Well depending on the species of course...
For larger trout/char, I gut and take off the heads then scale them. Once they are all cleaned up and patted dry I take a length of foil and fold it with another length enough so that I can wrap the fish completely in it. Then I take a stick of butter and rub it on the skin then take a lemon and quarter it. I take two quarters and wedge them into the body cavity, the other two I squeeze out over the fish. Occasionally I *Very* lightly coat the fish with lemon pepper seasoning. Then I wrap the whole thing up and seal it in the foil and put it on the grill on medium heat. Let it cook for a bit on both sides until I think it is done, remove and serve.
For salmon (the fresher the better --- freezer burn is no good) I filet them out then mix up a teriaki baste:
1/2 Cup Soy Sauce
4 Tbsp Brown Sugar
2 Tbsp Honey
2 tsp minced ginger*
2 Tbsp Onion powder
2 Tbsp Garlic powder
Simply mix all ingredients well to create marinade.
*I use a whole ginger root. I skin it then put it in the food processor to mince it up well, then put the 2 tsp into the mix.
Then cut slits in the filets lengthwise, spread on the marinade, lightly cover with foil and bake until the meat is cooked and flaky.
For Pike: filet (being sure to remove Y-bones) then cut into 3 inch strips, roll in beaten eggs, then into dry fish fry batter and drop them into the oil (amazing how good this is!!!!
)
Walleye (the few I have caught), basically the same as pike but we just crushed up corn chips really really fine (didnt have any cornmeal an the supermarket was closed) and put them in a frying pan instead of deep fryer.
Brook trout (my favorite): gut and de-head then rinse well. Chill in the fridge overnight then in the morning for breakfast take a plate and put some milk (2% or whole are best) in it and another plate and put italian seasoned bread crumbs in it. Take the trout and roll it in the milk to get a light coat of milk then immediately roll the fish in the bread crumbs and lay into a butter skillet over medium heat. Cook until the meat is easily flaked. Serve whole. Best breakfast you can have. Careful with the little ones eating though. When I was 5 I got a bone caught in my throat that my dad had get out with a spoon (not life threatening). My personal favorite part is picking up the fish by hand and gingerly pulling the meat off with my front teeth. Great memories!!!!
That is all I have for now. Will add more later if/when they come to me.
Flags up, Tips down!
