Here we learn how to cook fish in an open fire over coals using a wrapping of leaves to steam the meat while keeping it from burning. In this case the catch was catfish, though most types will work the same. The leaves used are sour wood and tulip poplar. Inside we stuffed mint, lemon balm and a naturalized mint called Shiso (Japanese) or parilla. The leaves were tied in place using inner bark string from the tulip poplar tree. To help hold the leaves in place and to enhance the flavor we made toothpicks from sassafras wood which we pushed through the wrapped bundle. Finally the whole bundle was placed either directly on hot coals or on a soap stone griddle over the fire to cook. The results were fantastic - a meal steamed to perfection with hints of the leaves spices throughout.

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