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

Just bring some foil on our pack trips. Use a stick if no foil. Gut, salt and pepper, wrap in foil and cook on the coals. If you plan ahead and bring an onion and lemon you are a master chef. It's all good when you're a day or two away from the nearest road. You can bake them that way at home in the oven. Big trout (over 4 lbs) get smoked. Brine for a few days first. The big eagle lake rainbows and lake trout are too fatty unless smoked and dried a little.

Brined. Smoked. Pulled. And then used in trout rangoons, chowders, or dips.

I like the Adirondack native brook trout out of cold mountain streams. I gut, remove gills, salt and pepper and fry in butter.

Gut them, cut the heads off, put them in the pan and fry. I generally season with Lawry's seasoned salt which I carry in the pack. Most of what we have are cutthroats and dolly varden. I like whitefish too but you have to scale them. One of the best tasting meals I had was comprised of one trout, one grayling, and a spruce grouse, all fried together in butter. This was at the end of a twelve hour day carrying a heavy pack, mind you, and I probably could have cooked an old boot and been pretty happy with it. GD

In our family it was


"wazza mata, youa craze"

Scaled, skin on, over coals in a basket or on a non-stick grate until the skin crinkles like burnet paper. Butter, salt, pepper ofc, dill and garlic optional.

Yeah I was surprised too. Maybe they're eating lake trout, I don't know since I've never had it. Trout caught from mountain streams and rivers is delecious.