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Saturday, 2 August 2014

Scotland June 2014.


Coastal Survivals 6 day complete Coastal Hunter Gather course.



Coastal Survivals 6 day complete Coastal Hunter Gather is the opportunity to fully immerse yourself in the life of a coastal hunter gatherer . Early man & woman once settled & thrived along our coastlines. Through forging a deep understanding of this habitat & developing the means to live from this sustainable resource these ancestors attained an independence through a connection to nature; a way of life almost lost to the hustle & bustle of modern living. This unique course is designed to reconnect you to the coastal landscape & experience for yourself the tools, the techniques and the gastronomic rewards of a coastal hunter. More than any other natural habitat the coast provides year round a rich and & varied bounty that can be yours through the acquisition of knowledge and the application of real techniques that puts natures larder firmly on the table. The course takes place a long the beautiful & rugged coastline of southwest Scotland. Situated only 5 minutes from the beach is your tribal home for the week, an expedition style base camp deliberately designed to give you the thrill of wilderness camping without the unnecessary hardships. Here you will learn how to work as an efficient & successful tribe of coastal hunters, combining effectively both ancient skills & knowledge with established modern fishing techniques.



The first few days of the course sets to establish a foundation for the week ahead. Students learn about the coast as a habitat in its own right & the flora and fauna that are unique to this type of environment. Guided coastal foraging walks will allow you to explore your local hunting grounds for the week and how to confidently identify the huge variety of resources that are available to any savvy coastal hunter - from ancient medicinal plants to wild edible dinner plate delicacies, learn where to look and how to cook. The most prized resource for any coastal hunter is of course the wild bounty of fresh fish & shellfish. Under the expert guidance of coastal survival instructors you will learn about the different species of fish & shellfish that live in abundance in the area and how to harvest them sustainably by techniques that work. Initially introducing you to unique coastal hunting techniques adapted by the coastal survival team from modern commercial fishing, students will learn the principals of beach long-lining, gill-netting & conventional rod and line fishing as a means of reliably putting fresh fish on the table. You will also be taught in making highly efficient fish traps from common beach waste - a valuable skill to have should any coastal hunter find themselves in a survival situation.


Moving from your coastal hunting grounds to the kitchen, Chief Instructor Fraser Christians Michelin cheffing background shows students how to transform wild food & fish into a restaurant standard dish. With a hands-on approach you will learn how to dispatch & process your catch for the table, how to professionally fillet different species of fish & the means of preserving your catch for another day by salting & smoking. Once you have an understanding of these coastal hunting techniques the course advances towards our ancestral past & the age old skills making by hand your own hunting and fishing tools from nature - from learning how to make traditional fish traps from willow; the art of net making to fashioning primitive fish hooks & making line from natural cordage. Students will learn these advanced coastal hunter skills & have the opportunity to utilise their handcrafted tools to successfully catch their own meal.


The coastal survival 6 day complete hunter gatherer course aims to transform you into a competent & confident modern coastal hunter with the skills to not only thrive from your coastal surroundings but also to have the knowledge and confidence needed to safely work through any survival situation the coast can throw at you. This really is the complete package.

Written by Dan the apprentice.

Next years course details can be found and booked at: http://coastalsurvival.com/bushcraft-courses/scotland-course/

Wednesday, 4 June 2014

Staying safe when coastal foraging.




Staying safe when coastal foraging.

7 things never to do associated with safety when coastal foraging for filter feeders.

Razor Clams – Mussels – Cockles – Clams – Crabs – Lobsters etc.

1:  Never forage near a harbor, port or estuary down stream of industrial activity.

2: Never venture onto unchartered or unknown sand bars or mud flats.

3: Never walk out onto surf beaches, mud flats or around an exposed headland on an incoming tide.

4: Never forage where deposits of man made pollutants or deposits are present, often under the imitate surface.

5: Never forage any shellfish if it doesn’t show obvious signs of life.

6: Never forage along stretches of the coast where intensive agriculture is apparent.

7: Never take a tidal prediction as a matter of fact; always be aware of the height of a rising tide and the adverse affects of changing wind directions that influence you route back.

Thursday, 15 May 2014

Living off grid - camper van and woodland shelter - winter into spring.


