Anyone Snagging?

[oneshot]

2 hours ago, Seth said:

We went opening day and caught a few below Bagnell and a few lake side during the day on the Niangua. I took some guys yesterday and had my butt handed to me for the first time in a long time. We put in at Wigwam, hit 8 and only one was a keeper.

I'd rather eat crappie, but I will say that we blackened some of the smallest one we caught below Bagnell and it was actually pretty amazing! There are plenty of people who love the stuff though so I don't have any problem giving the stuff away.

Can you still get through the quarry?

We always went by Rosco.

oneshot

[jdmidwest]

6 hours ago, Terrierman said:

I'm done eating spoonbill.  Found I like smallmouth bass better.  And native trout.

I have never eaten a "native trout".   I always released them in Alaska.  Did enjoy the native salmon, a even did a char.

Here in the wilds of MO and ARK, the native trout are all from out of state.  I eat several.

[Seth]

18 hours ago, oneshot said:

Can you still get through the quarry?

We always went by Rosco.

oneshot

There were quite a few people along the banks that I'm guessing came through the quarry so I'd say yes.

[Terrierman]

15 hours ago, jdmidwest said:

I have never eaten a "native trout".   I always released them in Alaska.  Did enjoy the native salmon, a even did a char.

Here in the wilds of MO and ARK, the native trout are all from out of state.  I eat several.

Maybe I should have said naturally reproducing.

[BilletHead]

3 hours ago, Terrierman said:

Maybe I should have said naturally reproducing.

           Much better Rick. I cringed from your remark, but I gave you the benefit of the doubt .   I say eat every trout that you want if allowed. We pay for stocking in most places in our state so C&R if you wish or C&Eatum just do it legally. 

[oneshot]

Trout most bake them here and they are horrible. 
 

I fillet mine roll in Cornmeal and Flour and fry. Pretty good.

oneshot

[Quillback]

Not a big trout fan myself from an eating standpoint.  As far as baked, I would cut up lemons and onions, put into the body cavity (whole trout, gutted with head on), put some butter pats on one side with some more lemon and onion slices, then sprinkle some paprika on it.  Wrap it up in aluminum foil, bake at 450 until done, might take 20-30 minutes.  You can also put them on charcoal or on a campfire and cook them that way.  If you leave the head on, when done you can scrape the meat off one side, then lift out all the bones in one piece by lifting the head and pulling them out.  

[Terrierman]

Trout that are smoked, boned and then turned into patties are good.  Otherwise they're something to eat to keep from being hungry.  To my taste at least.

[Johnsfolly]

8 minutes ago, Terrierman said:

Otherwise they're something to eat to keep from being hungry.  To my taste at least.

I used to eat trout from the Current a long time ago. If they were in the river more than a year or so the flesh would get that orange coloration. They were good to eat and we stuffed and baked them.

Once I stopped keeping brown trout and bigger rainbows, that meant trout park or other stockers were on the menu. Usually too risky in possible flavor, that those got fried. I will fillet, bread with my seasoned bread crumb mix and fry. Not much different from crappie because the breading and our homemade tartar sauce are excellent tasting 😆😉

[snagged in outlet 3]

1 hour ago, Quillback said:

Not a big trout fan myself from an eating standpoint.  As far as baked, I would cut up lemons and onions, put into the body cavity (whole trout, gutted with head on), put some butter pats on one side with some more lemon and onion slices, then sprinkle some paprika on it.  Wrap it up in aluminum foil, bake at 450 until done, might take 20-30 minutes.   Then throw away the trout and eat the butter, lemons and onion.....

FIFY😂