PDA

View Full Version : Cooking Fresh Trout: Advanced Technique


abbott
10-21-2012, 07:54 AM
Cooking Fresh Trout

I hat wasting your time with this, because I assume you already know this, but I am going to share anyway.

I have caught and cooked so many trout in my life I could not count. I only keep fish I plan on eating the day I catch them.

I assume everybody understands the basic cleaning technique: Cut the fish up his belly then rip his insides out and clean out the main vein. Most often people stop here and cook the trout. I like to catch fresh fish, clean them like above and put garlic, butter and green chili in the inside of the body cavity, then rap in foil and cook at 400 for about 30 minutes depending on the size of fish.

Ok, I think large trout are fun to catch, but the smaller ones are better eating. Also, stream caught trout taste different than lake trout. My favorite is about 11inch stream caught.

Anyway, what I am talking about here is common knowledge, but when I talk to people about my advanced cleaning technique, I have only meat 2 people who knew what I was talking about, so I will share it here with you...

Again, I assume you can clean out the inside, witch takes a minute to do. I do it by the river or lake to keep my home clean and put the fish on ice asap. The first mistake people make is cutting off the head during the first cleaning step. You need the head to go to the next step...

Produced by Ava..... the first 2.5 minutes is all you need, the rest is a little extra footage of general trout info....

Advanced cleaning technique ... http://youtu.be/JWiTPpESzkw

Whatitis
10-25-2012, 11:30 AM
I'll eat fresh trout usually when I go hiking, long hikes in the mountains, mainly the Sierras. Fresh stream trout is the best. I always look forward to it especially after a couple days of re-hydrated backpacking food. The trout I catch at altitude are about 7-8 inches. Perfect pan size. Definitely keep the heads on, there is a tiny morsel of goodness called the cheek.