Living off grid - camper van and woodland shelter - winter into spring.

The best place to start is often at the beginning, but where that was is hard to pin point, my adventure in the van and then the woods started in the mid winter of 2012, which incidentally was the coldest winter for many, many years! After finding myself technical homeless, and with a small pack of dogs and a semi feral (white) cat, finding accommodation in quaint West Dorset (where I run most of courses), would prove to be impossible, in expectation of this and also serving as my traveling accommodation, my self converted stealth camper was upgraded and fitted with an 80w solar panel and a state of the art gas heater blower with a thermostat, if I had imagined that the winter would be so cold and indeed last so-long, I would have fitted a wood burner there and then!

As I sit here now cross legged on the floor of my van writing, the weather has just changed from Autumn, to more recently what I have come to expected November to be, cold! But now almost a year later the atmosphere of the van is some what warmer with the newly installed, purpose built bespoke wood burner, merrily and quietly burning away, the gas heater although a saving grace, especially for stealth and urban parking, is venerable to electrical failures and loss of sun for a few days means no 12v power for the heater blower, its also noisy! The gas is obviously a consideration, and on average through the “deep freeze” winter I was using 15k of gas at a cost on average of £25 a week. The amount of sunlight also saw me buying an extra gas bottle, leisure battery, and taking one battery alternately to charge every 3 days or so by mains power at a sympathetic friends house. So a wood burner in my mind, and going into winter in a living vehicle is a must! I now think a small 12v wind generator would have been a good investment.

Being someone who teaches bushcraft and survival skills, which has seen me live more outside than in, for most of adult life and not being a young man theses days, being comfortable in a long-term situation outside, in winter, would be a must.  Having only the van, with no wood burner would see me looking for another option, as only ever having one option is not ideal, a friend told me in a survival situation “2 is 1, and 1 is none” (makes sense if 1 brakes or fails). 
The opportunity arouse in the form of a old coppice of nearly 18 ache’s, untouched virtually, besides the Oak being taken more recently, but the rest, a mixture of Ash, Alder, Willow, Field Maple, Hazel, Holly, Elder, Hawthorn and Blackthorn, all left for almost 60 years, wild tress most covered with Ivy. The head of the wood boasted 3 springs of fresh water and firewood was abundant and close to hand. 
All I needed now was a good site to construct a long term shelter, I was looking for a dry, flat and well sheltered spot from the wind and somewhere with plenty of green cover and out of a sight line, if I was to avoid detection from unwanted visitors (and as not to upset the neighbours) 

I had walked the ground around the woods in mid summer when the vegetation was almost head height in places, making surveying difficult, although now in mid winter only the evergreens were showing cover, a perfect time. I remembered the steep backed old lime quarry at the top of the wood, with a small overgrown meadow above, it was elevated, dry well drained soil, south facing and had a small bank along its front edge, virtual 360 degree line of sight cover with what resembles a small cliff face from the quarry’s effect, that would keep the persistent North East winds well over head, a really good spot, trees all around with a little open mature Elder patch in the middle, plenty of Ivy and a cracking view from the top of the southern bank, stretching towards the coast.  A well-drained site is essential and free from risk of flooding in heavy downpours; damp ground is also cold ground.

I followed my basic survival requirements to get the tasks completed, in order of; shelter, fire, water and food, all is needed but if I make sure the basics for all are covered, implement all at a base level then improve and upgrade as required, by this I mean, have all the equipment and tools needed for all requirement, and then start to build the shelter, get it waterproof, get the fire wood in, get the fire lite, get the kettle on open the biscuits and think about what’s next whilst warm and out the elements.

The shelter was made the best way I know how with the materials available to me. a tried and tested design, tarpaulins draped over a hazel pole structure, called a “bender” or "sapling shelter" taking its slang name from the way you bend the poles over and joining them in a weaving pattern and bringing them together to form a tunnel shape, steep sided and pitched, the tarps shed the water efficiently.  

