Who'd a thunk it…..
Nope...the only way to do that is to smother it and cover it with a ton of other stuff to try and mask it a little.i wonder if that would get rid of the trout **** taste?
I would imagine so !I did this once with a cooler full of snappers.... Never again. Made a wicked mess
I know some love trout……but id soon eat a gizzard shad!Nope...the only way to do that is to smother it and cover it with a ton of other stuff to try and mask it a little.
The first time I had it was from the stocked ones in the "lake" at Martin.I know some love trout……but id soon eat a gizzard shad!
Fresh wild caught is always best. Stockies need to be in the water a few moths to begin to have any taste. I caught a couple fresh stockies this year (less than a month in the lake) their bellies were empty. They hadn't eaten a thing. Haven't eaten them yet, they will probably be flavorless.The first time I had it was from the stocked ones in the "lake" at Martin.
They were "ok" but far from something I would crave.
The next time was on the bank of the White River and @woodyard grilled them up along with fried taters, onions and peppers.
Good dose of freezer slaw on the side.
They had been swimming about an hour prior to cooking.
Best thing I have ever ate in my life.
yeah ive only ate it one time in a high end restaurant, grilled. supposedly farm raised. tasted about as bad as my step moms jack mackeral patties. maybe farm raised has a higher omega 3 content like salmon, which i also despise lol.Fresh wild caught is always best. Stockies need to be in the water a few moths to begin to have any taste. I caught a couple fresh stockies this year (less than a month in the lake) their bellies were empty. They hadn't eaten a thing. Haven't eaten them yet, they will probably be flavorless.
My nephew texted me a couple months back after fishing the Caney and asked how I cook trout so they have flavor. I had no suggestions. He now smokes all of the trout he catches.Fresh wild caught is always best. Stockies need to be in the water a few moths to begin to have any taste. I caught a couple fresh stockies this year (less than a month in the lake) their bellies were empty. They hadn't eaten a thing. Haven't eaten them yet, they will probably be flavorless.
I always just gut and gill the trout. Then usually cook it over an open fire in cast iron with butter and a little oil to keep the butter from burning. Most always this is a camping breakfast meal.My nephew texted me a couple months back after fishing the Caney and asked how I cook trout so they have flavor. I had no suggestions. He now smokes all of the trout he catches.
I used to take a bass boat down below Dale Hollow and catch trout. I would only keep the larger ones which were holdovers. I would keep them in the live well until I was ready to clean them. When they are that fresh, after gutting, you can grab the head and pull it back and it will pull the skin right off the trout. You can then run your fingers down the spine and pull the fillets off with your hands. I would lightly dust with corn meal and fry and then make an almondine sauce and pour over it. Probably the best way I have ever had it.
Agree on the specks. They are great.On the opposite end ….. speckled Seatrout is one of the best fish you will ever eat. Brook trout are awesome….. rainbows aren't that great.