I think I came across Fish Ski Provisions originally via a Meta ad, and finally, I picked up some to try out. They are traditional cooking, one pot, versus just adding water and waiting, so keep that in mind.
We picked up the sampler pack with two flavors of mac and cheese and grits to see what we thought of the meals. These are not instant meals and require cooking, but no more cooking than a blue box of mac and cheese takes.
The price for 6 bags was $25.00, and that included shipping. I like it when companies offer deals like that. It makes it more likely that we will pick up an item and try it out. Each meal cost $4.17, which was a lot pricier than most boxed mac and cheese. The ounces are similar to boxes of Kraft, so it’s about 2x the cost locally.
Each bag contains two servings or 1 for a hearty appetite. They do not contain extra protein, so keep that in mind, and consider adding chicken or beef to up the count.
What I didn’t like was that there were pepper seeds in the pasta. I know some people call that “crunch,” but for me, it’s gross. I found at least five seeds in the bit I tried of the green chile, which was five too many. Then again, I also yell at the screen when I watch chefs chopping up peppers and not seeding them. When making the red version, I spread the pasta/chile on the counter ahead of time and picked through it. Like one would do with lentils. I only found 4 seeds in the red, plus a stem. The seeds come from how the chiles are processed before dehydrating, where they are not seeded. This is a step that makes a difference in how people see a product. A bigger company wouldn’t do this most likely.
On the cooking instructions for the mac n’ cheese, I followed the cooking time, which needed the full 10 minutes. I added the cheese powder and stirred well. It was a bit soupy. However, knowing how things work, I covered it and let it sit for five minutes. The sauce thickened up nicely.Do that and you will be happy.
I tried the optional butter both ways. While it’s fine without it, it has a much creamier texture if you add butter. Yes, you can carry butter on the trail. It carries well outside of really hot weather.
The company has a page on “Backcountry Directions.” I’d pick a bone with one area in it “We stay away from using freeze dried ingredients as they are prone to give you ‘trail belly’ (upset stomach) and often are lower quality vegetables sourced from overseas.” I’d say these days that isn’t true so much. The freeze-dried market is massive in the US, and most of the vegetables that the US imports are from Mexico (where most produce comes from out-of-season year-round), Canada (grown hydroponically and inside), and Central/South America (during our winter). We are not importing produce from overseas. For one, the cost, but also, it just doesn’t do well sitting on cargo containers. There are plenty of US freeze-dried options for produce (and meat of course) done primarily in Utah (it’s just a thing). And with the advent of freeze-drying machines, companies can now do their own drying quite simply, with only a small investment, controlling quality. I know the trail belly gets blamed on freeze-dried ingredients, but dehydrated does it just as often. When ANY ingredient isn’t fully rehydrated, and your stomach has to do the work of rehydrating and processing it, yes, your stomach can hurt and be bloaty. Look, even undercooking pasta will do this to many people.
So look past the hyperbole.
Hatch Green Chile Jalapeno Cheddar Grits
Warning: SPICY! Great flavor, but you will have steam coming out of your mouth with these grits. I thought them tasty, but none of the boys liked them due to the heat, not even Alistaire, who usually loves grits. Wusses, I tell you.
Nutritional Stas (per serving):
200 Calories/ 2.5 grams Fat / 500 mg Sodium / 39 grams Carbs / 7 grams Sugar / 1 gram Fiber / 8 grams Protein
Hatch Gren Chile Cheddar Mac and Cheese
Nutritional Stas (per serving):
290 Calories / 5 grams Fat / 640 mg Sodium / 58 grams Carbs / 6 grams Sugar / 3 grams Fiber / 11 grams Protein
Alistaire enjoyed this one. It’s not spicy but has a nice flavor from the hatch peppers. The green peppers color-wise blend into the pasta once rehydrated.
Red Chile Cheddar Mac and Cheese
Nutritional Stas (per serving):
300 Calories / 5 grams Fat / 640 mg Sodium / 58 grams Carbs / 6 grams Sugar / 3 grams Fiber / 11 grams Protein
Alistaire agreed with me; the red chile flavor is superior to the green. We enjoyed this one. And the red chiles shine through, giving the dish color.
FTC Disclaimer: We bought the product reviewed. All thoughts and opinions are ours.
~Sarah