I made it tall enough (with a pallet floor) to stand up straight in the dimensions of the floor 2 x 4 standard square packing pallets size, the tarp was fitted over an old parachute, a hessian tarp and a space blanket tarp, used previously to mask heat signatures of tank (apparently) so 4 layers with the exterior tarp being a good heavy waterproof cotton ex military one. There’s a door at one end made from plywood, which sits in a frame, with the wall made from pallet wood. A small double plate of aluminum sheet is bolted together around a hole in the tarp to hold the chimney of the frontier stove inside, to be fueled with readily available fire wood, cut and slit using the newly service chain saw, spare fuel and chain oil, new log splitting axe, hatchet and Chris Caine survival knife.

With shelter and fire sorted, water would be a springhead, with a double pit dug in line, one to catch sediment and the lower one to take water from. The spring is only a few hundred meters away from the camp around the hill. I use old shop brought 5lt spring water bottles, usually taking two at a time, giving me 10lt of water, which usually lasts a few days for cooking and drinking etc. Off the side of the Bender a small tarp covers my wood pile, also doubles up as a rain catcher, where I run a cord off the lowest corner into a bucket, this can be used for washing or the dogs and cat to drink as needed. After a good down pour the sediment trap would need empting, by means of the bottom half of a plastic bottle, scooped out and piled down hill from the spring well.

Food in brief was a new metal dustbin full of dried goods, with a few sacs of salt, sugar and a dozen jars of honey, together with a selection of tinned meat and fish, 10lt of veg oil, this would see me through the winter alone, I intended making regular trips to the near by town for day to day supplies but always knowing there is a good 2/3month supply of food. This could be supplemented when possible by wild game and seafood, all possible with the range of tools and equipment I have in store, including an air riffle with plenty of pellets, fishing nets, traps and fishing tackle etc. Together with some basic cooking utensils and a  few pots and pans.
Other essentials include a few good paraffin storm lanterns, candles, matches, firelighters, plus the power unit for a led strip light and something to charge my phone and laptop a 50w solar panel and leisure battery.

The essentials covered, a descent wood pile included, it was time to “dig in” and ride out the winter, once you get in a rhythm with the seasons as best you can (these days in the ever changing climates), you get a system sorted where during the fair weather times you constantly upgrade and maintain your shelter, fire wood, water supply and food stores with cooking and eating, the day is almost done! During the bad weather, tools are repaired, axe and saw sharpened, and the making of wines and preserves etc. also a time to rest and relax. Although you may not have the modern comforts such as electricity, tap water and a front door, you also don’t receive any bills or demands for payment for the services, if tap water was drinkable it still would be to expensive in my opinion.


I may be living away from the midst of society, with out common luxury’s and modern option to hand, and to many this would be un thinkable and uncomfortable, but what I do have is a world of wildlife living all around me. Baggers over the hill keeping to their side, rabbits, squires, pigeons, black birds, blue tits, families of long tail tits, etc. etc. but the real surprise to me was the amount of Owls, Tawny owls are prolific and fully vocal, every evening an hour or so before dusk and just as dawn breaks.  
For me as a modern western man, I am an outsider into this world of nature, but hope that by observing the habits and intent of the creatures I share my space with, that I may also learn to fit in and hopefully pose not threat to this wild habitat,  take only what I need and learn the rhythm of the wild. 
Whilst gathering fire wood I will always leave as much self standing dead seasoned wood around the camp and while I’m fit and able venture as far as physically sensible in my quests for resources, I use the theory that if I’m injured or sick, I can easily gather wood if needed close to hand, that also goes for every thing else as well, for this I brought a new metal builders type wheel barrow, a simple "pack horse" and one of my most used tools.

The winter went on so long that spring would be squashed together between the cold and then quickly hot dry day’s, a good summer was well needed after such a long winter. Winter days are short and nights are long, ensuring you have a good supply of dry split wood and kindling to hand, with a trusty box of fire lighter and a lighter of course, you can wake up maybe with the wood burner burnt out and quickly rekindle a fire and get the kettle on, have a brew and if needed go back to bed warm again, for the first week or two this short sleep cycle of maybe 3/4 hours when its really cold, is a bit hard to get used to but then a rhythm takes over again and it becomes second nature. As time passes the days start to become noticeably longer and each morning lighter earlier, a welcome sign mentally and physically, light is important, we are like the plants and respond well when we are deep in the green mix of time.


