Trout recipes

[Sask hunter]

What’s everyone go to? Caught my first ever two rainbows today while ice fishing a stocked lake. Probably 2.5-3 pounds. Thinking maybe smoke one and bake the other but I’m not sure

 

[Brittany Chukarman]

I like to smoke them. Cut into serving pieces,overnight dry brine of 6 parts brown sugar to 1 part non-iodized salt, wash most of the brine off, set it out on a rack to dry until it gets tacky, light sprinkle of garlic pepper than smoke at 200 for about an hour. Trout almondine is good also.

 

[Jbotto]

I like to bake them wrapped in foil with black pepper and Old Bay.

But I did try them fried recently too and my wife loved them. Usually not a fan of trout or salmon, but she really raves over these. Haha

 

[Foxtrot1]

Our go to recipes are trout picatta and smoked.

We the use the smoked trout for trout cakes and trout dip/spread. The spread is good over bagels with red onion, tomatoes, and capers.

You can Google these recipes or I'm happy to send specifics.

 

[huntin24/7]

I really like to grill the lake trout we keep on my pellet grill. Propane works great too. I cover with a light olive oil coating and then season with whatever fish seasoning you like and grill to internal temp of 145. I like to also put a sweet chili sauce glaze or some other glaze when there’s about 10-15 minutes left.

 

[44hunter45]

Hank Shaw's Butterflied Trout with Peas.Yummmm

Pan Fried Trout with Peas - How to Pan Fry Trout | Hank Shaw

A recipe for butterflied pan fried trout dusted in flour, then served with a simple sauce of peas, brown butter, parsley and lemon.

honest-food.net

 

[gouch]

Trout is good so many ways.
Fillet, cut fillets in half then breaded and pan fried.
Cut into pieces then battered and deep fried. (Dipped in Kim's pink sauce is a nice touch)
BBQ with a little sweet BBQ sauce.
Wrap fillets in foil with a dab of butter, some minced garlic and basil leaves, then bake or grill.
Smoked.
Smoked and put into a chowder.
Smoked and made into a dip.

 

[WoodMoose]

Thinking maybe smoke one and bake the other but I’m not sure

excellent plan

since it's your first ones, I'd do a simple brine on the one you smoke
for the baking one - some butter and herbs in the belly cavity, rub olive oil or butter on the outside - some salt and pepper and maybe (only maybe) lay a few thin slices of lemon on it. Wrap in tin foil and back about 12 minutes or so per inch/side

when it flakes it's done

enjoy

 

[brymoore]

I gently slip them back into the water.

I’d rather eat crappie, perch or walleye.

 

[Sask hunter]

I gently slip them back into the water.

I’d rather eat crappie, perch or walleye.

I have that all the time need a little variety lol

 

[peterk1234]

Fileted, cut into small pieces, use your favorite batter and deep fry. Kick it up a notch with homemade double fried french fries.

 

[Flatbrimmer]

I also like to shallow fry them in a hot cast iron for just a couple minutes each side is usually all it takes. I’ll stuff them with everything from jalapeños and use jalapeño salt, pepper and garlic, to lemons and rosemary with lemon pepper, salt and garlic. It’s delicious with that crispy edge!

 

[Steve in Canton]

Butter poached with your favorite seasoning

 

[Bill Zent]

From water to tinfoil with a slice of bacon on each side, then into the hot coals of your morning campfire. Or evening campfire if it takes you longer to catch a meal.

 

[Sytes]

Trout... 'bout the only time I eat them is while camping. Fits the setting and makes great table fare.
Usually, gather up some wild onions or what can be found, pull some outdated ritz crackers from the depths of the vehicle, grouse with huckleberry or service berry (if present) marmalade, and ritz coated onion trout.
Or...
Trout with whatever outdated spice remains in my ancient circular multi spice dispenser, wrap in foil, set in coals and now I'm off to plan a pack trip.
Best with your trout.

 

[JEL]

I did a 10 day Bob pack packing trip when I was in my teens in the late 70's. Stupid kids who didn't bring near enough food. We ate trout every damned day. If I never eat another it will be too soon.

 

[R.K.]

Whole, On a stick over a fire.

Blackened, crispy skin, with Cajun cream pasta. (Favorite, below)



Smoked fillets- use in a smoked trout chowder with Old Bay.

Smoked to Candy/jerky- for snacking.

Boneless chunks deep fried in beer batter or tempura. Cooks much faster than you’d think.

These are the massive successes I’ve had with them- not going to mention anything “passable, mediocre, or less”.

 

[Doublecluck]

8000’ + fresh, cooked in campfire in aluminum foil till done then shredded and mixed in with freeze dried corn, carrots, peas and a pack of this cooked with all the sauces.