Anyone Snagging?

[Quillback]

Just now, snagged in outlet 3 said:

FIFY😂

HAHA good one!

[Seth]

I like my trout blackened or made in to fish cakes the most. Smoked is good but I'm too lazy to go through doing all that. Anything is edible once it has been rolled in Andy's and deep fried so there is that too.

[snagged in outlet 3]

1 hour ago, Seth said:

I like my trout blackened or made in to fish cakes the most. Smoked is good but I'm too lazy to go through doing all that. Anything is edible once it has been rolled in Andy's and deep fried so there is that too.

I was an Andy's fan for years but I switched to Louisiana when I couldn't get Andy's one time.  

[jdmidwest]

7 hours ago, BilletHead said:

           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. 

Not me, have to be the dick

Truth needs to be told, no matter how painful.

[jdmidwest]

I have eat a ton of trout.  Fried whole in butter and choking on little bones was the first 1000 lbs.  Skinned, filleted and fried, smoked, grilled for the rest.  Another half ton freezer burned because I forget they were there.

I started tossing them back in the 90's.  Keep some now and then for a meal.  Never frozen.

11 Point River produces the best firm pink flesh.  Like Salmon.  Arkansas used to feed a different feed at the Spring River hatchery and it produced a better tasting trout.  MO uses something in the hatchery that makes the pale white flesh that tastes like livers.

[snagged in outlet 3]

9 hours ago, jdmidwest said:

I have eat a ton of trout.  Fried whole in butter and choking on little bones was the first 1000 lbs.  Skinned, filleted and fried, smoked, grilled for the rest.  Another half ton freezer burned because I forget they were there.

I started tossing them back in the 90's.  Keep some now and then for a meal.  Never frozen.

11 Point River produces the best firm pink flesh.  Like Salmon.  Arkansas used to feed a different feed at the Spring River hatchery and it produced a better tasting trout.  MO uses something in the hatchery that makes the pale white flesh that tastes like livers.

We always kept some on our annual October camping trips on the Norfork.  Skinned, filleted, dredged and fried.  Luckily you mostly just taste the breading.   😆

[oneshot]

12 hours ago, jdmidwest said:

I have eat a ton of trout.  Fried whole in butter and choking on little bones was the first 1000 lbs.  Skinned, filleted and fried, smoked, grilled for the rest.  Another half ton freezer burned because I forget they were there.

I started tossing them back in the 90's.  Keep some now and then for a meal.  Never frozen.

11 Point River produces the best firm pink flesh.  Like Salmon.  Arkansas used to feed a different feed at the Spring River hatchery and it produced a better tasting trout.  MO uses something in the hatchery that makes the pale white flesh that tastes like livers.

Back in the 50’s and 60’s use to get the same out of Taneycomo but something changed.

oneshot

[Seth]

22 hours ago, snagged in outlet 3 said:

I was an Andy's fan for years but I switched to Louisiana when I couldn't get Andy's one time.  

My favorite is Zatarains Crispy Southern but our stinking Walmart quit carrying it! The Lousiana New Orleans fish fry is a good backup though. Andy's is a bit over powering for good fish like crappie but I prefer it for stronger fish like trout and paddlefish.

[jdmidwest]

The original trout I ate was brought to us by a Great Uncle that lived in St. James.  They were gutted and cleaned and then frozen.  We would thaw, bread in flour, fry in skillet with butter.  I ate them that way many years, the butter helped with the taste.  Skin always peeled off and the meat would be picked off the bone.