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  #1  
Old 11-02-2021, 02:40 PM
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Thumbs up Cooking FW trout:

I baked them for 30 mins @ 400

Then peeled off the skin, then peeled the meat off the bones.

I like my food well done so a little bit more in the frying pan, picking out more bones. Now I remember why I don't keep these things, all bones !

Best trout I ever had was from the smoker with Applewood chips.
Best trout I ever ate came from Round Valley.

I see people keeping these small Weakfish, same thing, all bones ???
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  #2  
Old 11-02-2021, 04:09 PM
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Default Re: Cooking FW trout:

At least you tried? Lol... I could never acclimate to the taste of freshwater fish, no matter how drunk I got they still tasted 'off'. I'll buy chicken instead... or try for a tog
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Old 11-03-2021, 04:14 PM
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Thumbs up Re: Cooking FW trout:

Freshwater fish taste like the seasonings you put on them. BUT, there is always walleye and yellow perch caught through the ice. I heard you cook the yellow perch tidbits after cleaning, then put them in the fridge. Dip 'em in cocktail sauce, heard they are as good as shrimp !
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Old 11-07-2021, 01:09 PM
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Default 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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Old 11-07-2021, 01:52 PM
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Default Re: Cooking FW trout:

I brined and smoked it with Alder and is was pretty tasty. Alder is best since it won't power the fish...
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  #6  
Old 04-16-2022, 12:40 PM
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Default Re: Cooking FW trout:

I don't trout fish but my neighbor gave me 24 rainbows that he and his buddies caught near Lambertville. My job is to smoke them. Almost all were small maybe 6-8 inches heads off. Brined for 2 days and smoked with oak. Once smoked the center bone peals right off meat. Tastes great. There was 0ne big trout about 18 inches head off (guess he was stocked a few years ago) so I made slits on sides and stuffed with lots of parsley and lemon to bake. It seems very similar to salmon. A bit oily.
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Old 05-28-2022, 10:11 AM
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Default Re: Cooking FW trout:

Best Trout I ever tasted was headed, dipped in flour and fried in bacon grease at stream side.
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