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Joined: Sep 2008
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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!!!!
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Joined: Nov 2008
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Campfire Tracker
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Campfire Tracker
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So you put bbq sauce on your trout to make them edible?
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Joined: Dec 2007
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Campfire Ranger
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Campfire Ranger
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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.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Sep 2008
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Campfire Regular
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Campfire Regular
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For me no. cooked on the BBQ!! With the heads on so you can eat the cheeks. So you put bbq sauce on your trout to make them edible?
Last edited by Farming; 07/03/22.
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Joined: Jan 2002
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Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2002
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So you put bbq sauce on your trout to make them edible? 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.
Sic Semper Tyrannis
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Joined: Nov 2007
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Campfire Outfitter
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Campfire Outfitter
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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. 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
Anyone who thinks there's two sides to everything hasn't met a M�bius strip.
Here be dragons ...
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MOLON LABE
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Campfire 'Bwana
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Campfire 'Bwana
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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.
Make Gitmo Great Again!! Who gave the order to stop counting votes in the swing states on the night of November 3/4, 2020?
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Joined: Nov 2019
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Campfire Tracker
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Campfire Tracker
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Only way yo turn trout into something edible: Crab bait.
Last edited by Gooch_McGrundle; 07/03/22.
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Joined: Dec 2008
Posts: 21,217
Campfire Ranger
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Campfire Ranger
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Hot and fast in seasoned cornmeal, once a year, real cold water, gotta be good fish or 🤮🤮
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Jun 2011
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Great thread.
For identifying Long John Silvers customers
😂😂😂
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Joined: Nov 2002
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Campfire Ranger
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Campfire Ranger
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Filet them and coat with Lawrey's Carne Asada seasoning. Wrap in foil with a little butter and put them on the grill.
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Joined: Dec 2008
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Campfire Ranger
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Campfire Ranger
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Some Gifford Pinchot trout, blue lake, wobbly, walupt, streams up there ain’t bad, lowland stockers or other , yep, garbage. 👊🏻
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: May 2020
Posts: 2,644
Campfire Regular
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Campfire Regular
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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!
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Joined: Nov 2002
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Campfire Ranger
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Campfire Ranger
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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.
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Campfire Tracker
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The only freshwater fish I’ll keep landlocked salmon and walleye.
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Joined: Dec 2008
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Campfire Ranger
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Campfire Ranger
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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. 🤘
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Campfire Tracker
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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.
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Joined: Feb 2006
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Campfire Regular
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Campfire Regular
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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!
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Campfire Tracker
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Only way yo turn trout into something edible: Crab bait. My thoughts exactly!
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