Home Forums Hunting & Shooting Hunter's Campfire Best Recipe Trout

Wife got some fresh trout filets today when she dropped off our boy with friends at the lake.

What is everyone's go-to recipe and way of preparing trout?

I have way more experience with pike and walleye and some with perch.

We normally gut them, scrape scales, cut head and fins off. Little butter, lemon, fresh dill, ground black pepper in the cavity. Wrap in aluminum foil and cook in the coals in the wood stove, grill or fire pit.

Probably my least favorite fish to eat though.

My trout cooking experience is similar.

We would fill the body cavity with butter and then liberal application of lemon pepper. Wrap in foil and throw on the grill. Been a lot of years since I was in college where we had trout regularly.

We have a bag of filets and wondering what everyone's best suggestions would be???

Eats them raw…..

I like it smoked, stripped off the bone and mixed with mayo, chopped onion, capers, old bay, whatever your flavor and made into a dip for crackers.

Gut and remove the gills and head. Simply dust in corn meal and pan fry. Salt and pepper and a squeeze of lemon.

Bone the fish AFTER you pan fry.

Grab the tail and use a fork on the underside to remove one filet from tail to head. Flip and repeat. You’ll end up holding the tail and complete skeleton

What rcamuglia said!

I was going to smoke some one year.

Starved oxygen smoker does not work well at 9,000 ft I found out.
Not enough oxygen to keep it going and I gave up after one try.!

I love to eat trout when I'm starving to death.

Cut them in chunks.....and use for catfish bait..

[video:youtube]https://youtube.com/shorts/IPf4YpJKMs8?feature=share[/video]

Yes, Sir, that's the way my Daddy always did it.

I've raised a few trout in my life....... one favorite is simply broiled with olive oil, garlic and a lime pepper seasoning.


The best is in a trout chowder.

Ok , since it’s already in filets 😀 you can skip the beheading and gutting .
Big springs seasoned flour is your pal .
Flip the filets in it a couple times ,
Melt about 1-2” deep of butter .
Depending on how thick your filets are .
Drop your filets in pan of butter on medium heat and fry till however crispy you like your breading .
Mmm mmm good in the morning with some toast and eggs .
Hell yeah, that’s what I’m talking about .
Kenneth

Only trout that I actually “liked” was these football size brookies that we caught in the Marble Mountain wilderness by the Oregon border…. Bright pink meat…. They were excellent…. Disclaimer…. We were also consuming large volumes of powdered Gatorade and vodka, ymmv 👍🏻

Yep, I’ve had brookies from the Marble Mountains in CA to The Winds in WY and they are the best. Of course, they are a char and not a true trout. I’ve not found much you can do to a hatchery rainbow to make it very palatable to me.

Swap them for Crappie or Catfish- - - - -if you can find somebody dumb enough to trade that way!

Johnny's seasoning and pan fry in a bit of bacon grease.

I love trout.

Even mossy pond summer trout.

Roll them in flour and pan fry

Trout start tasting similar to shyte when it gets warm out, ice fished Trout is the best.
Otherwise,, its roll them in flour, salt+pepper, fry in butter.

We don't freeze them anymore as it seems the longer they are out of water the worse they taste, canning is best imo.