great way to cook trout

TheOne · Post by **TheOne** » Thu Mar 20, 2008 12:31 am

bake some trout in the oven for as long as u like.but first season it with some lemon pepper and curry......

kevinb · Post by **kevinb** » Thu Mar 20, 2008 12:35 am

TheOne wrote:bake some trout in the oven for as long as u like.but first season it with some lemon pepper and curry......

how long? dont wanna burn it? at what temp?

kevinb · Post by **kevinb** » Thu Mar 20, 2008 12:36 am

my oven is broken. Its propane...something smells weird.

kuttkilla · Post by **kuttkilla** » Thu Mar 20, 2008 12:39 am

TheOne wrote:bake some trout in the oven for as long as u like.but first season it with some lemon pepper and curry......

I cook trout on the BBQ with tin-foil and spices from Indonesia. I only cook the fish for about 3 minutes (cutthroat and perch) and lightly season with herbs and spices. I try not to over spice as it ruins the taste of the fish. I sprinkle a little lemon juice on all my BBQ fish. Also, when stove cooking on a skillet, remember to keep a lid over top to keep the protein intact when cooking...it only takes around 3-4 minutes to completely cook a thin (.5in) filet. The "oven" can be overkill and just waste gas. I look foward to cooking fresh cutty and do so twice per week. I look for the sea-runs so I cut down on my PCB count. Filleting the trout to begin with takes a good knife and superb skill. I have finally mastered this...so when I go to Pine and Margaret and target the hold-overs, I'll be able to fillet with much more precision, leaving more meat, and trimming less fat and eliminating more bones.

kevinb · Post by **kevinb** » Thu Mar 20, 2008 12:44 am

uhave abbq.?thatssocool

kuttkilla · Post by **kuttkilla** » Thu Mar 20, 2008 1:13 am

kevinb wrote:uhave abbq.?thatssocool

Yep, Kevinb a BBQ is the only way to go for many species of fish in the PNW...esp. fresh blackmouth salmon. I just got message from Sam-K and he said he struckout for blackmouth up in the north sound, but the wind was howling...I can contest to that - it was out of WSW at 18G25 when I was out on LW this afternoon; nasty conditions amid filtered sunshine...tough fishing conditions because the wind just blows your boat around and you have no control when it comes to trolling...

kevinb · Post by **kevinb** » Thu Mar 20, 2008 1:15 am

Thats why I stay on the shorline at this time.

kuttkilla · Post by **kuttkilla** » Thu Mar 20, 2008 2:50 am

kevinb wrote:Thats why I stay on the shorline at this time.

I can understand. Spring is the time when the weather can be sunny and 55F with no wind, to cloudy, rainy, with wind to 30mph in all less than 10 minutes time. It's a very dangerous time to be out on the water, esp. if you do not wear your PFD. I always wear my PFD, but for those that don't, please heed the advice and wear a life vest...it could save your life. Shore fishing isn't nearly as fun as fishing from a boat (but not always). Owning a boat allows you to troll for larger fish that you wouldn't be able to get from shore. Also, bass from shore can be tough, along with some species of trout such as cutthroat (you must be able to troll to effectively pick them up) - if you can't troll you still might pick one up, but your chances of hooking more go down cosiderably from shore.

urbanangler · Post by **urbanangler** » Thu Mar 20, 2008 8:12 am

wise words, thank you

Post by **racfish** » Thu Mar 20, 2008 8:58 am

I like to butterfly the trout Put on some Old Bay Seasoning and some pepper then on the Traeger.Smoke them for 1/2 hour to an hour and turn up the heat.Cook for 15 mins max .I put down some lettuce leaves on the grill and the fish on top of that.Banana leaves work real good but in our climate they are hard to find at a moments notice.The leaves keep the fish very moist.

Awoods · Post by **Awoods** » Tue Mar 25, 2008 10:24 pm

I like to take a nice 14" trout, put butter and lemon pepper on it, wrap it in tin foil, and BBQ it for about 10-15
minutes. While thats cooking I also make sure to get some rice going. Fish and rice. Thats been my lunch for
about a week. Nothing like it.

kuttkilla · Post by **kuttkilla** » Tue Mar 25, 2008 10:48 pm

Awoods wrote:I like to take a nice 14" trout, put butter and lemon pepper on it, wrap it in tin foil, and BBQ it for about 10-15
minutes. While thats cooking I also make sure to get some rice going. Fish and rice. Thats been my lunch for
about a week. Nothing like it.

and i must add...asparagus...:chef:

Awoods · Post by **Awoods** » Wed Mar 26, 2008 9:29 am

kuttkilla wrote:
Awoods wrote:I like to take a nice 14" trout, put butter and lemon pepper on it, wrap it in tin foil, and BBQ it for about 10-15
minutes. While thats cooking I also make sure to get some rice going. Fish and rice. Thats been my lunch for
about a week. Nothing like it.
and i must add...asparagus...:chef:

Hmm. Thats interesting, I'll have to try it some day.

Post by **fishnislife** » Wed Mar 26, 2008 1:36 pm

Asparagus makes my pee smell funny.

fishnislife

Post by **racfish** » Thu Mar 27, 2008 8:14 am

The reason Asparagi make your pee smell bad is from the high ammount of sulphur in asparagi.The old missconception was that the strong smell was your urinary tract being flushed out.This is not the case.Its the Sulphur.

kevinb · Post by **kevinb** » Thu Mar 27, 2008 9:42 am

now,what about coffee? you guys know what i'm talk'n about.

eustace · Post by **eustace** » Thu Mar 27, 2008 12:30 pm

My favorite trout recipie is brook trout striat out of the stream to the frying pan on the tailgate. Ingrediants Hot grease salt & pepper, fresh and I do mean fresh brook trout four to six inches. Cuttum guttum and after there fried pull the head eattum bone and all like a smelt. O yeah did I mention fresh out of the stream.

kzoo · Post by **kzoo** » Thu Mar 27, 2008 11:08 pm

eustace wrote:My favorite trout recipie is brook trout striat out of the stream to the frying pan on the tailgate. Ingrediants Hot grease salt & pepper, fresh and I do mean fresh brook trout four to six inches. Cuttum guttum and after there fried pull the head eattum bone and all like a smelt. O yeah did I mention fresh out of the stream.

Hands down, fresh brookies are the best! I really do miss them, I use to fish for them in Minnesota and Michigan.

kuttkilla · Post by **kuttkilla** » Thu Mar 27, 2008 11:18 pm

kzoo wrote: Hands down, fresh brookies are the best! I really do miss them, I use to fish for them in Minnesota and Michigan.

I love brookies...they are colored so well!! I catch them when I go fly fishing with a family friend in Cutbank, Montana...quaint little town...love it though...and some awesome brookie lakes!!

eustace · Post by **eustace** » Fri Mar 28, 2008 1:51 pm

I guess us on the east side are lucky, We have streams with Brook, Rainbow, Cutthrout and Brown Trout. There maybe all four species in a single stream or there maybe one or most likely two. I live five minutes from Dragoon Creek and I have cuaght all four species in it. I almost always release the larger fish and keep the smaller fish to eat, that way I am ensuring a viable breeding stock and removing compitition for the food supply, hopefully creating a larger fish stock.

Tributaries to the Pond Oreille River like Le Clerc and Calispell have a daily limit of ten brookies, in hopes of protecting the Bull Trout and I gladly give a hand or mouth there.

Northwest Fishing Reports

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