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<blockquote data-quote="catman529" data-source="post: 4891003" data-attributes="member: 9284"><p>The TWRA hatchery sometimes throws a few big trout (3-5 pounds) in the truck during the winter stocking from December thru March. My friend Rob caught one of the big ones the other day. I grilled the whole thing with him and a couple other friends and we ate it off the bone. </p><p></p><p>Most fish I like to eat when they are smaller, but these trout are a different animal when they get big, the meat turns pink and it tastes almost like salmon. </p><p></p><p>Rubbed the whole fish with Chef Paul's blackened redfish magic, inside and out, with butter on the inside. Grilled it till the skin was charred and then pulled the skin off and ate one side at a time. The belly and tail meat is the best, but the whole thing was amazing. </p><p></p><p><img src="https://uploads.tapatalk-cdn.com/20200506/989389fb97ce01b1e8105fbe0ae6bda4.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://uploads.tapatalk-cdn.com/20200506/f46f8230e7568e19098ec29575a80e98.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://uploads.tapatalk-cdn.com/20200506/7725039cf6013d6c8e1eb86d39502e7e.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://uploads.tapatalk-cdn.com/20200506/d2270cd616e747da266c51f7c937780e.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Sent from my iPhone using Tapatalk Pro</p></blockquote><p></p>
[QUOTE="catman529, post: 4891003, member: 9284"] The TWRA hatchery sometimes throws a few big trout (3-5 pounds) in the truck during the winter stocking from December thru March. My friend Rob caught one of the big ones the other day. I grilled the whole thing with him and a couple other friends and we ate it off the bone. Most fish I like to eat when they are smaller, but these trout are a different animal when they get big, the meat turns pink and it tastes almost like salmon. Rubbed the whole fish with Chef Paul’s blackened redfish magic, inside and out, with butter on the inside. Grilled it till the skin was charred and then pulled the skin off and ate one side at a time. The belly and tail meat is the best, but the whole thing was amazing. [img]https://uploads.tapatalk-cdn.com/20200506/989389fb97ce01b1e8105fbe0ae6bda4.jpg[/img] [img]https://uploads.tapatalk-cdn.com/20200506/f46f8230e7568e19098ec29575a80e98.jpg[/img] [img]https://uploads.tapatalk-cdn.com/20200506/7725039cf6013d6c8e1eb86d39502e7e.jpg[/img] [img]https://uploads.tapatalk-cdn.com/20200506/d2270cd616e747da266c51f7c937780e.jpg[/img] Sent from my iPhone using Tapatalk Pro [/QUOTE]
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