Conference wahoo::fishing

Mr Hart,
    
    
       try wrapping it in aluminum foil with butter,(in the inside of
    the fish) and put it on the grill.  hot coals. taste great, less
    filling. hope this helps.
    
    
                                                   mike m

    
    			-< opinion only >-
    
    re. .1  Very good. I've had it that way before also.
    		(The only thing I do different is put in a
    		 couple pieces of tomato and some mushrooms....
    		 you get your meat and veggies cooked at the same time.)
    
    
    Another way that I usually cook trout (especially brookies) is.....
    Clean them the same way you do (with head and tail intact).
    Roll them in a 50-50 mixture of flour and seasoned bread crumbs.
    (The 4C kind in a cardboard can or similar)
    Drop them into a small amount (just enough to cover the bottom of
    the pan) of oil after it is hot.
    5 or 10 minutes on each side (depends on size of fish).
    Place on large plate.
    Use head to lift bones away from meat and you have 2 delicious filets.
    (You may get some small bones, but not as many as cooking on grill.
     The meat cooks faster this way and the bones don't have a chance
     to get soggy.)
    I don't usually eat the skin, but that's up to you.
    
    Mike (Eaten at least 10 this year.)
    

    Re:0  For small trout, I prefer just as you said, cooking with butter
      in a pan.   Anything else like onions if preferred I would cook
      separately away from the trout.  I don't like  disquising the
      taste of trout with other ingredients.  I do add a little salt
      sometimes.   The bones are what usually bother most people.  On
      a well cooked small trout, grabbing the fins with the fingers and
      pulling easily removes the fins and bones associated with them.
      After that, I use only a fork and my fingers.  Starting on one
      side, inserting the fork along the centerline and gently pulling
      up towards the back will remove all the top half of the meat with
      no bones.  I do the same on the bottom half.  The only difference
      is at the rib cage.  Extra care needs to be taken here as the rib
      bones are longer and are more prone to removal with the meat.  After
      that, flip to finish the other side.  When done it looks much like
      the fish head and skeleton you see on cartoons after a cat might
      get done wih it.   This way has always worked for me, and I get
      large pieces of meat rather than a lot of small pickings.
    
      I'm getting hungry just thinking about it...Steve

    
    
    	I love trout cooked this way.
    
    	First, if possible cut the head/tail off right away, this bleeds
    	the trout and it is supposed to taste better. I usually don't,
    	do this, but I have read many articles that say to.
    
    	After trout is cleaned , take a VERY sharp knife and cut down
    	the lateral line on both sides, as close to the line as possible.
    	The lateral line contains those very small bones which usually
    	give the in-experienced the most trouble. I put a small amount
    	of bacon in the fry pan , (one or two pieces) and let cook for
    	a few mins. Then I put the trout on top of the bacon with two
    	more pieces draped over the fish. I COVER the pan and cook on
    	LOW heat for about 10 mins. per side (1lb. size fish). The trout
    	cooked this way is tender, juicy, tastes a little smoked from
    	the bacon, and bone removal is a snap. You just insert your
    	fork in the slice you made below the lateral line and pull down.
    	All meat no bones. Do this the length of the trout. Do the same
    	above the lateral line. Turn it over , do same. I VERY rarely
    	get even one of those little bones if I eat trout this way.
    	                                           
    						Steve

    
    a couple of points
    
    It's very important to get the pan hot (not too hot) befor you add
    the butter.  I have found that a 1/2 mix of butter and light cooking
    oil to be the best.  This mix helps to keep the butter from burning.
    
    I like a mix of flour and a little corn meal.
    
    Salt and pepper befor rolling in the above mixture.
    
    You may find that if the trout (especially Brookies) are right out
    of the water and your pan is at just the right temp. they will actually
    turn themslves over in the pan.
    
    Using a small pair of pionted scissors works really well for cleaning
    the fish (you probably knew that though).
    
    Don't forget the PARSELY, lemon wedge and for god sakes don't buy
    a white wine with a screw top.
    
    Good camping
    
    GW
    
    ps.  Don't forget the cloth napkins!
    
     
    
    

    One point that I think is important and I really can't tell you
    where I learned this is that when you are seperating the bones from
    the fish it is better to lift from the tail than it is the head.
    
