Re: Cooking FW trout:
Stocked trout are soft and have a slight liver taste to them. Once they've been in the river/lake for a few months they get much firmer and sweeter. Provided it's a clean body of water; otherwise they taste like mud.
I will cook the stockies in butter and white wine, then flake the meat off and make fish cakes out of them. I just repurposed a crab cake recipe and go heavy on the old bay.
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Now the sun is just starting to climb up over the treetops,
And it's gonna be a beautiful day, that's plain to see.
But I won't be around at all, so don't even bother to call,
Cause on a day like today there's one place I gotta be:
GONE FISHIN'
Fishing with LardAlmighty on YouTube
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