Cheat sheet: Food and nutrition

1. 1Secure water first – A person can last much longer without food than without water.
2. 2Roughly estimate needs – Note who needs to be fed.
3. 3Add up the nutrition values – The energy per pack is on the label (kcal per 100 g times pack weight).
4. 4Include protein sources – Pulses, tinned fish and meat, nuts, milk powder or long-life dairy provide protein.
5. 5Variety and habit – Store food everyone likes and tolerates, with carbohydrates, fat, protein and fruit and vegetables in a shelf-stable form.
6. 6Save energy – If food is scarce, reduce physical exertion, stay warm and drink enough.

Caution: Infants, young children, pregnant and breastfeeding people, older and chronically ill people (e.g. with diabetes or kidney disease) have special needs. Agree their stock and emergency diet with a doctor, midwife or dietitian.

survivebetter.com/en/explore/food/food-energy-protein

1. 1Choose a storage place – Cool, dry, dark and easy to reach, away from heaters, cookers, chemicals and fuels.
2. 2Label – Write the expiry date clearly on the outside; for decanted goods also the product and date filled.
3. 3First in, first out – Put new items at the back or bottom, bring older ones to the front.
4. 4Secure opened goods – Transfer opened dry goods into clean, dry, airtight containers.
5. 5Check regularly – At fixed intervals (e.g. when the clocks change) check dates, cans and packaging.

Danger: Do not taste food from cans that are bulging, leaking, badly rusted or dented at the seam, or whose contents foam, spurt or smell unusual when opened – discard them. Such damage can indicate dangerous spoilage organisms.

survivebetter.com/en/explore/food/food-stock-rotation

1. 1Take stock – Gather all food and water and list them: type, quantity, shelf life.
2. 2Record needs – Who is in the group?
3. 3Set the order – First fresh and opened food, then chilled and frozen food while it is still safe, and finally tins and dry goods.
4. 4Make a daily plan – Divide the stock by the expected duration and agree on fixed meals.
5. 5Share openly – Hand out rations visibly, keep the list open for everyone to see and make decisions together.
6. 6Review daily – Check stock and health daily, adjust the plan and get help early if it becomes clear that supplies will not last.

Danger: Do not ration drinking water below need. People who drink too little become incapacitated faster. Instead save water for other uses and look for help or safe water sources.

survivebetter.com/en/explore/food/food-group-rationing

1. 1Check when buying – Check packages for holes, webbing or crawling insects.
2. 2Decant – After opening, put flour, rice, pasta, sugar and nuts into jars or tins with tight lids.
3. 3Label – Write the contents and date (purchase or best-before) on the container.
4. 4Storage place – Cool, dry, dark, not directly on the floor or against cold outer walls where condensation forms.
5. 5Inspect regularly – About monthly, look for webbing, larvae, beetles, gnaw marks, droppings, musty smell and damp.
6. 6If infested – Discard infested food sealed, check all nearby containers, clean and dry the shelf thoroughly.

Caution: Do not cut away or sift out mould on grain, nuts, bread or dried fruit – discard the whole item. Mould toxins are invisible.

survivebetter.com/en/explore/food/food-pest-moisture-storage

1. 1Plan more – Plan more food than usual for cold days, especially easy-to-eat, energy-dense food such as nuts, dried fruit, bread, cheese, oats.
2. 2Eat regularly – Breakfast before setting off, a snack every one to two hours on the way, a hot meal in the evening.
3. 3Do not forget to drink – Carry warm drinks in an insulated bottle and drink regularly, even without thirst.
4. 4Prevent freezing – Carry snacks and water close to the body or insulated; store bottles upside down.
5. 5Watch out for others – Children, older people and exhausted people often eat and drink too little in the cold – actively offer food and drink.

Danger: Severe shivering, confusion or apathy can be signs of hypothermia: get the person somewhere warm and call for help – local emergency number (112 in the EU).

survivebetter.com/en/explore/food/food-cold-weather-eating

1. 1Look up guidance – Check the national agency's current recommendation (e.g. BBK in Germany, Ready.gov in the USA) on stock duration and water quantity.
2. 2List the household – Note people, ages, allergies, diets, infants, pets.
3. 3Write day plans – Define breakfast, lunch, dinner and snacks for each day.
4. 4Mark no-cook meals – Mark which meals work without cooking and make sure there are enough of them.
5. 5Derive a shopping list – Derive quantities from the plan, compare with what you have and buy missing items step by step.
6. 6Use in everyday life – Eat stock items regularly in everyday life and replace them; review the plan once a year.

Caution: Make at least part of the plan work without cooking – cooking indoors with a grill or camping stove is life-threatening because of carbon monoxide.

survivebetter.com/en/explore/food/food-emergency-menu-plan

1. 1Get professional advice – Discuss with a doctor, dietitian or midwife what can be eaten in an emergency and what to watch for.
2. 2Build a separate stock – Stock tolerated, shelf-stable products, store them separately and label them clearly (e.g. "gluten-free", "only for …").
3. 3Plan preparation without power – For infant formula: safe water, an outdoor heat source, cleaning bottles.
4. 4Information card – Keep a card with allergies, diet, medication and the doctor's contact details with the stock and in the go bag.
5. 5Check regularly – Regularly check shelf life, manufacturers' recipe changes and changed needs (e.g. a growing child).

Danger: At signs of a severe allergic reaction (breathing difficulty, swelling of face or throat, circulation problems) call the local emergency number (112 in the EU) immediately and use any prescribed emergency kit as instructed.

survivebetter.com/en/explore/food/food-special-diets-stock

1. 1Nest the pots – Place the small clay pot inside the large one and fill the gap with sand.
2. 2Wet – Soak the sand thoroughly with water without letting water run into the inner pot.
3. 3Fill and cover – Put clean, undamaged fruit and vegetables in the inner pot and cover with a wet cloth.
4. 4Position – Place it in the shade in an airy spot, not in the sun or in a closed room.
5. 5Maintain – Re-wet the sand once or twice a day, check the contents daily, remove anything rotting and clean the pots regularly.

Caution: Perishable foods need real refrigeration. Stored in an evaporative cooler they count as unrefrigerated – when in doubt, throw it out.

survivebetter.com/en/explore/food/food-evaporative-cooling

1. 1Which date? – Check the wording: "best before" (quality) or "use by" (safety).
2. 2After the best-before date – Check the package, look at, smell and carefully taste the food.
3. 3After the use-by date – Do not eat it, not even cooked.
4. 4After opening – Follow notes such as "once opened, use within … days"; keep opened packages cool and covered.
5. 5Use for the stock – Prefer products with a best-before date in the emergency stock, make the date clearly visible and use them first in, first out.

Caution: Do not eat food after its use-by date – even if it looks and smells normal.

survivebetter.com/en/explore/food/food-date-labels

1. 1Choose suitable fats – For the stock, prefer stable oils and fats used in everyday cooking; buy sensitive oils only in small amounts for current use.
2. 2Small containers – Buy several small bottles rather than one large one: an opened container is used up faster and the others stay sealed.
3. 3Store dark and cool – Do not store next to the cooker, a heater or in a window.
4. 4Mind hidden fats – Nuts, seeds, wholemeal flour, rolled oats and muesli contain fat and also go rancid – include them in rotation and store them sealed and…
5. 5Check during rotation – Note the date, check smell and taste before use and use the oldest containers first.

Danger: Home-made oil with garlic, fresh herbs or vegetables can give botulism bacteria a low-oxygen environment at room temperature. Do not keep it as a stock; make it only according to tested instructions, keep it refrigerated and use it quickly.

survivebetter.com/en/explore/food/food-fats-oils-storage

1. 1Seal tightly – After opening, decant sugar and salt into jars or tins with tight lids; keep honey firmly closed in its original jar.
2. 2Store dry – Do not store in damp cellars or next to the sink or cooker (steam).
3. 3Label – Note contents and date, and keep similar-looking powders apart.
4. 4Caked or crystallised – Crush caked sugar or salt.
5. 5When to discard – Discard if there is mould, pest infestation, an odd smell, or fermenting, foaming honey.

