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Campfire Kahuna
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#1 Must be wild... no planters
#2 Must be from clear cold water
#3 Must eat soon after being caught
#4 Ideally while camping where everything taste better.

A little butter and lemon pepper, cooked like this.


Once did a backpack trip into the Beartooth mountains with nothing but snacks for lunch and minute rice.... used this basket cooker and filled it with brookies, didn't go hungry.. wink
Also have done multi day float trips with the same... but had a pack of hotdogs in the cooler... just in case smile

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You fuggers would be better off going to Red Lobster.


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Buncha women


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Campfire Oracle
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Originally Posted by Jim_Conrad
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.

I must be part Eskimo too. laugh


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In it is contentment
In it is death and all you seek
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I didn't know people ate them creek slicks, damn!


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Originally Posted by Valsdad
Originally Posted by Jim_Conrad
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.

I must be part Eskimo too. laugh


Honorary Membership for sure!


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I have eaten them lots of different ways and like them ok.
The best I ever had were brookies I caught in a little stream while it was snowing on a Hunting trip. I gilled and gutted them as I caught them and put them in the snow. Pan fried them in bacon grease.
Grew up eating rainbows. Dad floured them and seasoned with salt and pepper. Sauteed them in lemon butter.
I have smoked quite a few and those are good for big trout.
My wife likes to cover them up with lemon pepper and grill on a gas grill.
My wife caught a big rainbow last summer and I filleted it like a salmon and pulled all the pin bones. Cut it up like a salmon and cooked it on charcoal on cedar planks. It was really good.

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Originally Posted by Jim_Conrad
Originally Posted by Valsdad
Originally Posted by Jim_Conrad
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.

I must be part Eskimo too. laugh


Honorary Membership for sure!

Thanks.

I can see myself trying muktuk or seal but I'm not sure about stink head or stink eggs.

Maybe if I covered them up with some bierkaese or limburger to hide the smell?

On a nice Ritz cracker perhaps?

Or better yet, some pilot bread!


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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I like June-caught trout after they’ve spent two or three years in the ocean. Eight, maybe ten pounders.





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I've always liked trout as simple as possible. Over a fire or in a skillet with a little butter and just a bit of salt and pepper.


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Fresh from cold water, cooked hot and fast.

Some of the best I've had were taken from a cold stream just south of Glacier Park, when I was helping an outfitter buddy guide three Japanese guys on a summer horsepack trip. As we caught some cutbows on flies, one of the Japanese guys (the one who couldn't speak much English) would skewer the trout through the vent to the mouth on a willow branch, season it with a mix he brought along, and cook it carefully over an open fire until the still-firm flesh could be easily stripped off the outside--including the cheeks. He kept saying, "Teriyaki! Teriyaki!" and grinning. The word basically means grilled in Japanese--but whatever, it was great!


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When I'd go ty o Quetico every year Lakers were always a nice change up from the usual walleye. I actually like fish, so l clean whatever else for myself.

Lemons, onions and some Lemon pepper over the fire until the skin separates from the meat. Foil, cast iron or whatever to steam them a bit.



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Originally Posted by Pharmseller
I like June-caught trout after they’ve spent two or three years in the ocean. Eight, maybe ten pounders.
Yeah, steelhead is delicious.

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Canyon Ferry blackened rainbow fillets are excellent.

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Originally Posted by Jim_Conrad
You fuggers would be better off going to Red Lobster.


Jeebus.


Buncha women

Crying

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Only ever ate them pan fried when younger, heads and tails off with skins on. Didn't like them.

Recently had them filleted and deep fried right out of the water, pretty good. Buddy smokes them with apple wood with skin on and they are amazing.

Been told the skin is what gives them the fishy taste, idk

Fish for Steelhead every year and my friends like them smoked, can't stand them personally.

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The darn things are already oily. Frying them is too much oil. Hatchery trout should only be used for fertilizer.
IMHO.

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Cooked up another bunch the next day.Similar in bacon grease. Even though they had been refrigerated over night, they were still pretty dang good. Light flavor. Not oily.

Had a couple filets left so I mixed up some heavy beer batter. Cooked these in veg oil. Really quite good. Absolutely nothing wrong with these. Believe I had mostly browns with a could bows.

These came out of Quake Lake or Hebgen though, so the water is still pretty cold.


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I like trout pretty well. Small ones get grilled whole

Filets, like Tarkio is talking about, I fry in seasoned corn meal. I greatly prefer corn meal to flour.

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Yeah trout pretty much sucks. Nice to know i am not alone. Best I can remember was some brook trout out of a high elevation lake. For me it’s halibut, walleye and channel cat only. Of course fish sticks kinda don’t count but are pollack and that is a great tasting fish too.

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Marinated in kiefer helps pull the funk outta them filets.


I layer citrus and onion slices wrap them in tin foil grill them lots of pepper


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