Thread: Trout time

Originally Posted by GrumpyLoomis

Wow you folks bring up good points. And I wind up at another question. I see where people on the web, say leave the skin on to plank grill. I have no skin on fillets, should I wait till I get some fish to leave skin on or is it really a big deal.

Not having the skin on shouldn't affect the *cooking*, per se, so....you can certainly still put a boneless/skinless fillet on a cedar plank and cook it up that way. But be warned that the cedar flavoring is powerful, so all of that flavor is going to seep into the fish. It's not BAD...it's just going to be different. Since you don't eat the skin on a salmon or a trout (least *I* don't) the skin will help to mellow the cedar flavor imparted to the flesh of the fish.

The other reason it works so well with salmon and trout is because they're an oily-er fish, and the flesh will come off the skin nicely. And....if the skin *does* stick to the cedar (from not enough oil or something), no big deal. Just the skin is stuck.

I can't vouch for crappie on cedar planks, either with or without the skin, as I haven't tried it. Just that crappie, being so mild already, is going to really take on that cedar flavor. Which is why I almost exclusively use it on salmon and trout.

We fish several trout tourneys in january and February on Taneycomo that Lilleys Landing puts on. I used to always look forward to March 1st (opening day) at Maramec, but it doesn't have the same luster after fishing Taneycomo several times in the two months leading up to it. I'm sure I'll still go though.

This was two weeks ago down on Taneycomo in the RAW trout tournament. Took 2nd out of 72 boats!

You eat those things? Nice catch!!! Love fish but don't like trout or spoonbill

Originally Posted by st041986

We fish several trout tourneys in january and February on Taneycomo that Lilleys Landing puts on. I used to always look forward to March 1st (opening day) at Maramec, but it doesn't have the same luster after fishing Taneycomo several times in the two months leading up to it. I'm sure I'll still go though.

This was two weeks ago down on Taneycomo in the RAW trout tournament. Took 2nd out of 72 boats!

Good Job Seth, you are always at the top of the board. Proud to be a friend to a Great multi species fisherman.

Originally Posted by Bigby

You eat those things? Nice catch!!! Love fish but don't like trout or spoonbill

have had several friends who made same comments and then they eat trout or salmon I cook and they love it. same with venison, usually just not processed, prepared and cooked properly. Oh well.

Originally Posted by hdhntr

have had several friends who made same comments and then they eat trout or salmon I cook and they love it. same with venison, usually just not processed, prepared and cooked properly. Oh well.

I'm going to trout fish again this year and give it another try.

Originally Posted by Bigby

I'm going to trout fish again this year and give it another try.

try that sauteed trout way, it's simple, easy and is oustanding. or get you some cedar, whatever way should be great.

Some good ideas on here, have never grilled with the planks, but going to give a try. Looked on Ebay and there was several woods, apple, cherry, beech, maple and probably more just didn't search that far. Saw one there that was Kentucky Bouborn flavor, I like to use that seasoning quite a bit.