    Thats right I know that this is the oposite from what it seems but
    you will get fewer bones that dislodge from the frame if you do
    this way than if lift from the head.
    
    Is there anyone else agrees ( taste great--- less filling-----
    taste great ) dissagrees.

    
Try this:  Doant eat small trout....at least small stockies...small
           recently stocked trout tend to be pale, nasty tasting things, with 
           the taste roughly equal to the dogfood/rabbitfood brand used at 
           the hatchery.....Ughhh.
    
           If one must eat small stockies..I suggest smothering them
           in onions as you did when cooking....tends to mask the taste...
           as you noted!!!

           Once the small fish has aclimatated to the environs and been
           on a diet of natural food for a good while they are much
           tasty'er..    
    
                                               Tight lines
    
                                                   Ed
    
        
    
    
    

    
    A' dinnae eat the minny troots bit..the wee wummin,wanes & parents
    awe like thame...
    
    		Banes:- theeze troots ar qite eezily fillet'd as lang
                        as the fish weichts ower a .75 pun.
    
    	The wi' a dae this is....gut,heid & tail the fish furst,..then
    cut a slit frae whits left o the anal vent doon tae whaur the tail
    yaised tae be!;-)....depth o cut shood reach the 'spinal coalum'..
    nixt..haud the fishbelly up, in yer best haund...(if ambidextriss, 
    toass a hauf dollar!)..try an prise the spine awa frae the flesh at the
    tail enn wi' twa fingers..(this is the hardest bit! a' yaise 4finger 
    an thum oan ma'left wing)..., so that ye can grip the spine wi'
    the same fingers o yer ither haund which shood then help ye tae
    prise the fishflesh awa a bit mair quickly! ....yince ye manage tae
    reach the 'rib cage' things shood become eezier!...whaurupoan ye
    can then change the 4finger an thum tae 4finger an' middle finger
    ..this foarms the scissor'd 'V' which is slip'd unner the ribs an'
    wurked in similar fashion tae scissors in reverse..ie..push fingers
    either side o the spine an' followin 'it'...('pullin the spine' which
    is held in ither, at the same time!)...then open fingers tae eeze
    ribs an' flesh apairt!. Some fish are mair responsive tae this methid 
    o filletin than ithers due tae 'firmness' o flesh so ye cood experimint
    an' see if it suits ye!,...its eezier tae actually dae than it is
    tae explain!...a hope ye git the drift!
    
    	Nevir heard o onyins bein yaised in cookin fish afore!,..try
    dippin thame in meltit buttur an then intae oatmeal & fryin..ma'
    3yeerauld lassie taks this bettir than the troots tak the flee &
    an' wi' aloat mair coansistancy intae the bargain:-))
    
    				cheery the noo...Trapper
    
    
    
    pee ess....if ye dinnae eat the fins, ye micht alleviate the pain;-)
    

    RE: .5 
    
    Just how does the trout turn itself over ?  Are we talking about
    cooking a live fish ?  " Ah, excuse me, you appear to be cooked
    on this side Mr. Trout.  Would you be so kind as to turn over ?"
    I have a hard time dropping a lobster in a pot of boiling water.
    
    RE: tasting like puppy chow
    
    I can believe that a stockie would taste different from a native.
    However if a stockie tasted like puppy chow, after he's acclimated
    to stream living wouldn't he taste like bugs?  Just asking.
    
    Steve having_a_salad_for_lunch_today

    Don't cut off the head and toss it!  I find that the best "cuts"
    on a trout are the "cheeks".  Thats right I laughed when I was first
    told that by an old timer.  But the next time you cook up a trout
    check it out.  On small fish you won't get much but on a respectable
    trout it's worth what little effort it takes.
    
    That same old timer taught me quite a short cut for cleaning trout
    that always seems to impress folks when they first see it..... perform
    your normal cut from the anus up to the fishes gullet, grab hold
    of the bottom jaw and with your knife cut the cartilage that connects
    the lower jaw to the bottom of the head (when you do this right
    it gives the impression that the fish has two mouths).  To "clean"
    the fish merely grab the lower jaw with one hand, grab the pseudo
    lower jaw that you just made, and pull the two apart.  The fish
    is completely gutted and the front fins are pulled off in the process.
    
