Best trout ever

[BobG]

I've been releasing most of my trout this season. But the other evening I took a beautiful rainbow during a hatch, and decided to keep it for my wife, who really likes trout.

This morning I butterflied it, and removed the backbone. Then placed it in a real light brine of kosher salt, brown sugar, and black pepper for 2 hours. Removed, washed, dried, brushed lightly with honey, and fresh ground pepper.
I then placed the whole butterflied fish in the smoker, over apple wood @ ~175* for 45 minutes. Removed, let cool, and we had it for lunch.
It tasted like the best smoked salmon ever. It retained all it's moisture, and the fat under the skin left it remarkably moist, with that delicate apple smoke flavor.

[lhonda]

Oh man, that sounds awesome. Some of the best fish I've ever had was smoked king salmon that we caught in Alaska. Same deal with the brining and brown sugar. Unbelievably good. I was pretty devastated when our salmon stash only lasted ~6 months once back. I was sure the 40+ lbs would have been good for a year, but between smoking, grilling and eating as sashimi, well, poor calculations were made. --124-3 Must bring more next time. :)

[Onshore]

Sounds good, Bob. Almost wish I'd been there.

[Jim Miller]

Way to go Bob!

so what did it bite on? :-%

[Vincent]

Where did you catch it also thats sounds fantastic

[Scunz]

Sounds delicious....BUT......there's something I can't wrap my neurons around.....did you say you were releasing most of your trout? You mean those stocked ones that die if not harvested?(#$119)

I guess it's like my FIL not being able to comprehend catch and release of LMB/SMB.......it's not that he disagrees with it....he just cannot understand it(he's very Greek).....it's actually kind of funny.....the first few times I told him I had to explain it thoroughly.....and he responded with "you mean you buy the license, you drive to the lake, and buy bait and gas....and then you let the fish go?" Hilarious, only difference being that trout are delicious.....bass, not so much.:)

[bonefishdick]

Glad you got something, it has been very tough up to now to even get a bump on a fly.

Fished two ponds today , the first was Long Pond, water temp was 46 degrees and all I saw taken was couple of small perch and heard a rumor about a trout being caught.

The second pond water temp was 48 degrees and it was like watching a Little Loch Ness Monster ( aka Otter) swim around in the pond, I thing he was putting the Fearings in the Fish.

I think he may have gotten something but I got the Skunk.

[lhonda]

Sounds delicious....BUT......there's something I can't wrap my neurons around.....did you say you were releasing most of your trout? You mean those stocked ones that die if not harvested?(#$119)

I guess it's like my FIL not being able to comprehend catch and release of LMB/SMB.......it's not that he disagrees with it....he just cannot understand it(he's very Greek).....it's actually kind of funny.....the first few times I told him I had to explain it thoroughly.....and he responded with "you mean you buy the license, you drive to the lake, and buy bait and gas....and then you let the fish go?" Hilarious, only difference being that trout are delicious.....bass, not so much.:)

Bob's a lot craftier than he lets on, Grasshopper. He releases trout until he's able to discern (with the aid of tea leaves, I think) when they are worth the most. Read as, when his bride has had about enough of his fishing nonsense. He then, and only then, springs forth with the magical trout, and all is forgiven in the BobG household. Pay attention and you'll learn sumptin'! :brow

The Greek inlaw/family friend stories you tell kill me. My favorite so far is the one where your old buddy empties his shotty, then tells you that he definitely cut fur, but that the wiley and rugged old bunny must have shrugged off the wound and soldiered on, like the bunny version of a Delta Force operator. Then, when you question him about how he knows he even hit the thing, he exclaims, shocked that you'd even question his woodsmanship, "I SEE DA BLUH ON DEE SNOW, ESTUPEE!" --125-3

[notime]

[QUOTE=Scunz;261712]Sounds delicious....BUT......there's something I can't wrap my neurons around.....did you say you were releasing most of your trout? You mean those stocked ones that die if not harvested?(#$119)

I usually C&R stocked trout too. Couple of reasons. While they may die later in the season, doesn't mean someone else won't catch them before the weather warms up. Also, some waters do support holdovers. I can also be lazy and not want to clean the fish. I just bought a smoker so I may keep more going forward :brow

[Brianf27]

Just looked up butterflying trout and it looks doable for me. However, the one this guy did was ~20". Can this be done on pedestrian sized trout without hacking the snot out of the whole thing? My filleting skills are avg. at best. Looks like a good way to cook by throwing some stuffing inside and grilling.

[Scunz]

He then, and only then, springs forth with the magical trout, and all is forgiven in the BobG household.

I too often spring forth with the magical trout......but I thought it was called a trouser trout.--127-3-

[BobG]

Just looked up butterflying trout and it looks doable for me. However, the one this guy did was ~20". Can this be done on pedestrian sized trout without hacking the snot out of the whole thing? My filleting skills are avg. at best. Looks like a good way to cook by throwing some stuffing inside and grilling.

Of course it can, and it's very easy to do.:brow

You begin with your trout, cleaned and head cut off. You'll need a very sharp knife (poultry shears will work well too). Assuming you're right handed, you hold the trout cavity side up, in your left hand. Now with the point of your very sharp knife, you begin cutting the area along the spine where the tiny rib bones attach to the spine. Do this on both sides of the spine, all the way to, and beyond the vent, NOT cutting deep enough so as to go all the way through the other side, and cut the skin.
Once you've detached the ribs from the backbone, beginning at the front, you simply work your knife under the spine, and pull and remove the entire backbone all the out.
When you cook your trout, all you'll have left is the rib bones which can be easily removed.