermined Rocky Mountain location each year to exchange fur for supplies, enabling the men to remain in the mountains all year. The fur trappers became known as mountain men, and the annual gathering as the rendezvous. The event was the social occasion of the year, described as better than "Christmas, New Year's and all the other holidays rolled into one." Each lasted approximately two weeks, or until the traders ran out of progressively more watered-down whiskey, and the mountain men ran out of money.

The modern-day rendezvous is held in late April just outside Oakridge, Oregon. Called Frog Holler, it is designated "primitive," and everything visible must be 1840s style or older. We compete in black-powder rifle and pistol shooting and other period contests, wear buckskins and moccasins, live in tepees and drink "whatever" out of period containers. And we cook over an open fire.

Eating fresh food cooked outdoors is a Frog Holler highlight, and the perennial favorite for our group is planked salmon cooked over an open fire. We use a specially designed board, hold the fish in place with freshly cut sticks of maple or willow, and prop it against two legs of a cast-iron tripod. We add split alder to the coals to make flavorful smoke. We find that the alder imparts a delicious flavor and is all that is necessary, but seasonings may be added as desired. To be honest, we don't even think about the health benefits of fresh fish simply prepared. We're too busy relishing the meal and the company of modern-day mountain men. Be sure to cook more salmon than you think you'll need; at Frog Holler there is rarely any left.

2   lb. whole salmon fillet 2   cups alder or mesquite wood chips (soak first if dry), or 18-19" wet split alder     seasonings as desired 1   wood plank, 1 x 8" cedar or clear fir

Ignite about 60 mounded coals on the fire grate. When dotted with gray ash, push half to one side and half to the other. Add a few more coals on each side, plus soaked wood chips or split alder. Place a salmon fillet skin side down on an untreated wood plank. (If the plank is dry, it must be soaked overnight so it doesn't flame.) Open vents, cover and cook until fish flakes easily.

Gas barbecues may be used, but must have controls that regulate heat in the center. Preheat for about 10 minutes, then turn off center heat but leave heat on opposite sides high. Cook as directed above.

For more recipes, see Asante's Healthy Recipes