Aces High Bulletin Board
General Forums => The O' Club => Topic started by: RTR on June 14, 2006, 12:37:49 AM
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I need trout recipes.
Specifically, what I can do with trout (Brown and rainbow) fresh outta the lake and into the pan.
Found a trout pond, have fly rod in hand, many spices, fire and cooking utensils.
Please help feed me and my crew!
cheers,
RTR
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SOB is the trout specialist... he should be here shortly.
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Trout iz teh nummeh!1!!1!111!
:D
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Yep, Diablo looooves the trout.
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hehe.... :D
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LOL!
Okay, these trout aren't anywhere near a pair of trousers.
Damn, I shoulda knowed better!
RTR
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Originally posted by RTR
I need trout recipes.
Specifically, what I can do with trout (Brown and rainbow) fresh outta the lake and into the pan.
Found a trout pond, have fly rod in hand, many spices, fire and cooking utensils.
Please help feed me and my crew!
cheers,
RTR
1. clean & scale it leave the head on. (if you cut off the head before you cook it, it will completely change the taste.).
2. pepper the inside, roll the outside in flour and pepper.
3. cook in a pan with light oil, on the grill, or on a stick over the fire. don't over cook!
I've had trout cooked a lot of different ways, nothing beats simple flour and pepper.
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You can also fill them with onions and other spicy herbs and bake them in the oven wrapped in alu-foil.
But butter, salt, pepper, flour and a frying pan beats almost everything ;)
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truit aux amandes! <-- oops, rule 16 LOL - trout in almonds. One of my favourites in France - I bet Straffo does a good one.
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Truite! :D
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Ah, I never learned the gender of truite, when I learned the French language in the nineteen septantes.
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Originally posted by capt. apathy
1. clean & scale it leave the head on. (if you cut off the head before you cook it, it will completely change the taste.).
2. pepper the inside, roll the outside in flour and pepper.
3. cook in a pan with light oil, on the grill, or on a stick over the fire. don't over cook!
I've had trout cooked a lot of different ways, nothing beats simple flour and pepper.
What he said and number one is very important. Do not let it cook for too long. All the taste will vanish and you are left with dry tasteless coal.
It shal be nice and red/pink on the inside and just a very light brown on the outside. If you have ... dunno what its called in english "lemon pepper?"
-edit- see this: http://www.ehow.com/how_17352_make-homemade-lemon.html
Try sprinkling this mixture on fish fillets before cooking, then sprinkle on some fresh lemon juice after cooking to boost the flavor.
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Gut them with a slice down the abdomen but don't cut it in half. Remove the gills. (Leave the head on) When you clean them, make sure you take your finger and press out the blood that has pooled in the spinal cord, it has the potential to make the meat taste alittle sharp if left in.
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.
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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 :D
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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
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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 :D
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!
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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!
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Walleye is good.
Make sure you cut the cheeks out of them for the pan too! ( a lemon baller works pretty good).
cheers,
RTR
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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.
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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
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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.
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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.
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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.):aok
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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.):aok
Ugh...bass.
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White bass for sure, large mouths.... well ok i dont really eat em but others do. same as cat fish, and Muskie!
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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. :)
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Originally posted by Saintaw
SOB is the trout specialist... he should be here shortly.
Shortly is underestimating the size of it..:p