#3101618 - 12/30/12 04:16 PM
Re: Another trout question
[Re: GRAMPS]
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Locksley
16 Point
Registered: 10/23/01
Posts: 19477
Loc: Antioch TN
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Trout are very simple to cook but some folks do not likes the taste of trout. Ruger, if you do not like them; just put all your trout in a cooler with ice and mail them to me. 
YEA I bet lots of guys would take them off your hands . Hey where are you catching trout at ?
_________________________
To know wisdom and instruction; to perceive the words of understanding;"The greatest pain a man can suffer is to have knowledge of much, and power over nothing" - Herodotus
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#3101778 - 12/30/12 06:14 PM
Re: Another trout question
[Re: RUGER]
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Crosshairy
8 Point
Registered: 08/22/06
Posts: 2157
Loc: Bartlett, TN
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stocking schedule is posted on the TWRA website. Search for "TN winter trout stocking schedule" or something to that effect and it should come up.
Basically, every place that gets trout gets stocked twice (and a few get stocked 3 times, I think). It's typically one month apart from each other in December and January.
Good luck! I haven' gone out the first time for them yet, but I plan on it soon.
_________________________
I'm hungry and tired. Don't poke my belly.
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#3103786 - 01/01/13 01:03 AM
Re: Another trout question
[Re: RUGER]
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Locksley
16 Point
Registered: 10/23/01
Posts: 19477
Loc: Antioch TN
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Cool good luck and Happy New Year .
_________________________
To know wisdom and instruction; to perceive the words of understanding;"The greatest pain a man can suffer is to have knowledge of much, and power over nothing" - Herodotus
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#3107315 - 01/03/13 09:06 AM
Re: Another trout question
[Re: waterman]
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MidTennFisher
4 Point
Registered: 07/23/12
Posts: 134
Loc: Tennessee
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My favorite way to cook them is with a picatta sauce. For two stocker sized trout (10-12 inches) heat a pan up with 1/2 cup of olive oil, 2 tbsp of butter, about 1/4 cup of fresh chopped parsley, 2 tbsp of lemon juice, 2 tbsp of fresh lemon zest, and capers to taste. I like a lot of them. Prepare the trout as mentioned, head cut off, guts cleaned out. Place them in the pan on medium heat, cover, and turn them over every few minutes to make sure they're evenly cookec. The meat flakes off the bone easily but make sure you dump all that picatta sauce in a bowl for dipping forkfuls of trout into it eith each bite. It's delicious.
Tip: Trout that are wild or have lived in their natural environment for a while taste much better than ones that were just recently stocked and have lived most of their lives confined in concrete pools being fed pellets. When I fish the Caney, I usually throw the recent stockers back and keep the larger, fatter ones that appear to have lived there for a while. Can't wait to finally land a 24+" brown and eat it.
Edited by MidTennFisher (01/03/13 09:06 AM)
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#3108503 - 01/03/13 10:11 PM
Re: Another trout question
[Re: RUGER]
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Wes Parrish
16 Point
Registered: 06/12/02
Posts: 17068
Loc: Knoxville-Dover-Union City, TN
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In the "city lake" at Martin. TWRA stocked them and I heard they were gonna do it again shortly after the first of the year again. Dunno if that is true or not. I know it is not like catching a wild trout but still pretty neat to me since until two weeks ago I had never caught one. 
Ruger, that's just not the same as "floating" down a wild & scenic river! 
Try the North Fork of the Obion. This is a fabulous float trip, and the North Fork is famous for its year-round fine fishing. You can put in near Latham and take out near Duncan's right before Union City. Just be careful not to get past Duncan's.
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