Spring sprung and once again “sitting quietly doing nothing, spring comes and the grass grows all by its self” a quotation I remember, but not sure where from, that sums things up quite well! 

The Cleavers, Nettles and Hairy bitter cress where amongst the first to show up, with the other Nettle look a like’s, Black horehound and Arch Angel, with Ground ivy amongst it. The Ferns start to wake up from their long winter slumber and again the wood bursts into life. When the Primroses appear and the wood garlic is giving me tasty greens, you can sigh a breath of relief, for you have made it through the winter! The vale of green continues with the leaves appearing and completing the safe feeling of green camouflage, like a safety blanket the return of the trees growing completes the story of spring.

The sea was still cold unfortunately, a result of the prolonged extremely cold winter that followed a less than perfect summer. The previous spring had seen the mackerel return by mid March, but not this year, it would be June before the dependable “chicken of the sea” would return and not in the usual numbers I have come to expect, but the first Mackerel of the year was a welcome treat, during mid summer one can easily become complaisant and even bored of eating mackerel, the first catch of the year how ever is something to savor, I scouted about and scavenged some drift wood for a small fire on a big flat (non exploding) stone, gut the mackerel, shove it on a stick and roast it in the flames before letting it sizzle on the stone, deconstructed and eaten, truly delicious!

From here on in the weather was set to brighten up so quickly and see sunny days and clear sky’s, that the winter before it was banished in an instant! Unbeknown to me then was the fact that this summer was set to be hot and dry, reaching well into late autumn.  This is when being under the protective canopy of the woodland is a welcome relief from the heat, as the trees breath they cool the air somewhat beneath them. After a disappointing and low attendance on the courses at the start of the year, due to the bad weather no doubt, the sun had finally thawed the souls of the would be foragers and coast hunters, this was to be the first year every single scheduled course was run with no weather cancelations. 

The woodland base for the courses was ideal and spending most of my time here or on the local coast really gave me the upper hand in knowing what was growing, hatching, and turning up, my own rhythm now more accustomed to my wild surroundings and the seasons, this hopefully allowed for a much more focused and relaxed approach in my teaching style, something I hope that was reflected in the knowledge and enjoyment I was able to share with the groups and individuals.

Before I could blink it seemed, the elder was flowering and wine making was on the offering. There is rarely a moment to stop and do nothing in the woods, all be it with a relaxed and focused approach, but when I do stop, sit down and try to relax! It’s often in the most idyllic of spots, bathed in sunshine, with a glass of something healthy and homemade, from wine to wild plant tea, the choice is extensive, but my all time favorite is the elder, both the flowers and the berries make the most delicate and delicious of wines. This is a busy, but relaxing at the same time period. The shorter warmer nights and longer days with bright sunny morning, bring with them a noticeable change in the combined and complex voice of the wood, the bird song is busy and productive, the plants are in full speed ahead reaching for the returning life giving light, and again tuning into the change in rhythm is essential! Rubbing the last of the winters sleep from my eyes, its time to sort out the bags and baskets ready for foraging and harvesting the wild vegetables that grace the seashore, our wild relatives of the modern cultivars are a season behind or in front of what we have to come to know as far as when vegetables are available in the shops.

The warmer nights give way to the short 3 to 4 hour sleeps of winter where I train my self to wake up as the temperature drops and the wood burner is asking for attention and more wood, although warm enough in my sleeping bag, an ex-MOD artic one, the ambient temperature is easier to maintain as a constant, rather than having to re kindle the fire if you choose to sleep for longer. 

I am up in one of the rekindling periods now, and have the wood burner reloaded, the temperature rising to a comfortable plus 15 degrees Celsius and rising, the kettle on and a hot mug of coffee in front of me, with outside early 3am morning temperatures at a refreshing 4 degrees.

The story so far.......

By Fraser Christian

Please follow this blog to get the rest of the story........

Wednesday, 14 May 2014

Shore fishing for summer Mackerel


Mackerel caught off the shore, cooked on drift wood, catch and cook, coastal survival, survival courses
Mackerel caught off the shore - cooked on drift wood



One of the first signs of summer on the south coast is the arrival of the Mackerel running or swimming rather speedily along the seashore, often in such vast numbers they literally beach them self's!

