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

For me trout need come from cold, clean water. Cooked fresh, AKA not frozen. Fish that aren’t to big=less than 18”. Now the recipe, salt,pepper,butter and BBQ!!!!

So you put bbq sauce on your trout to make them edible?

Dredge in a little seasoned flour and fry in grease and or butter.

Mostly if I keep trout it’s for bait. Halibut seem to like it. Dogfish definitely like it. Lol.
I’ll keep a little cold stream trout for eating on occasion.

For me no. cooked on the BBQ!! With the heads on so you can eat the cheeks.

fry 'm in bacon grease if that's your goal....

Here's my trout chowder recipe, try it, you'll be pleasantly surprised. Works fine with salmon, too.

2 cups of onions.
4 oz bacon
1 t thyme
1 t tarragon
3 bay leaves
2 lbs potatoes
1.5 lb trout fillets, skinless, boneless
2 T butter
4 cups chicken broth (or fish stock)
1 1/2 cups cream
salt
pepper


Directions:

Dice the onions, potatoes, bacon.

Cook bacon in stock pot until brown. Add onions, butter, bay leaves, tarragon and thyme. Stir and simmer until onions are translucent.

Add potatoes and broth, and enough water to cover taters if needed. Boil for 15 minutes. Add the trout, boil for 10 more minutes. Turn off heat, and add the cream, and salt and pepper to taste.

For fry pan or grill, I usually put just enough bacon grease or butter down to keep it from sticking, cook fairly hot 'til the meat inside along the backbone changes color .. oh, wait .. you said fillets, so that won't work. Anyway, get it up to 145 degrees per the cookbook. For salmon fillets, that's about 20 minutes at 400 degrees with a convection oven. Trout, being thinner, will cook quicker. Sometimes adding a touch of butter after it is cooked adds good flavor. Season with sea salt and black pepper.

Tom

Bait.

I like trout. Keep it simple. filets in aluminum foil. Butter, onion, paprika. Flip on the grill ever 5 minutes. Should be ready in 20. Delicious.

Only way yo turn trout into something edible: Crab bait.

Hot and fast in seasoned cornmeal, once a year, real cold water, gotta be good fish or 🤮🤮

Great thread.



For identifying Long John Silvers customers


😂😂😂

Filet them and coat with Lawrey's Carne Asada seasoning. Wrap in foil with a little butter and put them on the grill.

Some Gifford Pinchot trout, blue lake, wobbly, walupt, streams up there ain’t bad, lowland stockers or other , yep, garbage. 👊🏻

I will eat a native trout like it's my job, from the colder the water the better! The stockers will end up as sandwich spread!

Rainbows out of Diamond Lake are as pink as salmon and good eating. Lots of freshwater shrimp for them to feed on.

They're about 5th on my list of fish to eat, but certainly not trash.

The only freshwater fish I’ll keep landlocked salmon and walleye.

Probably one of the best seen here, hit the water seconds after the pic was snapped, nice having a cooler full of springers! 👍👊🏻



Always feels good puttin one back. 🤘

It is really hard to find real, good trout. I'm not in the intermountain west anymore, so they're all pellet heads, except for the few native brookies you may happen upon. And all of those natives get released, by me anyway.

On one trip to Canada, we caught a bunch of rainbows in an ice-cold lake. Very orange/pink meat on them and they were excellent. Salt, pepper, and butter along with onions, green peppers, and garlic inside the cleaned and headless body. Wonderful eating, those.

As mentioned above, fresh trout from a clear, cold lake or stream are best for sure.

Learn how to filet if you don't already know how... eating a good filet allows you to focus more on enjoying the meat vs picking through it for bones! Just my opinion though!!!

Because of their oil content, trout do lend themselves to smoking which isn't very hard and makes for a nice meal/snack. I have a few friends that even bottle/can them like red or pink salmon which takes care of the bones, too.

My favorite, however, is to bread the filets in a cornmeal/flour batter seasoned with pepper and seasoned salt of some variety or a good beer batter and fry them up in butter or oil. They taste great warm in a traditional meal or also taste great "cold" out of the refrigerator! I use a cold beer battered filet to make a great sandwich with a little Miracle Whip, cheese, dill pickles, tomato and thin onion slice on bread... delectable!

A simple filet, fried in the pan by itself, seasoned with salt, pepper, and lemon juice is good too if you insist on being healthy!

As with most fish, wild game, etc., meat freshness and care before the meal are critical.

Enjoy!

My thoughts exactly!