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Author Topic: Cooking rainbow  (Read 1487 times)

Offline W8NonICE

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Cooking rainbow
« on: Dec 12, 2018, 08:05 PM »
Hey yíall, so Iíve been able to get on the ice and catch some rainbows. Iíve ate trout before and I donít much care for it. But I donít know when Iíll get my hands on walleye, crappie, or perch.
My question is how do you prepare youre trout...specifically rainbows. Thanks! Tight lines

Offline Gunflint

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Re: Cooking rainbow
« Reply #1 on: Dec 12, 2018, 08:18 PM »
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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Offline skifisher

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Re: Cooking rainbow
« Reply #2 on: Dec 12, 2018, 08:28 PM »
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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Offline SLAYERFISH

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Re: Cooking rainbow
« Reply #3 on: Dec 12, 2018, 10:11 PM »
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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Offline reelrusty

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Re: Cooking rainbow
« Reply #4 on: Dec 13, 2018, 12:41 PM »
 :) 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

Online fish/hunt4ever

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Re: Cooking rainbow
« Reply #5 on: Dec 13, 2018, 01:13 PM »
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.

Offline Special

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Re: Cooking rainbow
« Reply #6 on: Dec 13, 2018, 07:50 PM »
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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Offline gemcityslayer

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Re: Cooking rainbow
« Reply #7 on: Dec 14, 2018, 09:37 AM »
Get a smoker ... I like my traeger.  Smoked trout is a treat... baking it or grilling it isnít as good in my opinion.  Occasionally Iíll make trout jerky too. 

If you are frying up perch or walleye try deep frying the trout in the same batter... itís not bad. 

Offline Unclegillhunter

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Re: Cooking rainbow
« Reply #8 on: Dec 17, 2018, 11:44 AM »
Stocked I donít 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

Offline GonefishingWy

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Re: Cooking rainbow
« Reply #9 on: Dec 17, 2018, 04:59 PM »
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 donít want to thick of pieces.

Offline Mancaveburnett

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Re: Cooking rainbow
« Reply #10 on: Dec 17, 2018, 05:04 PM »
Anything deep fryed is good, best way to cook any fish.

Offline waterlike

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Re: Cooking rainbow
« Reply #11 on: Dec 17, 2018, 06:30 PM »
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

Offline wyoeyes!

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Re: Cooking rainbow
« Reply #12 on: Dec 18, 2018, 09:15 AM »
We enjoy canned trout.

Offline Icemanjim

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Re: Cooking rainbow
« Reply #13 on: Dec 18, 2018, 08:39 PM »
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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Offline Stickhick86

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Re: Cooking rainbow
« Reply #14 on: Dec 18, 2018, 08:43 PM »
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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Offline Wyohandscold

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Re: Cooking rainbow
« Reply #15 on: Dec 18, 2018, 09:29 PM »
Trout are the antelope of the sea as far as Iím 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

Offline Icephishwyo

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Re: Cooking rainbow
« Reply #16 on: Dec 18, 2018, 09:55 PM »
Trout are the antelope of the sea as far as Iím 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:

Offline Seamonkey84

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Re: Cooking rainbow
« Reply #17 on: Dec 18, 2018, 10:29 PM »
Trout are the antelope of the sea as far as Iím 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 thatís about it. We love our wild trout and landlocked Salmon (Atlantic).  Sure the freshly stocked fish arenít 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, itís basically always saltwater fish as we are on the coast. Mainers canít 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, Iíll usually cost with itialian dressing, cover in foil, and bake. The bone lifts right off the fillet when itís done. you lift the tail and peel down the flesh with a fork, and flip the top side over and repeat with other fillet.

Offline dekatronic

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Re: Cooking rainbow
« Reply #18 on: Dec 19, 2018, 01:02 AM »
Itís 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 didnít have to mask the taste with sauces and spices. Just pan-fried in butter with salt and pepper.

Offline Mohawk Garage

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Re: Cooking rainbow
« Reply #19 on: Dec 19, 2018, 08:08 AM »
Trout are the antelope of the sea as far as Iím 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!!!!

Offline SnowPlane22

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Re: Cooking rainbow
« Reply #20 on: Dec 19, 2018, 09:33 PM »
On the grill with some Johnny's for me!

Offline Piltzviller

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Re: Cooking rainbow
« Reply #21 on: Dec 19, 2018, 09:43 PM »


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.

Offline Super-ice-bird

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Re: Cooking rainbow
« Reply #22 on: Dec 20, 2018, 12:59 AM »
Trout are the antelope of the sea as far as Iím 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 donít like fish.
Come on fish!

Offline Wyohandscold

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Re: Cooking rainbow
« Reply #23 on: Dec 20, 2018, 04:28 PM »
No I love fish with one exception. Just like I love wild game with one exception

Offline nredding2006

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Re: Cooking rainbow
« Reply #24 on: Dec 21, 2018, 10:21 PM »
Brine and smoke, can't beat trout that way.

Offline Wyoming_Ice

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Re: Cooking rainbow
« Reply #25 on: Dec 22, 2018, 07:36 AM »
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:

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Offline Raquettedacker

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Re: Cooking rainbow
« Reply #26 on: Dec 22, 2018, 07:55 AM »
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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Offline Gunflint

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Re: Cooking rainbow
« Reply #27 on: Dec 22, 2018, 07:57 AM »
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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Offline SLAYERFISH

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Re: Cooking rainbow
« Reply #28 on: Dec 23, 2018, 09:50 AM »
There's really no bad way to eat orange-melted trout! ;)
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Offline Wyoming_Ice

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Re: Cooking rainbow
« Reply #29 on: Dec 23, 2018, 10:13 AM »
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
RIP "LT"   This place just won't be the same...

 



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