Danger: Do not give honey to children under 12 months – not even to sweeten porridge or tea. Honey can contain spores that can cause botulism in infants.

survivebetter.com/en/explore/food/food-honey-sugar-salt-storage

1. 1Determine needs – Note the daily amount of food and water for each animal and plan for the same period as the household's own stock.
2. 2Store food correctly – Put dry food in its original bag inside a tight container – this keeps type, batch and date readable in case of a recall.
3. 3Accessories – Keep bowls, a spoon, cat litter, waste bags, medication with dosing schedule and vaccination records with the food stock.
4. 4Rotate – Feed the oldest pack first, put new ones at the back and check dates.
5. 5Ready for evacuation – Keep a small food and water ration for a few days ready next to the carrier.

Caution: Do not simply feed leftovers: chocolate, grapes and raisins, onions, garlic and products sweetened with xylitol are dangerous for dogs; cats do not tolerate many foods either. If poisoning is suspected, call a vet or emergency vet service immediately.

survivebetter.com/en/explore/food/food-pet-food-stock

1. 1Plan needs – For each stage, eat foods that are tolerated in everyday life; cold, altitude and exertion increase needs.
2. 2Choose foods – Durable, edible without cooking, robust: nuts, dried fruit, cereal bars, hard cheese, wholemeal biscuits, crispbread, nut butter in tubes.
3. 3Repack – Remove unnecessary cardboard, portion food into resealable bags and label contents and any preparation.
4. 4Set a reserve – Pack an additional emergency ration separately and mark it. It is only opened if the tour lasts unexpectedly longer, and is checked and…
5. 5Within reach – Keep snacks in a hip-belt or lid pocket so that food is eaten on the move without taking off the pack.

Caution: Dry, salty or protein-rich emergency food increases water needs. Without water, eat less and prioritise water.

survivebetter.com/en/explore/food/food-trail-emergency-food

1. 1Prefer commercial preserves – For the emergency stock choose commercially produced tins, jars, dried fruit, pasta, rice, oats, pulses and milk powder.
2. 2Store dry goods correctly – Keep dry food dry: airtight, cool, dark.
3. 3Home drying only with tested instructions – If you dry fruit or herbs yourself, follow tested instructions from official bodies (e.g. consumer or food safety agencies).
4. 4Canning: only by official guidance – This entry deliberately gives no canning instructions.
5. 5Inspect before eating – Do not taste jars with a domed lid, leaking seal, gas bubbles, cloudy liquid or an unusual smell; dispose of them so that nobody – not even…

Danger: Incorrectly canned food or food preserved in oil (e.g. home-made garlic or herb oil kept at room temperature) can contain botulinum toxin – one of the most potent known poisons, without any change in smell or taste. Preserve only according to tested instructions from official bodies; do not taste suspect jars.

survivebetter.com/en/explore/food/food-dried-preserved

1. 1Work cleanly – Clean hands, knife, board and rack.
2. 2Slice thinly – Cut evenly thin slices so they all dry at the same rate.
3. 3Against browning (optional) – Dip light-coloured fruit briefly in water with a little lemon juice.
4. 4Dry – Spread in a single layer with gaps.
5. 5Test – Fruit is done when it is leathery and pliable and no moisture appears when torn.
6. 6Condition and store – Once cool, put loosely in a jar and shake daily for a few days; if moisture forms on the glass, dry further.

Danger: Do not simply air- or sun-dry meat and fish. Pathogens survive drying; recognised bodies require an additional heating step following tested instructions.

survivebetter.com/en/explore/food/food-drying-fruit-herbs

1. 1Choose a tested source – Use only current instructions from official or scientifically testing bodies (e.g. USDA, NCHFP) and follow them exactly – do not change…
2. 2Classify acidity – Establish whether the instructions class the food as acidic enough for a water bath or as needing pressure canning.
3. 3Account for altitude – At higher altitude water boils at a lower temperature; tested instructions include altitude adjustments.
4. 4Check jars – After cooling, check that all lids have sealed.
5. 5Store and inspect – Store cool, dark and dry, and label.

Danger: Botulism can be fatal. Do not open or taste jars with bulging or loose lids, gas, cloudiness, leaked liquid or an unusual smell – dispose of them safely. The toxin can be present without visible signs.

survivebetter.com/en/explore/food/food-canning-tested-recipes

1. 1Tested instructions – Choose tested instructions with the amount of salt per weight of vegetables and weigh vegetables and salt.
2. 2Prepare cleanly – Clean containers with hot water, wash hands, trim vegetables and remove wilted or rotten parts.
3. 3Salt and pack – Mix the vegetables with salt or pour over brine, and press down firmly until liquid comes out.
4. 4Keep submerged – Keep the vegetables under the liquid with a weight.
5. 5Ferment and observe – Let it ferment in a cool place with even temperature, check regularly and top up brine according to the instructions if needed.
6. 6Store cool – When the instructions say it is ready, store the finished ferment cool and label it. Check for warning signs before each use.

Caution: Pink, slimy or soft vegetables, an unusual putrid smell or mould growing into the vegetables: discard. When in doubt, throw it out.

survivebetter.com/en/explore/food/food-fermentation-basics

1. 1Choose the right type – For tours with a water source: freeze-dried (light).
2. 2Try beforehand – Test different varieties in everyday life: taste, tolerance, portion size, allergens.
3. 3Store and rotate – Store cool, dry and protected from heat (not permanently in a hot car), note the date and use in time.
4. 4Prepare – Freeze-dried: add the stated amount of safe, ideally boiling water, stir, seal, wait for the stated time, stir again.
5. 5Count the water – Include the preparation water and extra drinking water in the water stock; many ready meals are high in salt.

Danger: Flameless heaters react with water, become very hot and release flammable hydrogen. Use only according to the package instructions, well ventilated and away from flames – not in closed vehicles, tents or small rooms.

survivebetter.com/en/explore/food/food-ration-packs

1. 1Only use very fresh fish – Process the fish as soon as possible after catching it: kill, gut, remove the gills and the dark kidney along the backbone, rinse with…
2. 2Open out or fillet – Cut off the head and open the fish along the backbone so it lies flat, or cut fillets.
3. 3Salt, if possible – If you have salt, put the pieces in a strong brine of clean water for about half an hour or rub them thinly with salt.
4. 4Build a smoking rack – Drive four forked posts into the ground around a small fire site and lay cross bars on top, roughly knee to hip height above the embers.
5. 5Hot-smoke and cook through – Keep an even ember fire of hardwood and put some fresh hardwood or chips on so it smokes but does not flame high.
6. 6Keep drying in the smoke – Once the fish is cooked, raise the rack a little and let it dry further in mild heat and smoke for several hours.
7. 7Check – Well-dried field-smoked fish is firm, dark golden brown and dry outside, cooked inside and without glassy or wet spots.
8. 8Store cool, airy and briefly – Wrap the fish loosely in a clean cloth or paper and store it in the coolest, airy, shady place – never in a tightly sealed bag, a tin or in…

Danger: Fish can carry spores of Clostridium botulinum. Field-smoked fish must never be packed airtight, put in oil or kept warm in closed tins or bags – there the life-threatening botulinum toxin can form without any smell or sign. With double vision, drooping eyelids, difficulty swallowing or speaking after eating: call 112 at once (in Austria also 144).

survivebetter.com/en/explore/food/food-fish-smoking-drying

1. 1Keep hands and surfaces clean – Wash hands thoroughly with soap before preparing food, after handling raw food and after using the toilet.
2. 2Order of use – Use perishable food first, then shelf-stable food.
3. 3Separate raw and cooked – Use separate boards and knives for raw meat or fish, or clean them thoroughly in between.
4. 4Prepare only what will be eaten – Cook small amounts and eat them straight away.
5. 5Store cool and covered – Store food covered in the coolest place available, protected from sun, insects and animals.
6. 6Treat leftovers strictly – Do not keep leftovers without refrigeration.

