Trout opener article in the St Louis Post

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14 minutes ago, tjm said:

You've done this?

No, I don't like trout.  When I have they tasted just like the pellets smell.

[Seth]

I've started cooking and mincing my trout in a skillet and then making fish patties with seasoned bread crumbs, egg, etc. You can make anything edible with enough spices.

[tjm]

I'm not much of a fish eater, but most people over cook trout, it's best cooked with the skin on over high heat for a very short time. If it's filleted and breaded it will almost always be over cooked.

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35 minutes ago, tjm said:

I'm not much of a fish eater, but most people over cook trout, it's best cooked with the skin on over high heat for a very short time. If it's filleted and breaded it will almost always be over cooked.

Here we go. @Billethead?????? 

[tjm]

Of course the breading might taste better than the fish. A really thick batter with the right spices can taste good without the fish.

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1 hour ago, JestersHK said:

Heck going to the parks just go to the the City Lakes!  

https://fox2now.com/2019/02/05/large-rainbow-trout-caught-in-forest-park-lake/

 

I bet that one was delicious 

[fishinwrench]

26 minutes ago, tjm said:

Of course the breading might taste better than the fish. A really thick batter with the right spices can taste good without the fish.

Yeah, that's called Hushpuppies. 

God stuff. 😋

[fishinwrench]

1 hour ago, snagged in outlet 3 said:

No, I don't like trout.  When I have they tasted just like the pellets smell.

Yup.   

Takes them about 6-8 months away from the hatchery to start tasting like fish. 

[Seth]

I prefer the trout that have been in the sytem a while and have the orange hue to the flesh. They taste more like a "fish" than the fresh stockers with white flesh. Most of my friends and family prefer those bland white fleshed trout over those with the orange flesh. 

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10 minutes ago, Seth said:

I prefer the trout that have been in the sytem a while and have the orange hue to the flesh. They taste more like a "fish" than the fresh stockers with white flesh. Most of my friends and family prefer those bland white fleshed trout over those with the orange flesh. 

We always have a fish fry on our annual fall trip.  Always hope to get the salmon colored ones.  Norfork tailwater seems to have more of them than Taney or The White.  But maybe it's just luck.  If it weren't for my buddies I wouldn't even bother.