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Rainbow Trout and Splake

RuKiddingMe
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RuKiddingMe Mentor

RuKiddingMe

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Last weeekend we picked a fair amount of Splake and rainbow trout outside of Grand Marais, I have cut off the heads and gutted them, now i'm looking for some ideas on how to cook them, was thinking about wrapping them in tinfoil and slow cooking on the grill with some butter and seasonings. I've heard that if done right the whole back bone and all the little bones can be removed really easily. Any thoughts or ideas?

Matt

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Soaking in a tenderizing marinade overnight would definately help the bone removal. A terriyaki marinade with pinapple juice is a good one for trout and salmon.


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RuKiddingMe Mentor

RuKiddingMe

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Well, here's what I did, I wrapped them in tinfiol with some butter and seasoning and put'em on the grill, they were awesome, I still have a few left.

Great now my mouth is watering... :P

Thanks for the replies guys.

Matt

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redhooks Proficient

redhooks

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hey RUkidding-your on the right track w/ those trout and splake-I usually wrap 'em in tinfoil w/ some butter,green onions,lemon pepper, and sometimes tomato slices. Cook 'em til they're steaming and they should fall apart easily enough to pick them apart with a fork. Enjoy!
redhooks

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