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inspired by the many suggestions in the salmon thread, thought i would ask about cooking trout here rather than derailing the existing thread
my wife loves fish and other seafood
i do not. allergic to shellfish and have never acquired a taste for fish *insert risky's comeback here*
that said, i am usually the cook. but could use your experience preparing & cooking freshwater trout
enjoy fly fishing and we have a lot of great trout streams in the nearby mountains (brook/rainbow/brown)
what are your tips about preparing the catch: whole fish (head on or off) or fillets
how do you grill it
or do you fry it in a cast iron pan ... cold or heated pan, and what - if any - oil do you add
how do you season it
what suggestions do you have for cooking it
sounds great for the mountainsThey should be relatvely big trout for this. Clean, salt lightly, pepper, some mulberry, if you like and smoke them. After sitting for a short time throw them on the grill.
inspired by the many suggestions in the salmon thread, thought i would ask about cooking trout here rather than derailing the existing thread
my wife loves fish and other seafood
i do not. allergic to shellfish and have never acquired a taste for fish *insert risky's comeback here*
that said, i am usually the cook. but could use your experience preparing & cooking freshwater trout
enjoy fly fishing and we have a lot of great trout streams in the nearby mountains (brook/rainbow/brown)
what are your tips about preparing the catch: whole fish (head on or off) or fillets
how do you grill it
or do you fry it in a cast iron pan ... cold or heated pan, and what - if any - oil do you add
how do you season it
what suggestions do you have for cooking it
I'm not a big trout fan, the only way I'll eat it is if it's freshly killed. Lightly salt and pepper, roll in a little cornmeal and fry it over the campfire with butter. If the dead fish doesn't move a bit while frying it's not fresh enough. And oh, no reason to keep the head on.
Honestly I usually just give the fish to my folks cause they like trout for some reason.
sounds great for the mountains
what kind of rolling papers do i buy?
kidding aside, THANKS guys for the suggestions!
inspired by the many suggestions in the salmon thread, thought i would ask about cooking trout here rather than derailing the existing thread
my wife loves fish and other seafood
i do not. allergic to shellfish and have never acquired a taste for fish *insert risky's comeback here*
that said, i am usually the cook. but could use your experience preparing & cooking freshwater trout
enjoy fly fishing and we have a lot of great trout streams in the nearby mountains (brook/rainbow/brown)
what are your tips about preparing the catch: whole fish (head on or off) or fillets
how do you grill it
or do you fry it in a cast iron pan ... cold or heated pan, and what - if any - oil do you add
how do you season it
what suggestions do you have for cooking it
Actually, there is a reason to keep the head on.
If you press backward on the cooked head, just behind the eye, you should get a little piece of meat about the size of an M&M pop out the gill. That's a trout cheek and it's really tasty.
Yeah but then you can't take them out to see a movie.
I suspect that I'm missing something here.
I suspect you are. Did you never listen to Dr. Demento?
I do pretty much the same whether it is on the campfire or the grill. I'll use olive oil sometimes instead of butter and I usually dont use the lemon. Salt, a little pepper and some form of oil. Trout tastes like fish...so we should be able to taste the fish.Gut it. Salt and pepper (inside). Add a few thin slices of lemon and a pad of butter. Wrap it in foil and set it on the campfire coals. Flip it over after 5 min or so and make sure the other side is cooked.
When you unwrap it the skin should just peel away and the flesh will come off the bone clean and easy.
I dont like trout. Too bony and tasteless.
I dont like trout. Too bony and tasteless.
I'm not sure if freshwater vs. sea water vs. sea-to-freshwater (ie, during runs for mating/egg laying) matters.....
If it doesn't, I'll typically grill Steelhead trout (think it's a run fish...like salmon). Gas grill, heated to about 475, about 5m 15 sec a side. Results in the sort of just barely undercooked center I love in a pink-fleshed fish, like char, salmon, or steelhead.
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