AllOutdoors
Well-Known Member
My son is wanting to go trout fishing. What is the best way to cook them?
Trout
- Thread starter AllOutdoors
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PillsburyDoughboy
Well-Known Member
Smoker!
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TboneD
Well-Known Member
Pretty versatile fish. Fried, grilled, smoked...it's all pretty good depending on the fish. Wild ones are a lot better than stockers, at least ones fresh from the hatchery. Longer they live in the river the better they should taste.
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I clean them, cut heads and tails off and then put a few lime wedges and a pat of butter inside each one. Wrap in foil and then either grill or bake.
DaveB
Well-Known Member
It is amazing how good they are smoked. I think it is by far the best way to eat them although as mentioned they are good fried baked grilled smoked.
Stocked fish have a slightly different flavor. Smoking helps to push that flavor to the rear so it isn't so noticeable.
Stocked fish have a slightly different flavor. Smoking helps to push that flavor to the rear so it isn't so noticeable.
catman529
Well-Known Member
Hickory chips
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Crosshairy
Well-Known Member
Just make sure you cook them fresh - the flavor does not endure freezing as well as many other types of fish. It appears to be because of the higher oil content in the meat, but the flavor goes way downhill after freezing. *IF* you must freeze them, I've been told that skinning them and vacuum sealing them will help preserve the flavor. I always left the skin on them, so I wouldn't know from first-hand experience.
I like to grill them, if you have a fish-grilling tray for the top of the grates. Just make sure to leave the skin on or they will dry out (like most fish). Another viable option is wrapping them in foil with seasoning of your choice and butter - this makes for a softer texture. I typically do the foil-wrap method (making a little pocket for each fish), and mark the seasoning type with a colored toothpick so that folks can tell which ones are spicy vs. lemon pepper or whatever.
Watch out for the extra bones they have along their "shoulders". The really small trout have tiny ones that are barely noticeable, but bigger trout's bones can be a definite choking hazard. You might watch a Youtube video to make sure you understand how to eat them safely. I generally make my kids' plates and pull the meat for them from the back half of the fish to eliminate the possibility of a surprise bone (my kids are pretty young).
I like to grill them, if you have a fish-grilling tray for the top of the grates. Just make sure to leave the skin on or they will dry out (like most fish). Another viable option is wrapping them in foil with seasoning of your choice and butter - this makes for a softer texture. I typically do the foil-wrap method (making a little pocket for each fish), and mark the seasoning type with a colored toothpick so that folks can tell which ones are spicy vs. lemon pepper or whatever.
Watch out for the extra bones they have along their "shoulders". The really small trout have tiny ones that are barely noticeable, but bigger trout's bones can be a definite choking hazard. You might watch a Youtube video to make sure you understand how to eat them safely. I generally make my kids' plates and pull the meat for them from the back half of the fish to eliminate the possibility of a surprise bone (my kids are pretty young).
moondawg
Well-Known Member
THIS.TNRifleman":7q0lwbn8 said:
Only I use a couple of lemon slices, a pat of butter and lemon pepper seasoning. I actually prefer mine in filets instead of whole, but I'm good with the other method.
When I'm in a hurry I just fry them in a cast iron skillet.
Cut off heads and gut them, but the scales are so small you don't have to scale them. You can leave the fins on and eat around them later. Roll them in flour, or better yet dry pancake flour for a sweet taste. Add a little salt and pepper, maybe some garlic or onion powder, and fry them in light oil. You can fry them till the skin turns dark brown or black, and either peel the meat from the skin or eat skin too. Just avoid the bones.
Cut off heads and gut them, but the scales are so small you don't have to scale them. You can leave the fins on and eat around them later. Roll them in flour, or better yet dry pancake flour for a sweet taste. Add a little salt and pepper, maybe some garlic or onion powder, and fry them in light oil. You can fry them till the skin turns dark brown or black, and either peel the meat from the skin or eat skin too. Just avoid the bones.
tasaman
Well-Known Member
Three ways I do them:
1. Pan fry in some good butter from grass fed cows. Just gut them and drop them in the skillet. Cook on medium till almost brown outside.
2. Pan fry but this time dip in egg wash then cornmeal fish fry mix. Then pan fry till golden same as you would crappie or bluegill.
3. Brown paper bag. Take your bag and oil it down with olive oil. Place a sprig of rosemary inside gut cavity. Wipe fish down with butter. Sprinkle some chopped garlic, shallots, or green onion on outside of fish an place in bag. Throw extra chunk of butter in bag. Roll end of bag tight and place on cookie sheet. Fish will steam in bag. Take out rosemary but eat the other ingredients with the fish if you wish.
1. Pan fry in some good butter from grass fed cows. Just gut them and drop them in the skillet. Cook on medium till almost brown outside.
2. Pan fry but this time dip in egg wash then cornmeal fish fry mix. Then pan fry till golden same as you would crappie or bluegill.
3. Brown paper bag. Take your bag and oil it down with olive oil. Place a sprig of rosemary inside gut cavity. Wipe fish down with butter. Sprinkle some chopped garlic, shallots, or green onion on outside of fish an place in bag. Throw extra chunk of butter in bag. Roll end of bag tight and place on cookie sheet. Fish will steam in bag. Take out rosemary but eat the other ingredients with the fish if you wish.
SpursNFeathers
Well-Known Member
Grilled with olive oil and black pepper
MidTennFisher
Well-Known Member
All these recipes are great. I sautee mine in butter, lemon juice, and capers with salt and pepper inside the cavity.
The key is don't harvest fresh stocked fish. You can tell by the fins worn down and also by the coloration. A rainbow that has lived in the river for a while will have a vivid pink coloration down the side. If the while fish is silver except for the black dots, it's a recent stock and won't taste as good.
Good luck and enjoy it!
The key is don't harvest fresh stocked fish. You can tell by the fins worn down and also by the coloration. A rainbow that has lived in the river for a while will have a vivid pink coloration down the side. If the while fish is silver except for the black dots, it's a recent stock and won't taste as good.
Good luck and enjoy it!