    I agree with the comment about the "dog food" stockers.  They don't
    agree with the palate.  I was told by a fisheries expert that it
    takes two weeks on a diet of natural feed (bugs) to give a stocker
    its wild flavor.
    
    Luck to all.

    
       Thanks for the help. I think I had me a Puppie Chow Brookie because
    I never had such a bad tasting trout before. I think I'll try another
    streeam or I will play catch and release for a month or so. When
    I go camping I'll be at a place where the trout are native and I'll
    try some of these recipes. What country are you from note# .9? I
    guess its Scotland but don't  you speak english over there?
    

     I have to admit, I love my fishing and have reached an understanding
    about eating the fish I catch. The bottom line is I usually release
    whatever I catch. Throughout the years I've developed a fairly
    successful technique for cooking small trout. What I usually do
    is wait for my wife to leave the house, then remove the cleaned
    trout from your hiding place (sometimes I put them under the garbage
    barrel where they can go undetected for days). Wash off whatever
    foreign matter is stuck to them, using a putty knife sometimes
    helps.Put about 1/4" of cooking oil in a 12" frying pan on medium
    heat. Stuff the inside cavity of each fish with whatever was left
    setting in the refrigerator for more then 5 days. Lay the perpared
    trout on their sides alternating the position of each fishes head
    and tail. Next cover your pan and cook for 6 to 9 hours, I often
    go out on another fishing trip during this period. At the end of
    your cooking period you have to check to see if the trout are correctly
    done. You will know they are properly cooked if your house is
    completely permeated with cooking fish smell. This odor should last
    at least 3 days otherwise you stopped the cooking cycle to soon,
    try again tomarrow. Another good indicator I use is to try and
    recognize the head from the tail sections. If this is distinguishable,
    then you should cook for another 1 to 7 hours. A properly cooked
    brook trout will look very similar to a KingsFord bricket but slightly
    longer.
     When you have successfully completed the cooking proceedure outlined
    above, you are ready to enjoy the benefits of a well prepared brook
    trout. I often use these little beauties to bomb my neighbors dog
    whenever he attempts to urinate on my trash cans (I have repositions
    the 20 gal. cans under my second story window). I have also
    successfully defended myself while under attack from my spouse,
    usually this occurs right after the trout cooking cycle is completed
    and she returns home from doing some shopping, visiting, or seeing
    her lawyer.....
    
    
    Bill D. Who-Usually-Orders-Chinese-Food
    

    
    	Aye yer guess wis guid '.11'...soarry aboot the spellin in the
    furst coupla lines!...( a' wis in a wee bit o a hurry!)...D'ye no
    think the English dae enuff talkin?...they've goat their ain tongue
    an' so hiv a'...its quite mutual:-)
    
    			enjoay yer fish an' the fishin!
    
                                  ticht lines...Trapper

    I take it that .12 doesn't like trout, at all!
    

    Kevin, is that you??? How's life up in N.H.? Good fishing or what?
    Hope you kill 'em on your camping trip. (are you playing in the
    summer league in Acton?)
    
    Jeff

    
  This is Kraze Kevin from up north

    I am not playing any summer hockey. I am gonna take advantage of
    the fishing up here and probably the women to. It's good to hear
    from you Jeff let me know how the league goes.
                                                   K.H.

    
    re.12
    
    Ten minutes later I can see the terminal to write this reply.
    
    Good stuff.
    
    Thanks for the laugh.
    
    

    
Re: .9......of course they taste like bugs Steve...one can even develop
    a taste for fish from certain ponds/streams dependent on the insect life
    present. Of course the taste sensations involved can be subtle indeed.
    Personally, I prefer my troot to have just a hint of crustascean
    as well as the perhaps more normal, but sometimes a bit overpowering
    insect taste.....the crawdads and scuds add a nice reddish color
    to the flesh....while diets of some types of nasty tasting bugs
    such as earwigs and spiders will cause the trout to be as unappealing
    as those "chow fish" spilling from the truck every weekend...;^).
    
                                    Happy eating!
     
                                         Ed