Bivouac banquet

King of survival Ray Mears has published his first cookery book – Wilderness Chef: the Ultimate Guide to Cooking Outdoors.

behind the gills but not through the spine.

With the point of your knife, continue this cut either side of the spine to exit at the belly behind the pectoral fins.

Now slowly run your thumb along either side of the spine, gently easing out the ribs from the flesh.

Continue all the way to the tail and then cut around the skin at the tail so that the spine comes away with all of the ribs, the head and the tail attached. Do not worry about leaving some meat on the ribs as they can be used to make salmon soup.

Depending on the size of the fish, you will need either two skewers for averagesized fish or three for large fish.

Fish skin is very tough, so make holes for the skewers with the tip of your knife. Insert the skewers from the flesh side so that they pass largely over the skin surface.

With the skewers positioned, place the whole spread fillet in the cleft stick with the widest end at the top. Bind the cleft stick closed with the willow strips. If necessary, bind below the split as well for support.

The cleft stick can now be set at an angle towards the fire.

It is best to first make a hole for this purpose with a sharp stake hammered in with an axe.

Ideally using an alder wood fire, cook the salmon until it is crispy and golden, then turn to complete the cooking on the skin side.

Never turn the fish back or flesh may drop from the skin.

by Ray Mears is published by Bloomsbury Conway, priced at £20. Available to buy now.