Trout time

Here I was in my man cave doing what many of us are now watching Bluegabe or Mr baker ketchn krappie and drifting off in a nice nap. Then cell rings and it's mac who has been out ketchn trout at one of stocked lakes calling to tell me MDC had just stocked.! Now it's GO TIME and have to rush out to meet him as feeding frenzy about to start.

He had lake almost to himself but when this happens here come bunch locals and its on! I got there just as he finished his 4 fish limit and he lent me one of his poles already set up and I quickly had mine. Nice size and folks all around us were ketchn too.Attachment 417998Attachment 417999

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Congratulations. I love em pan fried!

Excellent!

Nice job! Good to hear Mac out doing some catchin

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Originally Posted by Clownfish

Nice job! Good to hear Mac out doing some catchin

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mac was actually out four days in a row and putting rest of us to shame! course he biggest news was he didn't fall into the lake and actually ketchn trout rather just hooking them. But he has been a trooper!

Congrats to both of you. Keep us updated.

[emoji106][emoji106][emoji106]


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Cold water trout are so good!

I’ve never had one. If I caught one I probably wouldn’t be able to ID it.

Do they taste like salmon?

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Originally Posted by Baitwaster

I’ve never had one. If I caught one I probably wouldn’t be able to ID it.

Do they taste like salmon?

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Nothing like salmon.

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Originally Posted by Baitwaster

I’ve never had one. If I caught one I probably wouldn’t be able to ID it.

Do they taste like salmon?

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Nothing like salmon. taste is unique and really good. you should make it to one of the trout parks and ketch you some. You can't mistake rainbow's.

It's my wife's favorite meal. usually she eats like a bird but not when I cook some trout. sautee it in pan with spinach, mushrooms and chalet's and she eats a big pile of those and the whole trout. Or you can put it in foil with same veggies and lemons and bake it and it's outstanding. We ketch salmon too and much prefer trout.

I spose I’ll have to put that in my todo list next year. I don’t like salmon at all.
Baked and sautéed sound like a nice alternative to fried crappie. Yeah yeah, but I like fried crappie.
Is trout ever smoked?


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I throw a couple whole oranges in a food processor, along with some other spices and stuff...I forget all what I put in it, but it makes a chunky, liquidy, sloppy mess. Pour that into a gallon size Ziploc bag and throw in a couple fresh cleaned trout. Leave 'em overnight. Remove them from the bag. Strain the rest of the contents of the bag, discarding the liquid. All the solid pulpy stuff that's left gets stuffed in the open belly, then placed on a cedar plank that's been soaked and oiled and cook low and slow till they're done. Remove that pulp stuff and replace with a rice pilaf and a side salad and some potatoes and you're good to go.

That or foil wrapped with butter, onions and lemons, grilled, then served with sliced potatoes.

Joedog said it best, I want my fish on the grill just the way he did. I do my crappie and b'gill this way alot. Not much of a trout fan but when we do it is on the grill. My try that recipe you offered Joedog.

Joedog, I have never cooked on a cedar plank, I want to try this but not sure what to buy. Do you have a preferred thickness tot the plank. 1/2 or 3/4 inch and should it be rough spawn or smooth. An one else got any ideas. Not trying to steal your thread hdhntr but this topic perked my interest.

Smoked trout is Excellent!!!

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Originally Posted by GrumpyLoomis

Joedog, I have never cooked on a cedar plank, I want to try this but not sure what to buy. Do you have a preferred thickness tot the plank. 1/2 or 3/4 inch and should it be rough spawn or smooth. An one else got any ideas. Not trying to steal your thread hdhntr but this topic perked my interest.

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They sale cedar grilling planks just for this purpose. You can find them in the barbecue
/ grilling section at most stores

What Jack said....

You can find them about anywhere. Costco sells them from time to time. Most Lowes/HomeDepot/Menards sells them. I think I've seen them at Orscheln's? Sometimes you'll see them in cherry or apple wood? Expensive as hell. I haven't checked, but I would bet $$ they can be found on Amazon, too, and likely for cheaper than most places. They're typically pretty thin. 1/4" or 3/8's, maybe? Soak em for 15-20 minutes first. Pat dry. Put down a thin layer of olive oil or something and grill 'em. I avoid open flame, of course. The edges of the planks will brown and may even blacken. Depends on how long and how hot you're cookin. But you'll need to keep an eye on em to prevent them from burning. I just squirt water with a spray bottle if any spots look like they're going to flare up.

It does give a good taste to the fish

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.

threads can go all kinds of ways so no problemo and how to cook em has many opinions. Will have to try that cedar thing.

BTW mac filets his trout and then grills it I believe. sure he will weigh in on this.

it's just that you put them in foil or sauteed whole in a skillet is just so easy and insanely good as are the fixings surrounding it. but to each their own.

good discussion!

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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.

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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!

https://scontent-msp1-1.xx.fbcdn.net...gw&oe=620E427D

https://youtu.be/2hAUtrypEG4

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

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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!

https://scontent-msp1-1.xx.fbcdn.net...gw&oe=620E427D

https://youtu.be/2hAUtrypEG4

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

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Originally Posted by Bigby

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

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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.

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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.

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

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Originally Posted by Bigby

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

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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.

You'll be gnawing on that wood like a friggin' beaver!!

Hope your right JoeDog, we are going to try it once it gets nice enough to go out and fire up the grill.

Quick tip for preparing bigger trout. Be sure to remove the strip of pin bones before cooking. You can also just eat around them if you know they are there but I feel better removing them in younger people are eating the fish. Some people think trout are really boney and it's all because of those pin bones. If you're frying them up and they aren't very big (14" or less) then they usually soften up enough that they aren't noticeable. If I am blackening or grilling then I always remove them.

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http://www.bassjack.com/images/trout_fillet_drawing.jpg
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I do fillet my trout. I use 50/50 mix of Andy’s red n white seasoning. I grill them. Almost as good as fried fish.


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