Danger: Do not leave perishable food unrefrigerated for more than about two hours, or more than one hour above about 32 °C / 90 °F (USDA guidance). When in doubt, throw it out – do not taste it.

survivebetter.com/en/explore/food/food-storage-without-fridge

1. 1Plan to need no cooking – Build part of the stock so that it can be eaten cold.
2. 2Choose an outdoor spot – Firm, level, non-flammable ground outdoors, at a distance from walls, windows, doors, vents and anything flammable.
3. 3Set up the stove safely – Assemble the stove according to the instructions, check for leaks and damage, use a windscreen only in a way that does not trap heat around…
4. 4Cook economically – Use a lid, heat only the water needed, small portions, soaking or finishing in an insulated wrap.
5. 5Switch off and let cool – After cooking close the valve, let the appliance cool completely and safely extinguish charcoal or embers.

Danger: Never operate stoves, grills, charcoal or generators in enclosed or partly enclosed spaces – not even with a window or door open. Carbon monoxide can cause unconsciousness and death without warning.

survivebetter.com/en/explore/food/food-cooking-without-power

1. 1Prepare the box – Line a box, basket or cool box thickly with blankets, cushions or a sleeping bag.
2. 2Bring to the boil – Put the ingredients in the pot with enough liquid, cover, bring to a rolling boil and let it boil for a few minutes until everything is hot…
3. 3Transfer quickly – Put the closed pot into the box immediately, do not lift the lid, and wrap it thickly all round and on top.
4. 4Let it cook – Leave to rest for several hours.
5. 5Check and reheat – Open the pot and check that the food is cooked and hot.

Danger: Only bring the pot to the boil with approved appliances or outdoors – no grills or camping stoves indoors (carbon monoxide).

survivebetter.com/en/explore/food/food-retained-heat-cooking

1. 1Choose foods – No-cook foods (tins, bread, nuts) or foods that absorb their water: oats, couscous, bulgur, rice by the absorption method, instant potatoes.
2. 2Measure – Use only as much water as the food absorbs.
3. 3Cook with a lid – Lid on, turn the heat down, little evaporation.
4. 4Reuse cooking water – Use pasta or vegetable cooking water as a base for soup or sauce; cook vegetable liquid from tins along with the dish if it suits.
5. 5Wash up sparingly – Scrape or soak pots immediately with a little water and wipe off leftovers with paper first; wash in a bowl rather than under running water.

Caution: Use only safe or treated water for cooking, brushing teeth and washing dishes that touch food. Rainwater or utility water is unsuitable for this unless treated.

survivebetter.com/en/explore/food/food-water-saving-cooking

1. 1Set up a washing station – A container with tap or a jug, soap, a catch bowl and paper towels in a fixed place.
2. 2Wash hands – Wet hands, lather thoroughly with soap including thumbs, between fingers and nails, then rinse with clean water and dry on a clean towel.
3. 3Keep surfaces clean – Clear the work surface and wipe it before and after cooking.
4. 4Wash up with bowls – Scrape off leftovers.
5. 5Reduce washing-up – Serve from the pot, mark a plate per person and reuse it. Use disposable tableware sparingly and only as an exception.

Caution: Hand sanitiser does not replace hand-washing when hands are visibly dirty. Always wash with soap before cooking and after using the toilet.

survivebetter.com/en/explore/food/food-kitchen-hygiene-no-water

1. 1Mix the dough – Knead flour with a pinch of salt, gradually adding safe water, until the dough is smooth and not sticky.
2. 2Rest – Cover and rest the dough for 10–15 minutes; it is then easier to roll out.
3. 3Roll out – Roll small portions out thinly or press them flat – a bottle replaces a rolling pin.
4. 4Cook – Cook on both sides in the hot, dry or lightly oiled pan until brown spots appear and the inside is no longer doughy.
5. 5Keep warm – Wrap finished breads in a clean cloth to keep them soft.

Danger: Use camping stoves only outdoors – never in a home, tent or garage (carbon monoxide).

survivebetter.com/en/explore/food/food-flatbread-without-oven

1. 1Store correctly – Store dry, cool and dark in tightly closing containers, label them and use them first in, first out.
2. 2Choose the type by fuel – When fuel is scarce, prefer quick-cooking types: red lentils, split peas, rolled oats, bulgur, couscous, thin pasta.
3. 3Soak – Sort beans and chickpeas (remove small stones), rinse and soak overnight in plenty of safe water.
4. 4Boil vigorously – Bring to the boil in fresh water with a lid on, and boil beans vigorously for at least 30 minutes.
5. 5Finish and check – Simmer or finish with retained heat until the pulses are soft all the way through.
6. 6Leftovers – Eat cooked pulses and grains promptly.

Danger: Raw or undercooked red kidney beans contain a natural toxin (phytohaemagglutinin) that can cause violent vomiting even in small amounts. Soak, pour off the soaking water and boil vigorously in fresh water for at least 30 minutes. Gentle cooking below boiling (e.g. some slow cookers, a hay box without prior boiling) is not enough.

survivebetter.com/en/explore/food/food-pulses-grains-fuel-saving

1. 1Prepare the site – Work outdoors on non-combustible ground and keep water or sand ready for extinguishing.
2. 2Create a gap – In a pot, put a rack, a metal ring or a few clean, dry stones on the base and place the tin or the dough on baking paper on top.
3. 3Distribute the heat – Stove: lowest stable flame, preheat the pot.
4. 4Rotate instead of opening – Open the lid rarely.
5. 5Check doneness – Bread sounds hollow when tapped underneath; with cakes and bakes a wooden skewer comes out clean.
6. 6Finish up – Let the pot cool on a heat-resistant surface, extinguish the embers completely and dispose of ash only when cold.

Danger: Never use charcoal, embers, grills or camping stoves in a home, tent, garage or basement – carbon monoxide is odourless and deadly.

survivebetter.com/en/explore/food/food-pot-baking

1. 1Record allergies – On arrival or during planning, ask who has which allergy or intolerance and note it visibly in the kitchen.
2. 2Keep packaging – Do not throw away ingredient lists: keep the packaging or a photo until the dish has been eaten.
3. 3Allergen-free first – Prepare the allergen-free dish first with freshly cleaned utensils, cover it, label it and set it apart.
4. 4Separate – Separate spoons, boards and pots for allergen-free food; no shared frying oil or cooking water (e.g. pasta water with wheat).
5. 5Serving – Serve the affected person first, with a separate ladle.
6. 6Clean – Clean surfaces and utensils with water and washing-up liquid; where water is scarce, use separate utensils instead of washing.

Danger: An allergic reaction can become life-threatening (breathing difficulty, swelling, circulation problems). Call the local emergency number immediately (112 in the EU) and follow the affected person's own emergency plan, e.g. a prescribed emergency medication according to its instructions.

survivebetter.com/en/explore/food/food-allergen-cross-contact

1. 1Clean hands – Before cooking and eating and after using the toilet, wash hands with soap and a little water – away from the water body, e.g. with a cup…
2. 2Pour, don't reach in – Pour nuts, dried fruit and crisps into the hand instead of reaching into the shared bag.
3. 3Eat cooked food at once – Cook only as much as will be eaten.
4. 4Wash up – Wipe the pot with hot water, scrape out leftovers into the rubbish bag, strain the washing-up water through a sieve or cloth and scatter it…
5. 5Pack it out – Pack food scraps, packaging and strained residue sealed and carry them out – do not bury them or throw them into a fire unless they burn…

Caution: Anyone with diarrhoea or vomiting does not prepare food for others or share snacks. Drink plenty; with severe or persistent symptoms, blood in the stool or signs of dehydration, get medical help.

survivebetter.com/en/explore/food/food-trail-hygiene

1. 1Plan – Plan for more fuel and time; prefer quick-cooking foods (rolled oats, couscous, instant mash, thin pasta, freeze-dried meals).
2. 2Lid and windscreen – Always cook with a lid and shield the stove from the wind – wind costs a lot of fuel at altitude.
3. 3More water – Longer cooking means more evaporation: add a little more water and keep an eye on the pot.
4. 4Soak and finish with retained heat – Soak grains and pasta beforehand and let them finish cooking wrapped up after boiling.
5. 5Check doneness – Do not go by the packet time but taste: is it cooked inside?

