Trout Recipes, What Do You Recomend?

[Daryk Campbell Sr]

Simple and delicious.

Season whole trout, split (deboned if you like) with salt and pepper to taste

Coat liberally with Emeril's Essence

Heat cast iron ribbed grill very hot and wipe with a little oil

place flesh side down on grill and sear until done.

I like the idea of this one by Gatorjet (have not tried it yet).

I would like to know how do you all prepare and cook your trout. I have not cooked any trout yet and I would like to get some advice.

Thank you in advance.

Daryk

[Guest]

deleted

[Jack Jones]

THat sounds tasty. I'm trying to visualize how to pull the head/bones out. I assume you removed the stuffing onto a plate, cut the skin behind the head to the bone and pull forward?? Also, how long on the campfire for that one?

There was a good youtube video on how to debone/eat a trout.

The guy has a few vids where he shows the frying of the trout and then on the plate with him removing the bones from the tail end.

[ozarkgunner]

Smoke them on a cedar plank... Throw the trout away and eat the plank

[Gavin]

Gray Meat Stockers...two ways

#1 gut, skin, and fillet the fish. bread fillets in Andy's and fry in peanut oil...tastes just like any other mushy fish thats been breaded in Andy's and fried in peanut oil.

#2 brine overnight with a bit of brown sugar and Zatarains Liquid Crab Boil then hot smoke them for a couple hours...Cool in the fridge, skin and debone...Use it as party appetizer, smoked trout, smoked trout dip, or toss it in an oil or cream based pasta.

Pink or Orange meat trout.

Trout in Foil on the grill..grill whole or pan fry. Any salmon recipe will do. You wont want to eat a stocker again.

[creekin bassnerd]

I used to throw em in corn meal, salt, pepper and fry in a skillet. But here lately, Ive been just pulling out the guts, cut out the blood vein, leave the head on, (because the cheek bone meat is sooooo good). Throw in a baking pan, and season em up and go crazy with the fresh lime juice. I'll even put sliced limes in bellies. Just bake around 350 for around 30 mins or until meat is flaky. Serve with white rice, good stuff.

[Chief Grey Bear]

Toss on smoker. Remove meat from bones, or vise versa, and mix with mayo and relish. Salt & Pepper to taste. Use as spread on crackers.

Squeeze fresh lemon juice all about. Stuff with lemon or lay sliced lemon along top side and grill.

Stuff cavity with sliced jalepeno, onion and garlic. Grill to perfection.

[laker67]

Smoke them on a cedar plank... Throw the trout away and eat the plank

I will trade you trout for some cedar planks.

[rps]

Stockers need to go back in the water. Period. No argument. Buy Tilapia instead.

For pink or red meat trout, several choices exist. One is stuff the cavity with wild onion or chives and bake with a vodka, wine and lemon butter baste. Another is smoke with fruitwood. A third is part of a fish pie. DO NOT think trout is a headliner for diner service.

[Gavin]

Sounds great RPS!...Trout is usually the main protein..every night...when we float catch & keep water..but folks usually rave about the sides more than the trout...Gumbo. Chix & Dumps. Fresh fried hush puppies, dutch oven breads, cakes, & pies.