IceShanty.com's Ice Fishing Community
Wyoming => Ice Fishing Wyoming => Topic started by: W8NonICE on Dec 12, 2018, 08:05 PM
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Hey y’all, so I’ve been able to get on the ice and catch some rainbows. I’ve ate trout before and I don’t much care for it. But I don’t know when I’ll get my hands on walleye, crappie, or perch.
My question is how do you prepare youre trout...specifically rainbows. Thanks! Tight lines
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Favorite way is to gut/gill them. Much faster to do than filleting, especially if you have many fish.
Put horseradish and some Dijon mustard into the cavity and grill until the eyes turn white and nearly pop.
To eat, pull back top skin, remove top meat grab head and pull up to remove bones and be left with the bottom layer of meat.
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Fillet and place the fillets skin side down in a buttered baking dish. Add more butter pats on top of the fish, add fresh onion sliced really thin and lemon juice, then drizzle with a white wine to moisten the fillets. Season with salt, pepper, garlic powder and paprika. Bake in a 350 degree oven until the onions turn brown. Remove from the oven and enjoy!
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I fillet them boneless. Drizzle some Teriyaki on them. Add spices like pepper, garlic, whatever. Grill on med-high skin side down for like 5 minutes, turn over and peel the skin off. Maybe splash a little more teriyaki, flip quickly and sear the now skinless side for a few minutes. Don't overcook. Divine! ;D
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:) I like fillets under the broiler. 2 1/2 to 4 lb "Bows. Fillet & leave skin on. Pull pin bones and then brush with melted butter. Sprinkle with rub of choice, usually a home made one but lately been using Alpine Touch from Choteau Mt. Picked up a 2 lb jar a couple years ago and found it too salty for most cooking I do but for broiling these larger 'Bows it's been great! Broil 'til they flake easily, a little lemon juice and enjoy! ;D
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Had a guy show me how to remove the bones after gutted and leave the head and tail on then without the bones you can stuff with crab shrimp and anything else you would like and then bake for 15 minutes or unitl done on a 375 oven if I remember right will have to look at the recipe again if I can find it.
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Well I like to cook mine for lunch. Tuna melt sandwich/Trout melt sandwich. Easy just bake hole and peal off meat and get all bones out. Add a little mayo and toast some bread. It falls apart just like a can of tuna to me almost same texture. Can't beat a good lunch with pickle and chips. Really easy to prep at night and easy to take out to the lake as well.
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Get a smoker ... I like my traeger. Smoked trout is a treat... baking it or grilling it isn’t as good in my opinion. Occasionally I’ll make trout jerky too.
If you are frying up perch or walleye try deep frying the trout in the same batter... it’s not bad.
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Stocked I don’t bother keeping. Wild if there is such a thing in your neck of the woods, Stuff them with some garlic and lemon pepper wrap them in foil and cook them on the grill.
Keep it safe! JDL
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Fillet and chunk up just like you would walleye or catfish. bread and fry I use Panko bread crumbs and seasoning salt or seasoning and flour fry it till it flakes easily. Keep the skin off and I have soaked it in milk if it seems more fishy smelling then normal. You don’t want to thick of pieces.
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Anything deep fryed is good, best way to cook any fish.
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for those that dont like a fishy taste, bleeding your fish when you catch them helps. also, especially with trout, that red connective tissue between the meat and the skin is what produces a fishy taste. with bigger rainbows i still keep the skin on when i pan fry them, then peel the skin off, keep it, and scrape off what was the red part, after cooked it is gray . then i put the skin back on. if you dont have any of that tissue its awesome with 0 fishyness
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We enjoy canned trout.
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Fillet them and leave the skin on. Pour on butter, sprinkle with lemon pepper and garlic salt. Get your grill very hot and put the fish on skin down and cook until it is bubbling through the meat, the skin will be burnt, don't turn it. Awesome flavor (don't eat the skin)
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Brine it then smoke with the skin still on. If there is any left overs, shred it then mix it up with some mayo, relish and mustard and put it on some bread for a tasty sammich.
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Trout are the antelope of the sea as far as I’m concerned. Put the filets on a pine board, bake at 350 for 20 minutes and then throw the filets out and eat the pine board
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Trout are the antelope of the sea as far as I’m concerned. Put the filets on a pine board, bake at 350 for 20 minutes and then throw the filets out and eat the pine board
:clap: ::clap:
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Trout are the antelope of the sea as far as I’m concerned. Put the filets on a pine board, bake at 350 for 20 minutes and then throw the filets out and eat the pine board
Here in Maine, some say that about lake trout, but that’s about it. We love our wild trout and landlocked Salmon (Atlantic). Sure the freshly stocked fish aren’t great eating, but we have holdovers, along with the most amount of wild brook trout waters in the US. Different regions, different tastes. When people buy fish here, it’s basically always saltwater fish as we are on the coast. Mainers can’t imagine paying for yellow perch...let alone the prices I saw a few years ago.
But to the OP, depending on the size of the trout. I always cook my trout whole. If they are pan sized, I coat with seasoned breadcrumbs and pan fry with just a little oil. If bigger, I’ll usually cost with itialian dressing, cover in foil, and bake. The bone lifts right off the fillet when it’s done. you lift the tail and peel down the flesh with a fork, and flip the top side over and repeat with other fillet.
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It’s a little more prep work but filleting and removing the skin before cooking (and also the bands of fatty tissue along the belly and dorsal edge of the fillet) will eliminate much of the so-called muddy or fishy flavour.
Once I started preparing trout this way, I found I didn’t have to mask the taste with sauces and spices. Just pan-fried in butter with salt and pepper.
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Trout are the antelope of the sea as far as I’m concerned. Put the filets on a pine board, bake at 350 for 20 minutes and then throw the filets out and eat the pine board
Ha ha ha that's absolutely hilarious!!!!
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On the grill with some Johnny's for me!
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(https://i.postimg.cc/4nwRtw4T/20181209-132535.jpg) (https://postimg.cc/4nwRtw4T)
When it looks like this, a little salt and brown sugar on the grill. Maybe butter in the pan. If the trout has white-ish meat it's brined and smoked.
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Trout are the antelope of the sea as far as I’m concerned. Put the filets on a pine board, bake at 350 for 20 minutes and then throw the filets out and eat the pine board
What can you say... some people don’t like fish.
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No I love fish with one exception. Just like I love wild game with one exception
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Brine and smoke, can't beat trout that way.
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I like those guys that don't care for trout and antelope. It leaves more for us that do enjoy them. ;)
Some folks eat carp. I haven't, but If that floats their boat.....so be it. :tipup:
Wyo Ice
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Cut the head off gut ,clean fill cavity with chopped onions salt and pepper and butter and wrap well in foil and throw it on the grill.. ;)
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Cut the head off gut ,clean fill cavity with chopped onions salt and pepper and butter and wrap well in foil and throw it on the grill.. ;)
You don't really even need the foil if you put them on the high rack on the grill. Another good filling is horseradish and a spot of mustard.
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There's really no bad way to eat orange-melted trout! ;)
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Butter, galic, lemon pepper, and Lawreys seasoning salt.
Wrap in foil and cook on grill or heater on the ice. :thumbsup: :thumbsup: :thumbsup: :tipup:
Wyo Ice
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I usually do a beer batter and fry em. but i will also smoke em and then flake em up in some cream cheese for a smoked fish dip. delicious
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I like to smoke them and make a spread with cream cheese, capers, red onion, and lemon juice.
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Smoked trout caught during the winter is the only time I will eat trout.
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I like to fillet them exactly like a walleye and fry them. Best way to cook trout IMO