I make at home before hitting the road. If that sounds fancy, it’s not: I put a stick of room temperature butter in a bowl with a handful of chopped up herbs, a few anchovies, some chile flakes, plenty of salt and pepper, and just mash it all up. Pack it into some Tupperware and you’re good to go.
I wrap the foil packet like a half-assed swan napkin, lengthwise, with two long edges that I curve up to make a little handle. Wrap it however you want to wrap it, it’ll all work out in the end.I drop the packet to the side of the coals—not in the center of the fire!—and in a few minutes, I can hear the fat melting, the fish sizzling, and everything begins to steam cook inside.
Ah yeah, love to stick a nice piece of salmon or Arctic char in my backpack while I hike through bobcat and coyote country in July