Trout Recipes, What Do You Recomend?

[Jack Jones]

Maybe Hank Patterson knows a good way

[moguy1973]

Whats this pink or orange meat trout you guys are talking about?

[mic]

If you skip to the ten minute mark, this is a really good recipe. I've used it a bunch of times. Even a spoof on camping involved.

Good ole Alton Brown.

http://www.youtube.com/watch?v=KskeeenJaXQ

• 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
  
• Kosher salt
  
• Ground black pepper
  
• Flour for dredging
  
• 2 tablespoon Canola oil
  
• 3 tablespoons butter
  
• 1 tablespoons capers, drained
  
• 1 lemon, juiced
  

[Wayne SW/MO]

If I bring them home I like to smoke them. Timing is critical though and you can't treat them like other meat.

[ness]

Whats this pink or orange meat trout you guys are talking about?

Wild versus pellet-fed stockers.

Me -- I don't care for eating trout. The best I've had was heavily doctored up with onion, herbs, lemon juice, etc.

[moguy1973]

Wild versus pellet-fed stockers.

Me -- I don't care for eating trout. The best I've had was heavily doctored up with onion, herbs, lemon juice, etc.

Huh. Didn't know they have different colored meat.

[laker67]

Huh. Didn't know they have different colored meat.

Stockers that have been in the creek for a short period of time will also have orange meat.

[Daryk Campbell Sr]

I really do appreciate all of the response. Unfortunately it will be stocked trout that I will be cooking. It will be on the grill at the campground, so, smoking is not very easilly done. I do love to use my smoker at home and I may bring some home if I like the fish. I have not had trout, and judging by the responses on here, the stocker trout should not be the determining factor.

Thanks again,

Daryk

PS, I read the cedar plank recipe about carp. I did not know that it could be used on trout also.

[Blazerman]

On our annual White river trip I always save a few stockers for eating. I filet them and pitch the heads and skin and lay the filets on a sheet of aluminum foil. Sprinkle with lemon, rub some butter on them and season with salt, pepper, and some Laurie’s season salt. Lay the aluminum foil right on top of bbq grill. No need to wrap them up. Once they turn white and the meat is flaking apart, take them off and enjoy.

You will be surprised at how good they are.

[jdmidwest]

Soak for a while in some Italian Dressing and then toss them on the grill. Cook till white on one side then flip over. When done, skin should peel and meat should flake off bone.

Blackened trout. Skin and dehead. Heat skillet smoking hot. Spray butter Pam on fish, sprinkle liberally with Cajun Spice and toss on skillet. Flip when meat is good and white, take off when other side is done. Best done outside on open fire or camp stove, smokes alot.

Even trout park fish can be found with firm pink flesh if you try hard enough. Either of the above recipes works with both. To skin a trout, I gut and score the skin behind the head. Then I grab the skin with skinning pliers and pull it off like a catfish. It seems to help get rid of the fishy taste some.