Danger: Do not cook inside a closed tent or snow cave: carbon monoxide builds up, and at altitude headaches and drowsiness are easily confused with altitude illness. Ensure ventilation and run the stove outdoors or in a well-ventilated porch where possible.

survivebetter.com/en/explore/food/food-altitude-cooking

1. 1Light the fire early – In a permitted fire site, make a fire of dry hardwood and add wood several times.
2. 2Rake an ember bed to the side – With a long stick, push part of the embers next to the fire and spread them into a flat, even bed, about the size of a plate per potato.
3. 3Prepare the food – Wash potatoes, cut away green patches and prick them several times with a knife so they do not burst.
4. 4Bed it in the embers – Place the food on the ember bed with tongs or a stick and push embers and hot ash around and on top of it. The ash cake goes on a smoothed…
5. 5Turn and add embers – Turn every 10 to 15 minutes and push fresh embers over from the fire side when the bed turns grey.
6. 6Test for doneness – Take a piece out and push a thin, clean stick into the centre.
7. 7Knock off ash and let cool – Knock or brush off the ash, remove charred skin and eat the inside.
8. 8Put the embers out completely – At the end pour plenty of water over all the embers, stir and pour again until nothing hisses any more.

Danger: Embers are hotter than they look, and under a grey layer of ash they keep glowing. Only handle them with a long stick, tongs or leather gloves, never with bare hands. With a burn, cool at once with cool running water; with large burns, burns to the face or in children call 112 (in Austria also 144).

survivebetter.com/en/explore/food/food-ember-cooking

1. 1Mix the dough – For 6 to 8 sticks: mix about 500 g flour, 1 teaspoon salt and 1 sachet of baking powder, then gradually add about 250 to 300 ml clean water…
2. 2Choose and peel the stick – Take a straight, roughly thumb-thick stick 1 to 1.5 m long of reliably known wood such as hazel.
3. 3Wind on the dough snake – Roll a handful of dough into a finger-thick snake, about 1 cm thick.
4. 4Embers, not flames – Wait until the fire has burned down to embers, or rake an ember bed to the edge.
5. 5Turn slowly – Keep turning the stick slowly, like a spit.
6. 6Check that it is done – The bread is done when it is golden brown all round, sounds hollow when tapped and turns easily off the stick.
7. 7Rules for children at the fire – Explain before baking: a seat at a distance from the fire, a circle that nobody steps over, stick always pointing at the fire or down…
8. 8Cool, enjoy, put out – Let the bread cool briefly, twist it off the stick and fill the hole as you like.

Danger: Only use wood you know for certain, for example hazel. Never yew, laburnum, black locust, thuja, cherry laurel or elder – these shrubs are poisonous. When in doubt, take a different stick. Always peel the tip.

survivebetter.com/en/explore/food/food-stick-bread

1. 1Choose the right stone – Look for a flat stone about two to five centimetres thick and the size of a plate in a dry place – for example on a slope or path edge, far…
2. 2Check the stone – Tap it with a second stone: a bright, clear sound suggests solid stone, a dull or rattling sound suggests cracks.
3. 3Set up the stone – Place the stone slab on two or three other dry stones at the edge of the fire site so there is a hand-width of space for the fire…
4. 4Heat slowly – keep your distance – Light a small fire under the stone and only make it bigger gradually.
5. 5Test the heat and clean – Let one drop of water fall onto the stone from a little distance: if it hisses at once and dances, the stone is hot enough.
6. 6Fry thin pieces and turn – Only put thin pieces on: flat dough cakes, fish fillets or vegetable slices no more than one centimetre thick.
7. 7Let it cool and put the fire out – Let the fire die down and the stone cool slowly where it is – never pour water onto it. Put out the embers beside and underneath it…

Danger: Stones from water or wet ground can hold water in pores and cracks. In the heat it turns to steam, and the stone can burst without warning and throw sharp, hot fragments. Only use dry stones from dry ground, no layered, cracked or porous stones and no flint.

survivebetter.com/en/explore/food/food-hot-stone-griddle

1. 1Learn a few species properly – Start with three to five very well-known plants (e.g. stinging nettle, dandelion, hazelnut).
2. 2Check several features – Check at least four features on every single plant: leaf shape and edge, leaf arrangement (opposite, alternate, rosette), stem (round…
3. 3Choose a clean site – Collect away from roads, railway lines and sprayed fields, not along dog-walking paths, sewage ditches, contaminated land or rubbish sites.
4. 4Respect nature protection and permission – In Germany nature-protection law usually allows collecting small amounts for your own use outside protected areas (a "hand bunch"); in…
5. 5Collect cleanly and separately – Cut only fresh, healthy parts.
6. 6Check again before preparing – Tip the harvest onto a light surface and check leaf by leaf.
7. 7Better cook low-growing plants – Plants that grow close to the ground are better cooked or blanched.
8. 8Small amounts of anything new – Eat a new, reliably identified plant in a small portion first and wait a day.
9. 9Plan realistically for energy – Leafy greens provide vitamins and minerals but hardly any energy – collecting them may burn more calories than you gain.

Danger: Only eat what you have identified with 100 % certainty – by several features, not one. When in doubt: do not eat it. This description does not replace a field guide or a walk with a knowledgeable person.

survivebetter.com/en/explore/food/food-forage-rules

1. 1Recognise it reliably – Check all features: stinging hairs on leaves and stem, opposite leaves (always two facing each other), heart-shaped to elongated leaves…
2. 2Know the look-alike – Dead-nettle looks similar and also has a square stem, but it does not sting and carries conspicuous white, yellow or purple lipped flowers.
3. 3Gloves and sleeves – Put on dense gloves and long sleeves.
4. 4Harvest young tips – Pinch or cut off only the top four to six leaves (the shoot tip).
5. 5Sort and wash – Spread the harvest on a light surface, remove stray leaves, insects and wilted parts.
6. 6Blanching removes the sting – Bring water to the boil, put the tips in for one to two minutes until they collapse and turn dark green.
7. 7Spinach, soup or tea – Chop blanched nettle and use it like spinach, add it to soups or stews.

Danger: Only eat what you have identified with 100 % certainty – by several features, not one. When in doubt: do not eat it. This description does not replace a field guide or a walk with a knowledgeable person.

survivebetter.com/en/explore/food/food-stinging-nettle

1. 1Recognise dandelion – Check: the leaves grow as a flat rosette straight from the ground, are deeply toothed and mostly hairless.
2. 2Recognise plantain – Ribwort plantain has narrow, lance-shaped leaves, broadleaf plantain broad, oval ones – both in a rosette, with three to seven strong…
3. 3Rule out look-alikes – Only collect rosettes when flowers or flower spikes on the same plant or right next to it can be clearly matched.
4. 4Choose a clean site – Meadows and gardens without sprays or fertiliser, away from roads and dog paths.
5. 5Cut young leaves – Cut the young inner leaves with a knife and leave the root in the ground so the plant regrows.
6. 6Reduce bitterness – Chop dandelion leaves and soak them in cold water for about half an hour or blanch them briefly – this softens the bitterness.
7. 7Wash and prepare – Wash everything thoroughly.

