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Trout Recipes?

Discussion in 'Hunting, Fishing & Camping' started by Wulfenite, Nov 2, 2004.

  1. Wulfenite

    Wulfenite The King

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    Cross posted from Food Forum.

    Any good trout recipes? My neighbor brough some over. I'd prefer something that involves grilling to avoid smelling up the kitchen.
     
  2. mhambi

    mhambi κολασμένος

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    soak 1-2 hours in dilute brine solution w/lemon juice added.


    lay fillet on 1/2 inch apple or mesquite plank that has been soaked in water overnight.

    sprinkle on basil (fresh best) and s&p, and more lemon juice (you can add a little lemon zest if you like)

    lay plank on medium heat grill and cover for 20-30 minutes (vent open for draught) depending on the thickness of the fish. (try not to open the grill lid, you want all that smoke in there.)


    or for very simple: my favorite is just grilled w/butter and lemon pepper. A little sea salt at the end for taste and chow down.
     

  3. Skyhook

    Skyhook

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    One of my old Mohawk male relatives taught us to pack the fish in fresh clay, toss it in the coals, wait about 15 min,(tapping the clay with a dried maple stick until the return noise kinda rings), flick the trout from the coals, let it cool a little, then break the 'packaged trout' container and eat. Outstanding fish!
     
  4. bustedknee

    bustedknee The Snowflakes have invaded GT

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    Trout?

    I trade for a Hershey bar, then just peel and eat.

    Steelhead (sea-going trout) are good, grayling OK, Dolly Varden are...well nasty. It is hard to find anyone to trade me a candy bar for a dolly.
    Just my opinion.

    I like my fish baked or fried gently and never smothered with a sauce that will ruin the flavor of the fish. The simpler, the better.
     
  5. pdxbubba

    pdxbubba

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    Hate to see anyone forced to eat these easy to catch over-grown minnows.

    Like carp, if you batter 'em and season the heck out of 'em... they may be edible.
     
  6. A_Swede_17_1911

    A_Swede_17_1911

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    Depends on the size if there the size were you can cook em whole, i like to clean them whole, and scale, then place on a sheet of tin foil, take butter or margerene, and spread it along the back bone, then take salt and pepper and season, next take a beer, any beer you have on hand dump it on the fish inside and out, wrap up the fish in tinfoil, and put on the grill, over a medium low heat, you can also use wine if you dont have beer, or for a different flavor, hell use what ever alcohol you want, just dont catch it on fire.
     
  7. jeager

    jeager

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    in the backcountry, FRESH off the line, lemon pepper and dill in foil

    save the beer or wine (or tequila) for afters

    J
    M