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#3178294 - 02/27/13 04:18 PM Trout Cooking
JDC11
Spike


Registered: 02/25/13
Posts: 24
Loc: Nashville, TN

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Hey all, I was hoping to get some of yall's seasoning and cooking advice for fresh rainbow trout. Caught quite a few last week, cleaned and froze them. I may fillet a few of them. All suggestions welcome! Thanks
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#3178353 - 02/27/13 04:55 PM Re: Trout Cooking [Re: JDC11]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2667
Loc: Bartlett, TN

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If they are frozen, my recommendation for seasoning importance increases. Trout have more oils in their meat than some types of fish, and freezing makes them more noticeable.

I generally cook trout one of two same basic ways just out of convenience - either wrapped in foil (fillets or whole), or whole skin-on uncovered.

Foil pocket method:
I lay the headless, gutless trout (typically skin on) on a piece of foil with a pat of butter, and season liberally. Cajun seasoning is my favorite for frozen fish, because it's a bit stronger and seems to mesh better than some others. Lemon pepper (with actual lemon juice) is another popular favorite. Lots of options here. Fresh seasonings are great if you have them.

Wrap the foil around the fish like a pocket, crimping the sides to prevent leakage. The pocket will fill with juices/butter/seasoning, so try not to puncture it. They can be put in the oven (use a drip pan underneath for backup) or place on the grill. About 12 minutes cooking time generally does it, if memory serves for average-sized fish. If you have a really big one, consider cutting slits in its sides. The "foil pocket" method is very popular for camp sites because it's easy to manage.

Uncovered:
If you ever get complaints about soggy fish, this is the way to go. I only use fish skin-on this method, since it's much more forgiving. Use a rack to allow for air flow underneath and more even cooking (again, above a drip pan if in the oven). Use the same seasoning methods. I wouldn't recommend this method as highly for fillets, because you can really dry fish out quickly. I've done it successfully with fillets before, but I basted the fish with a butter/seasoning mix halfway through to keep them moist. Just more trouble, and grilling the fillet is frustrating because trout meat is soft and breaks apart.

As I'm sure you are aware, trout have lots of "extra" bones. A practiced hand can pull the meat off of them with a fork with little trouble, but if you've never done it, prepare for frustration. Others here might have advice on getting rid of them. I just pull meat off for my kids myself.
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#3178476 - 02/27/13 06:53 PM Re: Trout Cooking [Re: Crosshairy]
JDC11
Spike


Registered: 02/25/13
Posts: 24
Loc: Nashville, TN

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Thanks for the tips! I'll have plenty of options to try now!
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#3178599 - 02/27/13 08:46 PM Re: Trout Cooking [Re: JDC11]
Carlos Viagra
16 Point


Registered: 11/20/04
Posts: 13848
Loc: Cumberland Plateau

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Exactly like he said...
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#3182870 - 03/04/13 09:02 AM Re: Trout Cooking [Re: Carlos Viagra]
Nimrod777
Non-Typical


Registered: 09/28/03
Posts: 25883
Loc: Spring Hill, TN

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I've recently done pan-fry and foil-pack, and much prefer the latter. Cooked them with a little olive oil, butter, and seasonings for 15 minutes.

A dandy little trick when plated is to score the trout just in front of the tail, using your fork tine, and pry the meat away from the bone a bit. Then, using your fork here and there, gently life the trout by the tail and slowly pull it off the fillet. Done tenderly, you will lift the skeleton right out of the meat. Then you can fork the rest of the meat off the skin as you dine.

Still have to watch for those little bones.
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#3183095 - 03/04/13 01:18 PM Re: Trout Cooking [Re: Nimrod777]
Rebel
TnDeer Old Timer
12 Point


Registered: 03/16/99
Posts: 5343
Loc: East Tennessee USA

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I agree with the above. However, don't add any lemon until after the fish is cooked. The lemon flavor seems to leach into the meat during cooking and overpower the flavor if you add it before you cook.
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#3183224 - 03/04/13 03:53 PM Re: Trout Cooking [Re: Rebel]
brmaster
6 Point


Registered: 06/27/10
Posts: 846
Loc: TN, Shelbyville

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I have eaten like Crossharry describes,,,it is great, and best thing of all, the skin just peals back with fork leaving all the meat,,,,,,mmmmmmmmm,,,,,,goooooooooooood
especially when done on a flame like camp fire,,,,,wow
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#3183247 - 03/04/13 04:22 PM Re: Trout Cooking [Re: Nimrod777]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6884
Loc: Shelby County, TN

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 Originally Posted By: Nimrod777
I've recently done pan-fry and foil-pack, and much prefer the latter. Cooked them with a little olive oil, butter, and seasonings for 15 minutes.

A dandy little trick when plated is to score the trout just in front of the tail, using your fork tine, and pry the meat away from the bone a bit. Then, using your fork here and there, gently life the trout by the tail and slowly pull it off the fillet. Done tenderly, you will lift the skeleton right out of the meat. Then you can fork the rest of the meat off the skin as you dine.

Still have to watch for those little bones.


That works well with bluegill/bream/ etc...I love bone in fish!
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