Seafood at camp: what to know first
Seafood can be a great camp meal. It cooks quickly and works well in foil, a skillet, or a pot. It also spoils faster than many foods and needs more care, so the planning matters more than the recipe.
Food safety first
- Keep it cold. Raw fish and shellfish should stay in the coldest part of the cooler, in sealed containers or bags, away from other food (see hot weather camping food for more on heat and spoilage). US guidance is to keep cold food at or below 40°F (4°C).
- Eat it early. Plan seafood for the first night or two of a trip. If you cannot keep it cold, choose shelf-stable options instead.
- Cook to a safe temperature. US guidance for fish is an internal temperature of 145°F (63°C), or until the flesh is opaque and flakes easily. Shrimp, lobster, and crab turn opaque and firm when cooked, and clams, mussels, and oysters should open during cooking. Discard any that do not open.
- Separate raw and cooked. Use clean plates and utensils for cooked food, and wash cutting boards, knives, and hands after handling raw seafood.
- Do not leave it out. Perishable food generally should not sit out for more than two hours, or one hour in hot weather above 90°F (32°C).
- Take extra care for vulnerable people. Pregnant people, young children, older adults, and those with weakened immune systems are advised to avoid raw or undercooked seafood and should check official advice on which fish to eat.
If you are cooking a fresh catch
If you caught the fish yourself, check local fishing regulations for seasons, size and bag limits, and licensing. Paddling to a fishing spot is covered in canoe camping trips and kayak camping trip basics. Shellfish gathering can be restricted because of water-quality or toxin closures, so look up local advisories before collecting or eating any. Clean the fish soon after catching it, keep it on ice, and cook it the same day if possible. Dispose of fish waste according to local rules, which often means pack-out or designated cleaning stations, since scraps attract animals.
Foil packet seafood
Foil packets are the easiest approach, and a good fit for campfire coals or a grill grate. Beach campers can pair this with the beach camping packing list.
- Tear a large sheet of heavy-duty foil and add a fillet of fish or peeled shrimp.
- Add butter or oil, lemon slices, herbs, and a few quick-cooking vegetables such as thin zucchini or tomatoes.
- Season, then fold the foil to seal it with room for steam.
- Cook over hot coals or on a grate, turning once, until the seafood is opaque and the fish reaches 145°F (63°C). Time varies with the thickness of the fish and the heat, so check rather than relying on a timer.
- Open carefully, since steam is hot.
Salmon, cod, haddock, and shrimp all work well in packets. Our scouts camping recipes also include foil dinner tips that carry over to seafood.
Skillet and pot meals
- Skillet shrimp: Sauté garlic in butter, add shrimp, and cook until pink and opaque. Serve with pasta or rice.
- Paella-style pan: Cook onions and rice in a cast iron skillet with broth, then add shrimp or mussels near the end.
- Campfire boil: Layer potatoes, corn, sausage, and shrimp or shellfish in a large pot with seasoning. Add the seafood last, so it does not overcook.
- Fish tacos: Pan-fry fillets, flake them into tortillas, and add cabbage and a squeeze of lime.
Cooler-friendly and shelf-stable options
If you do not have a reliable way to keep fresh fish cold, there are easier options:
- Canned tuna, salmon, or sardines, for sandwiches, salads, or patties
- Pouch tuna or salmon, which is lightweight and needs no draining
- Smoked fish or jerky-style products, checked for storage instructions on the label
- Frozen shrimp, packed solid in the cooler and cooked on the first night
- Instant rice and tortillas as bases
These can fill gaps in a longer trip, such as the later days in our camping meals for a week plan.
Cleaning up
Seafood smells linger and attract animals, so follow the wildlife and food-storage advice in camping dos and don’ts. Bag all scraps and packaging tightly, store the trash according to campground rules, and wash pans and cutting boards well away from water sources. Take care that fish oils do not stay on tents or clothes.