Danger: Only eat what you have identified with 100 % certainty – by several features, not one. When in doubt: do not eat it. This description does not replace a field guide or a walk with a knowledgeable person.

survivebetter.com/en/explore/food/food-dandelion-plantain

1. 1Recognise by last year's head – Look for a stand in which the typical brown, cigar-shaped heads from last year are still on the stalks (often ragged and fluffy).
2. 2Rule out the iris – Look at the base of every plant: cattail leaves wrap around each other, the shoot is roundish-oval in cross-section, and there is often…
3. 3Check water and site – Collect only at clear water with no inflow from roads, fields, sewage works or industry, no foam, no oil film, no foul smell.
4. 4Young shoots in spring – In spring grasp young shoots up to about knee height at the base and pull them out or cut them.
5. 5Green spikes and pollen – In early summer the young, still green flower spikes are edible: boil them in their sheath for a few minutes and nibble the soft part off…
6. 6Rhizome in autumn and winter – In autumn and winter the rhizome contains most starch.
7. 7Wash out the starch – Crush and rub the peeled rhizomes in a pot of clean water, pull out the fibres and wring them out.
8. 8Always cook – Cook the starch as porridge or bake it into flatbread with other flour; cook shoots, spikes and rhizome pieces thoroughly too.

Danger: Only eat what you have identified with 100 % certainty – by several features, not one. When in doubt: do not eat it. This description does not replace a field guide or a walk with a knowledgeable person.

survivebetter.com/en/explore/food/food-cattail

1. 1Collect and sort – Pick up freshly fallen nuts from the ground.
2. 2Recognise and avoid horse chestnut – Check leaves, husk and nut: horse chestnut has palm-like leaves, a few thick spikes and round, shiny nuts with no point – poisonous.
3. 3Crack hazelnuts – Hazelnuts are ripe when the shell is brown and they come out of the husk easily.
4. 4Roast beechnuts – Free the small, three-sided beechnuts from their prickly husk, roast them in a pan or on a flat stone over the embers while stirring until…
5. 5Shell and chop acorns – Cut acorns open or crack them with a stone, remove the shell and the thin brown inner skin.
6. 6Leach out the tannins – Cold: put the chopped acorns in a cloth in clean water and change the water several times a day as soon as it turns brown – this takes one…
7. 7Taste whether still bitter – Chew a small piece: if it still tastes bitter or makes your mouth pucker, keep leaching.
8. 8Dry, roast, grind – Squeeze out the leached pieces, dry them in a thin layer and then roast them in the pan.

Danger: Horse chestnuts are poisonous and cannot be made safely edible even by leaching. Horse chestnut: palm-like divided leaves with five to seven leaflets, husk with a few thick spikes, usually one round, shiny nut with no point and a large pale patch. Sweet chestnut: single, long leaves with pointed teeth, husk densely covered with fine long spines like a hedgehog, usually two to three nuts, flat on one side, with a small point and a tuft.

survivebetter.com/en/explore/food/food-acorns-nuts

1. 1Rules before picking – Find out whether picking is allowed: small amounts for your own use are usually allowed, but not in nature reserves and on some private…
2. 2Recognise blackberry – Blackberries grow on long, arching canes with many prickles, often as dense thickets at forest edges.
3. 3Recognise raspberry – Raspberries grow on upright canes from hip height to head height with fine prickles, often in clearings.
4. 4Recognise bilberry – The bilberry is a dwarf shrub, usually only 10 to 50 centimetres tall, often forming large carpets in conifer woods.
5. 5Recognise wild strawberry – Wild strawberries grow close to the ground with runners.
6. 6Deadly nightshade: the most dangerous look-alike – Deadly nightshade is a sturdy herb, often hip-high to head-high, with large, smooth-edged leaves and brownish-purple bell flowers.
7. 7The "never eat" list – Memorise these poisonous berries: yew (red cup open at the top on a conifer – seeds and needles are highly poisonous), mezereon (red…
8. 8Pick and prepare cleanly – Only pick ripe, undamaged berries into a rigid container, one species per container.

Danger: Only eat berries that you recognise 100 % from the whole plant (growth, leaves, fruit). Just a few berries of deadly nightshade, yew or mezereon can be life-threatening, especially for children. "Birds eat them too" is no proof – birds tolerate different poisons than people.

survivebetter.com/en/explore/food/food-wild-berries

1. 1Umbellifers: hands off – Plants with many small white flowers in umbrella-shaped umbels (like wild carrot, chervil, parsley) have deadly relatives.
2. 2Recognise giant hogweed and keep away – Giant hogweed usually grows 2 to 4 metres tall, has huge, deeply cut leaves, a thick, red-spotted stem and white umbels that can be bigger…
3. 3Poisonous berries and yew – Deadly nightshade bears single, glossy black, cherry-sized berries on a green star of five calyx points.
4. 4Avoid the wild garlic confusion – Wild garlic: each leaf comes out of the ground singly on its own stalk, the underside is matt.
5. 5Monkshood, foxglove, laburnum – Monkshood has dark blue, helmet-shaped flowers on tall stems and grows in damp mountain meadows and gardens; it is considered one of the…
6. 6Apply the basic rule – Only eat what you recognise reliably by several features – never because of a single resemblance.
7. 7If poisoning is suspected: act correctly – Take plant remains out of the mouth and let the person spit, give at most a few sips of water.

Danger: If plant poisoning is suspected: remove plant remains from the mouth, do not induce vomiting, give no milk and no home remedies, take a piece of the plant or a photo. In Austria call the Poison Information Centre (+43 1 406 43 43, around the clock). With breathing problems, seizures, unconsciousness or a racing heart call 144 or 112 at once.

survivebetter.com/en/explore/food/food-poisonous-plants

1. 1Recognise spruce – Spruce has sharp, prickly, four-sided needles that stand all round the twig.
2. 2Recognise pine – Scots pine has longer, blue-green needles that always grow in pairs from a small sheath.
3. 3Fir for comparison – Fir has flat, soft needles with a blunt or notched tip and two clear white stripes underneath.
4. 4Recognise yew – and leave it – Yew has flat, soft needles with a short point, glossy dark green on top, lighter yellowish green underneath with no white stripes.
5. 5Gather gently – Take a handful of young, light-green shoot tips in spring or green needles from several trees, never much from one.
6. 6Chop – Rinse the needles briefly with clean water and chop them on a firm surface – this way they release more aroma.
7. 7Pour hot water, do not boil – Bring treated water to the boil, take it off the heat and let it cool briefly.

Danger: Yew needles are deadly poisonous – also as tea. Yew has flat, soft needles with no white stripes underneath, no cones, and bears red cups open at the top. When in doubt, make no tea.

survivebetter.com/en/explore/food/food-conifer-needle-tea

1. 1Only in real need – First check: are there supplies, help or a way out?
2. 2Choose the right insects – Suitable are grasshoppers and crickets, white beetle larvae from rotten wood, ants and ant pupae (do not break open protected wood-ant…
3. 3Avoid these animals – Leave brightly coloured, hairy and strong-smelling insects alone, as well as all caterpillars, bees, wasps, spiders, ticks, flies and…
4. 4Collect with little energy – Grasshoppers are sluggish on a cool morning and can be caught from the grass with a cupped hand.
5. 5Prepare – With grasshoppers and crickets, pull off the head with the gut and remove the spiny hind legs and the wings – they can get stuck in your…
6. 6Always cook through – Roast the insects in a pot or on a hot, flat stone until they are crisp and hot all the way through, or boil them in water for several…
7. 7Start carefully – The first time, eat only a small amount and wait to see whether you tolerate it – especially if you are allergic to crustaceans.

