BUSHCRAFT Cooking
Ponassing, also known as “planking” or “splitting,” is a traditional method of preparing and cooking fish that dates back centuries. The technique involves splitting open the fish along its backbone, then skewering it open on a wooden plank or stick before cooking it over an open fire. This practice has deep historical roots in indigenous cultures and was utilised as a practical and flavourful way of cooking fish.
Credit Rodrigo Kaspary
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