During such times of plenty the shoals are with in easy reach of a would be coastal hunter and some one after a delicious fresh meal, there's nothing quite like catching and cooking on the beach.

This is what you will need to for a Mackerel hunting trip -

Equipment needed: Beach casting rod 4/6 oz casting weight - fixed spool reel capable of holding 200 yard of 15lb mono line - 2 x 3/4 oz plain leads - 2 x packs of various mackerel feathers - Shock leader line - rolling swivels - bucket or cool box + bag of ice (optional) Knife.






Where and when to go fishing: The sea needs to be fairly clear, so don't go after a stormy period when the sea gets all mixed up, Mackerel are hunting for small Sprats etc and rely a lot on sight to find there prey. Around high tide or morning or evening, before sun down, but in the hight of summer any times a good time. Pick a spot over shingle or sand to avoid snagging the sea bed as you retrieve, using a float works over rocky ground

How to fish: Fishing for mackerel is a fairly straight forward affair, you simply cast out your weight with a set of mackerel feathers attached, as far as you can, then retrieve by winding in the line with sporadic jerks of the rod as you lift it backward, repeat the process until you catch, when you do remember they are shoal fish, so unhook and dispatch your catch quickly and re cast.


Beach casting rod 13ft - Penn Powerstix Pro.


Mackerel feathers.
Fixed spool beach casting reel.
Plain 4 + 3 oz leads.



Full Blood Knot - how to tie a hook on using a full blood knot from Coastal Survival on Vimeo.


Saturday, 30 January 2010

Smoking fish - hot and cold smoking - how to.

Coastal Survival - Fraser Christian.

Smoking Fish.
The Art of curing and smoking fish is a valuable most useful skill in times when fish are abundant and plentiful, allowing them to be conveniently stored for leaner times through the long and often stormy condition that make both coastal fishing and foraging almost impossible. Not only does smoking help the fishes potential to be stored for much longer periods of time, compared with fresh fish. Smoking allows for a wonderful an unmistakable aromatic flavour to develop. These days smoked fish is most commonly seen in gold foil backed packets in shops and supermarkets, Kippers and salmon being the first ones that spring to mind. They will not come close to the taste of your home smoked fresh fish.
The smoking process lends its self well to ‘oily’ fish such as Herrings, Mackerel, Salmon and Trout, as oily fish are rich in sources of protein and thus degrade at a faster rate than a ‘white’ fish. This is not to say that only oily fish are suitable for smoking. Any fish that is acquired, if fresh will lend its self well to being smoked if cured correctly. The moisture content or proportion of water in the tissue structure is usually greater with white fish and requires curing for longer. Extracting more of the water content helps the process, because smoke finds it hard to penetrate water.

The processes of smoking.
There are two types of smoking ‘Hot’ and ‘cold’, both use different techniques but the principals are basically the same, in the fact that smoke is generated from a combustible non toxic material such as wood chipping, shaving or saw dust, and that the smoke is allowed to slowly pass over the fish. The differences are that with cold smoking, the smoke is generated out side of the main chamber containing the fish, here by allowing the smoke to cool before passing over the fish curing it slowly. Alternatively with hot smoking the smoke is generated inside the main smoking chamber and the fish cooks as it smokes. The most suitable woods for smoking materials are from the trees that bear a fruit. The most common being the Oak, different mixes and blends are used by discerning smoke houses to create unique and delicate flavours. I would recommend any of the following woods. Oak, Apple, Cherry, Ash, Beach or Hazel. Try your own combinations and taste the difference. Dry seasoned wood should be used where possible, standing self seasoned timber is ideal. Small dead twigs, sticks and leaves will work just as well. (as will dried sea weed).

Note: never use treated or painted timber as Toxic fumes may be created when burnt or heated.
Never use saw dust from an un know source or from the process of mechanical machinery such as a Chain Saws. The lubricants used on the blade may taint the food , possibly leaving residual residues .

Making a smoker.
Smokers can be made out of virtually any thing, including cardboard boxes, old fridges, barrels and old food oil drums. If no man made materials are to hand, naturally available recourses are just as good with Stones, turfs and small logs being used to create the smoking chamber.