Danger: Never eat insects and worms raw. They can carry parasites and germs. Always cook them thoroughly – roast or boil for a few minutes until they are firm and hot inside.

survivebetter.com/en/explore/food/food-insects

1. 1Set priorities – First provide protection from cold, wet or sun, then water, and make sure you can be found.
2. 2Save energy – In heat move only during the cool hours, and in cold move so that you do not sweat.
3. 3Forest and temperate zone – In summer and autumn there are berries, hazelnuts and beechnuts (beechnuts only roasted and in small amounts), plus insects and fish in…
4. 4Mountains – Above the tree line there is almost nothing edible, and weather and terrain are the biggest danger.
5. 5Coast – The coast is often the most productive environment: mussels, snails, seaweed and fish.
6. 6Desert and dry regions – There is very little food, and every movement costs water.
7. 7Arctic and snow – Plants are almost completely absent; food comes from fish and animals, and fat is especially important because cold uses a lot of energy.
8. 8Tropics – There is plenty of plant and animal life, but also many poisonous species and germs.

Danger: Water comes before food. Without water your condition becomes life-threatening within a few days, faster in heat. If water is scarce, eat little – especially little protein – because digestion needs water.

survivebetter.com/en/explore/food/food-by-environment

1. 1Check beforehand – Find out about local collecting bans and algal bloom warnings (signs, local council, authorities).
2. 2Plan with the tide – Look at the tide table: the best time is the hour before and around low water.
3. 3Collect mussels and snails – Mussels sit in clusters on rocks exposed at low water; take only a few large ones from clean, moving water, never from posts in harbours.
4. 4Check they are alive – Put the mussels in a bucket of clean sea water.
5. 5Cook thoroughly – Put the mussels in a pot with a little water, put the lid on and boil hard until the shells open – then keep boiling for a few more minutes.
6. 6Gather seaweed – Sea lettuce is very thin, bright green and looks like a crumpled lettuce leaf; bladderwrack is brown, leathery and has paired, air-filled…
7. 7Watch after eating – The first time, eat only a small portion and stay together with others.

Danger: After algal blooms (sometimes visible as a "red tide", but often invisible) mussels can contain toxins that cooking, frying and freezing do not destroy. Poisoning can begin within minutes to hours with tingling and numbness of the lips and fingers and can lead to paralysis of breathing. With such signs call 112 at once.

survivebetter.com/en/explore/food/food-coast-shellfish

1. 1When and where to pick – Rose hips ripen from September and often stay on the bush into winter.
2. 2Recognise wild roses reliably – Wild roses are shrubs with long, arching branches and curved prickles.
3. 3Rule out red poisonous fruits – Memorise the red fruits you must never eat: yew (a conifer with flat needles, red cup open at the top, dark seed visible), mezereon (a…
4. 4Pick ripe fruits – Put on gloves, because the prickles sting.
5. 5Remove seeds and hairs – Cut each rose hip open lengthwise and scrape out all seeds and the white hairs with the tip of your knife or a small spoon handle.
6. 6Purée: cook and press through – Faster than scraping: barely cover the whole, trimmed fruits with water and simmer until they are completely soft – about half an hour…
7. 7Rose hip tea – Use one to two tablespoons of cleaned, chopped shells per cup (fresh or dried).
8. 8Dry the shells for later – Lay halved, cleanly scraped shells thinly on a cloth or rack and let them dry in an airy, warm place – in the sun, on the stove or next to…

Danger: Only eat what you have identified with 100 % certainty – by several features of the whole plant, not one. When in doubt: do not eat it. This description does not replace a field guide or a walk with a knowledgeable person.

survivebetter.com/en/explore/food/food-rose-hips

1. 1Recognise the shrub – Black elder is a shrub or small tree with woody stems.
2. 2Harvest the flowers – In May and June the shrub carries large, flat, creamy-white flower umbels with a sweet scent.
3. 3Danger: dwarf elder (danewort) – Dwarf elder looks similar but is a herbaceous plant without a woody stem, often in dense groups, about hip-high to head-high, and dies back…
4. 4Avoid red-berried elder – Red-berried elder flowers as early as April and May with yellowish-green flowers in egg-shaped clusters and carries bright red berries in…
5. 5Cut ripe berry umbels – From August the berries turn black-violet and the heavy umbels hang down.
6. 6Strip and sort the berries – Strip the berries off the stalks with a fork.
7. 7Cook the berries thoroughly – Put the berries into the pot with a little water, bring them to the boil and let them simmer covered for at least ten minutes until all the…
8. 8Flowers: tea and syrup, heated – For tea, pick the little flowers off the thick green stalks and pour boiling water over a handful, let it steep for about ten minutes.

Danger: Only eat what you have identified with 100 % certainty – by several features of the whole plant, not one. When in doubt: do not eat it. This description does not replace a field guide or a walk with a knowledgeable person.

survivebetter.com/en/explore/food/food-elderberry

1. 1Where chickweed grows – Chickweed loves loose, nutrient-rich, moist soil: vegetable beds, field edges, fallow land, path edges.
2. 2Check growth and leaves – The plant lies low and branches, the stems are thin, round and soft.
3. 3Find the line of hairs – Hold a stem against the light or use a magnifier: a single fine line of hairs runs along the stem.
4. 4Flower and rubber-band test – The flowers are tiny white stars.
5. 5Rule out scarlet pimpernel – The poisonous scarlet pimpernel often grows right next to it. It flowers orange-red, more rarely blue, its stem is square with no line of…
6. 6Milky-sap test against spurge – Pinch off a stem and look at the broken end.
7. 7Harvest, sort, wash – Cut only the upper, tender 5 to 10 centimetres of the shoots; the roots stay in the ground so it grows back.

Danger: Only eat what you have identified with 100 % certainty – by several features of the whole plant, not one. When in doubt: do not eat it. This description does not replace a field guide or a walk with a knowledgeable person.

survivebetter.com/en/explore/food/food-chickweed

1. 1Recognise spruce – Spruce has sharp, prickly needles that are four-sided in cross-section and stand all round the twig.
2. 2Recognise fir – Silver fir has flat, soft needles with a blunt or slightly notched tip and two clear white stripes on the underside.
3. 3Recognise yew – and leave it – Yew also has flat, soft needles, but with a short, fine point, glossy dark green above and paler yellow-green beneath – without white…
4. 4Check every twig – Check each tree before you pick: needles standing all round, prickly, on woody pegs – spruce.
5. 5Gather gently – Only pick soft, light-green tips that come off easily, and only one or two per branch from the side twigs of larger trees.
6. 6Check again in the container – Tip your gathering onto a cloth and check every tip again: anything with flat needles without white stripes goes.
7. 7Use sparingly – Nibble a few tips raw, add them chopped as seasoning to food, or pour boiling hot, boiled water over a small handful and let the tea steep…

Danger: Yew is deadly poisonous – needles, young shoots, bark and seeds. It has flat, soft needles in two rows, glossy dark green above, paler beneath with no white stripes, the needles sit directly on a green twig without woody pegs, and it bears no cones but red cups open at the top. When in doubt, pick nothing. If poisoning is suspected call 112 at once (in Austria also 144) or a poison line.

survivebetter.com/en/explore/food/food-spruce-tips

1. 1Recognise wood sorrel – Wood sorrel grows in shady woods, often as a carpet, especially under spruce and beech.
2. 2Recognise clover – Clover grows in meadows and lawns in the sun.
3. 3Rule out look-alikes – The poisonous wood anemone flowers in spring in the same woods, but has deeply cut, finger-like leaves and white flowers with six to eight…
4. 4Choose a clean gathering spot – Gather away from paths, dog areas, roads and fertilised or sprayed fields.
5. 5Gather small amounts – For one person a small handful of wood sorrel leaves is enough as seasoning.
6. 6Wash thoroughly – Wash everything thoroughly in several rounds of clean water.
7. 7Use sparingly – Sprinkle a few wood sorrel leaves over bread, fish or vegetables or add them to drinking water for a sour taste.

