Red fish cutlets on a rafting trip along the Putorana Plateau rivers: a taste of the wild

Rafting on the Putorana Plateau rivers isn't just an adventure; it's also a chance to experience wild Siberia. And what could be better than cooking fresh salmon cutlets by the fire after a day of rowing, freshly caught in crystal-clear water? The Putorana Plateau, with its turbulent rivers and lakes, is a true fisherman's paradise, and salmon like char or lenok are the perfect ingredient for a hearty dinner. I'll tell you how to make these cutlets while rafting, which fish are best, and how to turn camp cooking into a true culinary feast. Let's go!

Why are red fish cutlets a hit on rafting trips?

The Putorana Plateau is a land where nature generously shares its gifts. Rivers like the Kochumdek, Sukhaya Tunguska, and Pyasina teem with fish, and lakes like the Lama and Keta are veritable treasure troves of fish. Red fish—char, lenok, and sometimes grayling—are not only delicious but also fatty, making them ideal for making cutlets. These cutlets are filling, quick to prepare, and don't require a ton of cookware, which is valuable in a camping environment. Plus, it's a chance to feel like a true taiga chef, surrounded by forest, rocks, and the sound of the river.

What fish to choose on the Putorana Plateau?

The plateau is home to several types of red fish that are suitable for cutlets:

• Arctic char: Found in deep lakes (Lama, Chum, and Deep). Its meat is tender, fatty, and richly flavored. Arctic char is an ideal choice for cutlets because it doesn't fall apart when cooked.
• Lenok: Found in rivers and lakes, reaches 70 cm. The meat is slightly less fatty than that of char, but still tasty and dense.
• Grayling: Although not a true red fish, its pinkish flesh makes an excellent meatball, especially if you add a little fat or oil.

My advice: Char is the best choice for cutlets; its fat content makes the mince juicy. Lenok is good if you want a lighter flavor. Grayling is best mixed with other fish to prevent the mince from becoming too dry.

Fishing on a raft

Catching a redfish on the plateau is half the adventure. Here are a couple of tips on how to do it:

• Tackle: Use a lightweight spinning rod (5–25 g casting weight, 2.1–2.7 m long) and 0.1–0.15 mm braided line. For char and lenok, use mandulas (3–7 cm, bright colors—yellow, orange) or small spinners (like Mepps Aglia #2–3).
• Where to fish: Look for deep holes in rivers or bays in lakes. Char prefers deep water, lenok prefers moderate currents, and grayling prefers shallow, rocky water.
• Technique: Try a short step (2-3 reel turns, 3-5 second pause) or a pelagic retrieve in the water column. On current-driven rivers, use a 10-20g weight.

After catching the fish, carefully fillet it: remove scales, bones, and entrails. For cutlets, you'll only need the fillet—it's easy to remove with a knife. Remember to keep the fish fresh by storing it in cold water or in a cooler until ready to cook.

Recipe for red fish cutlets

Now to the main thing: how to cook cutlets in camping conditions. This recipe is simple, but tried and tested on rafting trips, and everything is cooked over a campfire or a portable stove.

Ingredients (for 4–5 cutlets):

• Red fish fillet (char, lenok or grayling) - 500–600 g.
• Onion - 1 medium onion (or a bunch of wild onions, if you find them on the shore).
• Rusks or bread - 50-70 g (dry crackers or soaked lavash are suitable for hiking).
• Egg - 1 pc. (if you don’t have one, you can do without it, but the egg holds the minced meat together).
• Salt and pepper to taste.
• Vegetable oil - 2-3 tablespoons (for frying).
• Fresh herbs (dill, parsley) - optional, if you have them in your backpack.

What equipment do you need:

• Knife and cutting board.
• A bowl or pot for mixing the minced meat.
• Frying pan (lightweight camping type) or metal fire grate.
• Spatula for turning.

Step-by-step recipe:

1. Prepare the fish: Remove bones and skin from the fillet and chop finely with a knife. I don't have a meat grinder on my camping trip, so the finer the chopping, the better.
2. Chop the onion: Chop the onion as finely as possible. If you find wild onions on the shore, they will add a taiga flavor to the cutlets.
3. Make the minced meat: In a bowl, combine the minced chicken fillet, onion, and soaked breadcrumbs (or crumbled bread). If you have an egg, add it—it will make the patties firmer. Season with salt, pepper, and a pinch of herbs, if using.
4. Form the patties: Wet your hands with water (to prevent the minced meat from sticking), and form 4–5 palm-sized patties. Don't make them too thick—that way they'll cook faster.
5. Frying: Build a fire or turn on a burner. Heat oil in a frying pan. If you don't have a frying pan, you can fry on a grill over coals, but grease it with oil to prevent the patties from sticking. Fry for 3-4 minutes on each side until golden brown.
6. Serving: Crispy cutlets are ready! Eat them hot right by the fire, with bread or potatoes if you're taking them camping.

My life hack: If you're short on oil, add a little water to the ground meat—the cutlets will be juicier. And if you want a little taiga chic, wrap the cutlets in a burdock leaf and grill them over the coals for a couple of minutes—the aroma will be incredible.

Features of cooking on a raft

Rafting on the Putorana River is no picnic. Here are a few tips to ensure the cutlets are a success:

• Fire: Build the fire in a safe place, away from dry grass. Use dry wood (there's plenty of it in the taiga on the plateau) to create even coals. If you have a stove, it will save time.
• Cleanliness: The water in the rivers is clean, but you still need to boil it to wash dishes or hands. Don't pollute the waters!
• Storing fish: Catch fish before cooking to ensure it's fresh. If you need to preserve it, keep it in cold water or in a cooler.
• Trash: Take all trash with you. The plateau is a nature reserve, and traces of your dinner should not spoil the natural environment.

Why is it so cool on the Putorana Plateau?

Cooking salmon cutlets while rafting isn't just a meal, it's a ritual. You're sitting by the fire, surrounded by rocks and the roar of the river, and in your hands, a fishing rod that just brought you a char. The smell of fried cutlets mingles with the aroma of the taiga, and the taste of fresh fish is like a reward for a day of rowing. On the plateau, there's no hustle and bustle, just you, nature, and your catch. This feeling of freedom and oneness with nature is incomparable.

Result

Redfish cutlets on a rafting trip down the Putorana Plateau rivers aren't just dinner, they're part of the adventure. Catching char or lenok, cooking them over a fire, and eating them to the sound of the water—that's the taste of wild Siberia. Grab a fishing rod, a light frying pan, and a few simple ingredients, and your rafting trip will be not only a journey but also a culinary feast. The main thing is to respect the nature reserve and leave behind only traces of the fire. Good luck on the river, and enjoy your cutlets!