Eating Trout

[AF-1984]

A buddy of mine just gave me some trout. I have never tried them before. Just wondering if there is a proper / favorite way to cook these guys. Any help would be appreciated.

[WxGuy]

Trout are yummy.

Throw a post on our Sharing Recipes forum and see what kind of help you get from some of the site regulars. I didn't see any other posts on trout recipes, but if you ask for help, you're sure to get some.

This is also a great site from the Missouri Department of Conservation with oodles of information on cleaning, preparing, and cooking trout. There are a ton of great recipes there too.

Personally, I've enjoyed grilling trout very shortly after the catch, but like most fish, they're just fine after freezing too.

Have fun!

[Steve Foss]

Here's our simple and good way to fix trout, any trout.

Fillet, removing rib bones but leaving on skin. Place aluminum foil on rack in oven, or on perforated baking tin to be put in oven. Put fillets on foil, skin side down. Season with virgin olive oil and garlic butter. Garnish with sliced onions and fresh tomatoes if you like tang, with NO OTHER garnish if you like subtlety. Set oven on broil. When it's done (less time than you'll think), the flesh will simply slough off the bones.

If you REALLY like subtle tastes, use unsalted butter instead of garlic butter in the above recipe, and and do not garnish except for what follows . . .

This is a morel mushroom recipe. Fix the fillets as noted with brushed on olive oil. In a separate pan, sautee fresh morels sliced thin into unsalted butter while broiling lake trout in oven, and drizzle morel/butter sauce on top just before serving.

There's no better way to eat lake trout, brook trout, or any other type of char. Ohhhh, when's laker opener???

[AF-1984]

Thanks for the ideas!

[Mikinaak]

Hi there, In my experience we llke are trout cooked a couple of diferent ways. One way is on the grill in tin foil (head on or off but gills removed, shin on bones in it) spinkle with your favorite seasoning, like lemon flovored salt for example. When its done it's, plenty juicy and the bones just lift right out as a unit (young kids get a kick out of seeing that the first time, kind a a science experiment kind of thing.) Or you can put it on the grill with out the tin foil just as good and not so rich. Trout is kind of rich anyway.

But, being from Mn. originaly I started cooking them Mn. style. Just regular pan frying them. I fillet them (no bones) put them in egg batter, roll them in crunched up saltines and fry them just like a walleye, my family eats them up. We have been out in Colorado 11 years now and stll like the Mn. way the best.

Keep you lines tight. Mikinaak