Your own fish always tastes the best. Preferably you cook it right way. During the Stone Age it was common to pack the fish in wet birch bark, this also helped as seasoning together with replacing the guts with birch leaves. Make sure your birch bark pack is tightly closed and put it in a pit you have dug in the ground. Fill the pit up with hot stones from your fire (use sticks to keep your hands from getting burned). Put some turf on top and stomp on top to close the pit and keep the stones underneath hot. It will take about 20 min to cook your fish.
If you do not have birch bark you can use a wet newspaper to keep the fish from catching fire from the hot stones. Season with salt and a chunk of butter. Wait till the fire is almost burned out and place the fish among the glowing coals. Turn the package carefully and regularly.
When the newspaper has charred black it’s ready. When the bones naturally loosen from the fish meat it is ready. Serve it on a platter made from wood with cooked potatoes, salad and flatbread!