how you cook a trout

[scottfraz]

can anyone give a good way to cook trout?

thx for your time scott.:cool:

[gseries69]

Season inside and out, place on tin foil, add some butter and sliced lemon. Wrap up and throw on the grill for a few minutes on each side.

[dockbum]

Great Grandfathers recipe:

Put about 3/4 inch of crisco in the bottom of a cast iron skillet. Take the head off the trout. Throw some frying magic and seasonings in a bag, then shake up the trout until its covered(with skin still on ). Place the trout into the skillet. Let the trout brown for a few minutes or until the front fin will easily pull off. Flip the trout and do it to the other side. When the trout is finished, Slide a fork into the cut end of the trout and the fillet will pull right off of the trout, leaving the tiny hair bones still attached to the trout!....or you can release the trout and just eat a good steak instead!

[Slappy]

So I guess that means that you figured out how to troll them up? :)

[BobG]

They are amazing cold smoked over apple wood.:brow

[captmike]

They are amazing cold smoked over apple wood.:brow

Yes! That's exellent!

[lhonda]

Dust cleaned trout with flour (or fine ground cornmeal, if you prefer). Not necessary to remove head. I like them on, actually, though I remove the gills. Add a few slices of lemon, or several stalks of green onion (lenghtwise it gives a nice look I think), to the cavity. Add to a pan with hot butter, not quite smoking hot but almost. You can use oil if you prefer but I like butter. Cook on med-high heat until nicely browned on cooking side, maybe 5-6 minutes. Flip and cook 3 minutes more on other side. Salt and pepper to taste. Add another tab of butter to melt into the light crust. Garnish and serve. Simple, and wonderful. I do this in camp sometimes with the same recipe--without the flour or meal-- but everything else is essentially the same, but with the trout tossed into foil and wrapped well, and chucked right into the fire. Ten minutes later, wonderful steamed trout.

[BobG]

Here's comes the inevitable 'when I wuz a kid' story.:rolleyes:

But when I was a kid, virtually all the streams in west central Ma and the Quabbin region had healthy, thriving populations of wild brook trout. These were not big trout, 4-6" tops. A 9 incher was a monster. But this was before the citizens os Ma voted to make the beaver it's state rodent (but that's another sotry for another time:rolleyes:) The only way to catch them was an ultra lite spinning rod, or tiny fly rod baited with 'garden hackle' (earthworm;)). My Dad and I would catch a small batch, and fry them up right on the tailgate of the station wagon using an old Coleman stove. Cast iron skillet, some butter as described by L. Dust them with flour, S and P, into the skillet and that was it. We'd eat them in the woods, streamside, in our waders.:brow

[Onshore]

Here's comes the inevitable 'when I wuz a kid' story.:rolleyes:But when I was a kid, virtually all the streams in west central Ma and the Quabbin region had healthy, thriving populations of wild brook trout. These were not big trout, 4-6" tops. A 9 incher was a monster. But this was before the citizens os Ma voted to make the beaver it's state rodent (but that's another sotry for another time:rolleyes:) The only way to catch them was an ultra lite spinning rod, or tiny fly rod baited with 'garden hackle' (earthworm;)). My Dad and I would catch a small batch, and fry them up right on the tailgate of the station wagon using an old Coleman stove. Cast iron skillet, some butter as described by L. Dust them with flour, S and P, into the skillet and that was it. We'd eat them in the woods, streamside, in our waders.:brow

Oh yes! I was introduced to wild White Mtn. brookies that way when I was a kid - just off the (then dirt) Kamkamagus by my Uncle Russell.

[Fish Farmer]

If its brookie your cooking, just make sure you have a side of pan sauteed fiddleheads handy.

[lhonda]

I love FHs! Used to go up to VT in the spring and gather loads of them, but haven't done it in years. Thanks for the reminder! I forget when I used to go, though. April, I want to say...

[jsynnott]

Fiddleheads should start poking up fairly early in VT this season, snow has been gone for a while from banks. I would guess mid April would be prime.

My trout recipe is simple: gut it, stuff it with onion and butter, tie it off and grill. Keeps the fishy taste with hints of another flavor.

[lhonda]

Fiddleheads should start poking up fairly early in VT this season, snow has been gone for a while from banks. I would guess mid April would be prime.

.

OK, that's helpful. Thanks for the, er, fiddleheads-up, J. --124-3 :brow

[bonefishdick]

Haven't done it in a long time, but it was a family fish fry tradition with my father and brothers about every other week during the fishing season where we would roll the trout in corn meal and buy salt pork and slice it real thin and melt it down to get enough to deep fry the trout. Serve the trout with Baked Beans.

It was the best. Probably not healthy by today's standards, but it sure was good.

[HunterFly]

I discovered last summer that cedar planked trout is excellent.

[haguebrook]

Best recipe I ever ate was cooked alongside a small, cold brook in upstate NY. Recipe called for natives (6" to 9"), cooked over a small fire using deadwood collected from the springtime high water mark. I used an old cast iron skillet and had packed in some butter and some extra salt & pepper packets swiped from a take-out restaurant.

Damn that was fun. I was only 13 or 14, but I was havily influenced by Hemingway's "The Big Two-Hearted River." Good times.