Cooking trout.

[AllOutdoors]

My son is wanting to go trout fishing. What is the best way to cook them?

[jad2t]

The way I cook them is first cut the head off, make a slit up the belly to pull the guts out and clean the inside real good. Scale the skin thoroughly.

In a pan melt a bunch of butter, olive oil, add lemon juice, capers, fresh parsley. I don't have quantities for that, sorry. I just wing it and I've made this so many times I know how much I need depending on how many fish I'm cooking.

Salt and pepper the inside cavities of the fish. Bring the liquid to a low simmer, put the fish in, cover and let them cook 5-7 minutes on one side, flip and cook about another 5 minutes. Keep checking for the meat to flake off the bone.

For larger trout, cut them in steaks and do the same.

The important thing is to save all the pan sauce. Pour it in a bowl and when you have a fork full of fish, dip it in that bowl really quick and it's a game changer as far as how good it will taste.

[Halli]

On grill in pan made from tin foil with butter and lemon.

Now on the fancy side is Rye Stuffed Trout

Rye bread "Toast and cube"

Celery
chopped onions
butter
parsley
orange peel grated
pre cook the above a wee bit.


Stuff the vegs and do as above "tented" with foil if out on the field,
put thin slices of the orange on top of meat then cook.
Or if at home bake at 375 about 20 mins or when flaky.

[jaycee]

Gotta catch them first😊

[Travis C.]

I eat them eat them whole....raw.

Come on man up guys!

[AllOutdoors]

Originally Posted by jad2t

The way I cook them is first cut the head off, make a slit up the belly to pull the guts out and clean the inside real good. Scale the skin thoroughly.

In a pan melt a bunch of butter, olive oil, add lemon juice, capers, fresh parsley. I don't have quantities for that, sorry. I just wing it and I've made this so many times I know how much I need depending on how many fish I'm cooking.

Salt and pepper the inside cavities of the fish. Bring the liquid to a low simmer, put the fish in, cover and let them cook 5-7 minutes on one side, flip and cook about another 5 minutes. Keep checking for the meat to flake off the bone.

For larger trout, cut them in steaks and do the same.

The important thing is to save all the pan sauce. Pour it in a bowl and when you have a fork full of fish, dip it in that bowl really quick and it's a game changer as far as how good it will taste.

Thank you.

[Travis C.]

We always just cut the heads/gutted then rubbed down the inside and outside with butter. Then we sprinkle garlic, salt and pepper on the griddle the went after that until the skin peeled easily.