Danger: In spring the poisonous wood anemone flowers white on the same forest floor. It has deeply cut, finger-like leaves and six to eight petals – wood sorrel, in contrast, has three heart-shaped leaflets and five white petals with purple veins. Yellow-flowered clover-like plants such as bird's-foot trefoil are not gathered. Only eat what you identify 100 %.

survivebetter.com/en/explore/food/food-wood-sorrel-clover

1. 1Get the official licence – In Austria each federal state issues the official fishing licence (Fischerkarte), usually after a course or exam; many states offer…
2. 2Get permission for the water – Every body of water has a holder of the fishing rights: a club, a tenant, the state or a landowner.
3. 3Read the water's rules – The permit or the water's rules list fishing times, permitted stretches, the number of rods and hooks, permitted baits, daily catch limits…
4. 4Check closed seasons and minimum sizes – Many species may not be caught during their spawning time (closed season), and a fish may only be kept if it reaches the minimum size …
5. 5Know the banned methods – As a rule anglers are not allowed to use: nets and traps, snares, spears, snagging, artificial light to attract fish, poison and…
6. 6Take the required equipment – Typically required or strongly advisable: a fish priest, a sharp knife, a hook remover, a measuring tape, a landing net and the catch log.
7. 7Kill humanely – A fish you keep is stunned at once with a firm blow to the back of the head and then killed by a heart stab or gill cut.
8. 8In a genuine emergency – If you are genuinely in danger to life and without help, fishing for food can be justified as necessity.

Danger: Fishing without a licence and without the permission of the holder of the fishing rights is prohibited in Austria and Germany and can be prosecuted as an administrative offence or a crime (fish poaching). An emergency only justifies it in genuine danger to life and limb – and only until help arrives.

survivebetter.com/en/explore/food/fish-law-ethics

1. 1Check the kit and wind the line – A good mini kit contains 15–25 m of line, several small hooks (about size 8–14), a few split shot, a small float and swivels.
2. 2Tie on the hook (improved clinch knot) – Pass about 10 cm of line through the hook eye.
3. 3Fit the float and weight – Pinch a small weight onto the line about 20–30 cm above the hook – without a kit, a small stone tied on with cord will do. Above it goes…
4. 4Bait the hook – Good natural baits are earthworms, maggots, beetle larvae and grasshoppers; you find them under stones, deadwood and in damp leaves.
5. 5Find the right spot – Fish hold at current seams between fast and slow water, in the slack water behind large boulders, in deep pools below rapids, under…
6. 6Cast – Hold the winding stick so the line can run off the side, swing the hook, weight and float loosely two or three times and let them drop into…
7. 7Recognise the bite and strike – If the float only trembles, the fish is playing with the bait – wait.
8. 8Land, stun, kill – Bring the fish with a tight line to a shallow spot and slide it ashore instead of lifting it by the line.

Danger: Without a licence and the permission of the holder of the fishing rights, fishing is prohibited in Austria and Germany. It can only be justified in genuine danger to life when no help can be reached.

survivebetter.com/en/explore/food/fish-hand-line

1. 1Choose the material – For gorges and wooden hooks use dry, firm wood without cracks or a piece of bone from an animal already used for food.
2. 2Carve a gorge – Carve a sliver about 2–4 cm long and as thick as a matchstick.
3. 3Tie and bait the gorge – Tie the line exactly in the middle groove with a firm knot.
4. 4Make a thorn hook – Cut the twig so that a piece about 3 cm long remains with the thorn at its lower end; the thorn forms a sharp angle with the piece like a…
5. 5Hook from a safety pin – Open the pin and bend the pointed arm outwards with pliers or between two stones until it stands out at a right angle.
6. 6Wooden hook from a fork – Find a small, firm fork in a twig.
7. 7Test and use correctly – Pull hard on the line of every hook before using it; anything that breaks or slips is made again.

Danger: Fishing without a licence and without permission is prohibited in Austria and Germany. Improvised hooks, and gorges in particular, can only be justified in genuine danger to life when no help can be reached.

survivebetter.com/en/explore/food/fish-improvised-hooks

1. 1Honestly check the emergency – Only build a trap if you are genuinely in danger to life, stuck in one place for a longer time and the emergency call, water, warmth and…
2. 2Cut the bottle trap – On a 1.5–2 litre bottle, cut off the top third where the shoulder meets the straight part.
3. 3Set the trap – Put some bait inside, for example worms or insects.
4. 4Trap from willow rods – A funnel trap made from flexible rods is larger: a ring of rods forms the opening, and long rods are tied to it to form a basket that…
5. 5Stone weir in a shallow stream – Find an ankle-deep, calm spot.
6. 6Tidal stone trap on the coast – On flat, rocky coasts with tides, a low semicircular stone wall is laid in the shallows at low tide, open towards the land.
7. 7Check often – Check every trap at least morning and evening.
8. 8Dismantle everything completely – As soon as the emergency is over or you move on, dismantle every trap and every wall completely: stones back in place, take bottles, cords…

Danger: Fish traps, weirs and pens are prohibited in Austria and Germany without authorisation under fishing law – even for anglers with a licence. They can only be justified in genuine danger to life when no help can be reached.

survivebetter.com/en/explore/food/fish-trap-weir

1. 1Check opening and permission – Check beforehand with the municipality, the holder of the fishing rights or the club whether the ice has been opened and whether ice…
2. 2Put on the safety gear – Ice picks hang within reach around your neck, your partner carries the throw line, the phone is packed waterproof on your body.
3. 3Walk onto the ice with spacing – Walk one behind the other several metres apart, not as a group.
4. 4Drill a small hole – Drill a hole about 15 cm across with the ice auger – no bigger than necessary.
5. 5Short line, bait just above the bottom – Lower a small bait, for example maggots on a small hook or a small ice jig, on a short line to the bottom and then raise it a hand's width.
6. 6Protect against the cold – Sit or kneel on an insulating mat, never directly on the ice.
7. 7Deal with the catch – Pull the fish up through the hole steadily.
8. 8Mark the hole and go back – A freshly drilled hole freezes over only thinly and gets covered by snow – a trap for others.

Danger: You cannot reliably tell from the outside whether ice will hold. Only walk on ice that the responsible authority has opened. Currents, springs, reeds, jetties and snow weaken ice in places that look the same. If in doubt, stay on land.

survivebetter.com/en/explore/food/fish-ice-fishing

1. 1Stun at once – Hold the fish firmly with a wet cloth on a hard surface and at once strike it once or twice hard on the back of the head, just behind the…
2. 2Kill: heart stab or gill cut – Straight afterwards, stab with the knife tip behind the gill cover from below into the throat, where the heart lies between the gills, or…
3. 3Remove slime and scales – Rinse off the slime with clean water.
4. 4Slit the belly and gut – Insert the knife tip shallowly into the vent and cut along the belly with the edge facing up to between the gills – only deep enough not to…
5. 5Scrape out the kidney and check – Along the backbone lies a dark, bloody strip, the kidney.
6. 6Work hygienically and keep cool – Wash your hands, knife and board after gutting and keep raw fish separate from cooked food.
7. 7Cook over the fire – Let the fire burn down to embers.
8. 8Check that it is done – The fish is done when the flesh at the thickest part is opaque throughout and comes away easily from the backbone with a little stick; with…
9. 9Dispose of scraps far away – Innards, gills and bones attract animals into camp.

