Trout recipes

[Ripsnort]

Originally posted by Angus
Ripsnort:
"I like to take soft butter and crushed garlic, mix it up with Johnny's seasoning salt, and batter the inside of the fish with this mixture. Then pan fry with a butter/oil mixture for about 3 min. per side medium heat"

My next test will be exactly this.

BTW, how big are those?

And a sidenote. Some trouts eat little creatures from muddy bottoms of the lakes. Those being in the gut for only a few hours can spoil the taste. (Trout will actually taste muddy).
If you gut them immediately the problem is solved.
If they taste muddy, - lots of Garlic, - and beer

Morning Angus!
The smaller the trout, the better tasting in my opinion. Ours avg. about 12-16" in length.  You're right about the muddy taste, and that is more common in the summer months in warmer lakes than it is the trout that come from our rivers. River trout is ohhhhhh soooooooo delicious!

[Ripsnort]

Originally posted by DREDIOCK
I love freshwater fishing.

I hate the taste of freshwater fish though.
I'd love to find a way to have them cooked so they taste good

I've had Trout and a number of other freshwater fish cooked numerous different ways in numerous places.
Including trout in 4 star resturants

No matter what way its cooked it all just tastes like mud to me.

::sigh:: maybe someday

You've never had Walleye then...think of Walleye tasting like Cod. Simply delicious! No fishy taste, no muddy taste, it takes on the taste of the seasoning you put on it.  Nothing better than Beer-battered Walleye Pike and a cold Northwest Microbrew to wash it down with.

Incidently, I'm heading out for a 9 day fishing trip in a couple weeks from now...I've been packed and ready for 2 frickin' weeks! I can't wait!  We'll be catching the following species:

Walleye
Large mouth Bass
Small Mouth Bass
Rainbow Trout
Catfish

Wooo hooo! I love fishing!

[RTR]

Walleye is good.

Make sure you cut the cheeks out of them for the pan  too!  ( a lemon baller works pretty good).

cheers,
RTR

[BlueJ1]

Perch tastes amazing in a simple batter and fried. But ypu gotta catch alot of them to make a meal out of it.

Whatever you cook and eat out of the water make sure you know the water conditions. Such as around here it is only recomended to eat one trout a month taken from the lake due to high pollution. Even tho we eat far more then that its still good to know what your eating. Also make sure you look for parasites and grubs in the meat after you clean them. You dont want them in your system.

[Flit]

I remember my grandmother cooking the trout I caught as a kid very simply- head on, scaled and gutted. then roll in flour, salt and pepper and fry in butter and bacon drippings.
 Was like candy

[Nilsen]

Originally posted by Flit
I remember my grandmother cooking the trout I caught as a kid very simply- head on, scaled and gutted. then roll in flour, salt and pepper and fry in butter and bacon drippings.
 Was like candy

No need to make a show of everything, often the simple things tastes the best.

[Angus]

Hey Ripsnort:
"Morning Angus!
The smaller the trout, the better tasting in my opinion. Ours avg. about 12-16" in length. You're right about the muddy taste, and that is more common in the summer months in warmer lakes than it is the trout that come from our rivers. River trout is ohhhhhh soooooooo delicious!"

12 to 16 inches, that would be very nice and rather similar to what I know.
We have 2 base species up here in Iceland, one is a predator, the other and tastier, is a vegetarian with incredible survivability in muddy water.
I only fished those in a lake with very clean water and not much mud. The lake is overpopulated so the fish is a tad small. But tasty ohhh.
It's basically riverfish, - a little river or stream runs through the lake which is a part of a chain of lakes.
The people who live there use to simply boil the best of them in saltwater. Gut them, clean them, cut into slabs and boil for some 5-10 minutes, eat with butter, salt and potatoes.
The less attractive fish (We fished a lot in nets we layed down into the lake, - sometimes we had like 100 of them after the night) was gutted, cleaned, skinned, and made into fillets which we smoked. Perfect for yer bread.
The least attractive ones were done for mince-fish. Use them in a recipe like meatballs (wheat, spice, eggs, oil, minced fish, mix and fry on a pan) except it's fish. Was quite good actually!
The rest of the rest went to the cats and the dogs.

[boxboy28]

Here in the foot hills/mountians in South western NC i'm on a damned up lake(Adger).  I catch and eat White Bass, Large mouth bass, and Crappie. (all classic pan fried or baked), The lake has Muskie and cat fish but thats 2 fish im not into eating.

Now the Green river that flows into the lake is full of natrual and stocked trout.

Natrual are browns and brookes
stocked are  rainbows.  

but i been having some fun river fishing and learned a new (to me) technique to clean the fish righ t there on the spot.

This old dude whipped out his knife slit the belly gutted it, cut up behind the gills, then under the chin......next pulled the head back and skined the fish all in one motion (like opening a candy wrapper)

from there you can fillet it or keep it whole but either way ...........no mess to clean up after cleaniung the fish.  
(but i still need to master the tech.)

[BlueJ1]

Originally posted by boxboy28
Here in the foot hills/mountians in South western NC i'm on a damned up lake(Adger).  I catch and eat White Bass, Large mouth bass, and Crappie. (all classic pan fried or baked), The lake has Muskie and cat fish but thats 2 fish im not into eating.

Now the Green river that flows into the lake is full of natrual and stocked trout.

Natrual are browns and brookes
stocked are  rainbows.  

but i been having some fun river fishing and learned a new (to me) technique to clean the fish righ t there on the spot.

This old dude whipped out his knife slit the belly gutted it, cut up behind the gills, then under the chin......next pulled the head back and skined the fish all in one motion (like opening a candy wrapper)

from there you can fillet it or keep it whole but either way ...........no mess to clean up after cleaniung the fish.  
(but i still need to master the tech.)

Ugh...bass.

[boxboy28]

White bass for sure, large mouths.... well ok i dont really eat em but others do. same as cat fish, and Muskie!

[Ripsnort]

Originally posted by Angus
Hey Ripsnort:
"Morning Angus!
The smaller the trout, the better tasting in my opinion. Ours avg. about 12-16" in length. You're right about the muddy taste, and that is more common in the summer months in warmer lakes than it is the trout that come from our rivers. River trout is ohhhhhh soooooooo delicious!"

12 to 16 inches, that would be very nice and rather similar to what I know.
We have 2 base species up here in Iceland, one is a predator, the other and tastier, is a vegetarian with incredible survivability in muddy water.
I only fished those in a lake with very clean water and not much mud. The lake is overpopulated so the fish is a tad small. But tasty ohhh.
It's basically riverfish, - a little river or stream runs through the lake which is a part of a chain of lakes.
The people who live there use to simply boil the best of them in saltwater. Gut them, clean them, cut into slabs and boil for some 5-10 minutes, eat with butter, salt and potatoes.
The less attractive fish (We fished a lot in nets we layed down into the lake, - sometimes we had like 100 of them after the night) was gutted, cleaned, skinned, and made into fillets which we smoked. Perfect for yer bread.
The least attractive ones were done for mince-fish. Use them in a recipe like meatballs (wheat, spice, eggs, oil, minced fish, mix and fry on a pan) except it's fish. Was quite good actually!
The rest of the rest went to the cats and the dogs.

Me thinks I need to travel to country to sample that, sounds good! My sister visited 2 years ago...when I retire, you might see me.

[SirLoin]

Originally posted by Saintaw
SOB is the trout specialist... he should be here shortly.

Shortly is underestimating the size of it..