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

Fresh from a stream in the Sierras or high mountains of your choice, 6"-8" long, gutted, heads on, shaken in a bag with bisquick and seasonings, fried in leftover bacon grease or if not enough grease to fry, spread some on some foil and wrap the fish and put it in the coals.

I really don't care for trout. As a kid, I ate tons of them. Best way in my opinion is to roll them in flour, salt+pepper, fry in butter.

Oh my goodness.....a fish that tastes like fish?


How terrible!

Catch and release, too many small bones for me.

Just out of the water. Gutted, salt and lemon pepper in cavity.
Skewered on willow and cooked over a small wood fire.

Agree with others that trout don't seem to refrigerate or freeze well and brookies are much better than bows or browns.

We call them mountain carp, they are for tourists and never kept. The few I have eaten years ago were seasoned and fried in oil. Lemon pepper, garlic, salt you name it, doesn't really matter. Roll them in flour or pancake mix then fry.

I've had them out of a mountain stream, and they are still underwhelming. Trout must taste better to some when they are really hungry or exhausted on a camping or hiking trip.
About the only way I've found to make them palatable is to smoke them which is hard to do right to get all the bones to release together and slip out. I've smoked it then canned it to see if that helped. It didn't. They aren't gross tasting per se, but they aren't good either. Good luck

Ernest Hemingway approves this message......

If at home, and not stream side, trout almondine.

Exactly this except I like cut 50/50 with corn meal.

Let me guess: rainbow trout, 10-11" long, from a stream that's stocked regularly? Just about every stocker I've eaten has tasted muddy, which is not surprising because they eat Purina Trout Chow.

Wild trout are a different animal altogether.

Best recipe I've had was cooked in foil in the campfire coals. We didn't have butter or oil so we wrapped them in thin sliced salami, which cooked up real crisp and was delicious. These were wild cutthroats out of a mountain lake.

Not even then.

Damn tough crowd here.

Ended up pan frying after rolling in some flour and seasoning. Used bacon grease to fry.

They were really good. Not walleye or winter perch good. But tasted really good.Came out of a lake up by YNP yesterday so water is still pretty cold there

I used to release all of them to get bigger except for a few 5# browns to mount. Now the native brookies around me have a problem, they are absolutely delicious compared to the browns. I leave the head and fins on unless they don’t fit in the pan. I love eating the fins like little chips. As far as cooking them, flour salt pepper fried in butter maybe some lemon at the table. My favorite fish to eat hands down. I’d trade ten walleyes for a fresh brookie.

Used to catch a lot of trout in mountain lakes on backpacking trips. Salt and pepper, butter if you have it, wrapped in foil on the fire was always good. I've grilled some out of the local reservoirs here and they seem to be strong flavored so usually smoke them anymore. I did one of the locally caught ones with S&P, butter, sliced red onion and lime slices wrapped in foil in the oven. I thought that combo turned out better than any I can remember. I've pan fried a bunch in the past as well but that doesn't appeal to me as much these days.

Since they are filleted, blackened, Cajun style.

Not only that, they have BONES in them too!

We didn't bring the extra weight of cornmeal on 9 day backpacking trips. Bisquick was used for dumplings on top of Mountain House stews, pancakes to go with the DAK canned bacon (used the empty can to store the bacon grease in for later cooking of the trout) and biscuits of course.

At home, cornmeal makes for a nice touch though.

I can't believe anyone would eat the stupid things!


Personally...I think Walleye is boring as hell.

This

We used to catch them out of farm ponds all the time.

Build a fire, and cook them on a stick or folded in half in pop can or a chili can.

My buddy carried a bottle of mesquite (choo choo!) smoked salt...which was good on the trout.


A friend of ours slathers them in yellow mustard before cooking.


When we catch them we just fry them on the spot. Eats em as we catches em.

Never had a fillet of trout. Prefer heads on so I can eat the cheek meat.