Danger: Freshwater fish can carry parasites such as fish tapeworm. Never eat fish raw or half-raw: it is done when the flesh at the thickest part is opaque, comes away easily from the bone and – with a thermometer – reaches at least 63 °C.

survivebetter.com/en/explore/food/fish-clean-cook

1. 1Prepare a fresh fish – Only use a fresh, cleanly gutted fish with clear eyes, red gills and firm flesh, with the dark kidney along the backbone scraped out.
2. 2Make an ember bed – Let hardwood burn down to embers or rake an ember bed to the edge of the fire.
3. 3Put the fish on a stick – Peel a straight, roughly thumb-thick stick of reliably known wood and sharpen it. Push it through the mouth along the backbone into the…
4. 4Or: on a plank – Soak an untreated hardwood plank for about half an hour.
5. 5The right distance – Push the stick into the ground at an angle so the fish stands beside the embers, or lean the plank in front of them.
6. 6Turn and be patient – Turn the spit every few minutes so both sides get the same heat; turn the plank top to bottom once.
7. 7Test at the thickest part – Push a thin stick or the knife tip into the thickest part behind the head down to the bone.
8. 8Remove the bones safely – Pull off the skin and lift the flesh off from the top in pieces.

Danger: Freshwater fish can carry fish tapeworms, sea fish roundworms (Anisakis). Thorough cooking kills them: never eat fish raw or glassy. It is done when the flesh at the thickest part is opaque, comes away easily from the bone and – with a thermometer – reaches at least 63 °C.

survivebetter.com/en/explore/food/food-fish-on-stick-plank

1. 1Check the animal and your hands – Only process a legally obtained, fresh animal that behaved normally.
2. 2Set up the work place – Choose a spot at least 60 metres from water, paths and camp.
3. 3Pull off the skin – Lift the skin in the middle of the back with two fingers and cut across through the skin only – the blade does not touch the meat.
4. 4Open the belly carefully – Lay the animal on its back.
5. 5Remove the entrails and check the liver – Lift out the entrails carefully, do not squeeze the bladder, cut the end of the gut free at the pelvis.
6. 6Clean and cool – Cut away hair, blood clots and damaged or soiled areas.
7. 7Cut into pieces – Separate the hind legs at the hip joint, cut the front legs off flat under the shoulder blade and divide the back into two or three pieces.
8. 8Cook through and dispose of remains – Always cook the meat right through: no pink inside, the juices run clear.

Danger: Hares and rabbits can transmit tularemia (rabbit fever) – through small skin cuts, the eyes or undercooked meat. Always wear gloves, do not touch your face or eyes and cook the meat right through. Anyone who develops fever, swollen lymph nodes or a sore on the hand after contact sees a doctor and mentions the animal.

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1. 1Cut thin strips – Use only fresh, cooled meat or fresh fish.
2. 2Heat through first – Put the strips into rapidly boiling water in batches and cook until they are no longer pink inside; with a thermometer: meat 71 °C, poultry…
3. 3Salt if possible – If salt is available, rub the strips thinly all over.
4. 4Build a drying rack – Set two to four forked posts firmly in the ground and lay cross bars over them.
5. 5A smoking, not flaming fire – Under the rack build a small fire of dry hardwood and let it burn down to embers.
6. 6Smoke tent from poles and a tarp – In wind or with many flies, loosely wrap a tripod or frame of poles with a tarp.
7. 7Dry and keep flies off – Keep the smoke going all day, turn the strips regularly and cover them with a fine cloth at night.
8. 8Test: hard and brittle – Bend a cooled strip: it is done when it is hard and dry and cracks when bent, with no moist, soft spots inside.
9. 9Store dry and check – Let it cool completely, then keep it in a clean, tightly closing bag or container, dry, cool and safe from animals.

Danger: Drying and smoke do not reliably kill pathogens. The US Department of Agriculture (USDA) recommends heating meat to an internal 71 °C (160 °F) before drying, poultry to 74 °C (165 °F). Without a thermometer: cook the strips in rapidly boiling water until they are no longer pink inside.

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1. 1Choose the right stones – Collect six to ten dry, dense stones, egg- to fist-sized, from a raised, dry place.
2. 2Prepare the vessel – Get a watertight vessel ready: hollowed wood, a folded bark container made from the bark of dead wood or a leather bag.
3. 3Heat the stones in the fire – Put the stones in a strong fire and leave them in the embers for at least half an hour until they are very hot.
4. 4Knock off the ash – Lift a stone out with the tongs and knock the ash off at the edge of the fireplace.
5. 5Add and swap stones – Let the hot stone slide carefully into the water.
6. 6Cook food – For food, put small pieces into the boiling water and keep it simmering with more stones until everything is cooked through.
7. 7Without stones: bark vessel on the embers – Fill a watertight bark vessel well with water and set it on a flat bed of embers, not in flames.

Danger: Stones from streams, rivers, lakes, banks or wet ground can contain water and burst explosively in the heat. Only take dry, dense stones from raised, dry places, none that are layered or cracked. Keep your distance during the first heating and do not lean over the fire.

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1. 1Check site and soil – With permission, choose a spot with mineral soil: sand, loam or gravel, without roots, several metres from trees and dry grass.
2. 2Dig the pit and lay in stones – Lift the turf carefully and put it aside.
3. 3Heat for about an hour – Light a strong hardwood fire on the stones, perhaps laying more stones on top, and keep feeding it for about an hour until the stones are…
4. 4Clear away ash and wood – Take out unburnt pieces of wood and let them burn on in a safe fireplace.
5. 5Green, food, green – Lay a thick layer of fresh, green grass on the stones.
6. 6Cover with earth – Quickly cover the pit with the dug-out earth, at least a hand's width thick.
7. 7Let it cook for several hours – Small pieces and vegetables usually need one to two hours, large pieces considerably longer.
8. 8Open and test – Remove the earth from the side with a shovel or stick, face away from the steam.
9. 9Put out completely and restore – Pour plenty of water on stones and pit, stir, pour again until everything is cold – feel with the back of your hand.

Danger: In peat, humus and among roots embers can keep smouldering underground and break out days later somewhere else as a wildfire. Only dig an earth oven in mineral soil (sand, loam, gravel) away from trees, and at the end put out the pit with plenty of water, stir and feel until nothing is warm any more.

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1. 1Set priorities – In an emergency, first organise safety, warmth, water and help.
2. 2When in doubt, do not eat – Leave anything unknown or not reliably identified – even if animals eat it; that is no indication that it is safe for people.
3. 3Learn from experts – Anyone who wants to learn about wild plants or fungi should learn in courses with qualified experts, at mushroom advisory services or…
4. 4Clarify local rules – Before foraging, fishing or hunting, check local rules: permits, protected areas, protected species, quantity limits.

Danger: Do not eat wild plants, fungi or berries that have not been reliably identified by a knowledgeable person. Confusion can cause severe poisoning with organ damage or death – sometimes only hours or days after eating.

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1. 1Stop and set priorities – Stop, take a breath and ask yourself in this order: Am I injured?
2. 2Know your own need roughly – As a planning figure the Sphere Handbook gives 2,100 kcal per person per day.
3. 3Count your supplies honestly – Lay everything edible from your pack on a cloth and read the energy values on the packets: kcal per 100 g times weight.
4. 4Judge finds realistically – Wild greens such as nettle or wood sorrel are almost only water and fibre and hardly fill you up. Berries provide some sugar, but little…
5. 5Weigh effort against gain – Before every search ask: How far do I have to go, how long will it take, how wet and cold will I get, how high is the risk?
6. 6Save energy – If possible, stay in one place where you can be found.
7. 7Think about food and water together – The body needs water to process food – especially protein-rich food such as fish and meat.
8. 8Take warning signs seriously – Weakness, dizziness when standing up, feeling cold, irritability and slow thinking are normal effects of eating little – they are a reason…

Danger: In cold, wet and wind, hypothermia can become life-threatening in hours, lack of water in days – hunger only after weeks. Anyone who is cold or has no safe water does not look for food but first sees to shelter, warmth, water and being found. If possible: call 112 (in Austria also 144, mountain rescue 140).

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