Making a cold smoker is slightly more complex than a hot smoker but the rewards are worth there weight in gold. The flavour is lighter and more delicate, with the fishes ‘shelf’ life extending longer than its hot smoked relative. The flesh remains a pale translucent colour that is firm to the touch. To make the cold smoker you will first need two suitable receptacles, the first will be the smoke generator, the second the main chamber containing the fish. The two chambers are joined with a length of tubing or pipe. This can be passed through cold water if available. A good two meters of pipe should belong enough to allow the smoke to cool sufficiently before passing over the fish.

Making a Hot Smoking is a fairly simple task after the preparation, and cure have been applied. Light the fire inside the chamber allowing the smoke to pass directly over the fish. The smoke is still hot as it does this and cooks the fish as it smokes. Although it is cooked and smoked it will not keep for as long as the cold smoked fish. This is because the smoke has not had chance to penetrate deep inside the flesh. The time it keeps for is dependent on the temperature its stored at. A cool airy place is recommended. The fish can be hung to air dry or raped in grease proof paper in the fridge or larder. Never use plastic rapping.

Note: avoid using any thing that used to contain non food stuffs, especially if it displays a picture of a skull and cross bones. It would have contained harmful and poisonous substances ( It may belong to a Pirate :) either way leave well alone.

Times and cures.
Curing is the process that takes place before the smoking, removing the water and helping to flavour the fish. The cure can contain herbs or spices that have anti bacterial and insect repelling properties such as fennel, pepper , bay and juniper. The main base of the cure usually always contains salt and some times sugar. Scandinavian and Baltic cultures often add pine needled to the cure and also use them to store the fish in. The Pine wood is also used to smoke the fish giving it a strong flavour almost disinfectant like.
The time the fish will need to be left in the cure will depend on the size of the fillet, or the type of fish. The cure is either a wet brine cure or a dry rub usually consisting of equal quantities of both salt and sugar. For a wet cure or brine the ratio of salt and sugar to liquid is usually 300 grams in 1 litre of liquid. The liquid can be water or even cider, beer, or wine. Try adding combinations of you own favourite aromatics to create you own unique flavours. The fish fillets are rubbed with the cure or soaked in the brine for usually 10 to 30 minutes with the bigger fillet the longer the time of cure.
The dry rub must be washed off before smoking. In both cases the fillets must be dried well with a clean cloth.

Preparing the fish.
Ensuring you use fresh fish is absolutely is vital, if your unsure of its origin a good rule of thumb to check freshness is to close your eyes and smell the fish. If its smells of fish or ‘fishy’ its probably already decomposing some what and thus un-fresh. Fresh fish has a delicate clean smell of the ocean.
Fish can be smoked whole or cut to produce fillets. First you will need to clean the fish in clean water and remove the scales by rubbing with the back of a knife from the tail towards the head, short firm strokes are best to ensure all the scales have been removed with a final sweep to be sure.
Scaling is best done out side or in water as they have a habit of sticking to any thing they make contact with. If your fish is whole the stomach or ‘guts’ must be removed, this is done by carefully entering the tip of you knife into the anal vent and pushing as you cut up towards the head. Try not to go into deep with the point of the knife or you will split the guts open, don’t worry if you do its just a bit messy. Clean out with the cavity and remove the gills either by pulling or cutting them out. To fillet the fish cut in behind the first fins behind to head until you reach the spinal column, then turn the knife through 90 degrees and trace the knife along the spine bone cutting back towards the tail until the fillet is removed, turn the fish over and repeat the process. Finally trim off any undesirable parts such as fins or sharp spines. The fish is now ready for the cure. Fillets can be tied with cord or string to be hung later or skewered on to a sharpened clean stick.

The posses of smoking is both a valuable and rewarding skill that allows for preserving sources of protein and creating some thing that tastes truly wonderful, a far cry from the stuff in the gold foil packets! If you haven’t got room to build a small smoker or want to practise at home there are several small ready made kits on the market that will do the job.
Note: Always ensure you use a well ventilated area when smoking.

By Fraser Christian.

Extract from my book Eat the Beach - Now available on ebook at click here to get yours.