bassNspear Posted January 27, 2013 Share Posted January 27, 2013 I have never cleaned and cooked a trout What y'all recommend? Quote Link to comment Share on other sites More sharing options...
Gordie Posted January 27, 2013 Share Posted January 27, 2013 gut em gill em grill emFillet them season them grill them slowly on low heat and with a little smoke or filleted and set on tinfoil with butter,lemon pepper and onions wrap up tinfoil and put in 350 degree oveen for abot 20 min or until flakey do not let get over done as they will dry out. You can also do this on the grill.Good luck Quote Link to comment Share on other sites More sharing options...
itchmesir Posted January 27, 2013 Share Posted January 27, 2013 split down the belly.. snap the head back and pull the head towards the tail and the skin will come right off the meat.. clean out the blood line on the spine.. and grill.. bake... etc.. trout are probably the easiest fish to clean out there Quote Link to comment Share on other sites More sharing options...
hookncook Posted January 27, 2013 Share Posted January 27, 2013 Hook'em and cook'em- like everyone else slit 'em up the belly and off with their heads. Roll them in flower with some lemon pepper and set in a fryin' pan with some olive oil. Quote Link to comment Share on other sites More sharing options...
itchmesir Posted January 27, 2013 Share Posted January 27, 2013 i like stuffing a trout.. covering it in slices of lemon.. pepper.. and a couple pats of butter.. then wrapping it up in tin foil and baking.. mmm Quote Link to comment Share on other sites More sharing options...
DonBo Posted January 27, 2013 Share Posted January 27, 2013 Can honestly say I've tried all the above and am not impressed with any. Fillet like a walleye or crappie, leave the skin on, and smoke em. Nothing better than smoked trout! Nothing. Quote Link to comment Share on other sites More sharing options...
Driftless Posted January 27, 2013 Share Posted January 27, 2013 I've honestly say I've tried all the above and am not impressed with any. Fillet like a walleye or crappie, leave the skin on, and smoke em. Nothing better than smoked trout! Nothing. smoked trout is the way to go. Quote Link to comment Share on other sites More sharing options...
Nate McVey Posted January 27, 2013 Share Posted January 27, 2013 I'm with everyone but Don and Len Up the belly, off with the head, lose the blood line, season and grill/bake. I like to brush the skin with a little oil/butter, add salt, pepper, garlic powder and some lemon slices. Wrap in aluminum foil and throw it on the grill. Quote Link to comment Share on other sites More sharing options...
TigerBlood Posted January 27, 2013 Share Posted January 27, 2013 Two questions:1.) For those leaving the skin on - do you scale them?2.) For those filleting them, do you bother with the "pin bones"? Quote Link to comment Share on other sites More sharing options...
Driftless Posted January 27, 2013 Share Posted January 27, 2013 trout do not need scaling.i do NOT fillet...waste lots of meet. Quote Link to comment Share on other sites More sharing options...
Nate McVey Posted January 27, 2013 Share Posted January 27, 2013 Two questions:1.) For those leaving the skin on - do you scale them?2.) For those filleting them, do you bother with the "pin bones"? No scales, no scaling. The reason I butter or oil the skin is to get it a little crispy, it's delicious that way. Once it's cooked, the bones pull right out. Quote Link to comment Share on other sites More sharing options...
hookncook Posted January 27, 2013 Share Posted January 27, 2013 skin easily peels off when fried properly. So glad I got 7 rainbow trout sitting in the bottom of my fridge... all this trout cookin's makin' me hungry. Quote Link to comment Share on other sites More sharing options...
fishnut2 Posted January 27, 2013 Share Posted January 27, 2013 All of the above are great. I cut behind the head and fillet with the rib bones in. I will either smoke or bake. Bake with butter, lemon pepper, dill and seasoned salt. All trout are fine eating fish. Quote Link to comment Share on other sites More sharing options...
shortfatguy Posted January 27, 2013 Share Posted January 27, 2013 Try filleting like a walleye with the skin removed and frying in shore lunch. It tastes completely different with the skin removed. Quote Link to comment Share on other sites More sharing options...
leech~~ Posted January 28, 2013 Share Posted January 28, 2013 I like the bake or broil with lemon pepper and lemon juice like so many others. But lately I have been trying baking or broiling with "Blackening" seasoning on them! Yuum. Quote Link to comment Share on other sites More sharing options...
Lunker Posted January 28, 2013 Share Posted January 28, 2013 Very easy to clean(described in other posts). I do not scale.I bake them. A little butter, a little dill. Drizzle with lemon after done. Can't beat it. Quote Link to comment Share on other sites More sharing options...
Gordie Posted January 28, 2013 Share Posted January 28, 2013 Can honestly say I've tried all the above and am not impressed with any. Fillet like a walleye or crappie, leave the skin on, and smoke em. Nothing better than smoked trout! Nothing. You know Don you are correct . That is my favorite way Quote Link to comment Share on other sites More sharing options...
live4chrome Posted January 28, 2013 Share Posted January 28, 2013 Fillet and leave skin on. Throw on tin foil with an entire can of crushed pineapple and fresh grated ginger. Wrap up and bake in the oven at 375 Quote Link to comment Share on other sites More sharing options...
BorderView Posted January 29, 2013 Share Posted January 29, 2013 Gut and clean in cold water. Dredge in seasoned flour. Fry in a cast iron skillet with bacon grease over a campfire beside your favorite trout stream. Quote Link to comment Share on other sites More sharing options...
TigerBlood Posted January 30, 2013 Share Posted January 30, 2013 OK, next question - how are you guys keeping trout? Do you guys use creels? Stringers? Do you field dress? What's the best way to keep 'em fresh from the hook to home? Quote Link to comment Share on other sites More sharing options...
Driftless Posted January 30, 2013 Share Posted January 30, 2013 I have the big sized Arctic Creel.Gut them on stream and place guts in zip lock bag.place fish and guts in creel.The front side of the creel has another zipped area that I put 2 or 3 cold packs in it before I leave home.cold packs and fish are in separate areas. Quote Link to comment Share on other sites More sharing options...
Huey Posted January 30, 2013 Share Posted January 30, 2013 Quote Link to comment Share on other sites More sharing options...
Gordie Posted January 30, 2013 Share Posted January 30, 2013 I have never cleaned and cooked a trout What y'all recommend? Best way to clean trout would be to have central bassman do it Quote Link to comment Share on other sites More sharing options...
hookncook Posted January 30, 2013 Share Posted January 30, 2013 huey- that's totally unfair. Never come to class without enough for everybody Quote Link to comment Share on other sites More sharing options...
bassNspear Posted January 30, 2013 Author Share Posted January 30, 2013 wow this was a booming post. thanks all for the information. sounds to me that grilling or smoking is the way out.what do they taste like Quote Link to comment Share on other sites More sharing options...
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