Wet newspaper conserves moisture and succulence by effectıvely steaming these fish, particularly when they are cooked over an open fire.
Fish Cooked in Hay: Trout, or other fish such as mackerel, can be cooked in hay, either on the barbecue or in the oven. Take some sweet-smelling hay and soak it thoroughly for about 30 minutes in a large bucket of cold water. Take a double handful of the soaked hay and put one or two fish in the centre, making sure they are completely covered by a 5 cm layer of hay. Cook the parcels on the barbecue, or in the oven, turning once halfway through the cooking time, for about 30 minutes, or until just cooked through. * Fish Cooked in Seaweed: Very large fish can be wrapped in seaweed and cooked on a barbecue or an open fire. Depending on the type of seaweed, either bury the fish inside a mound of seaweed, as if cooking in hay, or wrap about eight layers of seaweed around the fish and, depending on the size, cook for about an hour, or until just cooked through.