CHAPTER III.

FISH.--FISH BAKED, PLAIN AND STUFFED.--FISH GRAVY.--FISH CHOWDER.--CLAM CHOWDER.--ORTHODOX CLAM CHOWDER.

THE subject of fish cookery belongs more to the canoeist than to the general camper, for the reason that the former is so constantly among them in their fluid home that he can readily catch a mess, and easily cook them with his small means after he has caught them. That is why nearly all the practical methods of cooking fish are given in